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.