Restaurant desserts

RESTAURANT DESSERTS

A D VA N C E D 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

RED FRUITS AND CHOCOLATE TEXTURES

Raspberry and Chocolate flexible Ganache: • Chocolate 72%

• Honey

• Agar Agar Sosa

260 g 60 g 2,6 g

• Gelatin Leaves

1u

• Liquid Glucose Sosa

40 g

• Cream 35%

360 g

• Whole Egg

200 g

• Egg yolk

17 g

• Sugar

140 g

• Salt

1g

45 g

• Raspberry Purée

• Raspberry compound Sosa

Microwave Chocolate Sponge cake:

30 g

Mix Sugar, cream, Raspberry Purée and Agar Agar and bring to boil . Melt the chocolate on the side. Once the mixture is boiling remove from stove add gelatin leaves and pour it into melted chocolate. Blend it until you get a smooth texture. Add Raspberry compound and spread it on a 1cm frame. Let set in fridge.

Chocolate rocks: • Chocolate 72%

100 g

• Maltosec Sosa

40 g

• Salt

1g

• Liquorice Natural Extract powder Sosa

2g

• Freeze dried red fruits Sosa

c/s

• Plain flour

480 g

• Chocolate 72%

200 g

Melt chocolate and blend with all the Ingredients. Strain it and pour in 1L Siphon with its 3 charges. Use soft plastic glasses (do small whole on its bottom with a knife), fill it them half with chocolate sponge cake foam.

Cook in microwave for 40 seconds, cool it down and keep it a side.

Strawberry sorbet: • •Sugar

Melt the Chocolate and add maltosec, liquorice. Stir until you get dough. Leave it in the freezer only for 5 minutes. Rub the rocks on your hands and it will become eroded.

Coat the rocks slightly with Freeze dried red fruits.

100 g

• Strawberry purée

1000 g

• Pro-sorbet 100 Sosa

80 g

• Neutral Acid Sosa

5g

Blend all Ingredients and leave it rest for at least 2 hours. Butter.

Keep it below -15ºC

Raspberry pearls: • Raspberry purée

350 g

Strawberry whipped Gel:

• Simple syrup

75 g

• Strawberry purée

350g

• Water

75 g

• Simple syrup

50 g

• Water

80 g

• Agar agar Sosa • Sunflower Oil

4g ½ kg

• Lemon Juice Simone Gatto • Bovine gelatin powder Sosa

25 g

22 g

Mix Raspberry purée, Syrup, water and agar agar always stirring with a whisk. Put on stove and bring to boil. Cool it down but don’t let it curdle. Pour it into a Squeeze Sauce Bottle. Drop the mixture into the sunflower oil. Leave it for 5 minutes, strain it, wash it with hot water (below 50 ºC) and keep it a side.

Heat the water and melt in the gelatin. Add the rest ingredients and blend it. Let set in fridge 10 minutes. Whip the mixture on the blender until you get 3 times original volume. Pour in ton frames and leave it set in freezer.

Strawberry Custard :

Set up:

• Strawberry Purée

400 g

• Fresh strawberries

• Simple syrup

70 g

• Wail strawberries Fruit & sauce Sosa

• Lemon juice

30 g

• Freeze dried Whole Blackberry Sosa

• Gelcrem cold Sosa

25 g

Blend all Ingredients until you get a creamy and shiny texture.

Cut 10x1.5cm piece of Flexible Ganache. Set it in the middle of the plate and spread the rest of ingredients at random.

TROPICAL

Coconut liquor Marshmallow: • Water 1

• Coconut Liquor Malibu

90 g

90 g

500 g

200 g

• Albumin powder Sosa • Sugar

20 g

• Liquid Glucose • Water 2

• Gelatin silver sheets

100 g

12 g

• Coconut essence Sosa

10 drops Coconut Liquor Air:

Batter Preparation: • Corns starch Sosa

• Icing sugar Sosa

100 g

• Coconut Liquor Malibu

100 g

• Sucroemul Sosa

300 g

Blend Water 1, coconut liquor and albumin and whip using kitchen Aid.

Emulsify and leave it rest. Keep it a side.

Mix water 2, Sugar and glucose to heat up 130ºC. Remove it from stove and add gelatin sheets previously hydrated. Pour slowly in to the mirengue. Keep whipping while it cools. Add Coconut essence drops and mix it 1 additional minute. Remove it and spread it on a tray (Previously sprinkled by batter). Let repose for 24 hours room temperature. Cut and coat it with batter.

Creamy Pineapple:

Passion Fruit and Mango foam: • Mango purée

300 g

• Passion Fruit purée

200 g

• Proespuma cold Sosa

50 g

Blend all Ingredients and pour the mixture into half liter siphon with its 2 charges. Keep it cold.

Passion Fruit Sponge cake: • Passion fruit purée

240 g

• Sugar

200 g

• Albumin Sosa

30 g

• Egg yolk

150 g

• Flour

• Gelcrem hot Sosa

• Baking powder

150 g

40 g 10 g

Blend Passion fruit purée with albumin. Whip it half speed using kitchen aid. Add Sugar once is half whipped and keep whipping until you get meringue texture. Add the rest of sugar.

Add egg yolk and dry Ingredients slowly. Spread it in 15x4cm.

Sprinkle sugar on top and bake it 10 minutes at 180ºC. Keep it a side.

• Pineapple purée

• Simple syrup • Inulin Sosa

1,5 g

200 g 50 g

50 g

Mix ingredients and blend it. Heat up 70ºC and strain using superbag. Covert and let set 30 minutes in fridge.

Set up: • Freeze dried Passion Fruit Sosa • Fruit & Sauce Pineapple Sosa • Dry Coconut cubes Sosa Set a piece of sponge cake on the plate. Put coconut marshmallow in top. Leak out and keep a side half Freeze dried Passion fruit, pour a bit of Mango foam in top and set back Freeze dried Passion Fruit, as if it was a sandwich. Next to it, serve cream quenelle and spread out 3 pieces of Pineapple fruit & sauce and dry coconut.

Finish it with coconut and rum air.

LEMON AND YUZU CARAMELIZED GYOZA

WITH MILK CHOCOLATE AND MANDARIN SAUCE

Lemon & yuzu gyoza: Milk chocolate and Mandarin sauce:

• Lemon juice

250 g

• Sugar

50 g

• Milk chocolate 45%

• Konjac Sosa

18 g

• Cream 35%

5g

• Gluconolactat Sosa

Blend all Ingredients and boil them. Stir and cook slow heat until you get dough texture. Stretch it on Silpad until you get 1mm dough thickness. Cool it down for at least 1 hour. Cut it in circles 10cm diameter and leave it a side.

Yuzu Custard:

185 g

100 g

• Mandarin juice

• Milk

• Caramelin Sosa

120 g

60 g 5g

Boil cream, milk and mandarin juice. Emulsify with rest of ingredients. Keep it a side.

Set up:

• Whole Egg

300 g

• Sugar

300 g

Fill the lemon wafer with cream and use gyoza mold for closing.

• Yuzu Juice

200 g

27 g

Set it on metallic tray and sugar sprinkle it, caramelize on side of Gyoza by blowtorch.

• Gelcrem Hot Sosa

Mix the juice with Gelcrem, egg and sugar and heat up until boiling point, always stirring. Remove it from stove and pour it on piping bag. Reserve.

Serve 3 Gyoza on a plate dress with chocolate and mandarin sauce a side.

CREAMY LYCHEES AND GREEN TEA INFUSION

Matcha microwave sponge cake: • Egg

Roses Infusion:

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

100 g

• Water

400 g

• Bubble Sosa

11,5 g

• Matcha tea Sosa

Lychee Gnocci: • Lychee Purée 1

2g

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.

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.