Gelling is as much an art as a science and there are now many different gelling agents available, with different properties and different strengths and weaknesses. We've showcased examples of many of them here and are always happy to help if you want to give us a ring.
31 Oct
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1405
The combination of the warm soup and the light ice cream in this seasonal dish makes a great contrast. The pumpkin seed ice cream is frozen into our Pomodoro Mould to get the mini pumpkin shape, then..
12 Jun
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660
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..
12 May
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1004
We know that chefs already have some exciting plans for Jubilee themed menus as we’ve had lots of requests for purple and silver products over recent weeks. To make it easier for you to find them, we'..
07 Mar
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1197
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
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1005
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..
14 Feb
2
998
Chefs will be busy getting their Valentine’s dishes ready to serve up this evening and our chefs have been busy in the kitchen today too. They have made a Deep Fried Béarnaise Sauce to go with their ..
06 Feb
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1035
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..
27 Jan
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1515
You may remember reading about our trip to Tomlinson’s Rhubarb a few weeks ago and we’ve been using the produce in the kitchen lots after such a thought-provoking day. When working with top quality in..
07 Nov
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931
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 ..
18 Oct
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1409
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..
17 Oct
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966
It’s Sunday evening and we’ve got these roast chicken jus cups for you. They are filled with potato puree, lemon jelly, capers, shallots and parsley.
The jelly cups are made using Gellan Gum Type F (..
11 Oct
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1158
We’ve gone for something sweet to start our week off. This is our coffee, chocolate and hazelnut chocolate mousse set in the Zen Pebble mould (MSK-8101) and glazed with an UltraGel 2 (MSK-2492) coffee..
05 Aug
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999
If you are thinking about your autumn menus then today’s dish created by our chefs may provide some inspiration. It’s a venison tartare served with a deep fried mayonnaise made using Gellan Gum. This ..
14 Apr
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1710
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
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1482
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..