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.
30 Mar
0
1922
A rich and silky emulsion of rendered chicken fat, deeply reduced chicken stock and Piedmont hazelnut praline. This
savoury butter carries elegant depth and flavour which is perfect for addin..
30 Mar
0
2273
A crystal clear and aromatic consommé built on a deeply flavoured roast quail stock. Developed through layers of
roasting and infusion and then clarified using a traditional raft method. Fini..
30 Mar
0
2077
A bold and savoury showpiece that is perfect as part of a sharing table or as a standout side. This aromatic twist
on the classic enriched bun is infused with warm notes of Sabzi Ghormeh and ..
21 Nov
0
16404
This Christmas Pudding Ice Cream dessert features super-thin caramel tuiles made from a mixture of salted caramel,
raw Mauritian cane sugar and our pre-caramelized brulee sugar. We've made th..
26 Sep
0
6263
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 i..
23 Sep
0
10074
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..
12 Aug
0
8542
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 fla..
31 Jul
0
10932
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 ..
21 May
0
6476
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 ..
19 May
0
11607
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. UltraMous..
13 May
0
13186
A luxurious vanilla crème brûlée with silky egg-free custard, crisp caramel top, and elegant golden eggshell
presentation.
The UltraGel 5 Set Custard Base
The creation of this dream..
06 May
0
14965
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
23157
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
23208
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
15110
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..