MSK's Virtual Kitchen

16 Jan

MSK 0 263

Silken Avola Almond with Salt-baked Parsnip and Celeriac, Artichoke Broth

This plate started as a question: Can you build the luxury of silken tofu without soy? Avola almonds are set into a silken “tofu” to bring dairy-like luxury, delicate in texture and naturally rich. Pa..

07 Mar

MSK 0 9503

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..

13 Dec

MSK 0 3184

Winter Vegetable Pie

Whilst the focus is currently on the countdown to Christmas, chefs may also be looking to add some new nutritious and comforting dishes to their January menus. Our development chefs, Vicky and Rupert,..

14 Apr

MSK 0 8332

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..