Cappuccino Parfait Recipe

May 17th, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:cappuccino-parfait

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

 

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Roquefort Sauce

May 14th, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:roquefort-sauce

  • 100 g / 3.5 oz. Roquefort cheese
  • 200 ml / 6.8 fl. oz. heavy cream
  • 200 g / 7.1 oz. sour cream
  • 40 g / 1.4 oz. flour
  • juice of one lime

PREPARATION:

Combine sour and heavy creams, heat, add cheese and stir until it has melted. Note: Do not let the cheese cook for too long so as to preserve the taste. Season with lime juice and thicken with flour. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.
Keep hot at 75°C / 165° F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving suggestion:
Goes well with filet mignon, chicken wings, noodles and potatoes.

Double the ingredients for a 1 L Dispenser. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Dispenser.

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Blueberry Yogurt Tiramisu ( W/ Stevia)

May 10th, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L/1 US PINT DISPENSER:Blueberry Yogurt Tiramisu

  • 250 g/8 fl. oz. natural yogurt
  • 200 g/7.1 fl. oz. mascarpone
  • 50 ml/1.7 fl. oz. heavy cream
  • 1 tsp. vanilla essence
  • 30–35 drops Stevia liquid, 2 tsp. Stevia granules or measurement corresponding to 50 g/1.8 oz. confectioner’s sugar

PREPARATION:

Stir all ingredients together until the granules are completely dissolved. Sweeten to taste with Stevia. Pour into the 0.5 L/1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving suggestion:
For the blueberry yogurt tiramisu, sweeten 250 g/1 cup fresh or frozen blueberries with 5–8 drops of Stevia liquid. Crush the berries with a fork and stir in 4 tbsp. of blueberry juice. Dip the ladyfingers in orange juice and layer them alternately in a glass with the yogurt cream and blueberries.

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Riesling Espuma

May 7th, 2013
by Creamright.
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The spring/summer weather is here! For most of us the  cold weather is gone and the flowers and trees are coming back with vivid color! Now’s the perfect time to sit outside with a cool cocktail and this one doesn’t disappoint!

INGREDIENTS FOR A 0.5 L / 1 US PINT  WHIPPER:

  • 450 ml / 15.2 fl. oz. Riesling Spaetlese (medium dry or sweet)
  • 45 g / 1.6 oz. sugar
  • 3 sheets gelatin

PREPARATION:

Warm up the wine and add sugar and gelatin (soaked in cold water). Stir until gelatin has fully dissolved, then remove from heat. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Double the ingredients for a 1 L Whipper. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L  Whipper.

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Tempura Batter

May 3rd, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:Tempura Batter

  • 350 ml / 12.5 fl. oz. cold water
  • 150 g / 5.3 oz. rice flour
  • 1 tsp. Salt

PREPARATION:

Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint dispenser. Screw on one C02 SODA Charger and shake vigorously. Dispense the batter directly into a bowl right before frying. Dip lightly floured pieces of seafood, vegetables or mushrooms immediately into the batter or let the batter chill in your fridge nuntil you’re ready to fry. To serve, preheat oil to 190° C/375° F and fry battered pieces until light golden.

Serving suggestion:
Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.

Tip:For a more crispy result replace some of the water with vodka.

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Chocolate Hazelnut Topping

May 1st, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:chocolate hazelnut

  • 400 ml/ 2 Cups heavy cream
  • 100 ml/ 3/4 Cup  MONIN Chocolate Hazelnut Sauce

To serve:

  • Milk
  • Espresso

PREPARATION:

Fill all ingredients into the 0.5 L/ I Pint  Whipper. Screw on one N20 Cream Charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Serving suggestion:
Use the topping to crown a strong espresso or a latte macchiato.

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Pina Colada Espuma

Apr 26th, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 300 ml / 10.1 fl. oz. pineapple juice
  • 180 ml / 6.1 fl. oz. coconut milk
  • 20 ml / 0.7 fl. oz. rum (brown, 35 % vol)
  • 3 sheets gelatin

PREPARATION:

Soak gelatin. Heat 1/8 l pineapple juice to 60° C/140° F and stir in the pressed out gelatin. Mix coconut milk, pineapple juice and rum, add the dissolved gelatin. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Tip:
A Pina Colada Espuma top turns pineapple juice into a light, exotic summer drink!

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Wasabi Cream

Apr 25th, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 225 ml / 7.6 fl. oz. fish stock
  • 175 ml / 5.9 fl. oz. heavy cream
  • 75 ml / 2.5 fl. oz. crème fraîche
  • some potato starch
  • Wasabi powder
  • fresh coriander

PREPARATION:

Boil fish stock, creme fraiche and Wasabi powder. Mix in the potato starch and add coriander. Mix in a blender and add the heavy cream.

Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously.
Keep hot in the whipper in a bain-marie or in a water bath.
Shake vigorously before serving.

Double the ingredients for a 1 L Whipper. Screw on 2 cream chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

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Cappuccino Parfait

Apr 19th, 2013
by Creamright.
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INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

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Angel Food Cake Topped with Fresh Orange Whipped Cream and Candied Rose Petals

Apr 16th, 2013
by Creamright.
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This Angel Food Cake recipe is the perfect dessert for your next party. Topped with a light and fresh orange whipped cream, this dessert is sure to become a family spring time favorite!

Ingredients for Angel Food Cake

2 ½ cups sugar

1 ½ cups flour

¼ teaspoon salt

2 ½ cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

Ingredients for Fresh Orange Whipped Cream

4 Tbsp. freshly squeezed orange juice

1 cup heavy whipping cream

2 Tbsp. powdered sugar

Preparation for Angel Food Cake

  1. Preheat oven to 375 degrees. Line the bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan.

  2. Mix together sugar, flour and salt

  3. Beat egg whites and cream of tarter together until stiff peaks form.

  4. Gradually stir in sugar mixture, 1/3 cup at a time, folding just until blended after each addition.

  5. Fold in vanilla and lemon juice.

  6. Spoon batter into prepared pan. The pan will be very full.

  7. Back at 375 for 30 to 35 minutes or until a wooden pick inserted into center of the cake comes out clean.

  8. Invert cake onto a lightly greased wire rack and let cool with pan over cake until completely cooled.

  9. Remove pan and peel foil off cake.

Preparation for Fresh Orange Whipped Cream

  1. Add ingredients to whipped cream dispenser and shake well.

  2. Charge with one N2O charger

  3. Refrigerate until ready to dispense

Once the angel food cake has cooled, cut into small squares and top with orange whipped cream. Garnish with candied rose petals, orange zest, a candied orange peel or a raspberry.

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