b'The FlavouristTonka Beans Intense Flavour PowdersFantastic for adding a flavour kickNatural ingredients in an to a coulis and dessert work intense powder form These fantastically intense flavours are made from natural ingredients and designed to be effective in a wide range of hot or cold applications.To enhance flavours, the powders can be added to many food items such as sauces, foams or mousses. They may also be blended with maltodextrin and used as a garnish or dusting.Balsamic Vinegar (500g) MSK-3754 24.99Cheese (500g) MSK-7758 24.99Roast Garlic (500g) MSK-2560 29.99Tonka beans are the seed of a tropical tree grown in the northernRoast Onion (500g) MSK-2561 29.99part of South America. The beans are soaked in alcohol, driedApple Cider Vinegar (500g) MSK-3602 22.99and fermented to create a distinctive bitter, nutty flavour, with anMalt Vinegar (500g) MSK-1521 22.99intensely aromatic scent reminiscent of spice and vanilla. Yoghurt (500g) MSK-2559 34.99Tonka beans are grated to allow their flavour to infuse but shouldYuzu (50g) MSK-6713 24.99be passed out of a liquid before serving. The rich and warm flavour is a fantastic marriage with caramel and chocolate. Yoghurt MousseTonka Beans (100g) MSK-0047 19.99 200g Double Cream2 Egg YolksRhubarb Powder Flavouring 40g SugarPowder Flavourings are spray-dried versions of intense liquid15g MSK Yoghurt Powderflavours, and are best used to enhance an existing flavour or2g MSK Malic Acidprovide a secondary flavour dimension to a dish. 2 MSK Gelatine Leaves, soakedRhubarb (100g) MSK-3506 21.99 250g Double Cream, whippedMix the sugar and yolks until well blended. Place the cream into a saucepan and bring to the boil. Remove from heat and whisk a Flavour Enhancer few tablespoons of cream into the mixture. A specifically designed seasoning to enhance the flavours ofGradually add the remaining cream, whisking constantly. Pour this savoury dishes. Add as little as 1% per volume to soups, stocksmixture back into the pan. Over a medium heat, gently cook the or sauces for a boost of flavour. This natural seasoning will roundmixture to just below the boiling point (77 to 80C). You will notice and lift the flavours while maintaining their natural characteristics. that steam will begin to appear and the mixture will be slightly The flavour enhancer may also be blended with other drythicker than double cream. Do not boil or the eggs will curdle. seasonings, such as salt, vinegar powder or onion powder toImmediately remove from the heat, add the gelatine and pass produce coatings for crisps, beignets or savoury tuiles. through a fine strainer.Add the yoghurt powder and malic acid. Place the mixture over ice Flavour Enhancer (500g) MSK-2557 25.99 until it cools and begins to thicken. Fold in the whipped cream.Call us on: 01246 412211 47'