21 Nov
0
3996
Check out these pork scratchings with sage and onion, made with our popping rind pieces (MSK-3814). If they're baked in the oven with a light tray on top they will remain flat when they pop instead ..
14 Nov
0
9581
Today’s dish is an orange and chocolate tart with orange ice cream. All of this dish is plant-based and gluten-free.The tart is made using our new Luker Oat Milk Chocolate and the ice cream is made us..
07 Nov
0
7362
Tonight’s dish is our winter vegetable tartlet. It has a pumpkin and truffle puree, glazed in a carrot jelly set with UltraGel 2.By freezing the puree in a half sphere and dipping in the carrot jelly ..
01 Nov
0
3365
Our chefs have made these parmesan, potato and garlic tartlets.The pastry was made using carbon black and garlic powder to give the colour and flavour. They used UltraGel 5 to make the parmesan cream ..
27 Oct
0
5354
These fantastic little canapes are completely plant-based whilst being packed full of flavour. They have a great texture as they were made using MSK Strukture which allows you to be very creative in y..
18 Oct
1
8465
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..
17 Oct
0
4761
It’s Sunday evening and we’ve got these roast chicken jus cups for you. They are filled with potato puree, lemon jelly, capers, shallots and parsley.
The jelly cups are made using Gellan Gum Type F (..
15 Oct
0
18056
Using this tuile mix in one of the silicone tuile moulds you can easily make crisp tuiles that have great colour and are full of flavour. The Ultralin works as a sugar substitute, allowing for a savo..
11 Oct
0
5934
We’ve gone for something sweet to start our week off. This is our coffee, chocolate and hazelnut chocolate mousse set in the Zen Pebble mould (MSK-8101) and glazed with an UltraGel 2 (MSK-2492) coffee..
03 Oct
0
6644
Today’s inspiration comes in the form of this stunning cupcake. We have used aerated white chocolate flavoured with Matcha green tea powder. It has been made in an edible Obulato cupcake case and top..
27 Sep
0
4685
We’ve got another autumnal dish to share with you today. This is a chocolate delice which has been made in the Pavoni Polly mould (MSK-8076) and then sprayed with yellow velvet effect cocoa butter (MS..
25 Sep
0
12422
A smooth, demoulded Christmas crème brûlée with warming winter spices and a crisp caramel finish.Set Custard BaseStarting from our core Set Custard recipe using UltraGel 5, we’ve made this deliciously..
05 Sep
0
4017
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 ..
02 Sep
0
6462
We are sharing a classic for today’s culinary inspiration - a Black Forest Gateau.The leaf garnish on this dessert is made using the Silikomart Bosca leaf mould. We use MSK Tuile Sugar (MSK-8136) to m..
30 Aug
0
3393
We’ve got something sweet for you all today. Take a look at this Nevado white chocolate with lemon, honey and bee pollen which was made using Nevado White Chocolate by Casa Luker.This product embodies..