Ingredients for a 0.5 L Whipper:
1/2 cup Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese, full fat
Cayenne pepper ( to taste)
Puree all ingredients in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Cool for at least 30 minutes.
Serve as a dip for chicken satay skewers, nachos, or crackers.
Ingredients for a 0.5 L (1 US Pint)Whipped Cream Dispenser:
1 1/2 cups Heavy Cream
1/2 cups MONIN Dark Chocolate Sauce
2 tbsp. MONIN cardamom syrup
Pour all ingredients into the 0.5 L (1 US Pint ) whipped cream dispenser. Screw on an N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.
Use the topping to crown a strong espresso or a latte macchiato.
In our house we are changing the way we eat! We have started following the Mediterranean Pyramid - Have you heard of it? We eat a lot of olives these days! 
But often times the same olives get a little tiring. Give this recipe a try, it is fantastic!! We often put it on our vegetables and mix it with hummus and crackers!
200 g Sour cream
125 g Kalamata olives
100 ml Water
75 ml Olive oil
Blend the deseeded olives with the water, oil, and sour cream to a fine puree in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the ( 1 US Pint) Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.
Goes great with many vegetarian dishes.
300 ml Olive oil
300 g Fresh basil
1 g Salt
1 g Pepper
Mix the fresh basil with olive oil and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.
Arrange the basil emulsion on a plate with tomatoes and mozzarella and sprinkle with balsamic vinegar.
The iSi 3 mm short injector tip is used in this recipe.
Ingredients for a 0.5 L Whipper:
300 ml Cream
200 g Brie with rind
1 g Salt
1 g White pepper
Bring the heavy cream to a boil. Cut the brie into small cubes and lightly cook with the heavy cream for a few minutes. Puree all ingredients in a blender and season. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.
Serve with fried wild salmon fillet with turned new potatoes in butter.
Ingredients for a 0.5L ( 1 US Pint) Dispenser
300 g ( 1 1/2 cups) Peas
100 ml ( 1/2 cup)Vegetable stock
200 ml ( 1 cup) Cream
Lightly cook the peas in vegetable stock and season with salt and pepper. Puree with a hand blender and refine with heavy cream. Pour through an iSi Funnel & Sieve directly into the 0.5 L Dispenser. Screw on one N20 Cream Charger and shake vigorously.
Serve in a glass with a crispbread garnish.
Ingredients for a 1 Pint ( 0.5 L) Dispenser:
300 ml Orange juice
100 ml Olive oil
50 ml Orange olive oil
50 ml Orange liqueur (such as Grand Marnier)
1 pieces Vanilla bean(s)
1 pieces Star anise
1 pieces Cardamom
1 g Salt
1 g Pepper
Heat the orange juice with the vanilla bean, star anise, and cardamom and leave to rest for about 20 minutes. Add orange olive oil, olive oil, and orange liqueur and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 1 pint dispenser. Screw on one N20 Cream Charger and shake vigorously.
Serving Suggestion:
Inject the orange marinade directly underneath the skin of the meat, such as in the chicken thigh.
Note:
The iSi 3 mm long injector tip used in this recipe can be purchased on the Creamright.com website
Ingredients for a 0.5 L ( 1 US Pint)
220 g Apple
150 g Cream cheese, full fat
50 ml Vegetable stock
2 pieces Shallot(s)
1 pieces Garlic clove(s)
1 tsp. Ginger
1 pieces Pepper
1 tsp. Curry powder
1 tbsp. Apple juice
1 tsp. Apple balsam vinegar
1 pieces Salt
2 tbsp. Vegetable oil
Preparation:
Heat the oil in a pot and lightly sweat the finely chopped shallots and garlic cloves and the diced ginger. Add curry powder and cook briefly. Add the peeled, cored, and cubed apple and deglaze with apple juice, stock and vinegar. Lightly cook the apple over a low heat and season with spices. Finely puree the mixture in a blender and stir in the cream cheese.
Pass the mixture through an iSi Funnel & Sieve directly into the Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill at least 3 hours before serving.
Goes great with various vegetable tartars, brown bread, or cheese.
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.
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.
