Trehalose Powder - 700g - 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.

Mango & Coconut Petit Gâteau

Jason TAN, SOSA Ingredients Ambassador Chef

An exotic dessert balancing the tart freshness of mango with the creaminess of coconut, achieved through technical sugar mastery.

"The use of Trehalose here allows us to reduce the sensation of sweetness whilst protecting the texture of the tropical fruits, for a lighter, more authentic taste experience."

For approximately 12 to 15 individual desserts
Steps: 5

1 - Swiss Roll Sponge

• 80g Whole milk
• 80g Vegetable oil
• 80g Pastry flour
• 160g Egg yolks.
• 240g Egg whites
• 75g Caster sugar
• 75g Trehalose (Sosa)
• 2g Cream of tartar (Sosa)

Combine milk, oil, and flour; add yolks. Separately, whisk whites with cream of tartar, gradually adding sugar and Trehalose (for a more stable, less sweet meringue). Fold together, spread on a 60x40 tray & silicone cooking mat, and bake at 170°C until golden.

2 - Mango Gel

• 600g Mango purée
• 60g Trehalose (Sosa)
• 6g Agar-agar (Sosa)
• 4g Pro-Pannacotta Iota (Sosa)

Mix dry ingredients into the purée. Bring to the boil. Set aside 100g in long moulds for the insert and keep the rest chilled for assembly.

3 - Coconut Mousse

• 600g (400g+200g) Coconut purée
• 15g Gelatine powder 200 bloom (Sosa)
• 76g Egg whites
• 100g Trehalose (Sosa)
• 25g Cold Inulin (Sosa)
• 195g Whipping cream

Hydrate the gelatine with 400g of purée. Let hydrate completely.
Heat 200g of purée to incorporate to the gelatin. Make a swiss meringue with the egg whites, trehalose and sugar. Mix the purée, the meringue and gently fold in the softly whipped cream. The inulin brings a light, creamy texture, without adding fat.

4 - Coconut Whipped Chantilly

• 275g Coconut purée
• 25g Liquid glucose
• Vanilla bean
• 200g White Chocolate - Panier des Chefs suggests: Anëo 34% (Weiss).
• 2g Guar Gum (Sosa)
• 400g Whipping cream

Boil purée, glucose, and vanilla. Emulsify with Anëo chocolate and Guar Gum. Stir in cold cream and rest for 12 hours before whipping.

5 - Assembly & Finishing

When preparing the rolled cake, spread 120g of mango jelly evenly over the sponge cake. Freeze.
Beat 220 g of coconut butter until light and fluffy, then spread evenly over the cake.
Remove the mango pulp and place it along the edges of the cake. Roll tightly and place in the freezer.
Once frozen, cut into 4cm thick pieces and place on top of the baked butter cookies.
Use a flat nozzle, cover the edges with the remaining coconut-flavored buttercream.
To prepare the coconut mousse, pour the mango jelly into 7.5cm round silicone moulds. Fill each mould with approximately 35g of coconut mousse. Freeze.
Unmould and spray with a layer of mirror glaze.
Place the mousse on the cake and decorate to taste.

The Emotional Pastry of Jason Tan

We are honoured to present a series of exclusive creations by Chef Jason Tan, Sosa Ingredients Ambassador. For Jason, technique is not an end in itself, but a means to connect diners with their emotions and memories.

"Being able to connect emotionally, by revisiting a classic and tapping into memories, is the epitome of being a chef." — Jason Tan