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Quick Help - UltraGel

MSK UltraGel 2 and UltraGel 5

MSK UltraGel is a natural, plant-based gelling-agent with a fantastically smooth mouth-feel.  If you're currently using agar or vegi-gel as a gelatine alternative, we think you'll get much better results with UltraGel.

UltraGel is allergen-free, and has the advantage of a higher melting point, making it easier to work with in a hot kitchen or in hot dishes.

Easy to use and quick to set, UltraGel has two grades for even greater versatility:

  • UltraGel 2 has a stronger action and is perfect for jellies.
  • UltraGel 5 has a lighter action and is perfect for panna cottas, mousses and glazes.
Pictured: goat's cheese mousse, set with UltraGel 5 and coated with tomato jelly, set with UltraGel 2.

Essential UltraGel Recipes

23 Aug Vanilla Panna Cotta using MSK UltraGel 5
MSK 0 1643
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 Vegan Cake Glaze using UltraGel 5
MSK 0 1437
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..
29 Aug Roasted Pumpkin Risotto with Balsamic Vinegar Jelly Cubes using UltraGel 2
MSK 0 1309
MSK UltraGel is a natural, seaweed-based gelling agent with a soft, elastic texture and smooth mouth-feel.  It is has a higher melting point than gelatine and other vegetarian gelling agents, making i..

Key Information - UltraGel 5

Features:

  • 100% natural product, from seaweed, plant-based
  • Easy to use
  • Quick setting time
  • Heat-resistant - can be caramelized with a blow-torch

Primary uses:

  • Pannacottas
  • Glazes
  • Mousses
  • demoulded creme brulees
  • Egg-free set custards

Alternatives to:

  • Gelatine
  • Agar
  • Vegi Gel / Vegetarian Gelatine
  • Egg / Egg yolk

Essential information:

  • Dispersal: must use a dispersal agent - e.g. sugar or UltraLin
  • Solubility: In a hot liquid above 85c
  • Hydration: Must boil for 1-2 minutes to hydrate and activate the gelling
  • Dosage Rate: 0.5% to 2% dosage ratios

Key Information - UltraGel 2

Features:

  • 100% natural product, from seaweed, plant-based
  • Texture similar to gelatine - much nicer than agar or vegi-gel
  • Easy to use
  • Quick setting time
  • Thermo-reversible: melt back down to reset/re-use

Primary uses:

  • Jelly sheets
  • Cut jellies
  • Jellies to top or coat mousses

Alternatives to:

  • Gelatine
  • Agar
  • Vegi Gel / Vegetarian Gelatine

Essential information:

  • Melt back temperature: 40c – 50c
  • Dispersal: must use a dispersal agent - e.g. sugar or UltraLin
  • Solubility: In a hot liquid above 85c
  • Hydration: Must boil for 1-2 minutes to hydrate and activate the gelling
  • Dosage Rate: 0.5% to 2% dosage ratios


UltraGel Recipes

27 Jun Tomato and Parmesan Tartlet using Spray Dried Tomato Powder
MSK 0 1121
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 ..
12 Jun Strawberry Fraisier with Textures of Strawberry
MSK 0 431
This strawberry fraisier dish is made with fresh Strawberries from our friends at Wellocks and decorated with a range of strawberry textures from our product range.Our freeze dried products are 100% p..
07 Mar Goat's Cheese Mousse coated with Rhubarb Jelly
MSK 0 982
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..
20 Feb Rhubarb Jelly Cups with Rhubarb Compote and Vanilla Custard Gel
MSK 0 857
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..
13 Feb Yorkshire Forced Rhubarb Custard Tart
MSK 0 587
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..
06 Feb Vegetarian Goat's Cheese Mousse in Tomato Jelly with Pesto Powder
MSK 0 841
This great-looking goat's cheese mousse is set with MSK UltraGel 5 and dipped in Tomato Jelly which was set with MSK UltraGel 2.  Mousses set with UltraGel are completely freeze-thaw stable, making it..
30 Jan No Bake Custard and Rhubarb Tart
MSK 0 842
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..
07 Nov Winter Tartlet - Pumpkin and Truffle Puree, Glazed in a Carrot Jelly
MSK 0 797
Tonight’s dish is our winter vegetable tartlet. It has a pumpkin and truffle puree, glazed in a carrot jelly set with UltraGel 2.By freezing the puree in a half sphere and dipping in the carrot jelly ..
01 Nov Parmesan, Potato and Garlic Tartlets
MSK 0 815
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 ..
18 Oct Sour Cherry and Chocolate Mousse using UltraGel
MSK 1 1225
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..