Category Archives: SOSA

My second trip to SOSA in Spain – 2013

Posted on February 6, 2013 by

A quick two day trip over to Barcelona to see the new Factory & New products – not yet available here in the UK. There wasn’t much left of the old factory after the fire…. The new premises is so … Continue reading →

Posted in Alphabet of flavours, cakes, Chef Consultant, Dessert, Equipment, Freeze Drying, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , , , , | Leave a comment

Fruit tuille using Isomalt

Posted on January 8, 2013 by

I have recently had a few people asking about fruit tuilles or fruit glass as some people like to call it. A lovely easy way to add an extra texture & dimension to a dish sweet or savoury. Basic recipe … Continue reading →

Posted in Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , , , , | Leave a comment

UK SOSA Suppliers

Posted on November 8, 2012 by

UK SOSA suppliers The Home chocolate factory  (Telephone 0208 450 1523) are one of the Main UK Importers of SOSA Products. You can buy direct from the Home chocolate factory Postal or go & look around their cash & carry. But … Continue reading →

Posted in Chef Consultant, Equipment, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, SOSA | Tagged , , , , , , , , , , , , , , , , , , , | 1 Comment

SOSA Demonstration – Delifresh 18/07/2012

Posted on July 19, 2012 by

Having had someone cancel a SOSA Demonstration I gave Delifresh the Challenge of Hosting a SOSA Demonstration with only Three weeks notice… These guys are defiantly on the ball and would recommend anyone to use them. Excellent Venue :- Dean Clough Cookery School, … Continue reading →

Posted in Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , | Leave a comment

SOSA Demonstration – Westminster 20/06/2012

Posted on June 24, 2012 by

Had an amazing turn out at the SOSA Demonstration Wednesday Hosted by the UK SOSA Importers the Home Chocolate Factory held at Westminster College, 76 Vincent Square, London. I would like to say a big thanks to all of you who … Continue reading →

Posted in Chef Consultant, Chocolate, Dessert, Equipment, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , | Leave a comment

Book on the London SOSA Demonstration now – 20/06/2012

Posted on May 8, 2012 by

Hosted by  The Home Chocolate Factory - UK Sosa Importers Date:- Wednesday 20th June. Time:- To be confirmed (but will be afternoon approx 2.30 – 5.30pm). Venue:- Westminster College, 76 Vincent Square, London, SW1P 2PD Please Join Sosa UK Chef Consultant Michelle Gillott. As … Continue reading →

Posted in Alphabet of flavours, Chef Consultant, Dessert, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , | 1 Comment

The New SOSA Brochure – Ready for Download

Posted on April 19, 2012 by

http://www.sosa.cat/catalogues/sosa12en.pdf QR Codes are now on all the SOSA Molecular Gastronomy products in the brochure leading directly to Videos on how to use the products, that should play on your smart Phone. You just need to down load the QR App first. … Continue reading →

Posted in Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA | Tagged , , | Leave a comment

SOSA Air bag

Posted on April 19, 2012 by

SOSA Produce four types of Air bag:- Air bag Pork Grainy – creating a Pork cracking full of air when deep fried (Pork Popcorn style) Shown in photo below. Air bag Pork Flour – giving a crispy pork coating when … Continue reading →

Posted in Midsummer House, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , , , , , , | Leave a comment

SOSA Elastic – Substitute animal gelatin

Posted on April 17, 2012 by

Properties: very elastic gelling agent that resists freezing. (SOSA Elastic is probably the most elastic soft gelatin on the market). Consists of: a carrageen (type of seaweed) and gum (locust bean) and maltodrextrina, among others. These two elements together allow us to obtain a gel completely transparent and elastic. Dosage: 25-50g/kg Use: It is important that you mix at roomtemperature and then … Continue reading →

Posted in Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , , , , , , | 2 Comments

Cheese & Tomato Mousse

Posted on April 16, 2012 by

200g Fresh Mozzarella 200g Milk 40g SOSA Powdered Cheddar Cheese type /SOSA Powdered Mozzarella cheese type 35g SOSA freeze dried Tomato Powder 6 L Gelatine Salt & pepper 600g whipped cream Dissolve the Gelatin in a little of the milk. … Continue reading →

Posted in Freeze Drying, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , | 7 Comments