Prosorbet 5 Cold/Hot Natur - Natural Sorbet Stabiliser - 500g - Sosa

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Revisited Black Forest: Hukambi & Cherry

Jason TAN, SOSA Ingredients Ambassador Chef

A contemporary reinterpretation of the great classic, playing with contrasting temperatures and cocoa intensity.

"Working on the contrasts between the tart cherry sorbet and the creaminess of the chocolate brings a new-found lightness to this pastry icon."

For approximately 12 plated desserts
Steps: 7

1 - Chocolate Bark (Cocoa Shortcrust)

• 193g Plain flour
• 21g Cocoa powder (Weiss)
• 85g Icing sugar
• 30g Almond powder (Sosa)
• 2g Salt
• 114g Unsalted butter
• 50g Egg

Mix all dry ingredients with the butter until the texture resembles breadcrumbs.
Add the eggs to form a sandy dough.
Roll out between two sheets of greaseproof paper to a thickness of 3 mm.
Cut to the desired size and bake at 150°C for 25 mins.

2 - Sour Cherry Sorbet (Dessert Core)

• 600g Sour cherry purée
• 42g Sucrose
• 42g Trehalose (Sosa)
• 60g Glucose powder
• 3g Prosorbet 5 (Sosa)
• 250g Water

Mix all ingredients together.
Leave to mature in the fridge for 4 hours.
Blend again before processing in a turbine or sorbet maker.
Prosorbet 5 ensures a smooth texture and perfect stability during service.

3 - Chocolate Ice Cream

• 1467g Milk
• 40g Skimmed milk powder (Sosa)
• 44g Trehalose (Sosa)
• 200g Procrema 100
• 240g Hukambi Dark Chocolate - Panier des Chefs suggests Oricao 58% (Weiss)

Heat the milk and dissolve the chocolate.
Mix all solids thoroughly. Cool to 4°C.
Leave to mature in the fridge overnight before churning.

4 - Vanilla Whipped Ganache

• 175g Whipping cream 35% fat (1)
• 30g Liquid glucose (Sosa)
• 1 Vanilla bean
• 1.5g Guar Gum (Sosa)
• 65g White Chocolate - Panier des Chefs suggests Anëo 34% (Weiss)
• 175g Whipping cream 35% fat (2)

Bring the cream (1), glucose, vanilla, and Guar Gum to the boil.
Emulsify with the chocolate.
Stir in the remaining cream (2) once cold.
Rest in the fridge for 12 hours before whipping.

5 - Flourless Chocolate Cake

• 246g Dark Chocolate - Panier des Chefs suggests Ceïba Organic 64% (Weiss)
• 270g Water
• 17g Cornflour (1)
• 54g Egg yolks
• 20g Cornflour (2)
• 135g Egg whites
• 60g Caster sugar

Mix the cornflour (1) and water: bring to the boil.
Pour over the chocolate and mix well.
Add the egg yolks and the remaining cornflour (2).
Whisk the egg whites and gradually incorporate the sugar until stiff peaks form.

6 - Cherry Coulis & Gelatinous Coating

(Coulis)

• 200g Sour cherry purée
• 10g Caster sugar (1)
• 1g Guar Gum (Sosa)

(Jelly coating)

• 420g Water
• 180g Caster sugar (2)
• 8g Kappa Gum

Thoroughly mix the cherry purée with the Guar Gum.
Pipe into semi-sphere moulds and freeze.
Bring the coating jelly ingredients to the boil.
Once cooled to 75°C, dip the frozen semi-spheres and allow to thaw.

7 - Assembly

• 300g Hukambi Dark Chocolate - Panier des Chefs suggests Oricao 58% (Weiss).
• 30g Vegetable oil
• 20g Cocoa nibs (Weiss)

Arrange the chocolate bark, pipe the vanilla ganache, and place a disc of flourless cake. Finish with a ball of cherry sorbet in the centre and the jelly coating. Decorate with cocoa nibs.

The Emotional Pastry of Jason Tan

We are honoured to present a series of exclusive creations by Chef Jason Tan, Sosa Ingredients Ambassador. Through these demonstrations, Jason shows how stabilisers like Prosorbet 5 achieve textural perfection to enhance the dining experience.

"Reinterpreting a classic by playing with textures and temperatures is about offering a memorable experience to the guest." — Jason Tan