Jellification is a technique in molecular cuisine that is also used in molecular cocktail making. It is a process to thicken and stabilize liquids, to achieve a gelatinous texture. ♦️WHERE DOES GELATIN COME FROM? “Fish tail” gelatin (grouper, anglerfish, sturgeon). 80% of European gelatin comes from pork skin, 15% comes from bovine skin, and […]
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Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture. The sphere can be used to contain wines, vinegars, creams, etc. and of course, fruit purées!. If the spheres are small, they are normally called caviar, fake caviar or pearls Spherification is a reaction that is […]
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Try these 5 cocktail recipes with white chocolate The world of mixology is an endless universe of flavours and combinations. Can you imagine mixing Sanz white chocolate with tequila, rum, pisco or sake? It seems like a bold combination, no? Well, today we are inviting you to embark on a journey of exquisite flavours with these […]
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Purée with 88% STRAWBERRY! It is the very essence of freshness. Experts such as Luis Inchaurraga recommend it for its balance of sweetness and acidity. Perfect for cocktails from the sour family. Combine it with orange and herbs such as basil, thyme, or mint. Expert hand select our strawberries at their optimal point of ripeness, with a […]
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