MSK UltraGel 5 High-Performance Vegan Gelling Agent, 200g

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MSK UltraGel is a pure, vegan seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel.

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.
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: Vanilla Panna Cotta and Summer Berry Cake Glaze

Availability: In Stock (more info)
Product Code: MSK-2493

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£22.99

Ex VAT: £22.99

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25 Sep

MSK 0 948

Demoulded Christmas Crème Brûlée using MSK UltraGel 5

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07 Mar

MSK 0 700

Goat's Cheese Mousse coated with Rhubarb Jelly

This great little canapé pairs a slightly sweetened rhubarb jelly with a goat's cheese mousse, served on a beetroot waffle, which makes a great base and is so easy to use. The rhubarb jelly is set wit..

30 Jan

MSK 0 691

No Bake Custard and Rhubarb Tart

Tonight we are showing you something nice and simple which you could create in your kitchen. It’s our ‘No Bake Custard and Rhubarb Tart’. Use MSK UltraGel 5 to set the egg free custard; it’s quick and..

01 Nov

MSK 0 706

Parmesan, Potato and Garlic Tartlets

Our chefs have made these parmesan, potato and garlic tartlets.The pastry was made using carbon black and garlic powder to give the colour and flavour. They used UltraGel 5 to make the parmesan cream ..

19 Apr

MSK 0 1195

Plant-based Fruit Mousse Recipe

This vegan fruit mousse uses MSK UltraWhip for aeration and UltraGel 5 for setting.240g Plant-based Cream60g Plant-based Milk50g Sugar7.5g MSK UltraGel 5Mix the cream and the milk together and warm to..

20 Feb

MSK 0 696

Rhubarb Jelly Cups with Rhubarb Compote and Vanilla Custard Gel

With only a few hours until the @wellocksfood rhubarb competition ends we’ve got some more inspiration for you. Here we show you which MSK products we used but our chefs are always happy to help those..

27 Jun

MSK 0 927

Tomato and Parmesan Tartlet using Spray Dried Tomato Powder

Here's another technique which uses our fantastic spray dried 100% tomato powder, this time as an ingredient in a delicious tomato, parmesan and avocado tartlet. The tomato powder is used to flavour ..

23 Aug

MSK 0 1405

Vanilla Panna Cotta using MSK UltraGel 5

How stunning is this dessert? MSK UltraGel 5 was used for the panna cotta. It's a pure, vegan, seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel. ..

14 Apr

MSK 0 1214

Vegan Cake Glaze using UltraGel

This cake glaze is gelatine-free and suitable for vegans because it uses MSK UltraGel 5 as a gelling agent. UltraGel is a seaweed-based gelling agent specifically developed for a soft, elastic textur..

06 Feb

MSK 0 635

Vegetarian Goat's Cheese Mousse

Want to know how we made this vegetarian goats cheese mousse? It was set with our UltraGel 5 and dipped in tomato jelly which was set with UltraGel 2. The mousse is completely freeze-thaw stable which..

13 Feb

MSK 0 474

Yorkshire Forced Rhubarb Custard Tart

Chefs, have you seen the current @wellocksfood competition? Following their recent trip to see @RhubarbRobert they are on the hunt for rhubarb dishes created by chefs across the UK. Here’s a Yorkshire..