MSK's Virtual Kitchen

12 Jun

MSK 0 2018

Strawberry Fraisier with Textures of Strawberry

This strawberry fraisier dish is made with fresh Strawberries from our friends at Wellocks and decorated with a range of strawberry textures from our product range.Our freeze dried products are 100% p..

05 Aug

MSK 0 1769

Venison Tartare with Deep Fried Mayonnaise using Gellan Gum

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 ..

29 Aug

MSK 0 2602

Roasted Pumpkin Risotto with Balsamic Vinegar Jelly Cubes using UltraGel 2

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..

04 Jun

MSK 13 8759

Yoghurt Parfait served with Hibiscus Marshmallow topped with a Hibiscus Jelly

Hibiscus Jelly20g MSK Dried Hibiscus Flowers250ml Stock Syrup1g MSK Malic Acid2.5g MSK Carageenan Iota5g Caster SugarIn a small pan infuse the Hibiscus flowers and stock syrup over a gentle heat for 1..