MSK's Virtual Kitchen

19 Jan

MSK 0 8103

Pectinase Enzyme in the Kitchen & Bar: Juice Clarification, Texture, and Extraction

Pectinases are a group of enzymes that break down Pectin and are crucial for the degradation of plant materials. In modern-day culinary & mixology arts, this translates to juice extraction and clarifi..

21 May

MSK 0 6463

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 ..

27 Jan

MSK 0 8415

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 10626

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 6511

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..