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

MSK 0 2668

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 2494

Vegan Cake Glaze using UltraGel 5

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

MSK 0 1934

Roasted Pumpkin Risotto with Balsamic Vinegar Jelly Cubes using UltraGel 2

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

Examples of Use

Vegan Chocolate Mousse

Gelatine-free panna cotta

Rhubarb and Custard Tart

Vanilla Custard Tart

Mirror Glazed Mousse

Rhubarb Jelly Cups

Balsamic Jelly Cubes (hot)

Glazed Mousse (UltraGel 2 for the glaze, 5 for the mousse)

Jelly Strips

Jelly Cubes

Goat's Cheese, Avocado and Tomato Tart

Glazes and Toppings

Glazed Mousses

Creme Brulee

Demoulded Creme Brulee

Mousse

Glazed Mousse

Rhubarb Compote

UltraGel Recipes

27 Jun

MSK 0 1621

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 ..

12 Jun

MSK 1 1178

Strawberry Fraisier with Textures of Strawberry

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

MSK 0 1696

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..

20 Feb

MSK 0 1365

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..

13 Feb

MSK 0 953

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..

06 Feb

MSK 0 1581

Vegetarian Goat's Cheese Mousse in Tomato Jelly with Pesto Powder

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

MSK 0 1435

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..

07 Nov

MSK 0 1325

Winter Tartlet - Pumpkin and Truffle Puree, Glazed in a Carrot Jelly

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

MSK 0 1152

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 ..

18 Oct

MSK 1 1827

Sour Cherry and Chocolate Mousse using UltraGel

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..