A different take of a classic chicken Caesar salad. This dish features lettuce jellies, parmesan pannacotta, chicken foam and crunchy pork airbag. Garnished with parmesan slices and anchovies.

A very different take on the well-loved chicken caesar salad. We have taken the traditional dish, kept all the amazing flavours, but completely changed the texture of each element to well and truly “Sosarise” this recipe. 

Chicken espuma


500g water
50g Sosa Proespuma Cold
10g Essential Cuisine Roast Chicken Stock powdered Mix
Salt to taste


Blend all the ingredients together and pour into the espuma gun, add 2 chargers and then leave in the fridge for 30 minutes before use.


Parmesan pannacotta


300g double cream
100g whole milk
1.5g Sosa Pro-Pannacotta
1g Sosa Blue Cheese Powder
5g Sosa Parmesan Powder
50g grated parmesan


Add all ingredients to the pan and bring to the boil.

Once boiled pour the mixture into a tray.

Leave to cool and set.

Once set, beat back mixture to a smooth pipeable cream and place in piping bag.


Pork airbag


Sosa Pork Airbag Granite
Essential Cuisine Mushroom stock powder
Salt to taste


Fry the pork airbag at 180c until completely puffed up, then season to taste with mushroom stock powder and salt if required.


Lettuce and rocket caviars


60g rocket
1 lettuce
Essential Cuisine Vegetable Glace to taste
12g Sosa Vegetal Setting Powder


Blanch and refresh the rocket, then place in the thermomix with the lettuce to obtain a puree (some water may be required) add the Vegetable Glace to taste.

Weigh 250g of the mixture into a pan and add the Vegetal Setting Powder then bring to the boil.

Once boiled, using a syringe drop the mixture in to oil to create the caviar effect.

Once they have all dropped to the bottom they can then be sieved, rinsed under cold water and served.

To serve


Parmesan shavings


This dish has been well and truly Sosarised!