Modern Gastronomy

Demonstration
January 2014

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 Thank you for joining us today for our Sosa Modern Gastronomy
Demonstration hosted by Michelle Gillott one of the UKs leading
Pastry Chefs and chef consultant for the Sosa brand.

Demonstration Menu
Dark chocolate, red wine Chicken liver and foie parfait, confit orange
Truffle Meringues with Cep & Port cream
Tomato salad; smoked tomatoes, Celery sorbet, spiced tomato foam
Hot chicken terrine, Chicken jelly, Jacket potato foam, potato airbag,
Fennel cress & Confit baby onions
White chocolate sphere, passion fruit curd, Mango sponge, Mango in sauce,
Whipped passion fruit Jelly, Mango candy floss & White chocolate rocks

Based in Catalonia, Spain, Sosa is a

leading manufacturer of premium ingredients
for gastronomy and pastry which are used by some
of the world’s most pioneering chefs. Their extensive
product range derived entirely of natural ingredients includes
texturizers, thickening and gelling agents, nuts, freeze dried and
confit fruits, natural plant extracts, essential oils and many more.
At Redmond Fine Foods, we offer exclusively the complete Sosa product range, best
price and product support with our in-house Sosa Technician.

We are delighted to announce our exclusive partnership with

Cacao Barry, the French premium Chocolate brand favoured by
Chocolatiers and Pastry Chefs worldwide. With a history dating
back as far as the 1840′s, Cacao Barry offer a wide range of
high quality cocoa products such as chocolate coatings, fillings,
decorating products.

Capfruit based in Lyon, France specialises in a wide range of fruit

purées. Its products are used in various recipes, sorbets, fruit
jelly candies, foams, fruit, marshmallows, ice creams, mousses.
Capfruit offer a classic and Elite Range of Purees, most of which
are slightly sweetened containing 10% sugar and free from
additional colouring, flavourings, preservatives or thickening
agents.

Demarle moulds have changed the way that pastry chefs

work creating non stick baking solutions. With a wide range of
products including liners, non-stick silicone moulds and flexipan
(a combination of fiberglass and silicone) Demarle products
have lifelong durability, no grease requirements and the ability to
unmould products without breaking. Products can be used for
baking, freezing, sweet and savoury preparations.
NOTES

For more information on the above products, please contact your Sales Account Manager

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1 DARK CHOCOLATE, RED WINE CHICKEN LIVER AND FOIE PARFAIT,
CONFIT ORANGE

Ingredients
New Sosa Confit Orange Encenalls / Copeaux 20g Pink salt (potassium nitrate)
New Sosa Red Wine Gelee 1 Onion
Cacao Barry Dark Chocolate Snobinette cups Red wine
1kg Chicken livers 250g Butter
200g Foie gras 50g Sosa Glycerine
20g Salt

Method
1. Finely slice the onion, cover with wine and reduce down until sticky.
2. Cook the liver, salts and foie together in the water bath for 1 hour at 54°C.
3. Leave in water bath for a further 30 minutes at 64°C.
4. Blend everything together until smooth.
5. Decant into Pacojet containers (only half fill as it will whip up).
6. Freeze overnight and Pacojet.
7. Fill the snobinette cups 1/3 full with Sosa red wine gelee, top with parfait and garnish
with confit orange.

2 TRUFFLE MERINGUES WITH CEP & PORT CREAM

Ingredients
280g Water Sosa Salt flakes with truffle (or
20g Sosa Albumina shavings of fresh truffle)
100g Sosa Dextrose Sosa Truffle Aroma
250g Sosa Maltodextrin

Method
1. Mix 180g of water, 50g of maltodextrin and albumina together, whisk using a kitchen
aid to achieve a meringue.
2. Make a syrup with dextrose, 200g maltodextrin, 100g water, heat until it reaches 118°C.
3. Add the syrup slowly into the meringue.
4. Add truffle salt (or truffle shavings if using) and truffle aroma to taste.
5. Dry at 60°C for 6 hours

CEP & PORT CREAM

Ingredients Method
500g Whipping cream 1. Mix all ingredients together and
Sosa Cep Powder whisk until firm peaks form.
1g Sosa Goma Garrofi (Carob Bean Gum)
2. Place in a piping bag and
Sosa Port Natural Extract
sandwich the meringues together.
NOTES

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 3 TOMATO SALAD; SMOKED TOMATOES, CELERY SORBET,
SPICED TOMATO FOAM

SMOKED TOMATOES
Ingredients Method
Fresh Cherry Tomatoes 1. Mix the vinaigrette, add the smoke
600g Grape seed oil powder to taste.
250g White wine vinegar 2. Pour over cut tomatoes, allow to stand
25g Sosa Smoke Powder for 5 minutes.

TOMATO FOAM
Ingredients Method
50g Sosa ProEspuma Cold 1. Blend all ingredients together.
480g tomato juice 2. Place in a foam machine/Siphon and gas
Tobasco sauce to taste with one NO2, shake and store in the
Salt and pepper refrigerator.

CELERY SORBET
Ingredients Method
400g Fresh Celery juice 1. Blend all ingredients together.
100g Cold water 2. Rest for 2 hours then re-blend
25g Caster sugar
3. Churn or freeze and Pacojet.
5g Sosa Ascorbic Acid
15g Sosa Celery Powder
25g Sosa Dextrose
50g Sosa ProCrema Cold 100
20g Sosa Glycerine

RASPBERRY SORBET (not demonstrated - sample recipe)

Ingredients Method
1ltr Capfruit Raspberry Puree 1. Mix ingredients and bring to the boil.
50g Sosa Inulin (Pro-biotic fibre) 2. Chill and churn or Pacojet twice.

Introducing Tast catering disposable tableware, distinguished

by its sleek design, high stability and low weight. Due to their
optimal functional and ergonomic qualities, TAST products
complement all types of food and are a perfect solution for
catering and tasting events.

Tast range available from Redmond Fine Foods

NOTES

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4 HOT CHICKEN TERRINE, CHICKEN JELLY, JACKET POTATO FOAM,
POTATO AIRBAG, FENNEL CRESS & CONFIT BABY ONIONS

PAN FRIED CHICKEN TERRINE

Ingredients Method
1500g Confit chicken legs (picked no 1. Cook the chicken, cool and pick the
bone) bones of any meat.
1kg Oil or duck fat to confit the chicken 2. Mix with the gelburger and stock
100g Chicken Broth gradually until all incorporated.
24g Sosa Gelburger
3. Line a terrine mould with cling film.
Salt to taste
Build up the terrine and press for a
minimum of 2 hours.
4. Slice the terrine and warm in the oven.

CRISPY POTATO PUFFS - Airbag

Ingredients Method
Sosa Airbag Granules as required 1. Deep fry the potato airbag in hot oil, it will
Vegetable Oil puff and rise to the top when ready
Salt 2. Remove, drain on kitchen paper, season.

CHICKEN JELLY
Ingredients Method
500g Chicken wings 1. Roast chicken wings at 200°C for 20
500g Chicken stock (333g reduced weight) minutes until golden brown.
10g Sosa Powdered Vegetable gelling 2. Add roasted wings to stock and bring
agent (Vegi Gel) to the boil, reduce heat to a simmer
50ml Soy sauce and reduce by 1/3 (333g).
3. Strain off the stock, add soy sauce.
4. Whisk in the vegi gel and heat to above
90°C to activate (recommend to boil).
Pour into serving dishes.

JACKET POTATO FOAM

Ingredients Method
450g Milk 1. Warm the milk and infuse the potato.
50g Jacket potato (well cooked) 2. Blend and pass through a fine sieve.
45g Sosa ProEspuma Hot
3. Blend the ProEspuma Hot into the
cooled infused, passed milk.
4. Rest for 10 minuntes, blend then heat to
65°C
5. Pour into foam machine and gas
6. Store at 65°C in a water bath / bain
marie until required
7. Shake before use
NOTES

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 DESSERT : WHITE CHOCOLATE SPHERE, PASSION FRUIT CURD,
5 MANGO SPONGE, MANGO IN SAUCE, WHIPPED PASSION FRUIT
JELLY, MANGO CANDY FLOSS & WHITE CHOCOLATE ROCKS

MICROWAVE MANGO SPONGE

Ingredients Method
400g Egg 1. Mix all ingredients with a blender.
50g Flour 2. Put into Siphon gun. Put in 2 charges.
60g Sosa Mango Powder
3. Spray into a hard plastic cup with a hole
60g Caster Sugar
in the bottom.
4. Cook for 30 seconds in the microwave
New Sosa Mango in Sauce at maximum temperature.
Produced under high pressure 5. Turn upside down to cool
and low temperature * Freeze or can be dried out in oven or
dehydrator.

PASSION FRUIT CURD – reduced fat

Ingredients Method
300g Egg 1. Mix all ingredients with a hand mixer.
300g Sugar 2. Bring to the boil
200g Capfruit Passion Fruit Purée
3. Cool, pipe into small ½ sphere moulds
20g Sosa GelCreme Hot
and freeze.

MANGO CANDY FLOSS

Ingredients
Granulated sugar (or Sosa flavoured sugar)
Sosa Mango Powder
Sosa Sec (Silica Gel crystals)
* Can be stored in an airtight container with
silica Gel crystals if doing before service.
Method
Spin the Sosa flavoured sugar. If you want a
different flavour, use regular granulated sugar
then spray with Sosa Aromas or dust with Sosa
Fruit Powder.
* Excellent for drink toppers / cocktails in the
bar

WHITE CHOCOLATE MOUSSE (Egg Free)

Ingredients
300ml Milk 35g Sosa InstantGel
75g UHT Cream (35% fat) Crème Liquid 450g Cacao Barry White Chocolate melted
50g Sosa Pro-Mousse 425g Whipped Cream

Method
1. Mix the milk, 75g cream, Pro-Mousse and InstantGel in thermo-mix or hand blender.
2. Add the melted chocolate, blend. Put mixture into a bowl, fold in the whipped cream.
3. Pour into moulds to set (half fill the moulds with mousse, push in the frozen curd, top
with more mousse, push in the sponge then fill to the top with mousse and freeze).
4. If using flexi moulds, set in the freezer (must be frozen to remove).
5. Turn out and coat with fruit powder mixed with anti-humidity icing sugar, crispies or
dip in vegetable gel (must be frozen to dip) can also be sprayed with deco relief spray.
NOTES

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WHITE CHOCOLATE ROCKS
Ingredients Method
25g Cacao Barry White chocolate melted 1. Start with the melted chocolate, add the
50g Sosa Maltosec (Tapioca based starch) maltosec, the more powder you add the
finer the crumb.
To serve
Spoon the white chocolate rocks onto a serving plate, de-mould the sphere (spray and
defrost) spoon around the mango in sauce and top with mango spun sugar/candy floss

YOGURT SORBET (not demonstrated but served to taste with Sosa’s New Cold Confit Range)
Ingredients Method
200g Sugar 1. Blend all ingredients together, rest,
140g Sosa Dextrose re-blend then churn and freeze.
200g Sosa ProCrema cold 100 2. Taste the sorbet with a few of the New
10g Sosa Glycerine products from the Sosa cold confit range
2 litre Natural yogurt
New Sosa Confit Orange Encenalls / Copeaux
40g Sosa Acid Yogurt Powder New Sosa Confit Lemon Encenalls / Copeaux
New Sosa Cherry in Sauce

GANACHE (not demonstrated)

By replacing 5% of cream to Sosa Glycerine, you lower the water content of a Ganache
increasing your shelf life for up to 3 months. Providing your Ganache is prepared under
good working practice and stored below 12°C

0.873aw up to 3 Weeks Shelf Life Lowering 0.82aw up to 3 Months

Shelf Life stored below 12°C
235g Cacao Barry Dark Chocolate 235g Cacao Barry Dark Chocolate
310g Cacao Barry Milk Chocolate 310g Cacao Barry Milk Chocolate
35g Sosa Glucose 35g Sosa Glucose
350g UHT Cream 35% fat 300g UHT Cream 35% fat
35g Butter – room temperature 35g Butter – room temperature
30g Sosa Mint Powder 50g Sosa Glycerine
30g Sosa Mint Powder

Method
1. Bring the cream to the boil.
2. Pour over the melted chocolate and blend with a hand blender or Thermomix.
3. Add the glucose and soft butter
4. Add the flavour (Sosa Essential oils, Sosa Powder or New Cold Confit Marmalade).
* Truffles are made with Sosa Mint Powder and Sosa Rose Marmalade.
* If using Polycarbonate moulds, paint the inside first with Sosa Metallic Powder to give a nice effect.
NOTES

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 MARSHMALLOW (not demonstrated)
Ingredients Method
500g Sugar 1. Line a tray with cling film then cover
100g Sosa Liquid Glucose with Sosa anti-humidity icing sugar.
200g Water 2. Mix the sugar, water, glucose in a pan
11g Gelatine soaked in cold water and boil to 130C.
18g Sosa Albumina (reconstituted with
3. Whisk the puree/water with the
fruit puree or water)
Albumina using a kitchen aid.
175g Fruit Puree / water (Sosa apple
compound) 4. Once the sugar has boiled to 130C,
remove from heat, add the gelatine then
add to the puree while still whisking.
* Sosa Anti-humidity icing sugar prevents the
Marshmallow sticking to the cling film/tray 5. Whisk until cool
* Sosa Dextrose mixed with anti-humidity sugar 6. Turn out onto the lined tray and cover
gives a fresh mouth feel. with more anti humidity icing sugar.
Leave to set.

SOSA ALPHABET OF FLAVOURS BOX

Created for the gastronomy world by Sosa Ingredients,
the Alphabet of Flavours Box contains more than 190
essences that include the alphabet of fiction memory, trees
and forests, essence of sea, alphabets of sweet, smoke
and spice.

The Alphabet of Flavours Box provides an ideal

alphabet of flavours for learning sensorial analysis,
an invaluable tool for developing or improving flavour
pairings.
Special Offer €458 (Ex VAT)
2Dis0co%
unt
(Price includes discount)

Available from Redmond Fine Foods

EVOLUTION - Techniques and ingredients for modern pastry (Jordi Puigvert)

A beautiful book packed full of step-by-step pictures, techniques
and handy tips. ‘Evolution’ focuses on technological ingredients,
revealing their little known applications in pastry products,
simplified processes that improve performance and applications
of each product; in short, optimising the technical side of pastry
to the maximum. This is what evolutionary pastry is about, which
Jordi Puigvert practices and teaches all over the world from Hong
Kong, Italy, Singapore and the USA.

€49 (Ex VAT) Available from Redmond Fine Foods

Canapés prepared by Ali Davis Food

John Stone Dry Aged Irish Beef Rolls with Pat Clarke Herbs
Shanagarry Smoked Irish Salmon Blini with Baerii Classic Caviar
Acquerello Rice Arancini with Alvarez Chorizo
Rossaveal Langoustine Cocktail
NOTES

All produce available from Redmond Fine Foods

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