Examples of dishes made using MSK's 'Ultra' range of high-performance ingredients designed to help the professional chef deliver high-quality, creative dishes with consistency and flair.
07 Mar
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9502
This great little canapé pairs a slightly sweetened rhubarb jelly with a goat's cheese mousse, served on a beetroot waffle, which makes a great base and is so easy to use. The rhubarb jelly is set wit..
20 Feb
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5484
With only a few hours until the @wellocksfood rhubarb competition ends we’ve got some more inspiration for you. Here we show you which MSK products we used but our chefs are always happy to help those..
13 Feb
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3243
Chefs, have you seen the current @wellocksfood competition? Following their recent trip to see @RhubarbRobert they are on the hunt for rhubarb dishes created by chefs across the UK. Here’s a Yorkshire..
06 Feb
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8010
This great-looking goat's cheese mousse is set with MSK UltraGel 5 and dipped in Tomato Jelly which was set with MSK UltraGel 2. Mousses set with UltraGel are completely freeze-thaw stable, making it..
30 Jan
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6265
Tonight we are showing you something nice and simple which you could create in your kitchen. It’s our ‘No Bake Custard and Rhubarb Tart’. Use MSK UltraGel 5 to set the egg free custard; it’s quick and..
27 Jan
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6982
You may remember reading about our trip to Tomlinson’s Rhubarb a few weeks ago and we’ve been using the produce in the kitchen lots after such a thought-provoking day. When working with top quality in..
07 Nov
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6302
Tonight’s dish is our winter vegetable tartlet. It has a pumpkin and truffle puree, glazed in a carrot jelly set with UltraGel 2.By freezing the puree in a half sphere and dipping in the carrot jelly ..
01 Nov
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2817
Our chefs have made these parmesan, potato and garlic tartlets.The pastry was made using carbon black and garlic powder to give the colour and flavour. They used UltraGel 5 to make the parmesan cream ..
18 Oct
1
7114
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..
11 Oct
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4996
We’ve gone for something sweet to start our week off. This is our coffee, chocolate and hazelnut chocolate mousse set in the Zen Pebble mould (MSK-8101) and glazed with an UltraGel 2 (MSK-2492) coffee..
25 Sep
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10499
Can you believe it’s only three months until Christmas? We know chefs are already planning for the festive season and so we’ll be sharing lots of ideas and inspiration over the coming weeks.
First up..
05 Sep
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3344
Our Sunday evening culinary inspiration is coming in the shape of this wasabi cracker topped with Yakitori glazed confit duck, with wasabi powder. The wasabi powder was made using UltraSec which will ..
23 Aug
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6892
How stunning is this dessert? MSK UltraGel 5 was used for the panna cotta. It's a pure, vegan, seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel. ..
05 Aug
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4169
If you are thinking about your autumn menus then today’s dish created by our chefs may provide some inspiration. It’s a venison tartare served with a deep fried mayonnaise made using Gellan Gum. This ..
29 Jul
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14568
Want to try making our famous vegan soufflé? It is completely allergen free too but it’s hard to believe that when you discover how good it tastes so we’ve decided to share the secret. The base for th..