#01 Creation notes - Sosa Ingredients
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Love
#01
2021
Creation notes
concept&inspiration ........................... 3 moodboard..............................................4 Cœur Clair tartlet................................. 5 double heart tartlet........................... 10 ondas take away finger..................... 15 Ipnosis vegan plated dessert......... 20 pictures.................................................. 26
“More than ever it’s time to share and express affection between people. We thought of giving infinity of textures to the quintessential symbol of love: the heart, where the different textures represent the different ways of loving.”
Cœur Clair
tartlet
“Inspired by traditional Japanese gelatins based
on agar-agar, where pulps gel with pieces of
whole fruit inside, including flowers and other
colorful ingredients.”
Javier Guillén
“The combination of Agar Agar and Xantana
allows us to achieve this heart, obtaining
a transparent gel with a more elastic and
freezable texture.”
Óscar Albiñana
Cœur Clair tartlet
- 6 -
Cœur Clair tartlet
Main elaboration
Subrecipes g
1. Dark sablée 600
2. Cherry frangipane 400
3. Strawberry guimauve 200
4. Strawberry translucid gel 200
Codes Ingredients g
44200139 Whole blueberry Fruit&Sauce 500
Strawberry chocolate 110
00100011 Sugar 60
44050514 1-3 mm crispy strawberry 20
For 6 units 2090
Once the sablée is cooked along with the frangipane, fill it with
a layer of previously drained Fruit&Sauce. Place translucid gel
hearts and guimauve cubes on the top. Finish with thin strawbe-
rry chocolate plates sprinkled with sugar and crispies.
Key products
Agar-agar 58050115
Xantana Clear 58050044
Whole blueberry Fruit&Sauce 44200139
Freeze-dried strawberry in powder 44050342
- 7 -
Cœur Clair tartlet
Subrecipes
Dark sablée
Codes Ingredients g
00100300 Icing sugar 200
00100112 Trehalose 120
Pasteurized egg 200
45060006 Almond flour 100
Butter 82% 640
Flour 900
00250118 Black cocoa 12% 10
00100620 Maltodextrin 60
For 2,2 kg 2230
Mix all the ingredients in the Kenwood bowl using the paddle.
Roll out between two non-stick oven mats to 3 mm thick. Line
tart tins and bake at 160 °C for about 14 minutes.
Cherry frangipane
Codes Ingredients g
Cherry pulp 500
Cherry liquour 30
00100011 Sugar 50
58050026 Gelcrem Cold 27
45060006 Almond flour 200
For 800 g 807
Mix all the ingredients with a blender. Put the mix into a piping
bag and pipe it into the tartlet 5 mm thick. Bake in the oven.
- 8 -
Cœur Clair tartlet
Strawberry guimauve
Codes Ingredients g
00100011 Sugar 610
Water (1) 200
00100201 Cremsucre (1) 190
58000001 Bovine gelatine 46
Water (2) 92
00100201 Cremsucre (2) 270
59500000 Food Colour red colouring qs
46010073 Ripe strawberry natural aroma 2
For 1,4 kg 1410
Put sugar, water (1) and Cremsucre (1) in a saucepan and bring
the mixture to 110 °C. Besides, put the gelatine, the water (2) and
the Cremsucre (2) in a Kenwood bowl and, once whipped, add
the first mixture pouring it in the form of a thread. Finally, add
the colouring and the aroma.
Strawberry translucid gel
Codes Ingredients g
IQF frozen strawberry 1000
58050115 Agar-agar 1
58050044 Xantana Clear 2
Neutral glaze qs
Water qs
44050342 Freeze-dried strawberry in powder qs
For 500 g 1003
Make strawberry water by putting the strawberries in a sieve
and boiling them in a bain-marie. Add the agar and xanthan
to 500 g of strawberry water and bring to the boil. Arrange in
heart-shaped moulds of different sizes and set. Unmould and
coat some with freeze-dried strawberry powder and others with
a mixture of neutral glaze and water.
- 9 -
double heart
tartlet
“Inspired by an illustration of a broken heart,
meaning a double heart in one... the same heart
for two people.”
Javier Guillén
“The hot inulin allows us to make a mousse
reducing the amount of sugar and at the same
time providing a greasy feeling in mouth.”
Óscar Albiñanadouble heart tartlet
- 11 -double heart tartlet
Main elaboration
Subrecipes g
1. Yoghurt sablée 100
2. Strawberry mousse 130
3. Strawberry paint 20
Codes Ingredients g
02500128 Strawberry Fruit&Sauce 50
Strawberry chocolate 5
For 1 unit (2 people) 305
Fill the tartlets with a layer of strawberry Fruit&Sauce. Place
a heart-shaped strawberry mousse on top sprayed with the
strawberry paint. Finish by decorating with a half-heart-shaped
strawberry chocolate plate on top of the mousse.
Key products
Inulin Cold 00100017
Natur Emul 59000025
Maltodextrin 00100620
Guar gum 58050055
- 12 -double heart tartlet
Subrecipes
1. Yoghurt sablée
Codes Ingredients g
00100300 Icing sugar 87,34
00100112 Trehalose 52,40
Pasteurised egg 87,34
45060006 Almond flour 43,67
Butter 82% 279,48
Flour 436,68
02170020 Yopols Mediterranean 13,10
00100620 Maltodextrin 30
For 1 kg 1030
Mix all the ingredients, except the yoghurt, in the bowl of the
Kenwood using the paddle. Once well mixed, add the yoghurt
and mix slightly. Roll out between two non-stick oven mats
to 3 mm thickness. Line tart tins and bake at 160 °C for about
14 minutes.
- 13 -double heart tartlet
2. Strawberry mousse
Codes Ingredients g
Strawberry pulp 180
59000025 Natur Emul 3
00100011 Sugar (1) 55
58050098 Vegan Mousse Gelatine 15
58050040 Gelcrem Hot 5
00350208 Deodorized coconut oil 50
Water 160
00200524 Sojawhip 10
Lemon juice 50
00100011 Sugar (2) 50
00100017 Inulin cold 50
58050055 Guar Gum 0,70
For 620 g 928,70
Mix the strawberry, sugar (1), Gelcrem Hot, Natur Emul and the
Vegan Mousse Gelatine. Cook until boiling point stirring cons-
tantly using a whisk. Remove from the heat, add the coconut oil
and blend well using a stick blender. Beside, mix the lemon juice
with the water and the Sojawhip and then whip it in the Kit-
chenAid machine until get a meringue texture. Add the inulin,
sugar (2) and Xanthan gum, previously combined, little by little
and keep whipping at medium speed for 5 minutes more. Add
the first mixture to the meringue little by little, at medium speed
until get an homogeneous mixture. Remove from the whipping
machine and use immediately.
3. Strawberry paint
Codes Ingredients g
Neutral glaze 1000
Strawberry chocolate 100
Water 150
For 1,25 kg 1250
Grind all ingredients together, heat and use for spray painting.
- 14 -ondas
take away
finger
“The concept of sharing is reflected in a
´finger´ perfect to be eaten by two people, a
take away to share while walking.”
Javier Guillén
“The Agar Agar, due to its low gelling
temperature, allows us to have enough
time, before gelling, to add elements to the
gelatin, such as chocolate in this case.”
Óscar Albiñanaondas take away finger
- 16 -ondas take away finger
Main elaboration
Subrecipes g
1. Flexible ganache 40
2. Sablée 15
3. Whipped almond ganache 40
Codes Ingredients g
Almond chocolate 5
45152157 Cantonese almond sticks 5
For 105 g 105
Cut a rectangle of flexible ganache and place it on the base of
the plate. Place a rectangle of sablée on each side of the gana-
che and fill the remaining gap with the whipped ganache with a
Saint Honoré nozzle. Finish by decorating with almond chocola-
te circles and cantonese almond sticks.
Key products
Agar-agar 02180082
Carob bean gum 58050048
Roasted almond pure paste 02060036
Cantonese almond sticks 45152157
- 17 -ondas take away finger
Subrecipes
1. Flexible ganache
Codes Ingredients g
Cream 35% 500
00100011 Sugar 100
64% dark couverture 115
02180082 Agar-agar 4,50
For 700 g 719,5
Bring the cream, sugar and agar to boil. Pour over the couvertu-
re and homegenize. Set aside.
2. Sablée
Codes Ingredients g
00100300 Icing sugar 87,34
00100112 Trehalose 52,40
Pasteurised egg 87,34
45060006 Almond flour 43,67
Butter 82% 279,48
Flour 436,68
For 980 g 986,90
Mix all the ingredients in the Kenwood bowl using the paddle.
Once well mixed roll out to 3 mm thick between two non-stick
oven mats. Cut rectangles with the desired size and bake them
at 160 °C for about 14 minutes.
- 18 -ondas take away finger
3. Whipped almond ganache
Codes Ingredients g
Milk 380
02010076 Liquid glucose 40 DE 75
02060036 Roasted almond pure paste 210
58050048 Carob bean gum 3
00260014 Cocoa butter 110
Cream 35% 470
For 1240 g 1248
Put the almond paste and butter in a bowl. Bring the rest of the
ingredients to boil and pour over the almond paste and butter.
Homogenise, cover with cling film and keep in the fridge for at
least 6 hours. Whip before use.
- 19 -Ipnosis
vegan
plated dessert
“In some fairs it is typical to find a target where
lovers throw heart-shaped balls on a rotating disk in
a spiral shape, which causes a hypnotic effect.
I wanted to represent this effect on a plate.”
Javier Guillén
“Vegan Mousse Gelatine allows us to gel mousses
avoiding the use of animal based gelatin.”
Óscar AlbiñanaIpnosis vegan plated dessert
- 21 -Ipnosis vegan plated dessert
Main elaboration
Subrecipes g
1. Raspberry and balsamic vinegar creamy 50
2. Strawberry vegan mousse 20
3. Strawberry stones 25
4. Strawberry sablée 15
5. Rose jelly 9
6. Rose foam 2
Codes Ingredients g
47840030 Freeze-dried red rose petals 0,10
For 120 g 121,10
Draw a spiral at the bottom of the plate with raspberry cream
and vinegar using a pastry piping bag. In the center place a heart
of strawberry mousse and a smaller one next to it. On the edge
of the spiral have 3 small piles of sablée, 3 strawberry rocks and
3 rose foams interspersed. In the remaining space spread some
1x1 cm dice and finish with some red petals.
Key products
Vegan Mousse Gelatine 58050098
Deodorized coconut fat 00350208
Maltosec 58050030
Sucro Emul 59000009
- 22 -Ipnosis vegan plated dessert
Subrecipes
1. Raspberry
and balsamic vinegar creamy
Codes Ingredients g
Raspberry purée 400
Simple syrup 100
Balsamic vinegar 50
58050026 Gelcrem Cold 30
For 550 g 580
Mix all the ingredients and blend it for 3 minutes to the best
absortion. Leave in the fridge for and hour and blend again to
obtain the maximum shiny look.
2. Strawberry vegan mousse
Codes Ingredients g
Fruit purée 1 (10% sugar) 250
Fruit purée 2 (10% sugar) 464
00100011 Sugar 80
00100017 Inulin Cold 50
58050055 Guar gum 1,50
00200524 Sojawhip 12,50
58050098 Vegan Mousse Gelatine 20
00350208 Deodorized coconut fat 50
For 900 g 928
Mix the purée 2 with the guar gum, and the Vegan Mousse Ge-
latine. Then bring to boil stirring. Add the coconut fat and mix
well to combine. Besides, mix the purée 1 with the Sojawhip and
then whip in the Kenwood machine until get a meringue textu-
re. Add the inulin and sugar, previously combined, little by little
and keep whipping at medium speed for 5 minutes more. Add
the first fruit mixture to the meringue little by little, at medium
speed until get an homogeneous mixture. Remove from the whi-
pping machine and use immediately.
- 23 -Ipnosis vegan plated dessert
3. Strawberry stones
Codes Ingredients g
Strawberry chocolate 100
58050030 Maltosec 40
For 140 g 140
Melt the chocolate and mix it by hand with Maltosec. Form
small irregular balls and also fill semi-sphere molds, without
over-pressing. Let rest.
4. Strawberry sablée
Codes Ingredients g
00100300 Icing sugar 87,34
00100112 Tehalose 52,40
Pasteurized eggs 87,34
45060006 Almond flour 43,67
Butter 82% 279,48
Flour 436,68
Strawberry chocolate 100
44050514 Strawberry crispy 1-3 mm 30
For 1110 g 1160,9
Mix all ingredients except chocolate and crispies in the
Kenwood bowl with the help of the paddle. On a can with
baking paper arrange the dough in the form of enough crumbs
and bake at 160 °C for about 14 minutes. Allow to cool to room
temperature. Dump in the Kenwood bowl with the paddle and
add the melted chocolate. Once mixed, finish incorporating the
crispies. Mix again and set aside.
- 24 -Ipnosis vegan plated dessert
5. Rose jelly
Codes Ingredients g
Water 250
58050115 Agar-agar 8
46080022 Damask rose essence 4
For 260 g 262
Mix the water and agar and bring to the boil. Once out of the
fire incorporate the essence of roses and pour into a square.
Allow gelling at room temperature and set aside refrigerated.
6. Rose foam
Codes Ingredients g
Water 245
41600004 Rose concentrated paste 10
00100011 Sugar 20
59000009 Sucro Emul 0,50
59500000 Food Colour red colouring 0,50
For 270 g 276
Mix all ingredients with a blender. Let rest for 30 minutes and
make bubbles with the help of a Foam Kit.
- 25 -Cœur Clair tartlet
double heart tartlet
ondas take away finger
ipnosis plated dessert
ipnosis vegan plated dessert
Sosa Ingredients, SL
Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain
T. +34 938 666 111
www.sosa.cat / sosa@sosa.catYou can also read
