About Creamright

Creamright specializes in quality tools for food and bar. Nitrous Oxide whip cream chargers, whip cream dispensers, glass and metal carbon dioxide siphons. Chargers are our main line of kitchen tools. We sell iSi, Purewhip, SFG, EZ Whip, and Ultra Purewhip brands of both nitrous oxide and CO2 siphons and chargers.

Simple Yogurt Mousse

Ingredients:
1 cup yogurt
3/4 cup heavy cream
1/4 cup vanilla syrup

Preparation:
Stir all ingredients together and put into a 1 Pint N20 Whipper. Screw on 1 N20 cream charger and shake vigorously. The quantity of syrup can be reduced or increased to taste. Refrigerate for 1-2 hours.

Serving Suggestion:
Sweeten fresh berries to taste with granulated sugar and crush with a fork. Fill a glass, layering the yogurt mousse with the crushed berries and crunchy muesli. Enjoy immediately.

Mint and Lime Soda

Ingredients:
1 tbsp. lime juice
3 pinchesgranulated sugar
0.5 x lime(s)
1 x sprig of mint

Preparation:
Fill the Soda Siphon with cold water. Screw on 1 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Serving Suggestion:
Pour the lime juice and granulated sugar into a glass. Pour over the soda water from the  Soda Siphon and serve with the lime slices and mint.

Peppermint Vinegar ( Rapid Infusion )

Ingredients:
1.75 cups white balsamic vinegar
2 tbsp. peppermint
Preparation:
Coarsely rip the peppermint and put with white balsamic vinegar into a 1 us pint dispenser.  Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever. Unscrew the head from the  bottle and pour the vinegar through the iSi funnel & sieve into a glass.

Berry Espuma

Ingredients:
1 cup forest berries
3/4 cup heavy cream
5/8 cups powdered sugar
1.25 tbsp. Grand Marnier
1 x vanilla bean(s)
0.5 x lemon(s)
2 x sheet(s) of gelatin

Preparation:
Puree the strawberries with the sugar in a blender until smooth (the mixture should not contain any seeds). Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to approx. 122 °F, dissolve the gelatin sheets in the liquid and whisk the mixture into the strawberry purée. Stir in the heavy cream. Pass the mixture through the iSi funnel & sieve directly into the 1 pint Whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Chili and Honey Hollandaise

Ingredients:
.25 tsp pepper
1 x bay leaf
0.5 x onion(s)
3 tbsp. white wine
300 g butter
3 x yolk(s)
1 x egg(s)
.25 tsp chili powder
1.5 tbps. honey
1 tsp.  lemon juice
.25 tsp salt
.25 tsp white pepper

Preparation:
Melt the butter in a saucepan and cook off until it is clarified (this takes approx. five minutes). Skim off the foam. To make the reduction, cook the peppercorns, diced onion, and bay leaf in white wine and allow to reduce for approx. 3 minutes. Leave the reduction to stand until it is lukewarm, then beat the eggs in a bowl with 4 tbsp. of the reduction and the butter. Add the honey and chili paste and then season to taste with salt, white pepper, and lemon juice. Pass the mixture through the iSi funnel & sieve directly into the 1 Us Pint whip cream dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the Whipper warm  in a bain-marie or in a water bath.

Caramel Cream on Fried Apple

Ingredients:
1.75 cups heavy cream
.5 cups caramel sauce
1 tbsp. rum
300 g flour
4 x egg(s)
2 tbsp. oil
1 cup milk
6 x apple
pinch of salt
1 tsp. lemon juice
pinch of  cinnamon
pinch of  sugar
1 cup shortening

Preparation:
Put the heavy cream, caramel sauce, and rum into the 1 US pint dispenser. Screw on 1 cream charger and shake vigorously.

For the Apple:
Mix flour, salt, eggs, oil, and milk into a thick batter. Peel and core the apple, cut into finger-thick slices, splash with lemon juice and sprinkle with cinnamon sugar. Dip the apple slices in the batter and drop into hot oil.

Sprinkle the warm fried apple with sugar and top with the well chilled caramel cream.

 

Sweet Pumpkin Mousse

Ingredients:
200 g uncooked pumpkin, cubed
1 tbsp. granulated sugar
4 x orange(s)
1 x lemon(s)
.5 cups heavy cream
.5 cups white couverture chocolate
pinch of ground cinnamon

Preparation:
Squeeze the juice out of 4 x oranges. Caramelize the sugar and deglaze with orange and lemon juice. Add the pumpkin and cinnamon and simmer over a low heat for approx. 15 minutes. Puree and leave to cool. Melt the white chocolate and heavy cream over a bain-marie or in the microwave. Add the cooled pumpkin purée. Strain the mixture through a fine mesh sieve and put into a 1 us pint whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Pepper Vodka (Rapid Infusion)

Ingredients:
1.75 cups Vodka
50 g black pepper
Preparation:
Grind the pepper using a mortar and pestle, and put with vodka into an dispenser.  Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the dispenser by pressing the lever. Unscrew the head from the bottle and pour through a sieve into a glass.

Mango and Cream Cheese Cream

Ingredients:
.5 cups  mango puree
.75 cups cream cheese, full fat
.75 cups  yogurt
7 g Stevia granules
50 g powdered sugar

Preparation:
Stir all ingredients together to form a smooth mixture. Sweeten with Stevia if necessary (you can use either 30-35 tsp of Stevia or 50 g of powdered sugar). Pass the mixture through the iSi funnel & sieve or a fine mesh sieve into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours. Shake vigorously before serving.

Grand Marnier Cream

Ingredients:
3/4 cup heavy cream
1/4 cup Grand Marnier
Preparation:

Mix together 150 ml heavy cream, Grand Marnier. Allow the mixture to cool. Pour into a 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

White Russian Espresso

Ingredients:
1 cup heavy cream
1 cup milk
3 tbsp. Vodka
1.5 tbsp. Coffee liqueur
.5 cup espresso

Preparation:
Put the cream and milk into a 0.5 L ( 1 us pint) dispenser. Screw on 1 N20 cream charger and shake vigorously so that a half-whipped consistency is produced.
Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:
Pour the vodka, coffee liqueur and espresso into a glass with ice cubes. Top with the half-whipped topping.

Quick Chocolate Cake

Ingredients:
3/4 cup dark couverture chocolate
3 x egg(s)
1 x yolk(s)
1/2 cup powdered sugar
pinch of  salt
1/4 cup flour

Preparation:
Melt the dark couverture chocolate over a water bath or in the microwave and allow to cool a little. Mix the eggs with the confectioner’s sugar and salt. Stir in the flour and melted couverture chocolate. Stir until a smooth mixture is formed. Pass the mixture through the iSi funnel & sieve directly into the 1 Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:
Grease several bowls or glasses with butter and fill one-third of each with the mixture. Individually bake in an 850-watt microwave for 40 seconds. Take out the cake in one piece or serve directly in the bowl.

egg whites

Ingredients:
12 x egg white
.5 cups  sugar syrup
Preparation:
Completely dissolve the sugar syrup in the egg whites. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 N20 cream charger and shake vigorously.

Fruit Smoothie

Ingredients:
.75 cups mango juice
.25 cups orange juice
.25 cups pineapple juice
2 tbsp.  passion fruit juice
1 tbsp. banana juice
2 tbsp. caramel syrup
1.5 tbsp. heavy cream

Preparation:
Mix all the fruit juices, caramel syrup and cream. Pass through the iSi funnel & sieve directly into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Banana Ice Cream with Peppermint Cream

Ingredients:
3  banana(s)
1 x vanilla bean(s)
1 cup powdered sugar
1 tsp. lemon juice
3 cups heavy cream
.25 cups peppermint syrup

Preparation:
Banana Ice Cream:
Chop up the bananas and chill in the freezer for 1 day. Then puree the bananas in a blender until smooth, add the vanilla bean, powdered sugar, lemon juice and 300 ml heavy cream. Puree until smooth once more, so that the mass takes on a compact consistency. Chill the banana mixture.

Peppermint Cream:
Pour 400 ml heavy cream and peppermint syrup into a 1 pint dispenser, screw on 1 n20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Cilantro Espuma

Ingredients
1 cup water
¾ cup chopped cilantro
1 pkg gelatin powder
1 Tbsp cold water

Preparation

In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder into a large bowl, and slowly pour cold water over it. Let sit for 5 minutes. Pour warm cilantro water over gelatin mixture. Stir mixture together and pour into a whipped cream dispenser and charge with 1 N2O Ultra Purewhip charger. Refrigerate until ready to use.

Espresso Espuma

Ingredients

.75 cups Espresso
.5 cups Heavy Cream
1 tsp. Sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat the espresso and dissolve the sugar and the pressed gelatin in it. Add the rest of the espresso and allow to cool. Before it gels, stir in the heavy and pass through the iSi funnel & sieve directly into the dispenser and screw on 1  N20 charger and shake vigorously. Refrigerate for at least 6 hours.

Bloody Mary Espuma

Ingredients:

1 cup Tomato juice
.75 cups tomato paste
.25 cups Vodka
2 x sheet(s) of gelatin
.25 tbsp. powdered sugar
1 tsp salt
1 tsp pepper
1 tsp Tabasco
1 tsp lemon juice
1 tsp Worcestershire sauce

Preparation:
Flavor the tomato puree, the (reduced) tomato juice and the tomato paste with salt, pepper, Tabasco, some lemon juice and Worcestershire sauce and dissolve the sugar completely in the mixture. Press out the water from the gelatin and dissolve in warmed vodka 122 °F then stir well with the spiced tomato mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 US pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Sweet Chestnut Mousse

Ingredients

1.25 cups heavy cream
.75 cups sweet chestnut cream
2 tbsp. amaretto syrup

Preparation

Mix heavy cream, sweet chestnut cream and Amaretto syrup. Pass the mixture through the iSi funnel & sieve into the 1 uS Pint Cream Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.