300 ml Water
100 ml heavy cream
20 g Dijon mustard
5 g Mustard flour
100 ml Veal stock
50 g Butter
10 g Flour
Bring all ingredients to boil and reduce a little. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the iSi Whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.
220 ml Vodka
250 g frozen raspberries, thawed
Drain the raspberries and put with vodka into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times and allow to rest for 5 minutes. Afterwards quickly vent the Whipper by pressing the lever, IN THE UPRIGHT POSITION.
Pour the vodka through the iSi funnel & sieve into a glass.
200 g Red beans
150 ml Chicken stock
150 g Cream cheese, full fat
1 tbsp. Tomato paste
5 ml Lime juice
15 ml Olive oil
1 pieces Shallot(s)
0.5 pieces Cilantro
1 g Taco seasoning
Sweat the finely chopped shallots in olive oil in a pot until light brown. Deglaze with chicken stock and add the red beans. Lightly cook the beans for approx. 5 minutes. Stir in the tomato paste, lime juice, and cream cheese and season with spices. Puree in a blender until smooth. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.
Serve in a glass on a mixture of chopped tomato and finely chopped onion, lime juice, and cilantro. Serve with crackers, tacos, or chicory leaves.
Tip:
Season with chili powder, Tabasco sauce, or Sambal-Oelek.
425 ml heavy cream
75 ml Amaretto syrup (alcohol-free)
Put all ingredients into the whipper. Screw on 1 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:
Place 2 scoops of vanilla ice cream in a glass and half fill the glass with cold milk. Pour an espresso over the top and top with the amaretto cream.
200 ml Fish stock
200 ml heavy cream
1 pieces Vanilla bean(s)
1 g chili(es)
1 g Sugar
1 g Salt
1 g of Tasmanian pepper, ground
2 g Xanthan gum
Bring the fish stock, cream, pulp from the vanilla bean and chili to a boil. Season to taste with sugar, salt and pepper. While the mixture is still warm, mix in the xanthan gum with a hand blender. Pass through the iSi funnel & sieve directly into the Whipper, screw on 1 N20 cream charger and shake vigorously.
160 g Cream cheese, full fat
340 ml heavy cream
1 g Salt
1 g Pepper
Mix all the ingredients. Pass through the iSi funnel & sieve directly into the 1 Pint Dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat. Add the red curry paste and cook for another minute until all the spices become very aromatic. Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice. Stir well to make sure the curry paste dissolves. Let simmer for at least 10 minutes.
Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined. Strain the sauce through the iSi funnel and let cool before pouring into the whipper. Screw on two N20 cream chargers and shake vigorously after each one. Pair with your favorite protein and/or vegetables and garnish with lime zest.
45 g Sugar
450 ml Riesling Spätlese
3 pieces Sheet of gelatin
Heat the wine, sugar, and the gelatin soften in cold water. Allow to dissolve and remove from the heat. 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.
400 ml heavy cream
80 ml Caribbean syrup
20 ml Vanilla syrup
Put all ingredients into the dispenser. Screw on 1 N20 cream charger and shake vigorously.
Tip:
Gives a taste of the Caribbean to fruit salad, ice cream, or coffee.
200 g Curd cheese (quark)
200 g Strawberry puree
50 ml heavy cream
50 ml Yogurt
2 tsp. Stevia granules
Stir all ingredients together until the granules are completely dissolved. Sweeten with Stevia if necessary (you can use either 30-35 drops of Stevia or 50 g of powdered sugar). Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the Whipper. Screw on 1 cream charger and shake vigorously.
150 ml heavy cream
125 g Marzipan
100 ml Milk
50 g Egg white
2 g Ginger
Puree the marzipan with the milk and the ginger until smooth. Mix with the cream and the egg white. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.
Pour 1 teaspoon of roasted almond slivers into a cup. Pour a shot of espresso over the almonds and crown with the topping.
200 ml Fish stock
150 ml heavy cream
125 g All-purpose flour
125 g Tempura or rice flour
125 ml Beer
125 ml Soda water
5 g Honey
2 g Salt
50 g Fennel
20 g Onion(s)
20 g Butter
20 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
0.5 g Saffron strands
1 g Salt
1 g Pepper
1 ml Lemon juice
400 g Carrot(s)
Heat the butter, cut the fennel into small pieces and sweat lightly with the (diced) onions. Add the saffron. Pour in the fish stock and simmer for 5–10 minutes. Add the heavy cream and bring back to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes. Cut the carrots into halves and place in a bowl for cooking. Spoon the batter on top and stir to coat the carrots. Heat oil to 190 °C (374 °F) in a pot or deep fryer and fry the carrots in the oil until golden. Use a paper towel to soak up any excess grease and sprinkle with sea salt.
Brown the scallops on both sides in a hot pan. Serve with the saffron foam and tempura carrots.
50 g (~2 oz) ripe banana
1/2 cup heavy cream
1/2 cup milk
1/2 tsp sugar
1.3 g powder gelatin
1- Process the banana, sugar and milk with an immersion blender.
2- Sprinkle with gelatin and allow to soak for a minute or two.
3- Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).
4- Remove from heat and stir in the heavy cream.
5- Using the iSi funnel and sieve pour the mixture into your 1 US Pint dispenser and screw 1 cream charger and shake 5 times.
6- Let it rest in the refrigerator for at least 4 hours.
7- Sprinkle with cinnamon.
400 ml heavy cream
80 ml Chocolate peppermint syrup
20 ml Peppermint syrup
Put all ingredients into a 1 US Pint Whipper. Shake to mix the ingredients together and screw on 1 N20 cream charger and shake vigorously.
0.5 tbsp. Ginger
2 pieces Sprigs of rosemary
1 tbsp. Granulated sugar
0.5 pieces Lime(s)
Fill the Soda Siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.
Pour all the ingredients into a glass and stir with a bar spoon until the granulated sugar dissolves. Top up with soda water from the Soda Siphon.
430 ml Sugar syrup
15 g lavender, dried
Crush the lavender with a mortar and pestle, and put with simple syrup into a 1 Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the Whipper by pressing the lever. Open the bottle and pour the simple syrup through the iSi funnel & sieve into a glass.
450 ml heavy cream
50 ml Rose syrup
Put all ingredients into a 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.
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200 ml Fish stock
200 ml heavy cream
0.25 pieces Fennel
20 g Butter
10 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
1 g Salt
1 g Pepper
5 ml Lemon juice
Preparation:
Heat the butter, cut the fennel into small pieces and sweat lightly. Deglaze with fish stock, add heavy cream and bring to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 n20 cream charger and shake vigorously.
This sauce is an excellent accompaniment to barbecued fish and shellfish.
300 ml Pineapple juice
200 ml Coconut milk
25 g Powdered sugar
2 pieces Sheet of gelatin
Soak the gelatin in cold water. Heat a little pineapple juice and dissolve the drained gelatin in it. Stir together the rest of the pineapple juice, the coconut milk and powdered sugar until the sugar has dissolved, then add the gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.