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 it perfect for creating gel components of hot dishes.

In this risotto we've made balsamic vinegar jelly cubes using the UltraGel 2, and it's very easy to do.

Balsamic Vinegar Jelly Cubes
  • 9g MSK UltraGel 2
  • 30g Sugar
  • 175g Water
  • 275g Balsamic Vinegar

Mix the UltraGel 2 and the sugar together.

Heat the water to 85 degrees C and disperse the powder mix in the hot water, stirring well for one minute, until the powder is completely dissolved.

Remove from the heat and allow to cool slightly.

Once cooled, pour the solution into moulds.  Let it cool and stand undisturbed for at least 10-12 hours in the fridge.