Modernist & molecular

For setting a milk-based blancmange or pudding. Smooth, elastic, clear settings.

For smooth-textured, slow-melting ice cream

For smooth-textured, slow-melting sorbets and ice-creams

Spherification ingredient for molecular caviar and ravioli

For ice cream, sausage making and crispy bread

Restaurant quality gelatin sheets, perfect for use with professional cookbooks, and all-round use

For smooth textures in confectionary, and soft-scoop ice cream 

To make jams, fruit gums, or pâte de fruit

For foams and emulsifying sauces

Seaweed used for setting, stabilising and thickening

Seaweed used for setting, stabilising and thickening

Dough improver in baking, prevents discolouration in fruit juice, and acts as an antioxidant in charcuterie

Use as a natural preservative for homemade cordials and jams, or to adjust the pH in molecular cuisine

For stabilizing ice creams and sauces or binding gluten-free doughs