Sosa

Modern
Gastronomy
Demonstration
Michelle Gillott has kindly sent on some additional information
as promised during the demos:-

Jordi Puigvert’s Sosa demo recipe sheet (Jordi Puigverts book ‘Evolution’ was shown at the
demonstration and is now available through Redmond Fine Foods)

Ice cream pack/recipes

EQUIPMENT
The following is a list of equipment used during the demo. Please speak to your sales account
agent in relation to specific equipment that you are looking for.
• Dehydrator (truffle meringues)
• Paco Jet / Beakers
• Siphon gun / gas
• Candy floss Machine
• Vacuum pack machine (foie gras parfait/terrine)
• Water bath (foie gras parfait/terrine)
• Micro scales - ideal for measuring Sosa products
• Thermomix

RECIPES
Praline Sponge & Tomato Sponge (Microwave)
http://chocolateshells1.com/2012/04/16/tomato-sponge-cake-sosa-freeze-dried-tomato-powder/

Tuiles
Add 20% refined isomalt to fruit purée then dry on silpat mat in low oven or dehydrator. When
dry, it can be cut/rolled. When ready, store in an airtight container with sosa Drysec. (Silica gel
crystals). See also http://chocolateshells1.com/?s=Isomalt&submit=Search

Soufflé
Demo question - issues with soufflés holding up
Michelle has many soufflé base recipes which as long as they are cooked out should not be the
issue in a soufflé holding up, she has even used tinned custard to prove this point before.
Blended rice pudding makes a very stable base, this can then be flavoured with SOSA Com-
pounds or alphabet of flavours when blending (over cook the rice pudding for best results). Thick-
ening puree with corn flour is also a good one to use, the addition of compound will intensify the
flavour.

#TIP It’s all down to the egg whites and how they are whisked.
Do not over whisk them here add 3 part whites to 1 part base mix.
150g Fresh egg whites (room temperature is best
5g SOSA egg white powder (Albumina)
50g Caster sugar,8g Corn flour
(Small pinch of salt / few drops of lemon juice)
1. Quick hand blend of the egg white powder into the egg whites then whisk to soft peak.
2. Add the sugar in three lots
3. Adding the corn flour with the last batch of sugar.
4. Add 3 parts Whites to 1 part soufflé base (I am sure the base mix you already have is fine)

Pliable Ganache
Demo question - Can Glycerine be used in place of Sorbitol in pliable Ganache?
Michelle needs to run a test on this even though the properties are very similar, the glycerine
should work better but it doesn’t always work out in practical.
• 135g Dark chocolate 65% melted to 350ºC
• 300g Double cream
• 52.5g SOSA liquid glucose
• 1 1/2 Sheets Gelatin
• 52g Water
• 38g SOSA Sorbitol
• 1.13g SOSA Agar agar

1. Boil the Water, sorbitol, Agar agar and put to one side.
2. Melt the Chocolate to 32ºC (Help with emulsification)
3. Boil the cream & glucose.
4. Add the soaked gelatine.
5. Add the cream in three stages to the chocolate.
6. Stir in the warm agar agar, sorbitol, water solution.
7. Pour into a tray lined with cling film.
8. Rest in the refrigerator at least for 2 Hours.

STARTING WITH SOSA PRODUCTS

If you are not already using any Sosa products, the following are a good starting point as they are
practical and can be used for many applications (Michelle’s top 5)
• Sosa Albumina (Egg White powder)
• Gel cream cold/Gelcrem hot - see fact sheets on this to refresh from the demo.
• ProEspuma cold
• Vegetable powdered gelling agent (Vegi gel)
• Procrema cold 100 (for ice creams & sorbets)
With the addition of compounds & Alphabet of flavours (aromas, essential oils & extracts available
in the 50ml bottle) will help intensify flavours and help you serve a consistent product especially
as seasons change.

Additional information:
Sosa brochure http://www.sosa.cat/catalogues/sosaeng2014_web_2.pdf
Link to Michelle’s blog which covers SOSA info and recipes http://chocolateshells1.com/
GELCREM Hot/Cold
Both of these GELCREM powders are used as thickeners.

GELCREM COLD allows you to thicken a cold recipe, without adding egg, cornstarch
or without the need to introduce heat, something that was not possible until now.

 Derives from potato starch, which allows you to

do 100% vegan elaborations.
 Allows you to keep the recipe ‘pure’, without
losing texture, colour or nutrients by the introduction
of heat.
 GELCREM COLD may also be used as a
substitute for GELESPRESA (Xantana), another cold
thickener. However, when GELESPRESA (Xantana)
is used in excess it can provide too much elasticity,
which may be unpleasant in your dish.
 Add texture to a runny sauce or thicken
completely result in a texture of a pastry cream.
 It is stable in acidic mixtures and can be used
on sweet or savory recipes but may only be heated up
to 50ºC.

Benefits

 GELCREM COLD is a fast thickener, without the need

for heat
 It provides a nice texture to your recipes, without
being too elastic and having to be so precise in the
measurement (in comparison to GELESPRESA
Xantana).

Chef Consultant Michelle Gillott

  GELCREM HOT has the same properties as the
GELCREM COLD, but would be suitable for
preparations that need to be heated or cooked over
90ºC.
 GELCREM HOT is a derivate of wheat starch allowing
100% vegan elaborations.
 Quantity: 60 – 80g of GELCREM to 1kg of mixture
(depending on how you want the texture of the end result.
 Uses: curds, béchamel. Hot sauces & Puree.

Challenges:

 To use the right type of GELCREM (Hot or Cold) according to your preparation
 It is better if you mix it with a hand blender, for a good consistency and to blend
the ingredients well
 GELCREM HOT is recommended when freezing your mix, as it is more stable. If
you need to freeze the COLD, you may have to remix it with the hand blender once
it is defrosted to avoid splitting.
 When using GELCREM HOT, make sure you cook it well, over 90ºC, otherwise its
thickening properties will not be activated.

Chef Consultant Michelle Gillott

PROCREMA 100 COLD
Is the most complete ice cream stabilizer /base Sosa do. The base
contains the necessary ingredients to achieve a high quality ice-
cream, Sherbet or semi sorbet suitable for both conventional ice
cream machines & Paco jet.

 Improves the structure of the ice cream.

 Helps incorporate air improving texture.
 Prevent the water molecules from separating rapidly from
the ice-cream during the defrosting process.
 Slowing the melting process.
 Maintaining the original flavour.
 Can be used in recipes with no eggs allowing a raw mx to be
used resulting in a fresher flavor.
 Faster method than a conventional ice cream production –
Blend into a cold base, rest to hydrate & re blend, churn.

Dose: 100g per litre

Note: While PROSORBET is available for creating sorbets

PROCREMA can be used – giving a creamier finish perfect for the colder
months.

Note: PROCREMA 100 cold is designed for chefs to use with a basic ice
cream machine or Paco Jet. For industrial production of ice cream that
use machines that pasteurize / homogenize we have a range of
PROCREMA hot & range of Procrema cold at different strengths if already
using other stabilizers.

Chef Consultant Michelle Gillott

PROESPUMA COLD
PROESPUMA cold is for foams that don’t need to be heated, its a vegetable based
emulsifier that gives your mix the structure needed in order to work with a siphon,
making it hold shape up to 15 minutes on the plate without losing form, therefore it is
also great for hotel kitchens and banqueting

 Until now, chefs would need to use fat, egg,

dairy or GELESPESA (Xantana) to create a foam.
Each of these products has different characteristics
that may not suit the chef, depending on the
preparation.
 Fat is something people are avoiding more and
more
 Eggs and dairy are high risk products, with a
high risk of allergies and intolerance.
 Xantana, when used in excess, will modify the
texture of the elaborations, resulting in elasticity.

PROESPUMA contains the following:

 Carrageen (to create the foam)

 Maltodextrine (which allows flexibility in the
measurement)
 Vegetable emulsifier
 Dextrose
 Glucose

Quantity: PROESPUMA COLD: 10-100g per 1kg.

Benefits:

 100% vegan foams

 Extra foam structure

Chef Consultant Michelle Gillott

  No need to rest in order to be used, which saves time during mise-en-place and
service; however, allowing the mix to rest will increase stability.

Bear in mind:

 Using the correct PROESPUMA (Hot / Cold) for the temperature of your recipe.

Chef Consultant Michelle Gillott

Albumina
 Protein obtained from egg whites. After the freeze-dry process, all the water is
removed, leaving the pure protein of the egg white.
 Substitute for liquid egg whites, but as it is humidity free, it allows you to apply it
to various products or recipes, which were previously impossible.

DOSE: 10% (100g per litre). 1 egg white = 27g water + 3g

Albumin. The Water can be substituted for any fat-free liquid,
such as pulp or purees, which allows you to flavor the egg white,
but continue to work without excess humidity. For example,
when creating flavored meringues, mousse or marshmallows.

Benefits:

 There is no risk of egg contamination to your recipes. Even

with warm applications (warms mousse, mayonnaise, etc.) you
can still use this powder without the risk of temperature control
and bacteria levels in the egg.
This is an easy to handle product.
 A stable product; the ‘pure egg white’ will not separate, no
matter how much you beat it, and once the egg has risen and the
“meringue” has formed, it will not fall. It is perfect to use during
mise-en-place, as it can be left while you continue with other
preparations.
 The ‘pure egg white’ product can be frozen, such as meringue
or marshmallows; due to the properties of the ALBUMINA, the product will not
crystallize and can ensure the same texture after defrosting.
 Powdered Egg gives 25% more Volume and is 5 times more stable than fresh egg
whites.
 Cost, there is no fluctuating egg price from day today helping a chef meet his GP.

Challenges:

Chef Consultant Michelle Gillott

  As in liquid egg whites, ALBUMINA will not rise when combined with fats,
however a siphon can be used to create a foam
 Items with high acidity, such as pineapple, kiwis or tomatoes, will not allow
ALBUMINA to rise, as the enzymes contained in these products counteract the
rising agent of the ALBUMINA. To use ALBUMINA with high-acidity products
you can create a pulp (such as pineapple fruit pulp), which must be cooked to
62ºC to break down the acidic enzymes in the food, however by heating to this
temperature, it was affect the final taste of the pulp.

Other applications for ALBUMINA POWDER:

ALBUMINA allows you to explore low temperature egg preparations, without the risk of
contamination, and with flavors and techniques that normal fresh eggs would not allow
you to do. (Use French meringue instead of Italian with same results)

Chef Consultant Michelle Gillott

VEGETABLE GEL
(Powdered Vegetable
Gelatin)
Allows production of vegetarian, transparent and elasticized jelly,
which is thermo-reversible (Can be melted & reset) served cold or
hot up to 60 ºC

 VEG GEL is a derivate of carrageen (seaweed)

and carob bean gum.
 Having almost the same properties as AGAR
AGAR, VEG GEL provides a more delicate kind of
jelly, which is flexible and has less of a “gummy”
feel in the mouth.

Quantity: 50g per litre

Method: mix at room temperature and then boil

well for a few minutes. Although SOSA
recommends cooking VEG GEL at 65ºC, it is
important to boil it higher than this recommended
temperature; otherwise it will act as a thickener
and will not create a jelly. VEG GEL can also be
used in spherification to create a membrane on any
frozen product without the use of alginate and
gluconolactate. VEG GEL provides the closest result to
spheres using GELESFERA but with a simpler process.
Veg gel can also be used to create a semi gel by
blending a jelly once set.

Benefits:

Chef Consultant Michelle Gillott

  It provides an elasticized jelly; it is easy to use, fast and has a good mouth feel
 It jellifies at 60ºC, so even if it hot, it still remains solid
 It can be adapted to use in an easy spherification process
 It is thermo-reversible and completely transparent

Challenges:

 To heat ensure VEG GEL is heated well, otherwise it will not jellify
 When reusing your mix, as it is thermo reversible, we recommend to add a little
water to rehydrate
 VEG GEL does not freeze well as when it defrosts it may lose water content
 The higher the acidity of your recipe, the less VEG GEL will jellify. Keep control of
the PH and when it is lower than 4.5, we recommend to use SODIUM CITRATE to
correct it
 When using VEG GEL for spherification processes, ensure it does not contain fat,
as the membrane will not form

Chef Consultant Michelle Gillott

Antihumidity Icing Sugar
Fine white powder same as icing sugar but will not dissolve on contact with
moisture.

Dose: as required

Application: Used as a Garnish - dusting tarts, pies desserts & cakes etc. – will not
dissolve on contact even when placed in the fridge. Use to coat Truffles, candies & petit
fours like Marshmallow to prevent from been sticky.

Combine with:

 SOSA Dextrose: to give a fresh mouth feel.

 SOSA Freeze dried fruit powder: to add flavor & colour.

Coating recipe – for rolling truffles, marshmallow or dusting on desserts

 300g Sosa Antihumidity icing sugar

 100g Sosa Dextrose
 50g Sosa Freeze dried Powder - there is a large selection of flavors available
everything from Mixed berry, mango, mint & licorice please see full list available.

Chef Consultant Michelle Gillott