Ingredients and techniques for Whipping & foaming

03 Oct

MSK 0 4128

Aerated White Chocolate Cupcake with Matcha Tea and Yuzu

Today’s inspiration comes in the form of this stunning cupcake. We have used aerated white chocolate flavoured with Matcha green tea powder. It has been made in an edible Obulato cupcake case and top..

22 Aug

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Techniques with Nevado White Chocolate and the Ocoo

We’ve got more inspiration for those of you who have an Ocoo in your kitchens. Using this fantastic machine we have 'aged' Nevado white chocolate and then included it in this dish as a 5-hour Ocoo whi..

29 Jul

MSK 0 9273

Allergen-Free, Vegan Raspberry Soufflé using UltraTex and Egg-less

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..

02 Jun

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Egg-free, Dairy-free Chocolate Mousse

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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Pomegranate Foam using UltraWhip

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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Mojito Meringues using MSK UltraWhip

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..

12 May

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Vanilla Foam for Lobster

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

MSK 0 3073

Cranberry and Pistachio Nougat using Hyfoamer

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

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Cherry Cloud Foam using Hyfoamer

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..