b'Gelatine-Free Mousses, Jellies, Panna Cottas MSK UltraGel 2 and UltraGel 5MSK UltraGel is a natural, seaweed-based gelling agent with a soft, elastic texture and smooth mouth-feel.Whilst other vegetarian gelling options are available, we believe that the simplicity, versatility and quality of UltraGel makes it the best option in most circumstances. See page 66 for more information.MSK UltraGel 2 (200g) MSK-2492 23.99MSK UltraGel 2 Value Pack (1kg) MSK-3870 99.99MSK UltraGel 5 (200g) MSK-2493 23.99MSK UltraGel 5 Value Pack (1kg) MSK-3871 99.99Fruit Mousse Roast Pumpkin Risotto This vegan fruit mousse uses MSK UltraWhip for aeration andwith Balsamic Vinegar Jelly CubesUltraGel 5 for setting.240g Plant-based Cream Balsamic Vinegar Jelly60g Plant-based Milk 9g MSK UltraGel 250g Sugar 30g Sugar7.5g MSK UltraGel 5 175g WaterMix the cream and the water together and warm to 80C. Mix the375g Balsamic Vinegarsugar and UltraGel together and add to the milk mix. Bring to theMix the UltraGel 2 and the sugar together. boil and boil for 1 minute.Heat the water to 85C and disperse the powder mix in the hot 50g Sugar water, stirring well for 1 minute, until the powder is completely 150g Fruit Puree dissolved.100g Plant-based Milk Add the balsamic vinegar and bring to the boil for 1 minute.12.5g MSK UltraWhip Remove from the heat and allow to cool slightly. Mix all the ingredients together in a mixing bowl and whisk at highOnce cooled, pour the solution into moulds, let it cool and stand speed until fully aerated (to the consistency of whipped cream). undisturbed for at least 10 to 12 hours in the fridge.Gradually pour in your UltraGel mix whilst still whisking. When fully incorporated, turn off the machine and pour the mousse intoEgg-Free Creme Brulee / Gelatine-Free Panna Cottathe desired mould or frame.550g Double Cream*400g Milk*40g Sugar (A)8g MSK UltraGel 540g Sugar (B)1 Vanilla PodThis recipe is egg-free for those who are sensitive to eggs and gelatine-free for vegetarians.For a fully plant-based alternative, the cream and milk can be replaced with soy or oat alternatives, but the result will lack the richness of the dairy version.Heat the cream, milk, vanilla and sugar A, keep at 85C or above. Mix the UltraGel 5 and sugar B together. Disperse the powder mix in the hot milk/cream mixture, stirring well for 12 minutes, until the powder is completely dissolved.Remove the mixture from heat. Take out the vanilla pod and allow to cool until it reaches 6065C.Once cooled pour the solution into moulds. Let it cool further and stand undisturbed for at least 10 to 12 hours in the fridge.Call us on: 01246 412211 55'