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.
15 Mar
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23310
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 a..
03 Jul
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23467
Vicky's whipped up this tasty gin baba to showcase the fabulous Formaflex moulds from Pavoni Italia. The baba
itself is made with the Savarin Formaflex mould, and the white chocolate rose wit..
01 Jun
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19541
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 ..
15 May
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19157
Rupert's made these fabulous little vegan sushi rolls, wrapped in our popular vegetable sheets and topped with some
intensely-flavoured caviar pearls.
The caviar pearls are very simple ..
31 Oct
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9804
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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6198
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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5076
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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11493
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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6710
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
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7105
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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9936
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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8519
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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7385
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
1
8499
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
0
4776
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 (..