Tag Archives: SOSA Recipe

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 →

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Mozzarella Foam – SOSA ProEspuma Cold

Posted on April 16, 2012 by

One of the elemants to Cheese & Tomato Salad on a recent SOSA Demonstration. 500g Mozzarella (with the liquid from the bag) 30g SOSA Pro-Espuma Cold Seasoning  Mix the Ingredients together with a blender Pour into Siphon & gas You … Continue reading →

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Balsamic Vinegar Jelly – SOSA Elastic

Posted on April 16, 2012 by

300g Water 100g Stock syrup 100g Balsamic Vinegar 25g SOSA Elastic Mix all the ingredients together. Boil. Pour onto tray about 0.2mm. Cut into Shapes requires. Spread with the cheese & Tomato Mousse & roll up. Place in the Blast … Continue reading →

Posted in Freeze Drying, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , | 8 Comments

SOSA Egg Free Mayonnaise

Posted on April 16, 2012 by

100g Olive oil 125g Sunflower oil 25g Vinegar 200g water Seasoning to taste (Salt & Pepper) 5 drops SOSA Basil essential oil 4g SOSA Emulsifying Paste 2g SOSA Guar Gum  Mix all the Ingredients with hand blender until thick texture. … Continue reading →

Posted in Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , , , | 8 Comments

Pistachio Pro-gianduja with Raspberry & Popping candy

Posted on March 27, 2012 by

Ingredients:- 200g SOSA Pistachio pro-gianduja 250g White chocolate 20g   Raspberry crispies 20g   Sosa Popping candy (Add at the same time as the raspberry crispies in the Video). Process:- Tempered the white chocolate al 29 ºC Combine with other … Continue reading →

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Ginger ice-cream

Posted on February 10, 2012 by

 800g Whole Milk  100 g Sugar (sacarose) 75g Dextrose  75g SOSA ProCrema Cold 100  150g Cream 35%m.g. 20g SOSA Glycerine  30g Fresh ginger Natural extract ginger   Instructions Mix all ingredients with a blender Allow to Rest for 3 hours Blend again and put into an … Continue reading →

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

Cherry Beer Sorbet (Paco Jet or Churn)

Posted on February 9, 2012 by

75g Cherry Puree 150g Cherry Beer 25g Glucose Powder 63g ProCrema Cold 100 75g Maltodextrin Blend all the ingredients together Rest for 2 hours Blend again and churn

Posted in Chef Consultant, Dessert, Equipment, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , | Leave a comment

Forth Day of Christmas – Christmas Pudding Ice-cram, Hot Brandy Foam at Home or using SOSA Products

Posted on December 16, 2011 by

For a little festive fun I`m going to do Twelve Days of Christmas, Posting a different recipe each day on the run up to Christmas… Makes a more interesting Lighter way to finish your Christmas lunch or Festive Dinner, Christmas … Continue reading →

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