Modern cuisine

MODERN CUISINE Sosa Ingredients S.L.

Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat

MARINATED MUSSELS WITH CRISPY SEAWEED SPONGE AND HINTS OF ORANGE

Crispy seaweed sponge: • Egg white • Culinary Journey Fish Fond

200 g 5g

• Flour

30 g

• Sosa Seaweed Powder

12 g

• Sugar • Sosa Natural Black Colouring • Sal

7g 0,7 g 1g

Blend all the ingredients together and put into a 1/2 litre siphon. Give it two charges of gas and then let it rest. Place the foam into a plastic glass and pierce the bottom. Cook in the microwave for 30 seconds and then put the glass upside down on a rack. Once it is cold, remove the sponge and allow to dry at 50 ºC for 3 hours..

Marinated mussels: • Marinated mussels • Culinary Journey Escabeche (pickling brine)

1/2 kg 150 g

Cook the mussels in a covered pot without water for 2 min. Strain off the resulting liquid, remove the shells of the mussels and put the mussels into the marinade. Vacuum pack and marinate for 1 hour in the fridge Pickling brine emulsion with orange-infused mussel juice: • Culinary Journey Escabeche (above) • Sosa Natural Orange Aroma • Mussel cooking juice • Sosa Natur Emul

150 g 1g 100 g 5g

Mix all the ingredients together and blend until you form a stable emulsion.

Flavour with orange and set aside.

Sea umami air: • Water

300 g

• Sosa Sea Umami

10 g

• Sosa Sucro Emul

1,5 g

Aerate while mixing and then allow to rest. Collect the air from the surface.

Assembly: • Sosa Orange Copeaux • Sosa Coastal Shallots

CUCUMBER CANNELLONI

FILLED WITH TUNA TARTAR, CUCUMBER CRUNCHY SALAD, PONZU PEARLS AND SESAME CRACKER

Sesame cracker: • Sesame • Sosa Maltosec • Water

Tuna tartar: 100 g 12 g 7g

Mix all ingredients to obtain a dough. Roll down between two oven papers with some greasing spray one millimeter thick.

Cut crackers 1.5cmX1.5cm and bake it for 20 minutes up 100ºC. Reserve.

200 g 2g

• Sunflower oil

q/s

In a pan, mix ponzu sauce plus agar-agar Sosa always stirring using whisk. Bring to boil and remove from stove.

Using a syringe, fold down drops of the last elaboration in cold sunflower oil. These ones will be jellified in 30 seconds. Strain the oil and remove the excess using hand paper.

Reserve in the fridge.

10 g

• Ponzu sauce

8g

• Salt

q/s

• Black pepper

q/s

Dice the tuna into 0.5 cm x 0.5 cm cubes. Season it with the rest of ingredients. Reserve.

• Sosa Wax Concept

200 g 2g

Mix the ingredients and heat up to 65ºC until they are totally melt. Reserve in the fridge until the solution becomes thick.

Other ingredients: • Roe trout

q/s

• Cucumber

q/s

• Borage cress

q/s

• Salt flakes

q/s

Dice the cucumber into 0.2 mm x 0.2 mm cubes.

Reserve.

Cucumber cannelloni: • Sosa Vegetal Gelling

• Olive oil

• Sesame oil

• Sosa Agar-Agar

• Cucumber

100 g

Sesame oil:

Ponzu pearls: • Ponzu sauce

• Fresh tuna

600 g 25 g

Peal cucumbers and blanch the skin for 20 seconds in boiling water. Chill in cold water to preserve the chlorophyll. Strain and reserve.

Blend the pealed cucumbers plus blanched skin using thermomix. Strain using super-bag to remove all fibrous.

Mix 500 g. liquid plus vegetal gelling stirring by whisk and bring it to boil. Stretch on a tray 0.5 mm. thick and let set.

Dressing: Cut a cucumber gelatin slice of 10 cm x 10 cm and fill it with tuna tartar. Wrap forming a cannelloni and cut the tips to get a perfect shape. Place it on a plate.

In a bowl, mix the ponzu pearls, the cucumber cubes and the roe trout in equal quantities. Season the mix with salt and olive oil and dispose it on top of the cannelloni.

Paint the sesame crackers using the wax sesame oil to isolate humidity and place them on the cannelloni tips.

Finish the plate using some salt flakes and borage cress.

PORK COULANT,

CHICKPEAS AND ESCALIVADA

For the sphere (Inside coulant): • Chicken broth

250 g

• Sosa Gelespessa

3g

• Sosa Gluconolactato

5g

• Sosa wine powder

2g

Blend all the ingredients and allow to rest for an hour so that they lose the air.

For the sphere bath: • Mineral water

1000 g

• Sosa Alginate

5g

Blend both ingredients and allow to rest so that they lose the air.

To do the spherification:

For the chickpeas purée:

• Sosa spherification kit In the spherification kit are some spoons in the shape of a half sphere, which will help you make the perfect sphere.

Choose the best size spoon for the preparation you want to make.

Fill the spoon with the beef broth and carefully allow the contents to fall into the alginate bath. A membrane will now form around the sauce, preventing the liquid from coming out. Allow to rest for 2 min and then remove the sphere with a perforated spoon, which you will also find in the kit.

Run the sphere under clean water and set it aside in a spoon. To prevent it from it sticking, you could put a Little oil on the spoon.

For the pork terrine:

100 g

• Meat broth

50 g

• Extra virgin olive oil

20 g

• Salt

q/s

Blend all the ingredients until you obtain a fine soup and then set aside.

For the red pepper gel: • Roasted red pepper

100 g

• Water

100 g

• Sosa Red Pepper Extract Powder

15 g

• Sosa Gelcrem Cold

20 g

• Salt

q/s

Mix all ingredients and blend to obtain a creamy texture.

• Cooked chick pork meat

300 g

• Water

125 g

• Sosa Gelburguer

• Cooked chickpeas

7g

Chop the chick pork into small pieces. Blend the water with the Gelburguer until you have a homogeneous mixture Add this mixture to the chick pork, stir to mix it well and for it to dissolve it in the water. Fill a square mould halfway with the chick pork mixture, making a space for the sphere. Place the sphere of meat sauce and, very carefully, fill the rest of the mould trying not to break the sphere. Allow to rest in the fridge for an hour.

Assembly: • Sosa Freeze-Dried Escalivada • Extra virgin olive oil • Sosa Mediterranean Salt Crystals In a pan, heat 2 spoonfuls of olive oil to brown the capipota on all sides. Once browned, finish heating in the oven at 180ºC for 3 min.

Heat the chickpea purée and the red pepper cream and arrange on the plate. Serve the capipota and finish with some pieces of lyophilised escalivada and a pinch of salt crystals.

CREAMY LYCHEES

AND GREEN TEA INFUSION

Matcha microwave sponge cake:

Roses Infusion:

• Egg

100 g

• Egg yolk

80 g

• Sugar

140 g

• Flour

60 g

• Water

50 g

• Matcha Green tea

10 g

Blend all Ingredients and pour the mixture into syphon with it 2 charges. Using soft plastic glasses, do small whole on the bottom by a knife and fill in half capacity with sponge cake foam. Bake it 40 seconds in microwave. Cool it inside out in top of grill. Remove it from its mold and dry.

• Water

425 g

• Simple syrup

75 g

• Xantana Sosa

1g

• Roses compound Sosa

30 g

Blend all Ingredients and vacuum to remove all air inside.

Keep it a side.

Green tea bubbles: • Simple syrup

• Water

400 g

• Bubble Sosa

11,5 g

• Matcha tea Sosa Lychee Gnocchi: • Lychee Purée 1

210 g

• Yuzu juice

15 g

• Simple syrup

25 g

• Promochi Sosa

50 g

• Lychee Purée 2 • Lychee Purée to conserve

75 g c/s

Dissolve promochi in lychee purée 2, add all Ingredients and boil them but stir up with spatula non-stop. You will get smooth and sticky dough. Pour it in a piping bag and using ice-cubes bath, drop small balls on ice water, let it set and remove. Keep them immersed in Lychee purée.

100 g

2g

Blend all Ingredients and repose for 12 h. Use foam kit for doing bubbles.

Set up: • Roses Jelly Sosa

c/s

• Yuzu custard ( previous recipe ) Set on deep dish few drops of Roses Jelly, some creamy Lychees and pieces of sponge cake. Also few Matcha tea bubbles. Spray it all with warm rose’s infusion.