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.
08 Jul
0
4662
With it being National Ice Cream Month, we are continuing to explore savoury ice cream made using ultralin. UltraLin is made from chicory root and is perfect for use as a sugar replacement in savoury ..
01 Jul
0
4773
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
9140
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
9629
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
24065
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
9986
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
9624
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
10193
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
0
7899
A stable, versatile vegan fruit mousse designed for modern dessert menus.Fruit Mousse Creating a great vegan fruit mousse is one of the more difficult challenges in modern pastry. Traditional fruit mo..
14 Apr
0
9699
A high-gloss, plant-based dessert glaze with the brilliance of a mirror glaze and a soft finish.A Versatile Modern Dessert GlazeA beautifully finished glaze can transform the appearance of a dessert, ..
18 Feb
0
5172
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
4301
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
4188
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
6257
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
6280
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 ..