Sosa demo aug2015 v2

TURNERS FINE FOODS

Sosa Demonstration

By Sosa Chef Consultant Michelle Gillott 07989 386141 @chocoshells

Cod Fish With Crunchy Pork Coating

Microwave Tomato Sponge

• Cod fish diced in cubes 2 x 2cm • Egg Whites • Sosa Pork Airbag Farina • Salt and Pepper

• 40g Olive Oil • 400g Whole Egg • 50g Plain Flour • Salt and Pepper • 35g Sosa Powdered Freeze-Dried Tomato

Method 1. Soak the cod fish into lightly beaten egg whites.

2. Roll the cod into the Pork Airbag Farina.

3. Fry it.

Egg-free Garlic Mayonnaise • 200g Coconut cream • 2g Sosa Natural Emul • 1 clove garlic - crushed • 200g sunflower oil

1. Mix all ingredients using a stick blender.

2. Pour into a foam canister and charge with 2 NO2 gas caps if you’re using a small siphon, 3 if your using a large siphon.

3. Keep the cannister in the fridge for 2 hours.

4. Take plastic cups and make a hole in the bottom using a sharp knife. Fill the cups with tomato mixture until half full and bake in the microwave for 35 seconds.

5. Remove from the microwave and keep them upside down on a rack tray until cold.

Other ingredients • Sosa Black Olive Powder • Baby Basil Leaves • Cherry Tomatoes

Method 1. Blend the Natural Emul with the crushed garlic & coconut cream.

2. Slowly add the sunflower oil.

3. Season and serve.

Pistachio Cupcake With Raspberry Jelly Filling & Passion Fruit Icing Aubergine Tatin & Sumiso Sauce • 800g Aubergine • 100g Soy Sauce • 80g Honey • 10g Gelburguer • 60g Water • Sesame • Sumiso Sauce Method 1. Cut the aubergine into small cubes and cook for 5 minutes with a bit of oil.

2. Add soy sauce and honey and let reduce until all water has gone.

3. Strain and chill.

4. Once cold, add Gelburguer and water and mix well using a spoon 5. Pour into mould and let set for 1 hour in the fridge.

6. Serve hot on a puff pastry cracker and spread some sumiso sauce on, then sprinkle with sesame.

Liquid Mozzarella Balls • 100g Mozzarella • 100g Mozzarella Whey • 50g Milk • 5g Salt • 60g Water, bottled • 5g Sosa Gluconolactate • 1 Litre Water (must use bottled water) • 5g Sosa Alginate Method 1. Mix the ingredients form the first part of the recipe using a blender until you get a smooth texture.

2. Then mix alginate and water, also with a blender, and let it rest for 2 hours.

3. Using measuring spoons, drop the mixture into the alginate bath and let it rest for approximately 3 minutes.

4. Remove from the alginate bath and drop them into clean water.

Fruit Filling For Bakery Dough • 350g Raspberry Fruit Puree • 50g Water • 100g Stock Syrup • 10g Gellan Gum Method 1. Combine all the ingredients and heat until boiling.

2. Pour the mixture in a frame or silicone mould.

3. Allow to set.

4. Once set, portion and apply to sponge or croissant.

5. Save a few portions for taste test at end of course.

Pistachio Sponge - Cup Cake • 220g Sugar • 150g Sosa Pure Pistachio Paste • 70g Egg Yolk • 100g Milk • 0.5g Sosa Pistachio Aroma • 2g Baking Powder • 5g Cream of Tartar • 110g Plain Flour • Pinch of Salt Method 1. Cream the butter, sugar and pistachio paste.

2. Add the egg yolk, milk and aroma.

3. Add the dry ingredients.

4. Fill cupcake moulds 1/3 full.

5. Push in the jelly and cover with sponge mix.

6. Bake at 170˚C for 15 minutes.

7. Allow cooling before removing.

Passion Fruit Frosting • 75g Butter • 200g Icing Sugar • 5g Albumina • 1g Sosa Passion Fruit Aroma

Method 1. Cream the butter and Albumina.

2. Add the icing sugar in three stages and flavour to taste with Sosa aroma.

3. Garnish with wet proof crispy - passionfruit and raspberry

Flambé Crème Brûlée Ice Cream with Apple Cold Confit Cider Foam • 800g Milk • 300g Cream 35% • 100g Sosa ProCrema Cold 100 • 200g Caster Sugar • 60g Sosa Dextrose • 28g Sosa Vanilla Paste • 28g Sosa Metigel Method 1. Blend all the ingredients together.

2. Mature for 6 hours.

3. Churn.

4. Pipe into moulds and set.

5. Use Caramelisation kit to flambé at the table.

Cider Foam

Peach Foam • 450g Peach Juice • 50g Sugar • 50g Sosa ProEspuma Cold • 2-3 drops of Sosa Peach Aroma Method 1. Blend all together with a hand blender.

2.Place in cream whipper and gas with one NO2.

3. Shake and chill until required.

Raspberry Sorbet • 500g Purée • 50g Sugar • 40g Pro Crema Cold 100 - Or Pro Sorbet • 2.5g Fruit Acid Method 1. Blend all together.

2. Rest over-night for best results minimum 3-4 hours.

3. Blend and churn - also suitable for Paco jet.

• 170g Cider (this can be any juice, purée, or UHT milk • 3.5g Sosa Whip (milk protein used as an egg white substitute • 10g Caster Sugar • 1.5g Sosa Gelespessa

Note: Procrema is ice cream based but will give a creamier texture to the sorbet

Method 1. Whisk all together in a Kitchen Aid. This can be re-whisked.

Help in understanding neutralizing acid in jelly preparation

To Serve Use Sosa Apple fruits in sauce from cold confit range, spoon on some of the foam then brulée the top of the ice-cream using the caramelisation kit.

PH Level of liquid you want to use

Ph Kit Sodium citrate dose per 100g

2

2.7g

2.5

0.85g

3

0.3

3.5

0.1

4

Neutral / Functional

Raspberry Jelly • 175g Purée • 75g Stock Syrup • Lemon Juice • 15g Sosa Powdered Vegetable Gelling Agent (Vegi Gel) Method 1. Blend together then bring to the boil.

2. This can then be used to create jelly pears by dropping it into chilled vegetable oil or set in a container and cut.

3. Can be served warm, savoury or sweet.

Peach Pannacotta • 250g Milk • 250g Cream • 25g Sosa Peach Paste • 1.7g Sosa Pannacotta • 0.5g Sosa Gomma Garafi - Allows you to freeze, makes a stronger gel • 25g sugar Method 1. Mix the dry ingredients and blend into the milk, cream and paste.

2. Bring to the boil.

3. Pour into serving dish or silicone moulds.

Sosa Aromas, compounds & freeze dried powders make excellent flavourings to ganache. Addition of wetproof crispy when ganache is cool gives interesting texture.

To see a selection of Sosa Training videos www.sosa.cat there is a flag top left to change to English.

Please also take the time to view the NEW SOSA Sauce Range.

NEW Flavour Drops for Drinks Just add 3 droplets into any soft drink, wine or cocktail.

TURNERS COAST Units 5-10 Christchurch Dorset BH23 3PE

TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE

TURNERS NORTH Unit 1 West Craven Business Park Earby Lancashire BB18 6JZ

T 01202 481591

T 01580 212818

T 01282 843830

info@turnersfinefoods.co.uk turnersfinefoods.com