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.

Panna Cotta Espuma

Ingredients:

1 cup Milk
1/2 cup sparkling wine
1/4 cup Powdered sugar
1/4 cup Milk powder
2 pieces Sheet(s) of gelatin
2 tbsp. Amaretto
2 cups Sugar syrup
1 pieces Bunch of basil
5 pieces Sheet(s) of gelatin

Preparation:

Bring the milk, water, milk powder, and sugar to boil. Dissolve the pressed gelatin in the mixture. Add amaretto. Pass the mixture through the iSi funnel & sieve directly into the 1 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

For the basil jello, dissolve the pressed gelatin in 2 cups of heated sugar syrup. Mix the rest of the (cool) sugar syrup with the basil leaves, strain, and mix with the jello.

Serving Suggestion:
Pour into cocktail glasses and chill. Serve with macerated strawberries and garnish with the panna cotta espuma.

Jalapeño Tequila ( Rapid Infusion )

Ingredients:

36 g of thinly sliced, seeded and deveined green jalapeño pepper
470 ml abv blanco tequila

Preparation:

Put all ingredients into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake and then vent by pressing the lever down fully. Screw on 1 more N20 cream charger. Rest for 2 minutes and then vent by pressing the lever down fully. Rest for 1 minute. Pour through the iSi funnel & sieve into a container. Rest for 10 minutes.

Thyme Vinegar ( Rapid Infusion)

Ingredients:

1 cup White balsamic vinegar
35 g thyme

Preparation:

Coarsely cut the thyme and put with white balsamic vinegar into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the iSi Whipper by pressing the lever.
Pour the vinegar through the iSi funnel & sieve into a glass.

Pumpkin Seed Cupcakes with Cinnamon and Apricot Topping

Ingredients:

1/2 cup Flour (fine)
1 cup Granulated sugar
3 pieces Egg(s)
6 3/4 cups Pumpkin seed oil
1 cup Yogurt
5 g Baking powder
1/2 cup Pumpkin seeds, chopped, roasted
Lemon peel
Pinch of Salt
3/4 cups Apricot purée
3/4 cups Mascarpone
6 3/4 cups heavy cream
3 tbsp Milk
3/4 tbsp Sugar
1 pieces Cinnamon
1 tsp. Apricot liqueur

For the Pumpkin Seed Cupcakes:

Whisk the eggs with the sugar until foamy. Mix the dry ingredients. Stir the pumpkin seed oil and yogurt into the foamy egg. Stir in the dry ingredients. Spoon the mixture into a muffin tin and bake for 20 minutes in a preheated oven at 180 °C (356 °F).

For the Cinnamon and Apricot Topping:

Bring the milk, cinnamon, and sugar to boil and then leave to rest for approx. 15 minutes. Stir the apricot purée and mascarpone together until smooth, and then stir in the rest of the ingredients. 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 1-2 hours.

Serving Suggestion:

Decorate the cooled cupcakes with the topping. Enjoy immediately.

Cauliflower Espuma

Ingredients:

500 g cauliflower florets
3/4 tbsp Curry powder
2 pieces Shallot(s)
1/3 cup Butter
1 Cup heavy cream

Preparation:

Place the cauliflower florets in cold water and bring to a boil. Dice the shallots into cubes and sauté them in butter, then add the curry powder and allow it to fry with the shallots a little, and finally add the cauliflower. Infuse with the cream, reduce, and season to taste with salt and pepper. Puree in a blender until smooth. Pour 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. 167 f in a bain-marie or water bath.

Sangria With Carbonated Fruit

Ingredients:

Orange Segments
Apple Chunks
Peach Chunks
Grapes

For the Sangria

1 bottle red wine
1/4 cup brandy
1/2 cup triple sec
1/4 cup simple syrup
1/2 cup orange juice
1/4 cup lime juice

Preparation:

Chill the fruit and place in the dispenser. Seal the dispenser and charge with 1 C02 charger. Vent the dispenser and then full charge with C02 again. Place in the refrigerator for several hours or preferably overnight. When ready to serve, vent the C02 from the dispenser. Pour the fruit in the sangria and serve. The fruit will usually hold their carbonation for 10 to 20 minutes.

For the Sangria Preperation:

Combine all ingredients in a pitcher and stir well to mix. This can be done ahead of time and stored in the refrigerator for several hours or over night to chill.

Quick Sweet Pickles ( Rapid Infusion)

Ingredients:

for the Brine

1 cup of Water
1 cup of Vinegar
1.5 cups of Sugar
1/2 tsp of salt
Pinch of mustard seeds coriander, celery seed and turmeric

for the Pickles

1/2 sweet onion, thinly sliced
1 medium cucumber, sliced 1/4 in thick.

For The Brine

Combine all the ingredients for the brine in a pot and bring to a boil. Stir until the sugar and salt dissolve completely. Remove from the heat.

For The Pickles

Add the onion and cucumbers to the still-hot brine. Let the brine cool then pour it and the begetables into the 1 US Pint Dispenser, being sure not to overfill it. Seal the dispenser and charge it with 1 N20 Cream charger and shake well. Let the siphon stay pressurized for at least 20 – 30 minutes, either in the refrigerator or on the counter. Vent the siphon then pour out the pickles into a bowl. The pickles are then ready to serve.

Light Waffles

Ingredients:

3/4 Cup Milk
180 g Flour
1 tsp Stevia
2 pieces Egg(s)
1 pinch Salt

Preparation:

Stir all ingredients together to form a smooth batter. Sweeten with Stevia if necessary. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Serve with powdered sugar and  whipped cream

Raspberry Yogurt Mousse

Ingredients:

1 cup Natural yogurt
3/4 Cup Raspberry purée
2 pieces Sheet of gelatin
3 TBSP Orange juice
1 1/4 Stevia granules
4 TBSP Powdered sugar

Preparation:

Soften the gelatin in cold water. Heat the orange juice. Remove the softened gelatin sheets from the water, press out the excess water and dissolve in the orange juice. Slowly stir in the remaining ingredients. Sweeten to taste with Stevia. 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 at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve with ladyfingers, raspberries, or fresh fruits.

Baileys Espuma

3/4 cup White chocolate
1 cup heavy cream
3 1/2 TBSP Baileys liqueur
2 pieces Egg(s)
2 pieces Yolk(s)

Preparation:

Stir the melted chocolate with the egg and yolk over steam until foamy. Gradually add the Baileys and heavy cream. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Arrange in a waffle dish with vanilla ice cream.

Strawberry Meringue

Ingredients:

3/4 Cups heavy cream
3 1/2 TBSP Milk
7 TBSP Yogurt
7 TBSP Strawberry syrup
7 TSP Orange liqueur
1/2 Lb Strawberries
1/2 Lb Sugar
4 pieces Egg white

Preparation:

For the strawberry cream:
Mix together the cream, whole milk, natural yogurt, strawberry syrup, and Grand Marnier, and pass through the iSi funnel & sieve directly into the 1 Us Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

For the meringue:
Beat together the egg whites and sugar until the mixture forms stiff peaks. Bake in the oven at 212 – 266 °F for 1 hour 40 minutes.

Serving suggestion:
Cut the fresh strawberries into quarters and layer in a glass with small chunks of the meringue and the strawberry cream.

Peppermint Vinegar

Ingredients:

2 cups White balsamic vinegar
1 oz peppermint

Preparation:

Coarsely rip the peppermint and put with white balsamic vinegar into a 1 Us Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the Whipper by pressing the lever. Pour the vinegar through the iSi funnel & sieve into a glass.

Potato Espuma

Ingredients:

3/4 cup Potatoes
1 cup Butter
10 tbsp heavy cream
10 tbsp Beef broth
2 pinches of Salt
1 pinch of Pepper
1 pinch Nutmeg

Preparation:

Boil the potatoes until soft, then peel and press through a potato ricer. Mix with butter, cream, salt, pepper and ground nutmeg, stirring constantly. Combine the potato puree with the beef broth and briefly bring to a boil, again stirring constantly. Pass the warm mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 F in a bain-marie or water bath.

Fizzy Fruit -The Ideal Summer Refreshment

Ingredients:
1 Cup of Fresh juicy fruits

Preparation:
Fill the dispenser with fresh, juicy fruit (or vegetables) and screw on the head. Screw on 1 C02 soda charger. Carefully turn the bottle so that the fruit is distributed evenly inside. Leave in the refrigerator overnight to create an especially fizzy effect. Shortly before serving, press the lever and release the pressure. Unscrew the head and serve.

Serve as fruit salad, on ice cream, as a garnish, or even in a cocktail. For an especially fizzy effect, use juicy pears, grapes, pomegranate seeds, and any other fruit with a high water content.

Chili Olive Oil

Ingredients:

495 ml Olive oil
10 g chili(es)

Preparation:

Seed the chilies and cut into rings. Put chili rings and olive oil into the 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. Pour the olive oil through the iSi funnel & sieve into a glass.

Dark Chocolate Mousse

Ingredients:

150 g Dark chocolate
200 ml heavy cream
100 ml Milk
25 g Powdered sugar

Preparation:

Melt the chocolate in the microwave or over a bain-marie. Add the remaining ingredients and briefly warm through. Sweeten to taste with Stevia. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve. Put into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Tip:
To make serving easier, leave the dispenser to stand for 10 minutes at room temperature before serving, or briefly hold the whipper under hot water. You can also replace the dark chocolate with white chocolate to make a white chocolate mousse.

Orange Simple Syrup

Ingredients:

430 ml Sugar syrup
70 g orange zest

Preparation:

Put the orange zest and the simple syrup into the 1 US Pint Dispenser. Screw on 1 N20 cream charger, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever, keeping the dispenser in the upright position.
Pour the simple syrup through the iSi funnel & sieve into a glass.

Mustard Sauce

Ingredients:

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

Preparation:

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.

Raspberry Vodka

Ingredients:

220 ml Vodka
250 g frozen raspberries, thawed

Preparation:

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.

Kidney Bean Dip

Ingredients:

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

Preparation:

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.

Serving Suggestion:

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.