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.
23 Sep
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9694
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
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8119
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
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10650
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
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5762
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
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11209
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
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12527
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 dreamy crème brûlée begi..
06 May
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14609
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
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22432
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
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21720
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
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14687
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
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18421
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
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18211
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
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12005
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
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15575
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..
06 Jan
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9743
This dish is based around layering different textures of vegetables between crispy fried vegetable sheets. We've used MSK Strukture with an aubergine puree to add strength to the bottom layers of the..