- New
Cep - Natural Boletus Powder 100g - Sosa
37992
55.40 € excl. VAT
58.45 €
incl. VAT
3 to 5 working day delivery
Cep - Natural Boletus Powder - Sosa
Format: 100g jar
Freeze-dried cep (Boletus edulis) powder, obtained through cold dehydration that preserves the mushroom's fresh flavour, colour and natural properties. Ideal as a base ingredient in savoury cooking and as a flavour colorant.
- Use: Incorporate directly as a powder; base for sauces, soups, prepared dishes.
- Dosage: Quantum satis.
- Diets: Vegetarian, Vegan, Halal Suitable, Kosher Suitable, Gluten Free
- Certification: Trans Fat Free, Non-GMO
👉 Find the full Truffle and Parmesan Bolete Airbag recipe, by the Sosa chef team, in the Recipes tab below. ⬇️
Description
expand_moreCep: natural boletus powder with concentrated flavour
"Boletus" designates the mushroom family of the genus Boletus, of which the cep (Boletus edulis) is the most sought-after and celebrated species in cooking — precisely the species used in this Sosa powder. Cold freeze-drying concentrates its woody, umami flavour, its light brown colour and its natural properties, without cooking or aggressive heat treatment.
This 100% mushroom product widens the field of creativity in savoury cooking: a seasoning base, a flavour colorant or a decorative touch, it captures the full intensity of the forest floor in a pinch.
Applications
- Sauces and soups: incorporate directly as a flavour base.
- Prepared dishes: adjust the quantity according to the desired flavour and colour intensity.
- Flavoured breads and savoury fillings: for a distinctive umami touch.
- Creative decoration: sprinkle as a finish for colour and aroma.
Use
Blend with other liquid or dry ingredients according to the desired formulation. Store in a dry place, away from light, between 15 and 25°C, in its original packaging, tightly closed.
Technical Characteristics
| Ingredients | Boletus edulis (cep) |
| Appearance | Light brown powder |
| Recommended dosage | Quantum satis |
| Special diets | Vegetarian, Vegan, Halal Suitable, Kosher Suitable, Gluten Free |
| Certification | Trans Fat Free, Non-GMO |
| Storage | 15-25°C, dry place, away from light, tightly closed packaging; 12 months |
Allergens: May contain traces of egg, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphites.
Delivery times
expand_moreDelivery 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.
Recipes
expand_more
Truffle and Parmesan Bolete Airbag
From SOSA's development and culinary expertise kitchens — recipe by the Sosa chef team
The crunch that captures the forest floor: a light, airy bolete-based sheet, fried until puffed, where Free Air Bag turns the mix into a crisp, blown texture. Topped with truffle mayonnaise and grated parmesan, it pairs deep flavours with a striking textural contrast.
Level: Medium
Steps: 3
1 - Bolete Airbag
- 250g Water
- 50g Free Air Bag
- 2g Salt
- 10g Cep Powder
- Mix all ingredients and stir until fully dissolved.
- Bring to the boil, stirring constantly.
- Once the paste has thickened, spread it on a silicone mat and dehydrate overnight at 50°C.
2 - Truffle Mayonnaise
- 200g Water
- 3g Meat stock
- 2g Potatowhip
- 3g Natur Emul
- 200g Sunflower oil
- 100g Olive oil
- 4g Salt
- 1g Natural Black Truffle Flavouring
- Mix all ingredients except the oils.
- Add the oils in a thin stream, continuing to mix until a good emulsion is achieved. Reserve.
3 - Assembly
- Deep-fry the airbag in oil at 190°C for about 4 seconds, until puffed.
- Once cooled, spread the truffle mayonnaise on top.
- Grate the parmesan with a microplane and finish with chopped chives.
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