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 very versatile technique can be paired with many different dishes.

Here’s a few more benefits to using Gellan Gum…

  • Outstanding flavour release
  • High gel strength
  • Excellent stability
  • Process flexibility and tolerance
  • Sparkling clarity
  • Range of textures available
  • Flexibility in melting and setting points

Click on the product link below for more info or give us a ring.

The Jelly strip is made using MSK UltraGel 2 and the dish is dressed with our beetroot powder.