MSK's Virtual Kitchen

21 May

MSK 0 6661

Yorkshire Blue Cheese filled Brioche Bun with a Heather Honey Glaze

We love a bit of Yorkshire Blue here at MSK, and Rupert's made this lovely little brioche bun filled with a hot creamy blue cheese mousse. The mousse is stabilised with gellan gum to stop it from spl..

27 Jan

MSK 0 4616

Rhubarb and White Chocolate Dessert using Pectin LMA

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

MSK 0 5044

Cherry and Oat Chocolate Ganache

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..

18 Jun

MSK 0 3133

Apple Pâte De Fruits Recipe using MSK Slow-Set Pectin

MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune), but designed to set a little slower than normal, so that at the dosage needed for pâte de f..