MSK's Virtual Kitchen

14 Apr

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A high-gloss, plant-based dessert glaze with the brilliance of a mirror glaze and a soft finish.A Versatile Modern Dessert GlazeA beautifully finished glaze can transform the appearance of a dessert, ..

18 Feb

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Matcha and Yuzu Mousse using MSK UltraMousse

The simple solution for vegetarian gelatine-free mousses, MSK UltraMousse comes in a powder form and is easily dispersible in cream. Once aerated this then forms a wonderfully light, smooth and stable..

08 Sep

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Raspberry Foam using MSK UltraFoam

MSK UltraFoam is a high-performance natural foaming agent, derived from tree bark, which you can use to create a very stable foam head on a liquid.For a long-lasting and attractive foam, use just 4-5 ..

04 Aug

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Soy and Ginger Powder using MSK UltraSec

MSK UltraSec has been specifically engineered to turn almost any liquid into a powder form. UltraSec works best with strong or intense savoury flavours to retain the essential character of taste while..

07 Sep

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Freshly Pressed Tofu, Roasted, in a Cocounut Thai Green Curry

Tofu may not have the best reputation as an ingredient for fine dining, but this is mainly due to compromises forced on commercial Tofu production to ensure long shelf life. Fresh Tofu, on the other h..

29 Aug

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Roasted Pumpkin Risotto with Balsamic Vinegar Jelly Cubes using UltraGel 2

MSK UltraGel is a natural, seaweed-based gelling agent with a soft, elastic texture and smooth mouth-feel. It is has a higher melting point than gelatine and other vegetarian gelling agents, making i..

15 Jul

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Red Pepper Cannelloni using MSK UltraLin

MSK UltraLin has a similar texture and functionality to sugar, which makes it a perfect option for creating savoury versions of sweet dishes.In this case we've created a savoury cannelloni tube using ..

18 Sep

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Wild Madagascan Sugar Tart

This stunning tart uses our wild madagascan sugar, set with carageenan iota.300ml Milk200ml Whipping cream4 Egg yolks100g MSK Wild Madagascan Sugar1g MSK Carageenan IotaPlace the cream into a pan over..

11 Sep

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Panela Crème Caramel

Panela is a non-refined raw sugar made from dehydrated cane juice which is rich in vitamins and minerals. Its unique caramel tones deliver a subtle sweetness and flavour to this classic dessert. Makes..

10 Jul

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Tumaco Chocolate Tart with a Salted Caramel Crust

This unique origin chocolate from the tropical forests of the Colombian coast has notes of vanilla and pepper with deep fruity tones to create a stunning dish with a blend of bitter, sweet and a hint ..

18 Jun

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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..

04 Jun

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Yoghurt Parfait served with Hibiscus Marshmallow topped with a Hibiscus Jelly

Hibiscus Jelly20g MSK Dried Hibiscus Flowers250ml Stock Syrup1g MSK Malic Acid2.5g MSK Carageenan Iota5g Caster SugarIn a small pan infuse the Hibiscus flowers and stock syrup over a gentle heat for 1..

10 Nov

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Toasted Mulled Wine Marshmallow

This is a lovely little Christmassy dish of Pears poached in mulled wine, with vanilla custard and toasted mulled-wine marshmallow, finished with Pain D'Epices and Gold Dust. Toasted Mulled Wine Marsh..

25 Oct

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Pink Praline Tart Recipe

Pink pralines are almonds with a pink sugar coating. They can be eaten as they are or used as a flavouring in desserts, petit fours or brioche (brioche aux pralines roses).We're quite fond of this pin..

12 May

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Vanilla Foam for Lobster

Here's a simple recipe for a vanilla foam made using lecithin which we've served with lobster. 2 cloves Garlic (crushed) 4 Shallots (finely chopped) 2 Vanilla Pods 500ml White Wine 500..