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.
18 Feb
0
2308
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
0
1956
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
0
1725
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
2575
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
2410
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
1985
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..
11 Sep
0
2426
Panela is a non-refined raw sugar made from dehydrated cane juice which is rich in vitamins and minerals. Its unique caramel tones deliver a subtle sweetness and flavour to this classic dessert. Makes..
10 Jul
0
2436
This unique origin chocolate from the tropical forests of the Colombian coast has notes of vanilla and pepper with deep fruity tones to create a stunning dish with a blend of bitter, sweet and a hint ..
18 Jun
0
2360
MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune), but designed to set a little slower than normal, so that at the dosage needed for pâte de f..
04 Jun
13
8724
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..
10 Nov
0
1500
This is a lovely little Christmassy dish of Pears poached in mulled wine, with vanilla custard and toasted mulled-wine marshmallow, finished with Pain D'Epices and Gold Dust.
Toasted Mulled Wine Marsh..
25 Oct
0
1509
Pink pralines are almonds with a pink sugar coating. They can be eaten as they are or used as a flavouring in desserts, petit fours or brioche (brioche aux pralines roses).We're quite fond of this pin..
12 May
0
2037
Here's a simple recipe for a vanilla foam made using lecithin which we've served with lobster.
2 cloves Garlic (crushed)
4 Shallots (finely chopped)
2 Vanilla Pods
500ml White Wine
500..
24 Mar
0
1875
This is a simple recipe for a cranberry and pistachio nougat, using MSK Hyfoamer.
200g MSK Peeled Pistachio Nuts
150g Dried Cranberries
320g Sugar (A)
80g Glucose
100ml Water
100g H..
01 Aug
0
2137
This is a simple recipe for a cherry foam using MSK Hyfoamer.250ml Cherry Poaching Liquor2.5g MSK Hyfoamer2.5g Xanthan Gum5 drops MSK Cherry Flavour DropMix the cherry poaching liquor with the Hy-Foam..