Videos
Sosa Pro Pannacotta
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Pro Pannacotta. Equipment: Scales Induction Saucepan Whisk Micro scales Jug Moulds/rings Knife Small chopping board Ingredients: 1g Sosa Pro Pannacotta 300g Double cream... more
Sosa Free Airbag
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Free Airbag to make vegan-friendly crisps. Equipment: Scales 2 x Sauce pansInduction Spatula Palette knife Piping bag Scissors Dehydrator + trays Tweezers Tray Blue paper... more
Sosa Vegetal setting powder (vege gel)
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Vegetal gel to make the jelly caviar effect. Equipment: Scales Saucepan Induction Whisk Syringe 2 x Plastic bowl Small sieve Ingredients: 12g Sosa Vegetal gel 150g... more
Sosa Natur Emul, Potatowhip & Sosa Beetroot powder
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Natur Emul and Sosa Potatowhip to make a super tasty vegan-friendly mayonnaise. Equipment: Scales Hand blender Micro scales 2 x Jugs Spatula Ingredients: 5g Sosa Natur... more
Sosa Gelcrem Hot
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Gelcrem Hot, a thickening agent used for hot purees and curds. Equipment: Scales Saucepan Whisk Spatula Plastic bowl Cling film Fridge Ingredients: 25g Sosa Gelcrem Hot90g... more
Sosa Gelcrem Cold
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Gelcrem Cold, a thickening agent that allows you to thicken any sauce, sweet or savoury, without the need to apply any heat. Equipment: Scales Jug Spatula Hand blender... more
Sosa Airbag Granet
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use Sosa Airbag Granet (available in pork and potato), a very quick and effective bar snack or coating in place of breadcrumbs. Equipment: Induction Saucepan Small sieve Tray Blue... more
How to make gelato chocolates
Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato-filled chocolates. These delightful treats can be made year-round and offer your customers a great takeaway option and a real point of differentiation.... more
How to two colour glaze a gelato cake
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to glaze a gelato cake with two colours. Equipment Blast freezerMicrowaveScales2 x Plastic traysCooling wirePalette knife2 x Angled palette knives2 x... more
How to marble glaze a gelato cake
Join Steve Carrigan, Henley Bridge's Gelato & Ice Cream Technician as he shares how to marble glaze a gelato cake. Equipment Blast freezerMicrowaveScales2 x Plastic traysCooling wirePalette knife2 x Angled palette knives2 x Paper cupsPlastic... more
Carbon black shortbread
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make carbon black shortbread. Equipment: Kitchen aid Scales Cling film Spatula Dough scraper Paddle attachment Baking tray Oven Silpat Ingredients: 200g Plain flour 100g deZaan... more
Personalised chocolate stamps
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to make personalised chocolate stamps. Equipment: Freeze spray Guitar sheet Wax seal stamp Plastic bowl Spatula Heat gun Piping bag Ingredients: Chocolate