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 22.99MSK UltraGel 2 Value Pack (1kg) MSK-3870 99.99MSK UltraGel 5 (200g) MSK-2493 22.99MSK UltraGel 5 Value Pack (1kg) MSK-3871 99.99Fruit Mousse Roast Pumpkin Risotto with Balsamic Vinegar Jelly Cubes240g Plant-based Cream60g Plant-based Milk50g Sugar Balsamic Vinegar Jelly7.5g MSK UltraGel 5 9g MSK UltraGel 2Mix the cream and the milk together and warm to 80C. Mix the30g Sugarsugar and UltraGel together and add to the milk mix. Bring to the175g Waterboil and boil for 1 minute. 375g Balsamic Vinegar50g Sugar Mix the UltraGel 2 and the sugar together. 150g Fruit Puree Heat the water to 85C and disperse the powder mix in the hot 100g Plant-based Milk water, stirring well for 1 minute, until the powder is completely 12.5g MSK UltraWhip dissolved.Mix all the ingredients together in a mixing bowl and whisk at highAdd the balsamic vinegar and bring to the boil for 1 minute.speed until fully aerated (to the consistency of whipped cream). Remove from the heat and allow to cool slightly. Gradually pour in your UltraGel mix whilst still whisking.WhenOnce cooled, pour the solution into moulds, let it cool and stand fully incorporated, turn off the machine and pour the mousse intoundisturbed for at least 10 to 12 hours in the fridge.the desired mould or frame.Egg-Free Creme Brulee / Gelatine-Free Panna Cotta550g 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'