Appetizer Recipe

1. MY CAPRESSE SALAD
Mozzarella foam
Mozzarella ( with the liquid that the bag
contains ) 500 gr.
Pro-Espuma cold Sosa 30 gr.
- Mix the ingredients together with a
blender and put into a siphon.
Balzamic Modena vinegar jelly
Modena vinegar 100 gr.
Water 150 gr.
Sosa vegetable gelatin powder 14 gr.
- Mix ingredients and heat until
boiling. Remove from the heat and
put in a tray 1 cm. thick.
Mozzarella tomato mousse
Fresh Mozzarella 200 gr.
Milk 200 gr.
Mozzarella powder 40 gr.
Sosa tomato powder 35 gr.
Gelatin leaves 6 unit.
Salt and pepper c.s.
Soft whipped cream 600 gr.
- Hydrate the gelatin leaves with cold
water and melt with a little milk from
the recipe.
- Mix the milk with mozzarella powder,
tomato powder, salt, pepper and
with a hand mixer. When well mixed
add the fresh mozzarella and blend
again. Strain the mix. Add whipped
cream. Put in semi-sphere molds and
let to cool.
Emulsified vinaigrette
Olive oil 250 gr.
Vinegar 100 gr.
Water 50 gr.
Sosa Emulsifying paste 4 gr.
Gelespessa c.s. ( a pinch )
- Blend the ingredients together.
Tomato sponge cake
Whole Eggs 200 gr.
Flour 25 gr.
Salt and pepper
Tomato powder 20 gr.
- Mix all ingredients with a blender and
put into a siphon gun. Put 2 charges
for a little one and 3 for the big one.
Cook 25/30 second in the
microwaves at maximum temp.
Black olive crumble
Flour 200 gr.
Sosa black olive flour 50 gr.
Butter 200 gr.
Salt as needed
- Mix all ingredients together until
get a crumble. Bake at 170ºC until
golden brown.
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2. Basil air
Water 500 ml.
Sosa soy lecithin 4 gr.
Sosa bazil essential oil 1 gr.
- Mix the ingredients and emulsify
with a hand mixer until get a foam.
Fresh basil
Fresh tomato
SCALLOPS WITH VEGGIE HOT
JELLY, PUMPKIN GNOCCHI &
RAW ALMOND-LICORICE PURE
Carrot and peas jelly
Carrot juice 500 gr.
Gellan Gum 8 gr.
- Mix and cook until boiling. Let to set.
Cut in cubes.
• Do the same with peas juice.
- from the egg mix and coat with the
pork tempura. Stir fry the scallops.
Pumpkin gnocchi
Creamy pumpkin pure 450 gr.
Olive oil 50 gr.
Salt and pepper as needed
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 gnocchi.
Raw almond-licorice pure
Sosa raw almond paste 100 gr.
Fish stock 400 gr.
Licorice Sosa Paste 25 gr.
Gelcrem Hot Sosa 25 gr.
- Mix the ingredients with a hand
mixer and cook till 100 ºC during 3
minutes till get a thick texture. Keep
in a bain marie.
Curry smoke
Mix the wood flakes with curry flavor and
moisturize a little with water. Put in the
smoke Kit. Cover the finished dish with the
cover and smoke. Serve covered.
Fresh Scallops burguer
Scallops 500 gr.
Salt and pepper as nedded.
Gelburguer 10 gr.
- Chop the scallops and mix with sal
and peeper. Add the Gelburguer
and mix well with hands. Press the
mix into ring molds. Let 2 hours in
the fridge.
Beetroot fresh leaves
Lemon grass micro greens
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