recipes booklet - Premium ingredients for cooking at home

HOME GOURMET

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recipes booklet

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HOME TEXTURE

Sosa Ingredients, one of the leading ma-nufacturers of premium ingredients for gastronomy and pastry professionals in the world is now launching HOME GOUR-MET, a retail range for the most deman-ding home cooking customers.

HOME GOURMET is a selection of our best ingredients that would meet the needs of foodies looking to create easy, delicious and creative recipes, and home cooking lovers.

This range has been created with a simple goal: to bring home cooking to the next le-vel, with more texture and more flavour.

INGREDIENTS• 40 g of courgette• 40 g of carrot• 40 g of red pepper• 70 g of smoked tofu• 60 g of texturized soya• 270 g of vegetable broth• 8 g of Gelburger • 3 g of salt

ELABORATIONFor 2 servings• Soak the texturized soya in the cold vegetable broth.

• Let the texturized soya hydrate for 15 minutes.

• While the soya is being hydrated, peel the ca-rrot and courgette and cut them into small cubes together with the red pepper.

• Cook the carrot, courgette and chopped red pepper for 1 minute in boiling salted water and quickly cool them down in cold water.

• Drain the vegetables and the texturized soya and reserve the vegetable broth.

• Mix the texturized soya with the vegetables and add the diced tofu.

• Add the Gelburger little by little over the vegetables with the tofu stirring the whole so that everything mixes well.

• Add the vegetable broth to the vegetable mixture little by little so that the Gelburger is hydrated until it becomes a homogeneous mass.

• Place the vegetable burger mass in round rings. If you like them big, you can make 2, thin-ner ones, 4.

• Press the burger lightly and leave it cold for 1 hour so that the Gelburger makes its glue effect.

• From here, cook the burger on the grill or on the griddle, according to your taste. You can accompany this burger with a salad of fresh vege-tables cut very thinly, seasoned with olive oil or with the garnish of your choice!

VEGAN BURGER with HOME GOURMET Gelburger

INGREDIENTS• 3 g of GelHot (powdered gelatine)

• 15 g of water

• 225 g of milk

• 100 g of cream 35%

• 40 g of sugar

• 3 g of vanilla bean

• Passion fruit All Fruit jam

• Fresh mint leaves

ELABORATIONFor 360 g• Mix the GelHot with 15 g of water to hydrate it.

• Heat the milk and cream with the sugar and the vanilla bean cut in half until it boils.

• Leave it to infuse covered, for 10 minutes, and strain it to remove the vanilla bean.

• Add the hydrated GelHot and mix it so that it melts well. The cream and milk must be hot so that the gelatine melts.

• Arrange in moulds and leave cold to gel.

• Unmold and accompany the pannacotta with a good spoonful of passion fruit jam and, if you can get fresh passion fruit, try adding some of its pulp as well.

• Finish the dish with a few mint leaves for flavouring.

VANILLA & PASSION FRUIT

PANNACOTTAwith HOME GOURMET passion fruit All Fruit jam

INGREDIENTS• 60 g of cream 35% (1)• 60 g of milk• 20 g of yolk• 20 g of sugar• 160 g of 70% dark chocolate• 5 g of bitter dark cocoa• 225 g of cream 35% (2)• Copper Peta Crispies

ELABORATIONFor 4 units• Mix the cream (1), milk, yolks and sugar and bring to 84 °C.

• Add the chocolate, previously melted, at a temperature of 45 °C.

• Incorporate the cream (2), previoulsy half-whipped, with encircling movements.

• Pour into moulds or transparent glasses.

• Decorate with copper Peta Crispies.

CHOCOLATEMOUSSEwith HOME GOURMET copper Peta Crispies

INGREDIENTS• 3 g of GelHot (powdered gelatine)

• 15 g of water

• 225 g of milk

• 40 g of sugar

• 3 g of vanilla bean

• Passion fruit All Fruit jam

• Fresh mint leaves

ELABORATIONFor 360 g• Mix the GelHot with 15 g of water to hydrate it.

• Heat the milk and cream with the sugar and the vanilla bean cut in half until it boils.

• Leave it to infuse covered, for 10 minutes, and strain it to remove the vanilla bean.

• Add the hydrated GelHot and mix it so that it melts well. The cream and milk must be hot so that the gelatine melts.

• Arrange in moulds and leave cold to gel.

• Unmold and accompany the pannacotta with a good spoonful of passion fruit jam and, if you can get fresh passion fruit, try adding some of its pulp as well.

• Finish the dish with a few mint leaves for flavouring.

VANILLA & PASSION FRUIT

PANNACOTTAwith HOME GOURMET passion fruit All Fruit jam

INGREDIENTS• 60 g of cream 35% (1)• 60 g of milk• 20 g of yolk• 20 g of sugar• 160 g of 70% dark chocolate• 5 g of bitter dark cocoa• 225 g of cream 35% (2)• Copper Peta Crispies

ELABORATIONFor 4 units• Mix the cream (1), milk, yolks and sugar and bring to 84 °C.

• Add the chocolate, previously melted, at a temperature of 45 °C.

• Incorporate the cream (2), previoulsy half-whipped, with encircling movements.

• Pour into moulds or transparent glasses.

• Decorate with copper Peta Crispies.

CHOCOLATEMOUSSEwith HOME GOURMET copper Peta Crispies

INGREDIENTS• 250 g of sugar (1)• 250 g of extra fine almond flour• 90 g of egg white (1)• 250 g of sugar (2)• 110 g of water• 90 g of egg white (2)• 15 g of yellow Food Colour colouring• 30 g of blue Food Colour colouring• 10 g of orange Food Colour colouring• 30 g of red Food Colour colouring• 50 g of green Food Colour colouring• 1000 g of coloured white chocolate ganache

For the coloured white chocolate ganache:

• 350 g of cream • 20 g of glucose• 650 g of white chocolate• 25 g of cocoa butter• 15 g of yellow Food Colour colouring• 30 g of blue Food Colour colouring• 10 g of orange Food Colour colouring• 30 g of red Food Colour colouring• 50 g of green Food Colour colouring

ELABORATIONFor 1 kg• Mix the almond flour and sugar (1).

• Add the egg white (1), the chosen colouring and mix until you get a marzipan texture.

• Then add the egg white (2) until you get a meringue.

• Prepare a syrup with the water and the sugar (2) and cook it up to 118 °C. For this you will need a thermometer suitable for caramel.

• Pour this syrup into the meringue, little by little while keeping on whipping.

• Keep on whipping until the meringue is about 50 ºC.

• Mix this meringue with the marzipan until it becomes a smooth and homogeneous mass.

• Put the mix in a piping bag with a round nozzle.

• Dose the macaron on a silicone mat, dry for 20 mi-nutes at room temperature and bake it at 155 °C for 10 minutes.

• Once the lids are baked, insert the chocolate ganache into each macaron and join two lids together.

For the coloured white chocolate ganache:• Heat the cream and glucose to a boil.

• Add the hot cream to the chocolate and emulsify with an electric blender, add the desired colouring and blend again.

• Let it crystallize at 15 °C for 24 hours.

COLOURED MACARONwith HOME GOURMET Food Colour colourings

INGREDIENTS• 200 g of cream cheese • 30 g of cream 35%• 30 g of milk• 60 g of sugar • 70 g of eggs • 20 g of egg yolk • 15 g of corn starch • 125 g of speculoos biscuit • 25 g of butter • Blackcurrant Fruit&Sauce

ELABORATIONFor 500 g• Crush the speculoos biscuit with the butter in an electric processor until a homogeneous dough is obtained.

• Place this dough, well flattened, in the bottom of a mould.

• Mix the cheese, cream and milk in a bowl with a whisk.

• Add the eggs and the yolk with the sugar and the starch.

• Mix again until you get a smooth and homoge-neous texture.

• Pour this preparation over the biscuit and butter dough.

• Cook for 40 minutes in the oven at 180 °C.

• Cool and finish with the blackcurrant Fruit&Sauce.

CHEESECAKEwith HOME GOURMET blackcurrant Fruit&Sauce

INGREDIENTS• 250 g of sugar (1)• 250 g of extra fine almond flour• 90 g of egg white (1)• 250 g of sugar (2)• 110 g of water• 90 g of egg white (2)• 15 g of yellow Food Colour colouring• 30 g of blue Food Colour colouring• 10 g of orange Food Colour colouring• 30 g of red Food Colour colouring• 50 g of green Food Colour colouring• 1000 g of coloured white chocolate ganache

For the coloured white chocolate ganache:

• 350 g of cream • 20 g of glucose• 650 g of white chocolate• 25 g of cocoa butter• 15 g of yellow Food Colour colouring• 30 g of blue Food Colour colouring• 10 g of orange Food Colour colouring• 30 g of red Food Colour colouring• 50 g of green Food Colour colouring

ELABORATIONFor 1 kg• Mix the almond flour and sugar (1).

• Add the egg white (1), the chosen colouring and mix until you get a marzipan texture.

• Then add the egg white (2) until you get a meringue.

• Prepare a syrup with the water and the sugar (2) and cook it up to 118 °C. For this you will need a thermometer suitable for caramel.

• Pour this syrup into the meringue, little by little while keeping on whipping.

• Keep on whipping until the meringue is about 50 ºC.

• Mix this meringue with the marzipan until it becomes a smooth and homogeneous mass.

• Put the mix in a piping bag with a round nozzle.

• Dose the macaron on a silicone mat, dry for 20 mi-nutes at room temperature and bake it at 155 °C for 10 minutes.

• Once the lids are baked, insert the chocolate ganache into each macaron and join two lids together.

For the coloured white chocolate ganache:• Heat the cream and glucose to a boil.

• Add the hot cream to the chocolate and emulsify with an electric blender, add the desired colouring and blend again.

• Let it crystallize at 15 °C for 24 hours.

COLOURED MACARONwith HOME GOURMET Food Colour colourings

INGREDIENTS• 200 g of cream cheese • 30 g of cream 35%• 30 g of milk• 60 g of sugar • 70 g of eggs • 20 g of egg yolk • 15 g of corn starch • 125 g of speculoos biscuit • 25 g of butter • Blackcurrant Fruit&Sauce

ELABORATIONFor 500 g• Crush the speculoos biscuit with the butter in an electric processor until a homogeneous dough is obtained.

• Place this dough, well flattened, in the bottom of a mould.

• Mix the cheese, cream and milk in a bowl with a whisk.

• Add the eggs and the yolk with the sugar and the starch.

• Mix again until you get a smooth and homoge-neous texture.

• Pour this preparation over the biscuit and butter dough.

• Cook for 40 minutes in the oven at 180 °C.

• Cool and finish with the blackcurrant Fruit&Sauce.

CHEESECAKEwith HOME GOURMET blackcurrant Fruit&Sauce

INGREDIENTS• 250 g of coconut milk

• 250 g of milk

• 100 g of Bomba rice

• 60 g of sugar

• Mango Fruit&Sauce

• Fresh mango

• Raspberry Crispy

ELABORATIONFor 4 units• Bring the milk to a boil along with the coconut milk.

• Add the rice and let it cook for at least 35 minutes.

• When there is approximately one minute left, add the sugar.

• Let it cool down.

• Serve the rice in the desired plate or bowl and finish with mango Fruit&Sauce, fresh mango slices and raspberry Crispy.

RICE PUDDING,COCONUT & MANGO with HOME GOURMET raspberry Crispy

INGREDIENTS• 350 g of sugar • 350 g of butter • 3 g of salt• 10 g of vanilla bean • 300 g of egg • 20 g of Food Colour colouring• 500 g of frosting

For the frosting:

• 150 g of white chocolate• 50 g of butter • 300 g of cream cheese • 15 g of apricot liqueur• 50 g of caster sugar

ELABORATIONFor 1 cake (1 kg)• Whip the egg with the sugar in an electric mixer until it doubles in volume, add the melted butter and mix delicately.

• Finally add the sieved solids and mix well.

• Divide the dough into 5 parts and add a different co-louring to each part: green, red, blue, yellow and orange.

• Mix it well until the colour is completely integrated into each part of the dough.

• Pour the dough into 5 round baking pans, which should be about 1.5 cm thick.

• Bake at 180 °C for 15 minutes.

• Once the sponge cakes are cold, even out the top with a serrated knife so that they are flat.

• To assemble, place a layer of frosting on each cake, stack them one on top of the other and cover everything with more frosting, smoothing it out with a shovel so that it is smooth.

• Decorate it as you like!

For the frosting:

• Melt the white chocolate at 40 °C and mix it with the butter.

• Add the cream cheese at room temperature, the powdered sugar and the apricot liqueur and work well until it has a smooth and fine texture.

• Let rest in the fridge for 30 minutes and blend with a whisk until it's white.

RAINBOW CAKEwith HOME GOURMET Food Colour colourings

INGREDIENTS• 250 g of coconut milk

• 250 g of milk

• 100 g of Bomba rice

• 60 g of sugar

• Mango Fruit&Sauce

• Fresh mango

• Raspberry Crispy

ELABORATIONFor 4 units• Bring the milk to a boil along with the coconut milk.

• Add the rice and let it cook for at least 35 minutes.

• When there is approximately one minute left, add the sugar.

• Let it cool down.

• Serve the rice in the desired plate or bowl and finish with mango Fruit&Sauce, fresh mango slices and raspberry Crispy.

RICE PUDDING,COCONUT & MANGO with HOME GOURMET raspberry Crispy

INGREDIENTS• 350 g of sugar • 350 g of butter • 3 g of salt• 10 g of vanilla bean • 300 g of egg • 20 g of Food Colour colouring• 500 g of frosting

For the frosting:

• 150 g of white chocolate• 50 g of butter • 300 g of cream cheese • 15 g of apricot liqueur• 50 g of caster sugar

ELABORATIONFor 1 cake (1 kg)• Whip the egg with the sugar in an electric mixer until it doubles in volume, add the melted butter and mix delicately.

• Finally add the sieved solids and mix well.

• Divide the dough into 5 parts and add a different co-louring to each part: green, red, blue, yellow and orange.

• Mix it well until the colour is completely integrated into each part of the dough.

• Pour the dough into 5 round baking pans, which should be about 1.5 cm thick.

• Once the sponge cakes are cold, even out the top with a serrated knife so that they are flat.

• To assemble, place a layer of frosting on each cake, stack them one on top of the other and cover everything with more frosting, smoothing it out with a shovel so that it is smooth.

• Decorate it as you like!

For the frosting:

• Melt the white chocolate at 40 °C and mix it with the butter.

• Add the cream cheese at room temperature, the powdered sugar and the apricot liqueur and work well until it has a smooth and fine texture.

• Let rest in the fridge for 30 minutes and blend with a whisk until it's white.

RAINBOW CAKEwith HOME GOURMET Food Colour colourings

INGREDIENTS• 150 g of flour

• 75 g of egg

• 60 g of egg yolks

• Parmesan

• Crystal salt with truffle

• Salt

• Black pepper

• 50 g of extra virgin olive oil

ELABORATIONFor 2 servings• Mix the flour with the egg and knead it for 5 minutes until you get a homogeneous and elastic dough.

• Pass it through the pasta machine and cut it into the shape of a tagliatelle.

• Boil the dough in a pot with plenty of salted water for 1 minute.

• Once cooked and drained, add the olive oil, mix it and serve it in the centre of the plate, shaping it into a nest.

• Put a fresh egg yolk in the centre and finish the dish with freshly ground black pepper, grated parmesan and finally with crystal salt with truffle, to taste.

TAGLIATELLE WITH EGG YOLK, PARMESAN & TRUFFLEwith HOME GOURMET crystal salt with truffle

ELABORATIONFor 2 servings• Using a knife, make cuts in the shape of a grill on the skin of the magret.

• Take the magret to low heat for 2 to 3 minutes. Place the skin side on the saucepan to make it brown and sweat the fat.

• Remove the melted fat excess from the saucepan.

• Turn up the heat to medium and mark the magret on the other side, seasoning it with salt and pepper when it is half cooked. Finish cooking the magret.

• Remove the cooked magret from the heat and leave it to rest for 4 minutes on a grill.

• In the same pan brown the chopped shallots for about 8 minutes over a medium-low heat.

• Add the wine to the shallots and leave to reduce by half.

• Add the Fruit&Sauce and bind this sauce with the butter.

• Slice the magret and place it at the base of the plate.

• Sautee and finish by adding finely chopped chives.

INGREDIENTS• 400 g of duck magret• 75 g of shallot• 150 g of red wine• 30 g of butter• 5 g of chives• 5 g of salt• 1 g of black pepper• 100 g of blackcurrant Fruit&Sauce

DUCK MAGRET WITH BLACKCURRANT SAUCEwith HOME GOURMET blackcurrant Fruit&Sauce