MSK's Virtual Kitchen

01 Jul

MSK 0 2731

Sweet Potato and Beetroot Burgers (with flavoured burger buns)

Use MSK Strukture to easily bind together different vegetable textures to create a product that will hold together during cooking and will retain its texture and shape when eating.It can be used to cr..

02 Jun

MSK 0 4645

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 3865

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..

14 Apr

MSK 0 5161

Vegan Cake Glaze using UltraGel 5

This cake glaze is gelatine-free and suitable for vegans because it uses MSK UltraGel 5 as a gelling agent. UltraGel is a seaweed-based gelling agent specifically developed for a soft, elastic textur..