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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 4036
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 4315
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 2870
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

13 May Crème Brûlée served in a golden egg shell
MSK 0 1490
We've made this deliciously smooth crème brûlée using UltraGel 5, which has the advantage that it sets on cooling, rather than on baking, allowing us to make a crème brûlée in a dish that wouldn't sur..
15 Mar Pea Mousse with a Black Garlic Tuile and Lemon Verbena Gel
MSK 0 3146
This delicate pea mousse is made using MSK UltraGel for an exceptionally smooth texture.  We use MSK UltraLin to help disperse the UltraGel in the mix, which is the role sugar would play if this were ..
01 Jun The Perfect Vegetarian Panna Cotta using Iota Carrageenan
MSK 0 7054
When we're looking at vegetarian and vegan alternatives to gelatine it's important to focus on texture and mouthfeel as well as taste and ease-of-use.  That's why we often find that different recipes ..
27 Jun Tomato and Parmesan Tartlet using Spray Dried Tomato Powder
MSK 0 2834
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 2418
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 4136
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 2998
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 1852
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 3909
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 2817
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..