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Gelling

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.
11 Oct Coffee, Chocolate and Hazelnut Mousse Pebbles Glazed with a Coffee Gel
MSK 0 2470
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 Venison Tartare with Deep Fried Mayonnaise using Gellan Gum
MSK 0 1716
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 Vegan Cake Glaze using UltraGel 5
MSK 1 3751
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 2523
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..
04 Jun Yoghurt Parfait served with Hibiscus Marshmallow topped with a Hibiscus Jelly
MSK 13 8546
Hibiscus Jelly20g MSK Dried Hibiscus Flowers250ml Stock Syrup1g MSK Malic Acid2.5g MSK Carageenan Iota5g Caster SugarIn a small pan infuse the Hibiscus flowers and stock syrup over a gentle heat for 1..
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