TURNERS FINE FOODS
Sosa Demonstration
TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE
T 01580 212818 F 01580 212241 E info@turnersfinefoods.co.uk turnersfinefoods.com
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Pan fried chicken terrine
Jacket potato Foam - To fill one standard foam machine
• 1000g smoked chicken legs (picked no bone) • 50g broth chicken • 15g SOSA Gelburger – This is not meat glue • Salt & pepper to taste
• 450g Milk • 50g Jacket potato well cooked • 45g ProEspuma Hot (good to use with soups & tea infusions)
Method 1. Pick down the chicken. 2. Mix with the Gelburger & stock little by little until all incorporated. 3. Line a terrine mould with cling film. Build up the terrine & press for a minimum of 2 hours. 4. Slice the Terrine & warm in the oven (Could pan fry).
Crispy potato puffs - airbag • SOSA Airbag granules as required • Oil vegetable • Salt 1. Deep Fry the potato Airbag in hot oil, it will puff & come to the top when ready. 2. Remove and season with cayenne, chicken salt, truffle salt. * Airbag also comes in a Pork granule & pork flour (smaller granules that are perfect for coating/ Panee) and wheat form.
Method 1. Warm the milk & infuse the potato 2. Blend & pass through a fine sieve 3. Blend in the ProEspuma Hot into the cooled infused, passed milk 4. Rest for 10 minutes Blend then heat to 65°C 5. Pour into foam machine & gas 6. Store at 65°C in a water bath / bain marie until required. 7. Shake before use. *** Testing of PH value will affect some setting agents and also prevent spherification from working. Acid solutions will either not set or break down with time when using: gelatine, agar agar, powdered vegetable gelling agent & pectin. Commercial chocolates are also tested to help prolong shelf life. To help control the acidity Sosa do a PH kit containing litmus papers & sodium citric to help neutralise or use a PH meter. Simply dip your ph meter into the buffer solution provided then into the liquid you are trying to set, this will give you a reading. PH4 is Neutral / functional. Anything less is acidic and will need adjusting using the Sosa PH Kit (sodium citric. Please note addition of too much will start to affect the taste! Acidity will be different throughout the season which may cause these issues it may well be you test regularly then change variety of fruit or change the dish when this happens saving money on making something every day. (Bars often use lemon juice & egg whites to regulate the acidity in cocktails) The table below is a very rough guide:
Mushroom Mousse – Vegetarian iota set comes from red algae • 500g mushroom soup • 2g Sosa cep powder • 1.7g Propannacotta – if not using guar gum you need to increase • 0.5g Guar gum – allows you to freeze, makes stronger mousse. • 10g sugar – allows to blend in better could use maltodextrin. Method 1. Boil the soup 2. Mix the dry ingredients then Blend in to hot soup 3. Bring back to the boil – set to 90C if using a thermomix. Pipe into moulds to set. – Firmer if left over night.
Chicken Jelly (this is a soft set jelly.) • 500g chicken wings • 500g good chicken stock (333g reduced weight) • 10g Sosa powdered vegetable gelling agent (Vegi Gel) • 50ml soy sauce Method 1. Roast chicken wings at 200°C for 20 minutes until golden brown. 2. Add roasted wings to stock and bring to the boil, reduce heat to a simmer and reduce liquor by 1/3. (333g) 3. Strain off the stock, add soy sauce 4. Whisk in Vegi gel and take to above 90°C to activate (recommend to boil) and pour into serving dishes. *Vegetable gelling agent is my personal favourite Sosa gelling agent. Easy to use, less sensitive than others, Most pleasant mouth feel & versatile than others. Can do hot jellies, Fake caviar & is Flexible enough to slice & roll. Dosage firm set 50g/Kg, soft set 25g/Kg. Melting point 65C.
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PH Level of liquid you want to use
Sodium Citric amount to adjust to a PH4
2
2.7g
2.5
0.85g
3
0.3
3.5
0.1
4
Neutral / Functional
Lime jelly - testing ph • 50g sugar • 75g lime juice passed (aprox ph 2.6 added 2g) • 100g water • 12g Sosa Vegetable powdered gelling agent (Veggi Gel)
Chocolate mousse, crème brulee, Mandarin foam, Passion fruit & chocolate sherbet, chocolate & orange jelly None bake Crème brulee – using Sosa pectin X58 • 500g cream • 1 vanilla pod • 70g sugar • 2g Sosa Pectin X58 • 100g pasteurised egg yolks • Sosa Compound approx. 25g or 2-3 drops Sosa aroma Method 1. Heat the cream & vanilla to 40C 2. Mix the Sugar + Pectin 3. Whisk into the hot cream & Boil 4. Add Flavouring compound approx. 25g 5. Pour into moulds to set in the fridge, can be turned out. 6. If using as an insert Freeze in semi sphere moulds
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Dark Chocolate mousse (egg free) • 300ml milk semi skimmed • 75g cream (35% fat) crème liquid (whipping cream) • 50g SOSA Pro-Mousse • 20g SOSA InstantGel • 275g dark chocolate (Melted) • 425g whipped cream
Mandarin cream • 200g mandarin puree • 250g sugar • 300g whole egg • 27g Gelcrem hot • aroma • 400g mascarpone
Method 1. Mix the Milk, 75g Cream, Pro-Mousse & InstantGel in thermo-mix or Hand Blender. 2. Add the melted Chocolate and Blend. 3. Put the mixture into a bowl and fold in the whipped cream 4. Add 2-3 drops of orange aroma to taste 5. Pour into moulds to set. (Half fill the moulds with mousse, 6. If using flexi moulds set in the freezer. (Must be frozen to remove). 7. Turn out and coat with fruit Powder mixed with Antihumidity icing sugar, crispys Or Dip in Vegetable Gel (Must be frozen to dip) can also be sprayed with deco relief spray or use the NEW Heated food spray gun page 45
Method 1. Mix all together except the mascarpone & boil (thermo mix very easy). 2. Cool then fold in the mascarpone cream Blood Orange Puree • 200g blood orange puree • 10g lemon juice • 30g stock syrup • 12g Sosa Gelcrem cold Method 1. Blend all the ingredients together until thick & glossy (No Need to heat)
Mandarin foam / Espuma – foam machine • 75g sugar • 450g mandarin puree • 50g Cointreau • 50g Sosa ProEspuma cold Method 1. Blend all the ingredients 2. Fill foam machine Gas with a cream whipper & Shake, refrigerate. White Chocolate & passion fruit sherbet (Sorbet) • 325g white chocolate • 375g water • 200g milk • 20g Sosa Dextrose • 100g Sosa ProCrema cold 100 • 100g passion fruit puree • 3g salt Method • Heat the water & pour into the melted chocolate • Blend in the milk & Passion fruit puree then blend in the dry ingredients • Rest over night for best results (minimum 3 hours) • Churn
Sosa Whip – Milk protein a substitute for egg white 1-2g/kg Meringue. 3g/kg Marshmallow 5g/kg • Milk clouds with Sosa aroma make excellent hot chocolate toppers you need to use UHT milk or it won’t whip. • Fruit puree clouds give a shaving foam texture. • Soufflé stabilizer – add 1% of the egg white will help hold up your soufflé, Soufflé base mix corn flour is stronger than regular flour Blood orange cloud • 200g blood orange puree • 2.5g SOSA Whip • 50g caster sugar • 3g SOSA Gelespessa 1. Whisk all ingredients in a Kitchen aid or Thurmo-mix with Paddle until foamy. 2. Will only hold up for 15minutes but can be re-whipped
Chocolate mandarin jelly dice/caviar/spaghetti • 250g Mandarin puree • 50g sugar • 20g Cocoa powder • 12g Sosa Powdered vegetable gelling agent Method 1. Slightly oil a tray 2. Mix all the ingredients together 3. Bring to the boil 4. *Dice - Pour into the oiled tray, allow to set then dice or slice & roll. *Spaghetti - use a syringe to draw back the jelly & Pipe into a tube inserted into iced water. *Caviar – use a syringe to draw back & drip into chilled vegetable oil. Crispy Meringue • 25g Sosa Albumina • 250g fruit puree or water • 300g icing sugar • 100g Sosa Maltodextrin (corn based starch not to be confused with maltosec) • 3 drops Sosa aroma or compound
Quick easy garnishes • Maltosec – Tapioca starch ratio 2 part maltosec to 1 part fat, oil or melted chocolate. Just simply stir the two together. The more powder you add the finer the crumb. • Edible sugar lace – gold, silver or white using HCF Martelatto Mats • Tuille – 20% isomalt to fruit puree. Simply dissolve in the puree then spread onto silpat mats & dry 80C until dry to touch, remove from the mats & cut the continue to dry. Store in air tight containers with SOSA Dry Sec.
Method 1. Mix the fruit puree or water with the Albumina then whisk & slowly add the sugar + maltodextrin. 2. Fold in the puree & aroma 3. Pipe onto non-stick mats & dry at 70C for 5 hours. 4. Store in an airtight container with Sosa Dry Sec.
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Ganache
By replacing 5% of cream to SOSA Glycerine, you lower the water content of the Ganache increasing your shelf life for up to 3 months. Providing your Ganache is prepared under good working practice and stored below 12C aw 0.873 up to 3 Weeks Shelf Life
Lowering aw0.82 up to 3 Months Shelf Life stored at 12C
• 235g Dark Chocolate • 310g Milk Chocolate • 35g Glucose • 350g Cream • 35g Butter • 30g Yogurt Powder
• 235g Dark Chocolate • 310g Milk Chocolate • 35g Glucose • 300g Cream • 35g Butter • 50g Glycerine • 30g Yogurt Powder
Microwave Sponge Cake • 8 (480g) eggs • 1 (17g) egg yolk • 140g caster sugar • 1g salt • 45g strong flour • 200g dark chocolate 70% Method 1. Melt the chocolate and combine the remaining ingredients using an immersion blender until smooth. 2. Strain the mixture and pour into a syphon gun, charge with 2-3 caps. 3. Put the foam into plastic cups and microwave for 30 seconds.
Raspberry Flexible Ganache • 130g dark chocolate 70% • 1.3g Sosa agar agar • 1-2 gold gelatine leaves • 50g Sosa glucose • 180g cream 35% fat • 120g raspberry Puree Method 1. Heat the cream, glucose, raspberry puree and agar until boiling point. 2. Add soaked gelatine leaves. 3. Pour on the melted chocolate and set in the fridge in a frame for 3 hours.
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. Alternatively use QR code here:
There are also QR codes against the more technical products in your brochure again to link you direct to training videos & recipe. You also have a few samples to take away and try.
Chocolate Stones
Please also take the time to view the NEW SOSA Sauce Range.
• 100g Dark chocolate 70% • 30g Sosa Maltosec • 1g salt • 5g raspberry power Method 1. Mix chocolate, salt and maltosec until a sort of playdough texture is achieved. 2. Brake into pieces and freeze for 5 minutes. 3. Dust with powder, keep in an airtight container at room temperature.
Raspberry Cream • 400g raspberry puree • 70g stock syrup • 30g lemon juice • 25g Sosa gelcrem cold Method 1. Mix all the ingredients and bring to the boil, leave to seti n the fridge. 2. Blend with a stick blender until smooth.
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