This document provides recipes for several dishes and components including: 1) A foie gras parfait made with foie gras terrine, vegetable stock, whipped cream, and gelatin that is layered with a Modena vinegar jelly. 2) Scallops coated in a pork tempura batter that are served with shrimp coated in a shrimp sauce made with stock, shrimp flavoring, and gellan gum. 3) A lemon and ginger "fake mayonnaise" made with eggs, sugar, ginger, lemon juice, and stock. 4) Spheres made from coconut puree, ginger, coriander juice, stock, and alginate that are dropped into a bath.

1. FOIE GRAS AND MODENA VINEGAR
ROLL WITH PISTACHIO, TRUFFLE AND
FRUITS
Foie gras parfait
Foie Gras terrine La Rougie 300 gr.
Vegetable stock 200 gr.
Whipped Cream 300 gr.
Salt 2 gr.
Sosa Gelatin Leaves 5 unit.
- Mosturize the gelatin leaves in cold
water during 10 minutes.
- Heat the vegetable stock and melt
the gelatin leaves in it.
- Mix the stock + gelatin with the
foie gras terrine at 45 ºC.
- Let cool down until it begins to set.
- Mix the whipped cream.
Modena vinegar elastic jelly
Water 400 gr.
Sugar 50 gr.
Modena Vinegar 50 gr.
Sosa Elastic Gelatin 25 gr.
- Mix all ingredients and heat until
boiled. Remove from the heat and
lay down in a tray 0,2 mm. thick.
- Let cool down until completely set.
• Put a thin layer of foie gras
mousse on the vinegar jelly and
when begins to be jellified, roll it
up until get a roll.
Grainy roasted corn
Pistachio Crusty
Raw grainy pistachio Sosa c.s.
Maltosec Sosa c.s.
Salt c.s.
Water c.s.
- Mix all ingredients till get a sticky
texture .
- Make a thin layer with a roller
between two silicone sheets.
- Cook in the oven at 130ºC during
25 minutes approximately.
- Break down in irregular peaces.
Micro green and sprouts
Truffle caviar
Black truffle juice 250 gr.
Vegetable stock 250 gr.
Sosa white truffle flavour 2 drops.
Sosa Glicerine 15 gr.
Sosa Alginat 2,5 gr.
Water 1 liter
Sosa Clorur 10 gr.
Bath of clean water
- Mix the first part ingredients with a
hand mixer. Strain.
- Do the same with the second part.
- Fill the Sosa Caviar Box with the
first mix and let fall the drops in
the bath of water + clorur. Strain
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2. the caviar and wash with clean
water.
Light banana emultion
Banana pulp 200 gr.
Water 50 gr.
Olive oil 70 gr.
Sunflower oil 100 gr.
Sosa Emulsifying paste 4 gr.
Sosa guar Gum 2 gr.
Salt 2 gr.
- Mix the ingredients with a hand
mixer till get an emulsion like a
mayonnaise.
Pistachio powder
Sosa Maltosec 20 gr.
Salt 2 gr.
Sosa pistachio pure paste 100 gr.
- Mix the ingredients together till
get a grainy powder.
Pear Jelly
Pear pulp 400 gr.
Water 100 gr.
Sosa Vegetable Gelling agent 25 gr.
- Mix the ingredients and heat
until boiled. Lay down in a try
0,4 cm thick.
Vinegar and raspberry meringue
Water 100 gr.
Balzamic vinegar 30 gr.
Raspberry pure 120 gr.
Sugar 100 gr.
Sosa InstantGel 25 gr.
- Whip all ingredients except Sosa
InstantGel.
- When the texture is like a
meringue, add the Instantgel
and whip one minute more.
- Put the dough in a pastry bag
and lay in a tray as cylindrical
shapes.
- Let to cool down in the fridge
until set.
SCALLOPS COATED WITH PORK
TEMPURA, SHRIMPS, RAW ALMOND
PURE, COCONUT, LEMON, GINGER
AND CORIANDER.
Scallops coated with pork tempura.
Scallops 20 unit.
Sosa Airbag Farina q.s.
Egg White q.s.
Salt and Pepper q.s.
- Whip lightly the egg White and
dip on it the scallops.
- Roll the scallops in the Sosa
Airbag Farina and deep fryied.
Shrimps coated with shrimp heat
sauce.
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3. Fish stock 500 gr.
Sosa Shrimp heat flavour q.s.
Sosa Gellan Gum 10 gr.
Salt and pepper q.s.
- Mix the ingredients, put it in a
casserole and heat until boiled.
- Remove the shrimp shell and heat
and cook it in a pan and deep it in
the previous preparation at 80ºC.
Lemon and ginger fake mayonnaise
Whole egg 300 gr.
Sugar 60 gr.
Fresh ginger grated q.s.
Lemon juice 130 gr.
Fish stock 100 gr.
Sosa Gelcrem Hot 15 gr.
Salt q.s.
- Mix all ingredients with a hand
mixer and heat until begins to
boiled.
- Mix again with the hand mixer.
Raw almond creamy pure
Sosa raw almond paste 150 gr.
Vegetable or fish broth 350 gr.
Sosa Shrimp flavour q.s.
Sosa onion Fond q.s.
Gelcrem Hot Sosa 20 gr.
- Mix the ingredients with a hand
mixer and cook till 100 ºC during 3
minutes till get a thick texture.
Coconut, coriander and ginger sphere
Coconut pure 200 gr.
Fresh ginger grated q.s.
Coriander juice 200 gr.
Fish stock 100 gr.
Sosa Gluconolactate 10 gr.
Water 1 liter
Sosa Alginat 5 gr.
Bath clean water
- Mix the ingredients of the
first part of the recipe with a
blender.
- Do the same with the ingredients
of the second part.
- Pick up a spoon ( with the spoons
of the Sphere Sosa Kit ) of the
previous mix and deep in the bath
of water and alginate. Let 4 minuts
and remove from the bath.
- Wash it up in the bath of clean
water.
Coriander juice to decorate the dish
Sea water, lemon and ginger foam
Sosa sea water powder q.s.
Water 400 gr.
Lemon juice 100 gr.
Greated ginger q.s.
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4. Sosa soy lecithin 4 gr.
- Mix all ingredients and strain.
- Use the Sosa Foam Kit to make
the foam.
SQUID INK OINTMENT
Squid Ink 50 gr.
Fish stock 450 gr.
Sosa Pomada 130 gr.
Salt q.s.
Pepper q.s.
- Mix all ingredients and heat
until boiled.
- Fill the Sosa tubs ( Kit tub ) with
the previous mix and let to cool
down in the fridge during 6
hours.
CHICKEN CURRY HAMBURGUER WITH
FAKE POTATO AND FOIE GRAS
GNOCCHI, TRUFFLE AND PUMPKIN
FLAKES.
Chicken curry hamburger
Chicken breast 500 gr.
Sosa Gelburger 10 gr.
Curry powder q.s.
Salt q.s.
Pepper q.s.
- Cut the chicken breast in cubes ok
1x1 cm. Spread the Gelburger and
curry powder on the chicken cubes
and mix with hands. If it´s
necessary add the chicken stock.
Put in stainless steel rings and
make pressure. Let to cool in the
fridge during 2 hours.
Potato and foie gras fake gnocchi
Creamy mashed potatoes 400 gr.
Foie Gras terrine 100 gr.
Salt and pepper q.s
MetilGel Sosa 10 gr.
- Mix the ingredients with a hand
mixer, put in a piping bag and let 3
hours in the fridge.
- Heat a little of chicken stock and
cook in it the gnocchis
Pumpkin jelly flakes
Cooked pumpkin 350 gr.
Chicken stock 150 gr.
Salt and pepper c.s.
Gellan Gum 10 gr.
- Mix all ingredients and heat
until boiled.
- Put the mixin a container and
let to cool down.
- When the jelly it is completely
set, grate or cut thin slices with
a mandolin.
Pumpkin foam
Cooked pmpkin 400 gr.
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5. Vegetable stock 100 gr.
Sosa ProEspuma hot 50 gr.
- Mix the ingredients and put in
the siphon gun.
- Keep the siphon in a “bain
marie”
Chicken Sauce
Sliced truffle
Fresh coriander leaves
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6. Vegetable stock 100 gr.
Sosa ProEspuma hot 50 gr.
- Mix the ingredients and put in
the siphon gun.
- Keep the siphon in a “bain
marie”
Chicken Sauce
Sliced truffle
Fresh coriander leaves
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