05 Sep
0
1953
Our Sunday evening culinary inspiration is coming in the shape of this wasabi cracker topped with Yakitori glazed confit duck, with wasabi powder. The wasabi powder was made using UltraSec which will ..
23 Aug
0
4603
How stunning is this dessert? MSK UltraGel 5 was used for the panna cotta. It's a pure, vegan, seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel. ..
05 Aug
0
2411
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 ..
14 Apr
0
5161
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..