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MSK's Virtual Kitchen - gelling

12 Jun Strawberry Fraisier with Textures of Strawberry
MSK 0 4621
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..
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05 Aug Venison Tartare with Deep Fried Mayonnaise using Gellan Gum
MSK 0 3919
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 ..
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29 Aug Roasted Pumpkin Risotto with Balsamic Vinegar Jelly Cubes using UltraGel 2
MSK 0 5171
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..
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04 Jun Yoghurt Parfait served with Hibiscus Marshmallow topped with a Hibiscus Jelly
MSK 0 14630
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..
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