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.
29 Jul
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15139
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..
08 Jul
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4109
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 ..
07 Jul
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3528
How stunning does this grilled goats cheese ice cream look? It is made using Ultralin which is a sugar replacement. This allows you to make a savoury ice cream and still have the same texture as a swe..
02 Jun
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8162
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
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8536
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, ..
10 May
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9022
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
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8735
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
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9407
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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6736
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
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8685
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
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4647
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..
08 Sep
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4570
MSK UltraFoam is a high-performance natural foaming agent, derived from tree bark, which you can use to create a very stable foam head on a liquid.For a long-lasting and attractive foam, use just 4-5 ..
04 Aug
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3827
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..
29 Aug
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5669
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
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5645
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 ..