Foamy Pea Soup

Ingredients
200 ml milk
100 ml vegetable stock
300 g peas

Preparation
Boil the peas in vegetable stock until soft and season with salt and pepper. Puree in a blender, add Basic Texture and refine with milk.

Pour through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously.

Girls Club Drink

Ingredients
40 ml gin
20 ml orange juice
20 ml peach pulp
20 ml Peach tree liqueur
20 ml Martini Rubino Wermut
1 × soda water

Preparation
Fill the Soda Siphon with cold water. Screw on 1 C02 soda charger and shake vigorously.

Add the remaining ingredients except the Martini Rubino in a shaker with ice and shake vigorously. Pour the cocktail into a jar and sprinkle with fresh soda water from the Soda Siphon.

Finally douse the Martini Rubino slowly and decorate with a sage.

Kidney Bean Dipping Sauce

Ingredients
150 g cream cheese, full fat
15 ml olive oil
1 tbsp. tomato paste
1 × shallot(s)
150 ml vegetable stock
5 ml lime juice
1 g taco seasoning
200 g red beans
0.5 × cilantro

Preparation
Chop the shallots finely and lightly sauté with olive oil in a pan. Deglaze with the poultry stock and add the red beans. Cook the beans for approx. 5 minutes until soft.

Stir in tomato puree, lime juice and cream cheese and season with the spices. Finely puree in a blender. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Serve in the glass on tomato and finely chopped onion cubes, lime juice and coriander. Serve on crackers, tacos or chicory leaves.

Lavender Sugar Syrup

Ingredients
430 ml sugar syrup
15 g lavender, dried

Preparation
Grind the lavender and put it into the iSi Gourmet Whip together with the sugar syrup. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Screw on 1 Cream Charger, vigorously shake the iSi Gourmet Whip 5 times and leave for 5 minutes. Then, quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the Whipper head from the iSi stainless steel bottle and remove the sieve and sieve seal.

Empty the sugar syrup into a glass through the iSi Funnel & Sieve.

Curry Dip for Prawns

Ingredients
400 ml heavy cream
30 × scampi
20 g mild curry
45 ml soy sauce
1 × butter
1 g salt
1 × frisee lettuce
1 g pepper
10 g roasted almond slivers

Preparation
Fry the scampi in butter on all sides. Salt and pepper to taste. Mix the cream, curry and soy sauce well and put into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously.

Place the scampi on the salad bed and garnish with the curry dip. Decorate with roasted almond flakes.

Light Mayonnaise

Ingredients
50 g yogurt
2 × yolk(s)
1 g salt
250 ml oil
2 g powdered sugar
0.5 × lemon(s)
1 g cayenne pepper
3 g mustard (Dijon)
75 ml stock
5 ml vinegar

Preparation
Before preparation, remove all the ingredients from the refrigerator for at least 1 hour to allow them to heat to room temperature.

Whisk the egg yolks together in a large bowl with a fine egg whisk. Ad the oil to the egg mixture by drops. Season with salt, sugar and mustard and round off with lemon juice, vinegar and stock.

Finally, gradually add the yoghurt. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.

Bloody Mary

Ingredients
1 g salt
1 g pepper
1 ml lemon juice
2 × sheet(s) of gelatin
20 g tomato paste
3 g powdered sugar
1 ml Worcestershire sauce
1 ml Tabasco
50 ml Vodka
170 g tomato paste
250 ml Tomato juice

Preparation
Reduce the tomato juice and mix with the tomato puree and tomato paste. Season with salt, pepper, Tabasco, some lemon juice, Worcestershire sauce and completely dissolve the sugar in the mixture.

Dissolve the squeezed gelatin in the heated vodka and mix well with the tomato and spice mix.

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.

Serving suggestion
Serve with roasted scallops and vodka jelly.

Double the ingredients for a 1 L Whipper. Screw on 2 Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Thomas Fritz, Espumas Award 2003 (Austria)

Caramel Cream with Apple Cake

Ingredients
250 ml milk
400 ml heavy cream
15 g sugar
4 × egg(s)
0.5 g salt
5 ml lemon juice
300 g flour
15 g cinnamon
15 ml rum
30 ml oil
6 × apple
100 ml caramel sauce
250 g shortening

Preparation
Caramel Cream
Pour the cream, caramel sauce and rum into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator.

For the apple cake
Mix the flour, salt, eggs, oil and milk into a viscous dough. Peel the apples, remove the seeds and cut into thin slices. Sprinkle the apple slices with lemon juice and dust with cinnamon sugar. Next, dip them into the dough and fry in hot fat.

Spread the warm slices out on kitchen roll to remove excess fat.

Dust the cakes with sugar and serve with the well-cooled caramel cream.

Baked Apple Mousse with Cranberry Cream

Ingredients
200 ml milk
550 ml heavy cream
110 g sugar
50 g sugar
2 × egg(s)
5 ml lemon juice
4 × sheet(s) of gelatin
200 g apple
10 ml rum
150 g cranberries, finely strained

Preparation
Baked Apple Mousse
Stew the apples in the oven until soft, then remove the skin and cores and press the apples through a fine sieve.

Mix the rum, milk and 40 g of sugar, briefly bring to the boil and mix in the egg yolks – don’t let it get too hot or the egg will thicken.

Soak the gelatin in cold water, heat up some of the milk mixture, dissolve the squeezed gelatin mixture in it and add to the rest of the milk mixture. Next, mix the egg whites with 70 g of sugar and whip until stiff.

Mix the apple mixture and milk mixture together and add 300 ml of stiffly-whipped heavy cream and the whipped egg whites.

Cranberry Cream
Mix the cranberries, lemon juice and 50 g of sugar and add to 250 g of heavy cream. Pour into a 0.5 L Whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Serve the Cranberry Cream with the Baked Apple Mousse.

Beetroot coconut foam

Ingredients
150 ml coconut milk
100 g pickled beetroot
70 g coconut oil
1.5 × Lime (juice & abrasion)
50 g maple syrup
120 ml soy milk
2 × pinch of salt
1 × mango
2 × passion fruit
20 g honey
10 ml rum

Preparation
Mango ragout
Peel the mango and cut into thin slices. Cut the passion fruits in half and scratch them out. Then mix the mango and passion fruit with the abrasion of a lemon, honey, rum and a pinch of salt and let it rest for a while.

Beetroot coconut foam
Boil up the soy milk and coconut oil and stir it. Then add the remaining ingredients and puree everything in a blender. Fill the mixture through iSi Funnel & Sieve into a 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.

Serving
Serve beetroot coconut foam in a coconut and decorate with the mango ragout.

Apricot Pyramid with Yoghurt and Vanilla Espuma

Ingredients
250 ml milk
250 ml heavy cream
60 g sugar
10 ml lemon juice
60 g natural yogurt
10 ml rum
120 g powdered sugar
2 × vanilla bean(s)
6 × egg yolks
4 × croissant(s)
2 × slices of white bread
100 g apricot jam
500 g apricot(s)
20 g almond flakes

Preparation of the Apricot Pyramid
Break the croissants and white bread slices into small pieces and mix with 60 g of icing sugar, one vanilla pod and almond leaves. Add 100 g of steamed apricot chunks and apricot jam and pour into a mould. Mix three egg yolks, 125 ml of heavy cream and 125 ml of milk well and pour over the mixture. Bake in the oven at 170 °C for approx. 30 minutes until golden yellow.

Preparation of Apricot Glaze
Mix 400 g of apricots with 60 g of icing sugar, rum and lemon juice, boil till soft and finely puree in a blender.

Preparation of Yoghurt and Vanilla Espuma
Mix 25 ml of milk with three egg yolks. Put 100 ml of milk, 125 ml of heavy cream, one vanilla pod and sugar to a pot and cook until it thickens: dip a cooking spoon into the mixture, hold it with the back facing upwards and blow on it. If wavy lines start developing, the consistency is correct.

Then stir until cold and stir the yoghurt into the cooled mass. Pour the mixture through the iSi Funnel & Sieve into a 0.5 L Whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the appliance in the refrigerator for 1-2 hours.

Spread the fruit glaze on a plate and arrange the pyramid and espuma directly from the Whipper.

Apple Pie in a Glass with Apple and Cinnamon Mousse

Ingredients
200 ml heavy cream
100 g sugar
5 ml lemon juice
110 g flour
5 g cinnamon
10 ml rum
300 g apple
100 g powdered sugar
200 ml apple juice
60 g raisin(s)
50 g margarine
50 g Gervais natur
4 g Clove, ground
50 g apple sauce

Preparation
Apple Pie

Peel and core the apples and cut into small pieces. Put the sugar, lemon juice, 0.5 g of cinnamon, raisins and rum into a pot and cook briefly. Add the apples and lightly simmer for approx. 5 minutes. Next, put the apples aside and allow them to cool.

Mix the flour, icing sugar and margarine and knead with the hands to sprinkle. Bake in the oven for approx. 10 minutes at 320 °F until golden yellow. Place the sprinkle and apples in layers in the glasses.

Apple and Cinnamon Mousse

Mix the apple juice, heavy cream and 10 g of cinnamon. Pour into a 0.5 l whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours and then distribute the mousse directly from the Whipper onto the miniature pies.

Chocolate Latte with Banana

Ingredients
100 ml milk
240 ml heavy cream
1 × banana(s)
100 ml chocolate sauce

Preparation
Finely puree the banana with the milk. Stir in the remaining ingredients and pour into the 0.5 l Whipper. Screw on 1 N20 Cream Charger and shake vigorously until the desired consistency is reached. If the mass is still too liquid, shake again.

Serve on a milky coffee.

Shrimp Mayo Dip

Ingredients
3 g salt
100 g ketchup
2 tbsp. cilantro
50 ml pineapple juice
20 g Mayonnaise

Preparation
Mix all the ingredients together in a bowl and season well. Pour through iSi Funnel & Sieve into a whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

Berry Cheesecakes

Ingredients
150 ml heavy cream
40 g butter
1 g salt
200 g cream cheese, full fat
45 g powdered sugar
1 × vanilla bean(s)
1 × lemon(s)
2 × egg yolks
5 ml rum
50 ml sour cream
16 × butter biscuits
300 g mixed berries

Preparation
Mix the cream cheese, heavy cream, sour cream and icing sugar together into a smooth mass. Mix the salt, grated lemon peel, juice of the half lemon and the marrow of the scooped-out vanilla pod into the mass. Add the egg yolk and stir until smooth.

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the appliance in the fridge for 1-2 hours.

Crumble the biscuits and mix with the melted butter. Divide the mass between 4 glasses and press a little. Put the cheesecake mousse in the glasses, place the berries on top and drizzle with some rum.

Polenta Mousse with Sliced Sirloin

Ingredients
450 ml milk
40 g butter
1 g salt
1 g pepper
30 ml olive oil
40 g polenta
10 g parmesan

Preparation
Bring the milk to the boil and stir in the polenta. Cook for about 20-30 minutes at medium heat or in the oven and stir regularly. Season with butter, olive oil, finely grated Parmesan, salt and pepper and finely puree with a hand-held blender. The mixture should have a liquid consistency – add some milk or vegetable stock if necessary.

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 N20 Cream Charger and shake vigorously. Keep the whipper warm at a constant temperature of max. 170 °F in a bain-marie or water bath. Shake vigorously once more before serving.

Fry the sirloin hot on all sides and let it cook in the oven at 300 °F for 10-15 minutes.

Cut the fillet into slices and serve with hot polenta mousse and stewed tomatoes.

Churros

Ingredients
230 ml heavy cream
230 ml milk
100 g dark couverture
1.5 tsp. cinnamon
10 ml rum
30 g maple syrup
2 × pinch of salt
25 g butter
15 g sugar
slice of orange peel
60 g flour
2 × egg(s)
750 g vegetable oil

Preparation
Chocolate cinnamon mousse
Heat 130 ml of milk, 1 teaspoon of cinnamon, rum, maple syrup, cream, dark chocolate and a pinch of salt in a saucepan, stirring constantly until the mass is smooth. Then fill it through iSi Funnel & Sieve in a 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.

Churros
Boil up the rest of the milk, butter, sugar and the spices. Then stir in the flour and stir until the mass separates from the ground. Then stir in the eggs slowly so that no lumps are formed. Fill the mass into a piping bag with star grommet and heat vegetable oil in a saucepan to approx. 350 ° F. Dress the churros (about 5inches long) directly into the hot oil and bake them. Then roll the baked churros in cinnamon and sugar.

Buttered tomato vinegar

Ingredients
40 g sugar
100 g butter
75 ml white wine
15 g egg yolks
75 ml tomato vinegar

Preparation
Tomato vinegar espuma
Put butter, 75 ml tomato vinegar, white wine and sugar into a pot and bring to a boil. Mix the heated liquid with the egg yolk and puree the entire mixture in a blender until smooth. Then immediately cool the mixture and set aside for approx. 2 hours. Pass through the iSi funnel & sieve into the 0.5 L Whipper, screw on 2 iSi cream chargers and shake vigorously. Refrigerate for 1-2 hours.

Summertime Ice Cream Soda

Ingredients
45 ml heavy cream
1 × soda water
4 × ice
30 ml strawberry syrup

Preparation
Fill an iSi Soda Siphon with cold water. Screw on 1 C02 Soda Charger and shake vigorously. For particularly sparkling water, cool in the refrigerator for 1-2 hours.

One-third fill a long drink glass with orange juice. Using a whipped cream dispenser make whipped and add the whipped cream and fruit syrup to the glass. Finally, add an ice ball and top up with soda water.

Garnish with currants and mint.