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MSK's Virtual Kitchen - Casa Luker

14 Nov Mulled Wine Christmas Cherry and Chocolate Baubles
MSK 0 5604
Our mulled wine flavour drops are the essence of Christmas! We've used them here in both a ganache and a cherry jelly to make these wonderful little Christmas chocolate baubles.  Mulled wine Ganache ..
03 Nov Christmas Candles with Mulled Wine Poached Figs, Rice Pudding, Shortbread and a Spiced Chocolate Sauce
MSK 0 3652
These impressive desserts are made using the Candle Moulds from Pavoni Italia to create the chocolate shell and flame, which hides a rice pudding with fig poached in mulled wine, a mulled wine panna c..
01 Nov Chocolate Orange Santa Mousse with Marmalade Jelly and Spiced Ganache
MSK 0 3777
We made this Chocolate Orange Santa Claus Mousse using the Pavoni Santa Claus silicone mould.  The mousse is wrapped around a delicious sphere of spiced speculoos ganache containing a ball of orange m..
08 Aug Multi-Flavoured Ice Creams using the 'Rainbow Stick' by Pavoni Italia
MSK 0 6101
These clever little ice creams use the 'Rainbow Stick' from Pavoni Italia, a kit which helps you make multi-layered ice cream sticks which look as great as they taste.We've layered three different fla..
03 Aug Pimm's Ice Creams
MSK 0 2816
Perfect for the hot weather, these refreshing Magnum-style ice creams are made using a reduction of Pimm's and a selection of MSK flavours and flavouring compounds to recreate the refreshing summer dr..
29 Jul Pink Grapefruit and Dark Chocolate Ice Cream Sticks
MSK 0 2317
Well the weather's just been fearsomely hot, and whilst we're back to grey skies again now, hopefully there'll still be a few more sunny days left for the coming weeks. With that in mind, we've been m..
12 May Uva Fragola Jubilee Delice
MSK 0 2334
We know that chefs already have some exciting plans for Jubilee themed menus as we’ve had lots of requests for purple and silver products over recent weeks. To make it easier for you to find them, we'..
27 Jan Rhubarb and White Chocolate Dessert using Pectin LMA
MSK 0 3835
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..
06 Dec Cherry and Oat Chocolate Ganache
MSK 0 3968
Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.By using this method you will get a unique textur..
05 Dec Casa Luker Oat-Milk Vegan Chocolate Couverture
MSK 0 3843
Over the last few weeks we’ve been testing new recipes which use the Casa Luker Choco Oat White Chocolate 36.5% and Oat Milk Chocolate 43%. The Luker oat milk chocolate couvertures are made from a ble..
29 Nov Ginger and Chocolate Tart with Vegan Pistachio Ice Cream
MSK 0 3750
A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half. With this rising..
18 Oct Sour Cherry and Chocolate Mousse using UltraGel
MSK 0 3716
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..
30 Aug Nevado White Chocolate with Lemon, Honey and Bee Pollen
MSK 0 1578
We’ve got something sweet for you all today. Take a look at this Nevado white chocolate with lemon, honey and bee pollen which was made using Nevado White Chocolate by Casa Luker.This product embodies..
22 Aug Techniques with Nevado White Chocolate and the Ocoo
MSK 0 2352
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..
10 Jul Tumaco Chocolate Tart with a Salted Caramel Crust
MSK 0 2800
This unique origin chocolate from the tropical forests of the Colombian coast has notes of vanilla and pepper with deep fruity tones to create a stunning dish with a blend of bitter, sweet and a hint ..
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