SOSA began life in 1967 as a family business producing traditional Catalan cakes. Over the years their focus on innovation and pushing the boundaries of food experiences has seen them evolve into the go-to place for foodies who want to do something different and add a bit of flair. Let your creativity run riot.
• Obtained from red algae, agar-agar is a gelling agent with low elasticity
• Use to make caviar, purees, veils and foams
• Add 2 – 15g of agar-agar powder (depending on desired thickness) to one litre of cold water, then boil to activate