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The MSK Virtual Kitchen

Vicky Endersen, MSK Development Chef

Here at MSK we have had the pleasure of working with many of the UK's most talented chefs.  Our product range is the result of that partnership and can help all chefs, however experienced, add theatre and flavour to their dishes.

If you are new to some of our products and the techniques involved, the articles here will help you get started.  We will be sharing recipe ideas and information on our products and their practical application with the aim of stimulating new and innovative ideas.

For a deeper insight, we offer face-to-face training in our fantastic real-life, specifically-designed training & development kitchen.  Click on Training for more details and how to book.

And if you are interested in information on more advanced techniques or our latest product innovations, please feel free to contact me on 01246 412211.

Posted by in Recipes on Jul 16, 2013 .

Create a lovely sorbet with soft-scooping creaminess and a fabulously rich flavour.  The MSK Standard Sorbet Stabiliser provides the structure and smooth mouth-feel and the high concentration of the MSK Flavouring Compound pastes are perfect for flavouring Sorbets.

Posted by in Recipes on Jul 16, 2013 .

This delightful Pate De Fruit is flavoured with an MSK Flavouring Compound.  The compounds are concentrates of the natural product and come in a paste form and so will flavour any dish where a paste can be added.  We've chosen apple flavour...

Posted by in Recipes on Jul 16, 2013 .

This lovely summer dessert uses a Carrageenan Iota and a Rhubarb Flavour Drop (with a little Malic Acid) to create a really flavoursome Rhubarb Jelly topped with a light and airy Strawberry Foam, made with Hyfoamer and Xanthan Gum.