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Molecular Gastronomy Starter Kit

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Molecular Gastronomy Starter Kit

Molecular Gastronomy Starter Kit

Everything you need to enter the world of molecular gastronomy or an ideal christmas gift for the professional chef or culinary creative in your life!


The pack contains beautifully-illustrated and detailed recipes along with all the specialist ingredients you will need for the following dishes:

  • Caviar Pearls and larger liquid centered bubbles (using spherification and reverse spherification methods)
  • Cold and hot jellies
  • Rapid setting and heat-resistant jellies
  • Hot and cold foams that will last for hours without losing body or texture
  • Eye-catching suspension fluids for pre-desserts, cocktails, etc...

The pack contains the following products:

50g
Hyfoamer
50g
Sodium Alginate
50g
Calcium Chloride
50g
Calcium Lactate
50g
Gellan Gum
50g
Sugar Ester
50g
Xanthan Gum
4
Measuring Spoons
2
Syringes
1
Micro Scales
1
Full set of recipes

Molecular Starter Pack Recipes

The pack contains a full set of instructions and recipes for the following dishes:

Flaming Sorbet using Gellan Gum

Strawberry Bubbles with Liquid Centres (Reverse Spherification) using Sodium Alginate and Calcium Lactate

Rhubarb Caviar Pearls (Spherification) using Sodium Alginate and Calcium Chloride

Tomato and Lemongrass Tagliatelle using Gellan Gum

Nougat Petit Fours using Hyfoamer

Banana and Toffee Caviar Suspension using Gellan Gum

Warm Chocolate Mousse using Hyfoamer

Orange Foam using Emul T15 (Sugar Ester)


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