A selection of recipes using our ingredients which you can use and adjust for your own needs. Please give us a ring if you have any questions about any of them.
26 Sep
0
4089
Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse. We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice crea..
23 Sep
0
1796
Have you got your pumpkin moulds for Halloween? Can't find any? Try using this 'Pomodoro' mould from Silikomart. It's supposed to be a tomato, but just change the leaf stem and spray it orange and i..
12 Aug
0
1125
We've made this chocolate by grinding the sesame seeds and peppercorns in the Twin Stones Wet Grinder. This method allows for ultimate creativity with chocolate, letting you make your own flavour com..
31 Jul
0
3115
We've finally got a little bit of summer in the UK, so here's an idea for some extra special burgers we've made. We've branded the buns using a custom branding iron from 100% Chef that we've had made ..
21 May
0
6368
We love a bit of Yorkshire Blue here at MSK, and Rupert's made this lovely little brioche bun filled with a hot creamy blue cheese mousse. The mousse is stabilised with gellan gum to stop it from spl..
19 May
0
2817
Strawberry and black pepper is a classic combination, and when one of our customers asked us for a basic recipe using MSK UltraMousse we thought this would be a perfect dish for it. UltraMousse is a ..
13 May
0
2958
We've made this deliciously smooth crème brûlée using UltraGel 5, which has the advantage that it sets on cooling, rather than on baking, allowing us to make a crème brûlée in a dish that wouldn't sur..
06 May
0
2892
Rupert's made these charming little tiramisu cups using obulato, which is an edible paper from Japan made from potato starch which dissolves on contact with water, making it the perfect ingredient for..
15 Mar
0
5554
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 ..
03 Jul
0
7288
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 with the Ro..
25 Jun
0
6800
Have you tried our gamtae powder yet? Gamtae is a naturally-grown and hand-cultivated seaweed which is both delicious and highly nutritious. In this crab tart we've used it to give the pastry a subtl..
01 Jun
0
8384
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 recipes ..
15 May
0
8431
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 to make if you ..
17 Apr
0
5145
It's wild garlic season so why not pop down to the local woods for a bit of foraging? Rupert's been doing just that and he's used some to make this lovely wild garlic butter. It's fully vegan and plan..
19 Jan
0
10770
We all love a sticky toffee pudding - especially at this time of the year, and especially when it's swimming in toffee caramel sauce! Here's an egg-free recipe for sticky toffee pudding which uses our..