MSK's Virtual Kitchen

26 Sep

MSK 0 6749

Blown Sugar Pumpkin with Spiced Pumpkin Mousse

Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse. We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice crea..

19 May

MSK 0 5369

Strawberry Mousse with Black Pepper and Olive Oil

Strawberry and black pepper is a classic combination, and when one of our customers asked us for a basic recipe using MSK UltraMousse we thought this would be a perfect dish for it. UltraMousse is a ..

15 Mar

MSK 0 10319

Pea Mousse with a Black Garlic Tuile and Lemon Verbena Gel

This delicate pea mousse is made using MSK UltraGel for an exceptionally smooth texture. We use MSK UltraLin to help disperse the UltraGel in the mix, which is the role sugar would play if this were ..

12 May

MSK 0 3379

Uva Fragola Jubilee Delice

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'..

07 Mar

MSK 0 6220

Goat's Cheese Mousse coated with Rhubarb Jelly

This great little canapé pairs a slightly sweetened rhubarb jelly with a goat's cheese mousse, served on a beetroot waffle, which makes a great base and is so easy to use. The rhubarb jelly is set wit..

06 Feb

MSK 0 5365

Vegetarian Goat's Cheese Mousse in Tomato Jelly with Pesto Powder

This great-looking goat's cheese mousse is set with MSK UltraGel 5 and dipped in Tomato Jelly which was set with MSK UltraGel 2. Mousses set with UltraGel are completely freeze-thaw stable, making it..

18 Oct

MSK 1 5090

Sour Cherry and Chocolate Mousse using UltraGel

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..

11 Oct

MSK 0 3814

Coffee, Chocolate and Hazelnut Mousse Pebbles Glazed with a Coffee Gel

We’ve gone for something sweet to start our week off. This is our coffee, chocolate and hazelnut chocolate mousse set in the Zen Pebble mould (MSK-8101) and glazed with an UltraGel 2 (MSK-2492) coffee..

02 Jun

MSK 0 5393

Egg-free, Dairy-free Chocolate Mousse

This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.200g Water10g MSK UltraWhip6g MSK Silk Gel50g Sugar290g Macondo 60% Dark Chocolate100g Al..

19 Apr

MSK 0 4474

Plant-based Fruit Mousse Recipe

This vegan fruit mousse uses MSK UltraWhip for aeration and UltraGel 5 for setting.240g Plant-based Cream60g Water50g Sugar7.5g MSK UltraGel 5Mix the cream and the water together and warm to 80°C. Mix..

18 Feb

MSK 0 3297

Matcha and Yuzu Mousse using MSK UltraMousse

The simple solution for vegetarian gelatine-free mousses, MSK UltraMousse comes in a powder form and is easily dispersible in cream. Once aerated this then forms a wonderfully light, smooth and stable..