Sosa Basic Recipe

1. SOSA BASIC RECIPES
1. Lemon curd
Eggs 300 gr.
Sugar 300 gr.
Lemon juice 200 gr.
Gelcrem Hot Sosa 20 gr.
- Mix the ingredients with hand mixer and Cook all them till boiled. Let to cool.
2. Lemon meringue
Lemon juice 150 gr.
Water 100 gr.
Sugar 250 gr.
Albumina powder 25 gr.
Whip all ingredients until get a meringue
3. Raspberry jelly
Raspberry puré 400 gr.
Simple syrup 60 gr.
Lemon juice 40 gr.
Vegetable gelatin powder 25 gr.
- Heat the ingredients until boiling. Pour the mix 1 cm high in a tray. Let to set.
4. Chocolate coating
Water 450 gr.
simple syrup 50 gr.
Cocoa powder 20 gm( mix in water without lumps)
Vegetable gelatin powder 30 gr.
- Mix the ingredients and heat until boiling.
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2. 5. Olive oil powder
Olive oil 50 gr.
Sosa Maltosec 25 gr.( as required)
Salt 3 gr.
- Mix all ingredients until get a sort of sand or crumble texture.
6. Fake chocolate sand
Couverture choc. 50 gr.
Sosa Maltosec 25 gr.( as required)
- Mix all ingredients until get a sort of sand or crumble texture.
7. Pistachio sponge cake
Raw Pistachio paste 80 gr.
Egg white 120 gr.
Egg yolk 80 gr.
Sugar 80 gr.
Flour 25 gr.
Green colorant c.s.
- Mix all ingredients with a hand mixer. Strain the mix. Put in the siphon gun and let in
the fridge for two hours. Put two charges in the siphon gun.
8. Raspberry custard
Raspberry frozen purée 400 gr.
Simple syrup 70 gr.
Lemon juice 30 gr.
Gelcrem Cold 25 gr.
- Mix all ingredients with a jand mixer until get a thick texture.
9. Yogurt and jazmin foam
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3. Plain yogurt 400 gr.
Whipping cream 35 % 100 gr.
Sosa Pro-Espuma cold 40 gr.
Sosa Jasmin essential oil 2 drops
- Mix all ingredients with a hand mixer. Put in the siphon with 2 charges.
10.Strawberry sauce
Strawberry purée 500 gr.
Sosa Gelespessa 2 gr.
- Mix with a hand mixer until get a sauce texture.
11.Mango Golden sphere
Mango purée 500 gr
Water 400 gr.
Simple syup 100 gr.
Vegetable gelatin powder 30 gr.
Gold powder as needed
- Freeze mango puree in a semi-sphere molds.
- Mix water, syrup, vegetable gelatin powder and gold powder and heat until boil.
Remove from the heat and let to cool until 85ºC.
- Rake a thin needle pick up the spheres and deep them in the gelatin mix. Let until
defrosted.
12. COFFEE CAVIAR ( Sosa alginate + Sosa Sodium Chloride ) = Alginate + Clorur
450 gr. Water
50 gr. Syrup
25 gr. Coffe paste
c.s gr. Gelespessa ( till get a coulis texture )
2,5 gr. Sosa Alginate
1 Liter. Water.
10 gr. Sosa Sodium Chloride ( Clorur )
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4. 1 Liter Water
- Mix the ingredients of the first part of the recipe with a hand mixer. Do the
same with the second part ones.
- Put the first mix in the caviar kit and pour into the second mix.
- Remove the caviar and wash in the clean water.
13. MANGO SPHERE
500 gr. Mango pulp
20 gr. Gluconolactate Sosa
1 liter Water
5 gr. Alginate Sosa
Clean water
- Same process than the previous recipe but instead to put the first mix in the
Caviar Kit we use the sphere spoons.
14. Lemon Air
ingredients gr.
Lemon juice 200
Syrup 150
Water 150
Sosa Soy Lecitin 8
Mix all ingredients with a blender in horizontal
position to create air bubbles.
* For best result use the Sosa Air Kit
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