2021 02 02 Gelcrem Dulces ENG
2021 02 02 Gelcrem Dulces ENG
2021 02 02 Gelcrem Dulces ENG
FREEZABLE CREAMS?
GELCREM COLD / GELCREM HOT
Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - [email protected]
OUR TECHNICIANS
IT
OUR TECHNICIANS 1
HOW TO MAKE HOT AND COLD
FREEZABLE CREAMS?
GELCREM HOT
Refined corn starch treated at high temperatures
PROPERTIES
Thickening agent for hot elaborations. Resists high temperatures and is stable to put
in the oven.
USE
Mix in cold an heat until boiling.
APPLICATION
Any kind of liquid or semi-liquid elaboration.
REMARKS
Allergens
Allows freezing. No allergens
ELABORATIONS
Cooked creams as e.g. pastry custards / Hot creams / Béchamel sauce.
GELCREM COLD
Modified potato starch
PROPERTIES
Thickening agent. Gives a creamy texture (as e.g. pastry cream) in cold.
USE
Mix in cold or hot.
APPLICATION
Substitute for corn starch, for any kind of liquids.
REMARKS
Stable viscosity in the oven, stable in acid mixes.
Allergens
No allergens
ELABORATIONS
Creams as e.g. raw pastry cream / Cold creams.
OTHER ELABORATIONS
Texturized soups.
DEVELOPED BASES
BASE 3 CRUNCHIES
ALMOND
CURD CREAM
Mix all the ingredients with the vanilla seeds as well and stir. Bring up to a boil until
thick. Fill desired molds and rest in the fridge.
LEMON CURD
Combine the lemon juice, water, Gelcrem, sugar and lemon zest. Bring the mix to boil.
Remove from the heat and cool at 45 °C. Add the coconut oil and mix using a stick
blender. Cool down down to 4 °C and keep in the fridge for 12 hours before using.
BASE 3 CRUNCHIES
STRAWBERRY
AND BALSAMIC CRISTAL
Mix all the ingredients and blend well. Rest for 30 minutes in the fridge and blend for
1 minute more to get a smoth and shiny gel. Stretch very thin on a silicon mat and dry
up 40 °C overnight.
TORTADA BISCUIT
Tortada biscuit
Code Ingredient Brand g % g/kg
00100011 Sugar (1) Sosa 125 9,22 92,18
Mix the yolk with the eggs and sugar (1) and whip it. Aside, prepare a meringue with the
egg white and the sugar (2). Combine both elaborations. Last step add the solids and
stir well. Fill molds 3 cm tall and bake up 170 °C for 25 minutes.
Mix all the ingredients and blend for 2 minutes. Rest for 30 minutes in the fridge and
blend for one minute more to get a smooth and shiny texture.
Deep in batter the almond curd cream in flour and egg, in this order and fry for one
minute at 180 °C. Batter using the vanilla powder. Dispose on a plate and do a sorbet ci-
linder on the side, same long. Place the cantonese almond and the apricot Fruit&Sauce
on random way.
Mix all the ingredients with the vanilla seeds as well and stir. Bring up to a boil
until thick. Fill desired molds and rest in the fridge.
Apricot sorbet
Mix the purée with the purée, the sugars and the other solids. Mix well with
hand blender and let it rest for at least 6 hours. Churn.
Fill the bomboloni with the lemon curd and deep in sugar and basil batter.
Bomboloni dough
Mix the solids in the kneading machine with the hook and add the cream plus
the egg. Knead for 10 minutes. Add the cold butter in small cubes ans keep
kneading until well combined. Pour the dough in a bowl and cover. Let rest for
24 h and stretch 8 mm thick. Freeze the dough and cut it in a desired shape.
Ferment at 24 °C at 80% humidity for 2 hours. Fry in vegetal oil at 160 °C for
3 minutes each side.
Combine the lemon juice, water, Gelcrem, sugar and lemon zest. Bring the mix to
boil. Remove from the heat and cool at 45 °C. Add the coconut oil and mix using
a stick blender. Cool down down to 4 °C and keep in the fridge for 12 hours
before using.
STRAWBERRY AND
BALSAMIC CRISTAL
WITH WHITE CHOCOLAT GANACHE
BASE 3 CRUNCHIES
STRAWBERRY AND BALSAMIC CRISTAL
WITH WHITE CHOCOLAT GANACHE
Cut small pieces of cristal and fill by the ganache. Pulverize some balsamic vinegar
powder on them.
Mix all the ingredients and blend well. Let rest for 30 minutes in the fridge and
blend for 1 minute more to get a smooth and shiny gel. Stretch very thin on a
GELCREM COLD / GELCREM HOT 15
silicon mat and dry at 40 °C overnight.
Strawberry and balsamic cristal 10 33,22 332,23 of the ingredients in th
STRAWBERRY AND
58050026 Gelcrem Cold Sosa 15 2,44 24,39
BALSAMIC CRISTAL
For 480 g Total 615 1000
Bring up to a boil the cream with Cremsucre. Pour on the chocolate and blend
well. Let cool down. When it reaches 40 °C add the butter and blend until well
emulsified.
ALMOND SARA
BASE 4 SPONGE CAKES
ALMOND SARA
Almond Sara
Code Ingredient/Sub-recipe Brand g % g/kg The percentages and p
sand are related to the
Tortada biscuit 180 21,69 216,87 of the ingredients in th
Cut the biscuit in 3 layers. Soak it with the syrup and fill whit the almond whip butter.
Cover all the tart with more almond whip butter and cover with roasted almonds.
Tortada biscuit
Mix the yolk with the eggs and sugar (1) and whip it. A side, prepare a meringue
with the egg white and the sugar (2). Combine both elaborations. Last step add
the solids and stir well. Fill molds 3 cm tall and bake at 170 °C for 25 minutes.
Mix the soft butter with the remaining ingredients and whip until doubles volume.
Fill mini spheres molds with the gel. Fill 2 cm spheres molds with the mousse and insert
the gel inside, freeze it. Deep the frozen spheres in the glaze up 40 °C and dispose on
the base. Decore usin the orange coupeaux.
Mascarpone mousse
Mascarpone mousse
AND MASCARPONE
Mix the milk with Promousse and Instangel and blend well. Pour in a bowl and
add the mascarpone, stir well. Whip the cream with the sugar and combine with
the last elaboration by encircling movements.
Mix all the ingredients and blend for 2 minutes. Let rest for 30 minutes in the
fridge and blend for a minute more to get a smooth and shiny texture.
Mix the trehalose and the pectin and pour as a rain way no the juices up 40 °C.
Stir until well dissolved. Add the glucose and bring up to a boil. Pour in a bowl
GELCREM COLD / GELCREM HOT 20
and cover with cling film on skin. Set one night before use.
Blood orange juice 150 45,45 454,55
HOW TO MAKEForHOT
330 g AND COLD Total 330 1000
FREEZABLE CREAMS?
Mix all the ingredients and blend for 2 minutes. Let rest for 30 minutes in the
fridge and blend for a minute more to get a smooth and shiny texture.
Mix the trehalose and the pectin and pour as a rain way no the juices up 40 °C.
Stir until well dissolved. Add the glucose and bring up to a boil. Pour in a bowl
and cover with cling film on skin. Set one night before use.
Mix the chocolate and the nut paste and melt up 35 °C. Add the pailleté in and
stir well. Do the bases pressing 10 g of the mixture in 2 mm diameter rings. Keep
in the fridge to set.