WHAT APPLICATIONS DOES SPHERIFICATION LET YOU DO?

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

ALGINAT / CLORUR / GLUCONOLACTAT

Sosa Ingredients

Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain

T. +34 938 666 111 - www.sosa.cat - [email protected]

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1 OUR TECHNICIANS

OUR TECHNICIANS

Óscar Albiñana

Innovation expert

Trained chef and pastry chef.

Technical ingredients specialist.

CAT CAST ENG

Jean Sivieude

Technical consultant Trained pastry chef.

Chocolate and pastry specialist.

CAST FR ENG DE

Javier Guillén

Pastry & Chocolate expert

Trained in pastry making, he masters each of its branches. In charge of the sweet elements.

CAST FR ENG IT PORT

Guillermo Corral

Aula Sosa coordinator

Chef and pastry chef with training in multiple disciplines.

CAT CAST FR ENG IT

Eduard Azuaza

Technical consultant

Trained chef. Restaurant cuisine and dessert specialist.

CAT CAST FR ENG RUM

IT

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2 ALGINAT

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

PROPERTIES

Gelling agent when interacting with calcium containing media.

USE

Mix with desired elaboration (direct spherification), mix in water bath (inverse spherification).

APPLICATION

Any kind of liquid with a pH ≥ 4 and water content higher than 80% (direct spherification).

REMARKS

For itself, it acts as a thickening agent. To do the inverse spherification, always use mineral water. It is difficult to dissolve in fatty mediums as it encounters incompatibilities. It can result problematic in alcoholic mediums, depending of the degree of alcohol and lack of water.

ELABORATIONS

Direct spherification / Reverse spherification.

ALGINAT

Sodium alginate

Code Weight u/box 38467 750 g 6 u

Allergens No allergens Dose: 5 g/kg

VEGAN

Alginat thickens and gels in contact with

calcium-rich products. The jellifying process is

irreversible at temperature, which means products

stay jellied even at high heats.

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3 CLORUR

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

PROPERTIES

Calcic salt.

USE

Mix Clorur with mineral water.

APPLICATION

Bath for carrying out direct spherification.

ELABORATIONS

Direct spherification.

CLORUR

Sodium clorur

Allergens No allergens Dose: 8-10 g/kg

VEGAN

Clorur is a calcium salt. It acts as a sequestrant

and setting agent. Spherification is used to spark a

reaction in the Alginat in direct contact with heat to

form liquid spheres.

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4 GLUCONOLACTAT

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

PROPERTIES

Enriches calcium.

USE

Mix with elaboration you would like to enrich.

APPLICATION

Product mixes for inverse spherifications which are poor in calcium.

REMARKS

Completely tasteless.

ELABORATIONS

Reverse spherification.

GLUCONOLACTAT

Calcium gluconate and lactic calcium

Allergens No allergens Dose: 20 g/kg

VEGAN

Gluconolactat is a mix of two calcium salts, ideal for

inverse spherification; adds no flavour to foods.

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5 ALGINAT / CLORUR / GLUCONOLACTAT

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

DEVELOPED BASES

BASE 2 THERMO-IRREVERSIBLE SPHERES

BASE 3

MULTI SPHERIFICATION

BASE 4 DRY SPHERES

BASE 1

CAVIAR

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 1 CAVIAR

Strawberry caviar The percentages and parts per thousand are related to the total weight of the ingredients in the table.

STRAWBERRY CAVIAR

Strawberry caviar

_VEGAN

Code Ingredient Brand g % g/kg

Strawberry purée

300 70,92 709,22

Water

50 11,82 118,20

Simple syrup

50 11,82 118,20

39382

Strawberry compound Sosa

20 4,73 47,28

38467

Alginat Sosa

1 0,24 2,36

38546

Kit pH Sosa

2 0,47 4,73

Clorur bath

For 400 g Total 423 1000

Mix all ingredients except the Clorur bath for 5 minutes. Fill the Caviar Box and create the caviar by falling drops inside the Clorur bath.

Tools

Code Tool Brand

35673

Caviar Box 100% Chef

Clorur bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

38548

Clorur Sosa

5 0,50 4,98

For 1 kg Total 1005 1000

Mix the ingredients for 5 minutes with a hand blender and set aside.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

Strawberry caviar The percentages and parts per thousand are related to the total weight of the ingredients in the table.

STRAWBERRY CAVIAR

Strawberry caviar

_VEGAN

Code Ingredient Brand g % g/kg

Strawberry purée

300 70,92 709,22

Water

50 11,82 118,20

Simple syrup

50 11,82 118,20

39382

Strawberry compound Sosa

20 4,73 47,28

38467

Alginat Sosa

1 0,24 2,36

38546

Kit pH Sosa

2 0,47 4,73

Clorur bath

For 400 g Total 423 1000

Mix all ingredients except the Clorur bath for 5 minutes. Fill the Caviar Box and create the caviar by falling drops inside the Clorur bath.

Tools

Code Tool Brand

35673

Caviar Box 100% Chef

Clorur bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

38548

Clorur Sosa

5 0,50 4,98

Mix the ingredients for 5 minutes with a hand blender and set aside.

(9)

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 2 THERMO-IRREVERSIBLE SPHERES

Cherry spheriﬁ cati on The percentages and parts per thousand are related to the total weight of the ingredients in the table.

CHERRY SPHERIFICATION

Cherry spheriﬁ cati on

Code Ingredient Brand g % g/kg

Cherry pulp

250 15,50 155,04

34353

Sugar (1) Sosa

50 3,10 31,01

38683

Gluconolactat Sosa

5 0,31 3,10

38696

Xanthan gum Sosa

2,50 0,16 1,55

38467

Alginat Sosa

5 0,31 3,10

Water

1000 62,02 620,16

34353

Sugar (2) Sosa

150 9,30 93,02

39054

Trehalose Sosa

150 9,30 93,02

For 1,6 kg Total 1612,5 1000

Mix the water very well with the Alginat, sugar (2) and trehalose for 5 minutes. Leave the bath in the fridge for about 30 minutes. Mix the cherry pulp with sugar (1), xanthan gum and Gluconolactat. With a squizze bott le and a spherical spoon, make a sphere in the Alginat bath. Rest in the Alginat bath for 30 seconds and gently remove it with a spherical spoon. Clean the sphere with a clean water bath and reserve the spheres in an oil bath before use.

Tools

Code Tool Brand

36033

Silicone mold Truﬄ es 5 Ø22 h19,5 mm Silikomart

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 3 MULTI SPHERIFICATION

Tomato and burrata multi spheriﬁ cati on The percentages and parts per thousand are related to the total weight of the ingredients in the table.

TOMATO AND BURRATA

MULTI SPHERIFICATION

Tomato and burrata multi spheriﬁ cati on

Code Ingredient Brand g % g/kg

Tomato sphere

100 8,33 83,33

Burrata sphere

100 8,33 83,33

Alginat bath

1000 83,33 833,33

For 200 g Total 1200 1000

Without washing the spheres, remove them from the Alginat bath and place them in the desired mould. Arrange them randomly and leave for 5 minutes. Unmould.

Tomato sphere

Code Ingredient Brand g % g/kg

Tomato juice

250 97,28 972,76

37874

Gelespessa Sosa

2 0,78 7,78

38683

Gluconolactat Sosa

5 1,95 19,46

For 25 units Total 1257 1000

Mix all the ingredients for 5 minutes except the bath. Create the spherifi cati on in the Alginat bath.

Burrata sphere

Code Ingredient Brand g % g/kg

Burrata

300 74,63 746,27

Milk

100 24,88 248,76

37874

Gelespessa Sosa

2 0,50 4,98

Mix all the ingredients for 5 minutes except the bath. Create the spherifi cati on in the Alginat bath.

Alginat bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

37097

Alginat Sosa

5 0,50 4,98

For 1 L Total 1005 1000

Mix the ingredients and blend for 5 minutes. Reserve.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

Tomato and burrata multi spheriﬁ cati on The percentages and parts per thousand are related to the total weight of the ingredients in the table.

TOMATO AND BURRATA

MULTI SPHERIFICATION

Tomato and burrata multi spheriﬁ cati on

Code Ingredient Brand g % g/kg

Tomato sphere

100 8,33 83,33

Burrata sphere

100 8,33 83,33

Alginat bath

1000 83,33 833,33

For 200 g Total 1200 1000

Without washing the spheres, remove them from the Alginat bath and place them in the desired mould. Arrange them randomly and leave for 5 minutes. Unmould.

Tomato sphere

Code Ingredient Brand g % g/kg

Tomato juice

250 97,28 972,76

37874

Gelespessa Sosa

2 0,78 7,78

38683

Gluconolactat Sosa

5 1,95 19,46

Mix all the ingredients for 5 minutes except the bath. Create the spherifi cati on in the Alginat bath.

Burrata sphere

Code Ingredient Brand g % g/kg

Burrata

300 74,63 746,27

Milk

100 24,88 248,76

37874

Gelespessa Sosa

2 0,50 4,98

Mix all the ingredients for 5 minutes except the bath. Create the spherifi cati on in the Alginat bath.

Alginat bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

37097

Alginat Sosa

5 0,50 4,98

For 1 L Total 1005 1000

Mix the ingredients and blend for 5 minutes. Reserve.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 4 DRY SPHERES

Dried plums sphere The percentages and parts per thousand are related to the total weight of the ingredients in the table.

DRIED PLUMS SPHERE

Dried plums sphere

_VEGAN

Code Ingredient Brand g % g/kg

Red wine

1000 34,11 341,06

37182

Dried plums Sosa

400 13,64 136,43

38683

Gluconolactat Sosa

20 0,68 6,82

37874

Gelespessa Sosa

12 0,41 4,09

Alginat bath

1000 34,11 341,06

34353

Sugar Sosa

500 17,05 170,53

For 1,4 kg Total 2932 1000

Boil the plums with the wine. Leave to cool. Blend this mixture and strain it. Blend for 5 minutes with the rest of the ingredients except the bath. Make the spheres with the Alginat bath. Let dry the spheres in sugar for an hour and a half.

Alginat bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

38548

Alginat Sosa

5 0,50 4,98

Mix the ingredients and blend for 5 minutes. Reserve.

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OUR TECHNICIANS’

PROPOSALS

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 1 CAVIAR

STRAWBERRY MOJITO

1/2 Strawberry mojito

STRAWBERRY MOJITO

Strawberry mojito

_VEGAN

Code Ingredient/Sub-recipe Brand g % g/kg

Strawberry caviar

80 27,12 271,19

Lime

30 10,17 101,69

Fresh mint

10 3,39 33,90

Brown sugar

15 5,08 50,85

Rhum

60 20,34 203,39

Soda

40 13,56 135,59

Shaved ice

60 20,34 203,39

For 1 unit Total 295 1000

Cut the lime in small pieces and smash in a glass with the sugar and the mint. Add the ice shaved, the rhum and the soda. Finish with the caviar.

The percentages and parts per thousand are related to the total weight of the ingredients in the table.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

2/2 Strawberry mojito

STRAWBERRY MOJITO

Strawberry caviar

Code Ingredient Brand g % g/kg

Strawberry purée

300 70,92 709,22

Water

50 11,82 118,20

Simple syrup

50 11,82 118,20

39382

Strawberry compound Sosa

20 4,73 47,28

37097

Alginat Sosa

1 0,24 2,36

38546

Kit pH Sosa

2 0,47 4,73

Clorur bath

For 400 g Total 423 1000

Mix all ingredients except the Clorur bath for 5 minutes. Fill the Caviar Box and create the caviar by falling drops inside the Clorur bath.

Tools

Code Tool Brand

35673

Caviar Box 100% Chef

Clorur bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

38548

Clorur Sosa

5 0,50 4,98

Mix the ingredients for 5 minutes with a hand blender and set aside.

(16)

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 2 THERMO-IRREVERSIBLE SPHERES

CHERRIES CLAFOUTIS

1/2 Cherries clafouti s

CHERRIES CLAFOUTIS

Cherries clafouti s

Code Ingredient/Sub-recipe Brand g % g/kg

Shortbread dough

400 29,30 293,04

Clafouti s dough

600 43,96 439,56

Cherry spheriﬁ cati on

200 14,65 146,52

38489

Icing sugar Sosa

15 1,10 10,99

Fresh cherries

150 10,99 109,89

Fold the shortbread dough into 16 cm diameter pie circles. Bake for 15 minutes at 170 °C and leave to cool. Pour the clafouti s mixture and place 5 cherry spheres in the dough.

Bake at 160 °C for another 15 minutes. Cool and decorate with icing sugar and some fresh cherries.

Shortbread dough

Code Ingredient Brand g % g/kg

Soft ﬂ our

125 45,45 454,55

Butt er 82%

75 27,27 272,73

38489

Icing sugar Sosa

50 18,18 181,82

34371

Egg Sosa

25 9,09 90,91

For 275 g Total 275 1000

Mix the ﬂ our, butt er and icing sugar and work it to get a sandy consistency. Add the egg and stretch the dough with a plasti c spatula unti l get a regular dough.

Form a ball and wrap it in cling fi lm. Keep in the fridge for one hour before use.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

CHERRIES CLAFOUTIS

Cherries clafouti s

Code Ingredient/Sub-recipe Brand g % g/kg

Shortbread dough

400 29,30 293,04

Clafouti s dough

600 43,96 439,56

Cherry spheriﬁ cati on

200 14,65 146,52

38489

Icing sugar Sosa

15 1,10 10,99

Fresh cherries

150 10,99 109,89

Fold the shortbread dough into 16 cm diameter pie circles. Bake for 15 minutes at 170 °C and leave to cool. Pour the clafouti s mixture and place 5 cherry spheres in the dough.

Bake at 160 °C for another 15 minutes. Cool and decorate with icing sugar and some fresh cherries.

Shortbread dough

Code Ingredient Brand g % g/kg

Soft ﬂ our

125 45,45 454,55

Butt er 82%

75 27,27 272,73

38489

Icing sugar Sosa

50 18,18 181,82

34371

Egg Sosa

25 9,09 90,91

For 275 g Total 275 1000

Mix the ﬂ our, butt er and icing sugar and work it to get a sandy consistency. Add the egg and stretch the dough with a plasti c spatula unti l get a regular dough.

Form a ball and wrap it in cling fi lm. Keep in the fridge for one hour before use.

CHERRIES CLAFOUTIS

Clafouti s dough

Code Ingredient Brand g % g/kg

35% Cream

800 43,48 434,78

Milk

200 10,87 108,70

Eggs

400 21,74 217,39

34353

Sugar Sosa

180 9,78 97,83

Rhum

20 1,09 10,87

Cointreau

20 1,09 10,87

Soft ﬂ our

220 11,96 119,57

Salt

qs

For 1840 Total 1840 1000

Mix all the ingredients in a robot for 3 minutes.

Cherry spheriﬁ cati on

Code Ingredient Brand g % g/kg

Cherry pulp

250 15,50 155,04

34353

Sugar (1) Sosa

50 3,10 31,01

38683

Gluconolactat Sosa

5 0,31 3,10

38696

Xanthan gum Sosa

2,50 0,16 1,55

38467

Alginat Sosa

5 0,31 3,10

Water

1000 62,02 620,16

34353

Sugar (2) Sosa

150 9,30 93,02

39054

Trehalose Sosa

150 9,30 93,02

For 1,6 kg Total 1612,5 1000

Mix the water very well with the Alginat, sugar (2) and trehalose for 5 minutes.

Leave the bath in the fridge for about 30 minutes. Mix the cherry pulp with

sugar (1), xanthan gum and Gluconolactat. With a squizze bott le and a spherical

spoon, make a sphere in the Alginat bath. Rest in the Alginat bath for 30 seconds

and gently remove it with a spherical spoon. Clean the sphere with a clean water

bath and reserve the spheres in an oil bath before use.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

CHERRIES CLAFOUTIS

Clafouti s dough

Code Ingredient Brand g % g/kg

35% Cream

800 43,48 434,78

Milk

200 10,87 108,70

Eggs

400 21,74 217,39

34353

Sugar Sosa

180 9,78 97,83

Rhum

20 1,09 10,87

Cointreau

20 1,09 10,87

Soft ﬂ our

220 11,96 119,57

Salt

qs

For 1840 Total 1840 1000

Mix all the ingredients in a robot for 3 minutes.

Cherry spheriﬁ cati on

Code Ingredient Brand g % g/kg

Cherry pulp

250 15,50 155,04

34353

Sugar (1) Sosa

50 3,10 31,01

38683

Gluconolactat Sosa

5 0,31 3,10

38696

Xanthan gum Sosa

2,50 0,16 1,55

38467

Alginat Sosa

5 0,31 3,10

Water

1000 62,02 620,16

34353

Sugar (2) Sosa

150 9,30 93,02

39054

Trehalose Sosa

150 9,30 93,02

For 1,6 kg Total 1612,5 1000

Mix the water very well with the Alginat, sugar (2) and trehalose for 5 minutes.

Leave the bath in the fridge for about 30 minutes. Mix the cherry pulp with

sugar (1), xanthan gum and Gluconolactat. With a squizze bott le and a spherical

spoon, make a sphere in the Alginat bath. Rest in the Alginat bath for 30 seconds

and gently remove it with a spherical spoon. Clean the sphere with a clean water

bath and reserve the spheres in an oil bath before use.

(19)

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 3 MULTI SPHERIFICATION

BLACK OLIVE, BURRATA AND TOMATO TOAST

1/3 Black olive, burrata and tomato toast

BLACK OLIVE, BURRATA AND TOMATO TOAST

Black olive, burrata and tomato toast

Code Ingredient/Sub-recipe Brand g % g/kg

Black olive cookie

40 18,18 181,82

Tomato and burrata multi spheriﬁ cati on

160 72,73 727,27

Basil gel

16 7,27 72,73

Fresh basil

4 1,82 18,18

Arrange the multi spherifi cati on on the biscuit. Add a few dots of basil gel and a fresh basil cress.

Black olive cookie

Code Ingredient Brand g % g/kg

Butt er

80 20,30 203,05

Parmesan

90 22,84 228,43

37732

Tomato paste Culinary Journey

10 2,54 25,38

36883

Marcona almond ﬂ our Sosa

70 17,77 177,66

Strong ﬂ our

90 22,84 228,43

Salt

3 0,76 7,61

38935

Smoked paprika Sosa

1 0,25 2,54

38771

Maltodextrin Sosa

10 2,54 25,38

38025

Black olive ﬂ our Sosa

30 7,61 76,14

39045

Freeze-dried cutt lefi sh ink Sosa

10 2,54 25,38

For 350 g Total 394 1000

Mix the maltodextrin and the ﬂ our and the rest separately, once mixed, work together in the form of homogeneous dough. Stretch 2 mm thick between two baking papers. Cut in desired shape. Place between two perforated oven mats and cook in the oven up to 145 °C for 13 minutes.

(20)

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BLACK OLIVE, BURRATA AND TOMATO TOAST

Black olive, burrata and tomato toast

Code Ingredient/Sub-recipe Brand g % g/kg

Black olive cookie

40 18,18 181,82

Tomato and burrata multi spheriﬁ cati on

160 72,73 727,27

Basil gel

16 7,27 72,73

Fresh basil

4 1,82 18,18

Arrange the multi spherifi cati on on the biscuit. Add a few dots of basil gel and a fresh basil cress.

Black olive cookie

Code Ingredient Brand g % g/kg

Butt er

80 20,30 203,05

Parmesan

90 22,84 228,43

37732

Tomato paste Culinary Journey

10 2,54 25,38

36883

Marcona almond ﬂ our Sosa

70 17,77 177,66

Strong ﬂ our

90 22,84 228,43

Salt

3 0,76 7,61

38935

Smoked paprika Sosa

1 0,25 2,54

38771

Maltodextrin Sosa

10 2,54 25,38

38025

Black olive ﬂ our Sosa

30 7,61 76,14

39045

Freeze-dried cutt lefi sh ink Sosa

10 2,54 25,38

For 350 g Total 394 1000

Mix the maltodextrin and the ﬂ our and the rest separately, once mixed, work together in the form of homogeneous dough. Stretch 2 mm thick between two baking papers. Cut in desired shape. Place between two perforated oven mats and cook in the oven up to 145 °C for 13 minutes.

BLACK OLIVE, BURRATA AND TOMATO TOAST

Tomato and burrata multi spheriﬁ cati on

Code Ingredient Brand g % g/kg

Tomato sphere

80 50 500

Burrata sphere

80 50 500

For 160 g Total 160 1000

Without washing the spheres, remove them from the Alginat bath and place them in the desired mould. Arrange them randomly and leave for 5 minutes.

Unmould.

Tomato sphere

Code Ingredient Brand g % g/kg

Tomato juice

250 19,89 198,89

37874

Gelespessa Sosa

2 0,16 1,59

38683

Gluconolactat Sosa

5 0,40 3,98

Alginat bath

1000 79,55 795,54

For 250 g Total 1257 1000

Mix all the ingredients for 5 minutes except the bath. Create the spherifi cati on in the Alginat bath.

Burrata sphere

Code Ingredient Brand g % g/kg

Burrata

300 21,40 213,98

Milk

100 7,13 71,33

37874

Gelespessa Sosa

2 0,14 1,43

Alginat bath

1000 71,33 713,27

For 400 g Total 1420 1000

Mix the ingredients and blend for 5 minutes. Reserve.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BLACK OLIVE, BURRATA AND TOMATO TOAST

Tomato and burrata multi spheriﬁ cati on

Code Ingredient Brand g % g/kg

Tomato sphere

80 50 500

Burrata sphere

80 50 500

For 160 g Total 160 1000

Without washing the spheres, remove them from the Alginat bath and place them in the desired mould. Arrange them randomly and leave for 5 minutes.

Unmould.

Tomato sphere

Code Ingredient Brand g % g/kg

Tomato juice

250 19,89 198,89

37874

Gelespessa Sosa

2 0,16 1,59

38683

Gluconolactat Sosa

5 0,40 3,98

Alginat bath

1000 79,55 795,54

For 250 g Total 1257 1000

Mix all the ingredients for 5 minutes except the bath. Create the spherifi cati on in the Alginat bath.

Burrata sphere

Code Ingredient Brand g % g/kg

Burrata

300 21,40 213,98

Milk

100 7,13 71,33

37874

Gelespessa Sosa

2 0,14 1,43

Alginat bath

1000 71,33 713,27

For 400 g Total 1420 1000

Mix the ingredients and blend for 5 minutes. Reserve.

(22)

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BLACK OLIVE, BURRATA AND TOMATO TOAST

Alginat bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

37097

Alginat Sosa

5 0,50 4,98

For 1 L Total 1005 1000

Mix the ingredients and blend in a food processor for 5 minutes.

Basil gel

Code Ingredient Brand g % g/kg

Fresh basil

30 187,50 1875

Water

200 1250 12500

38674

Gelcrem Cold Sosa

20 125 1250

Salt

2 12,50 125

For 16 g Total 16 1000

Blanch the basil and pass it through cold water. Mix with the water and blend.

Strain and mix for 2 minutes with with the remaining ingredients.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

BASE 4 DRY SPHERES

PLUMS AND CHICKEN

Plums and chicken

PLUMS AND CHICKEN

Plums and chicken

Code Ingredient/Sub-recipe Brand g % g/kg

Low temperature cooked chicken

90 64,29 642,86

Chicken sauce

10 7,14 71,43

Dried plums sphere

10 7,14 71,43

Fresh spinach

20 14,29 142,86

36985

Pine nuts Sosa

5 3,57 35,71

Olive oil

3 2,14 21,43

Salt

1 0,71 7,14

Pepper

1 0,71 7,14

For 1 serving Total 140 1000

Cook the spinach, add the pine nuts and bind with the sauce. Arrange in the centre of the dish. Add two slices of chicken, which has been marked in the pan to make it crispy.

Add salt, pepper and a dash of olive oil. Finish with the plum spheres and two cress of fresh spinach.

Low temperature cooked chicken

Code Ingredient Brand g % g/kg

Chicken ti ght

500 97,09 970,87

Salt

10 1,94 19,42

Pepper

5 0,97 9,71

For 500 g Total 515 1000

Remove the bone and season the chicken ti ghts well. Roll into a balloti ne and put it in a vacuum bag. Cook for one hour at 64 °C in a steam oven.

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WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

Plums and chicken

PLUMS AND CHICKEN

Plums and chicken

Code Ingredient/Sub-recipe Brand g % g/kg

Low temperature cooked chicken

90 64,29 642,86

Chicken sauce

10 7,14 71,43

Dried plums sphere

10 7,14 71,43

Fresh spinach

20 14,29 142,86

36985

Pine nuts Sosa

5 3,57 35,71

Olive oil

3 2,14 21,43

Salt

1 0,71 7,14

Pepper

1 0,71 7,14

For 1 serving Total 140 1000

Cook the spinach, add the pine nuts and bind with the sauce. Arrange in the centre of the dish. Add two slices of chicken, which has been marked in the pan to make it crispy.

Add salt, pepper and a dash of olive oil. Finish with the plum spheres and two cress of fresh spinach.

Low temperature cooked chicken

Code Ingredient Brand g % g/kg

Chicken ti ght

500 97,09 970,87

Salt

10 1,94 19,42

Pepper

5 0,97 9,71

For 500 g Total 515 1000

Remove the bone and season the chicken ti ghts well. Roll into a balloti ne and put it in a vacuum bag. Cook for one hour at 64 °C in a steam oven.

Plums and chicken

PLUMS AND CHICKEN

Chicken sauce

Code Ingredient Brand g % g/kg

Water

200 44,94 449,44

37695

Teriyaki sauce Culinary Journey

200 44,94 449,44

38673

Gelcrem Hot Sosa

15 3,37 33,71

37258

Chicken fond Culinary Journey

30 6,74 67,42

For 440 g Total 445 1000

Mix all the ingredients together and bring to boil. Reserve.

Dried plums sphere

Code Ingredient Brand g % g/kg

Red wine

1000 34,11 341,06

37182

Dried plums Sosa

400 13,64 136,43

38683

Gluconolactat Sosa

20 0,68 6,82

37874

Gelespessa Sosa

12 0,41 4,09

Alginat bath

1000 34,11 341,06

34353

Sugar Sosa

500 17,05 170,53

For 1,4 kg Total 2932 1000

Boil the plums with the wine. Leave to cool. Blend this mixture and strain it.

Blend for 5 minutes with the rest of the ingredients except the bath. Make the spheres with the Alginat bath. Let dry the spheres in sugar for an hour and a half.

Alginat bath

Code Ingredient Brand g % g/kg

Water

1000 99,50 995,02

38548

Alginat Sosa

5 0,50 4,98

Mix the ingredients and blend for 5 minutes. Reserve.

(25)

WHAT APPLICATIONS

DOES SPHERIFICATION LET YOU DO?

Plums and chicken

PLUMS AND CHICKEN

Chicken sauce

Code Ingredient Brand g % g/kg

Water

200 44,94 449,44

37695

Teriyaki sauce Culinary Journey

200 44,94 449,44

38673

Gelcrem Hot Sosa

15 3,37 33,71

37258

Chicken fond Culinary Journey

30 6,74 67,42

For 440 g Total 445 1000

Mix all the ingredients together and bring to boil. Reserve.

Dried plums sphere

Code Ingredient Brand g % g/kg

Red wine

1000 34,11 341,06

37182

Dried plums Sosa

400 13,64 136,43

38683

Gluconolactat Sosa

20 0,68 6,82

37874

Gelespessa Sosa

12 0,41 4,09

Alginat bath

1000 34,11 341,06

34353

Sugar Sosa

500 17,05 170,53

For 1,4 kg Total 2932 1000

Boil the plums with the wine. Leave to cool. Blend this mixture and strain it.

Blend for 5 minutes with the rest of the ingredients except the bath. Make the spheres with the Alginat bath. Let dry the spheres in sugar for an hour and a half.