UltraGel can be used as a direct replacement for gelatine in many recipes, is also allergen-free, and has the advantage of a higher melting point, allowing for use with hot dishes.
The two different grades we offer (UltraGel 2 and 5) provide versatility for the creative chef. UltraGel 2 has a stronger action and is perfect for soft elastic jellies, whereas UltraGel 5 has a lighter action and is perfect for panna cottas, mousses and glazes.
Available in 200g or separately as a 1kg value pack.
Pictured: Yakatori Glazed Duck Confit with Cucumber Gel and Wasabi Powder, and Roast Pumpkin Risotto with Balsamic Vinegar gel cubes.
- Stock: In Stock
- SKU: MSK-2492