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.
01 Jul
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3144
Use MSK Strukture to easily bind together different vegetable textures to create a product that will hold together during cooking and will retain its texture and shape when eating.It can be used to cr..
02 Jun
0
5605
This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.200g Water10g MSK UltraWhip6g MSK Silk Gel50g Sugar290g Macondo 60% Dark Chocolate100g Al..
01 Jun
0
6073
MSK UltraWhip is a versatile whipping and foaming agent for use in the whipper gun and open beater. Foams can be served cold or warm (up to 60 degrees C) and can also be dehydrated to produce crisp, ..
12 May
0
15440
Our egg-free scones use MSK Eggless along with plant-based butter (we used Soy) to create a delicious plant-based scone.375g Plain Flour90g Plant-based Butter15g Baking Powder4g Salt75g Caster Sugar60..
10 May
0
6091
These great little meringues are incredibly flavoursome but can't be made with a normal meringue mix because of the alcohol content, which is why we use UltraWhip.MSK UltraWhip is a versatile whipping..
10 May
0
5874
These egg-free macarons use a combination of MSK Eggless, UltraWhip and Silk Gel for a superior result. The UltraWhip aerates the mix, and the Silk Gel emulsifies it. The Eggless provides structure ..
03 May
0
6349
This delicious lemon drizzle cake recipe uses a combination of MSK Eggless with UltraWhip and Silk Gel to create a superb egg-free bake. The Ultrawhip provides the aeration, the Silk Gel emulsifies t..
19 Apr
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4683
This vegan fruit mousse uses MSK UltraWhip for aeration and UltraGel 5 for setting.240g Plant-based Cream60g Water50g Sugar7.5g MSK UltraGel 5Mix the cream and the water together and warm to 80°C. Mix..
14 Apr
0
6014
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..
18 Feb
0
3354
The simple solution for vegetarian gelatine-free mousses, MSK UltraMousse comes in a powder form and is easily dispersible in cream. Once aerated this then forms a wonderfully light, smooth and stable..
04 Aug
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2759
MSK UltraSec has been specifically engineered to turn almost any liquid into a powder form. UltraSec works best with strong or intense savoury flavours to retain the essential character of taste while..
07 Sep
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2575
Tofu may not have the best reputation as an ingredient for fine dining, but this is mainly due to compromises forced on commercial Tofu production to ensure long shelf life.
Fresh Tofu, on the other h..
29 Aug
0
3985
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..
15 Jul
0
3686
MSK UltraLin has a similar texture and functionality to sugar, which makes it a perfect option for creating savoury versions of sweet dishes.In this case we've created a savoury cannelloni tube using ..
18 Sep
0
2571
This stunning tart uses our wild madagascan sugar, set with carageenan iota.300ml Milk200ml Whipping cream4 Egg yolks100g MSK Wild Madagascan Sugar1g MSK Carageenan IotaPlace the cream into a pan over..