A spoonful of technique: thicken a sauce, a cream or a fruit coulis without cooking it down or changing its taste.

Gelespessa is Sosa's thickener for pastry and gelato workshops, from the Spanish specialist in technical ingredients for professional kitchens.

It is neutral, so the flavour of what you thicken stays exactly as it was; the texture is what changes.

Whisk into cold or warm liquids for coulis, glazes and dessert creams, or to give a sauce body without a roux. Dose by weight, following Sosa's guidance.