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.

Vanilla Yogurt Mousse

This is a great addition to your recipe list for your whipper. This is absolutely delicious and works with so many dishes. It’s simple to make and keep in your fridge for whenever you need.  Give it a try!

Vanilla Yogurt Mousse

Ingredients for a 0.25 L ( double the ingredients for full pint)
(Half Pint) Whipper:
125 ml (½ cup) vanilla yogurt
125 ml (½ cup) heavy cream

Preparation:
1. Pour all ingredients into the 0.25 L (Half Pint) whipper and close.
2. Screw on one N20 Cream Charger and shake vigorously.
3. Leave to chill in the refrigerator for one hour.

Serving suggestion:
Serve the vanilla yogurt mousse with light fluffy waffles or pancakes and garnish with seasonal fruits.

Vanilla Pancakes Dispenser Recipe

 

Vanilla Pancakes 
Ingredients for a 0.5 L/1 US Pint whipper:
•180 g/6.3 oz. flour
•250 g/8.5 oz. milk
•2 eggs
•1 tsp. vanilla essence
•15–18 drops Stevia liquid, 1 tsp. Stevia granules or measurement corresponding to 25 g/0.9 oz. confectioner’s sugar

Preparation:
Stir all ingredients together to form a smooth batter. Sweeten to taste with Stevia. Pour the mixture through an iSi Funnel + Sieve directly into the 0.5 L/1 US Pint whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving suggestion:
Spoon the batter in portions directly into a hot pan greased with butter. Cook pancakes on both sides until golden brown. Best served warm with fruit, confectioner’s sugar, and maple syrup.

Halve the ingredients and screw on one N20 Cream Charger if using a 0.25 L iSi Whipper. For a 1 L iSi Whipper, double the ingredients, screw on 2 N20Cream Chargers one after the other and shake well after attaching each charger.

Cream Cheese and Herb Dip

Try this delicious recipe for a Cream cheese and Herb Dip, perfect for a baked potato topping!

For 1 Pint Whipper: 
200 g full fat cream cheese
220 g yogurt
50 g fresh herbs (e.g., parsley, dill, cress, and basil)
1 tbsp. olive oil
1 tsp. fine salt
½ tsp. ground white pepper
Per Portion:
1 potato

Preparation:
Wash the herbs and leave to dry. Then remove the stems and finely purée the leaves with the rest of the ingredients using a stand mixer or hand blender. Season to taste with fine salt and white pepper. Pour the mixture through an iSi Funnel + Sieve directly into the 0.5 L whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving suggestion:
Wash the potatoes and pierce them 1-2 times with a wooden stick on all sides. Wrap them in foil and bake for 40-45 minutes at 220°C in the oven. When tender, cut the foil. Serve the herby cream cheese dip immediately in the potato.

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.

30-Second Chocolate Cake

Because we didn’t eat enough chocolate for the holidays, how about a quick and easy method to chocolate cake? There’s no time to think about Christmases past, it’s time to look ahead to Valentines day, everyones doing it! This is actually a very fun recipe and great for kids. It doesn’t take much to do and it always taste good. Have some fun and a quick piece of cake!

30-Second Chocolate Cake

In a microwave-safe bowl, melt:
• 4 oz chocolate (bittersweet preferably)

Add and thoroughly whisk together:
• 4 large eggs
• 6 tablespoons sugar
• 3 tablespoons flour

  • Pass the mixture through a strainer to remove any lumps and to filter out the chalazaes (the little white strands that attach the yolk to the egg white). Transfer to whipper and charge with one whipped cream charger.
  •  Spray mixture into a greased glass, ramekin, or whatever microwave safe container you will cook it in, leaving at least the top thirdof the container empty. (A clear glass is nice to use, as you can can see the cake rise and fall as it cooks.)
  • Microwave for 30 seconds or until the foam has set.
  • Flip onto a plate and dust with powdered sugar.

(For better-tasting results, try adding Nutella or Fluff: Spray a thin layer of cake batter, drop a spoonful of filling into the center, and then spray more cake batter on top of and around the filling.)

Gingerbread Crepes with Cinnamon Whip Cream

The snow has come just in time for Christmas! If you’re in the midwest or upper  Northeast, you’ve probably seen some snow by now. I know where I am writing in upstate NY the snow is falling!  When its cold outside, there is nothing  better than the warm spiciness of gingerbread. Paired with cinnamon whip cream, this recipe makes for a delicious family breakfast or perfect for a festive brunch. These crepes will definitely get you in the Christmas spirit!

Ingredients for the Gingerbread Crepes (makes 10 crepes):

1 cup all-purpose flour
1 cup skim milk
2 large eggs
2 tablespoons melted butter
2 tablespoons + 2 teaspoons molasses
1 teaspoon vanilla
2 tablespoons cocoa powder
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Ingredients for Cinnamon Whip Cream:
2 cups heavy cream
1/4 cup sugar
1.5 tsp. cinnamon
.5 tsp. vanilla
Procedure for  Gingerbread Crepes:
Whisk all crepe ingredients together in a large bowl.  Let sit for 30 minutes.
Heat a large non-stick skillet over medium-high heat and spray with non-stick cooking spray.  Pour batter by the 1/4 cup full onto the skillet and immediately swirl to cover the pan.  Let cook about one minute, until bubbles start to form in the middle of the crepe and the edges pull away from the pan.  Gently flip over and cook the other side for about 30 seconds to 1 minute until cooked through.  Remove from pan.  Repeat with remaining batter, spraying pan in between crepes and separating cooked crepes with layers of waxed paper.

Procedure for Cinnamon Whip Cream:

Place all ingredients in a 1 pint Cream Whipper( for half pint –  adjust recipe). Dispense 1 N2O charger and shake well. Refrigerate until ready to use.

To Assemble:

To assemble crepes, fill each warm crepe with cinnamon whipped cream, and wrap edges around filling.  Top crepes with extra whipped cream if desired, and sprinkle with icing sugar, cinnamon, and/or nutmeg.  Alternately, you could fold a couple of crepes into triangles then top them with the cinnamon whipped cream instead of stuffing them – either works!

Delicious Homemade Eggnog

There are certain flavors that find their way into the kitchen during the holidays. Pumpkin and cranberry are uttered quite often, and fruit cake and probably eggnog a lot less. Rich, creamy and custard like, it’s a real shame that eggnog is rarely consumed outside of the holidays. Yes, it may be easier to run to the grocery store and purchase a half gallon of preservative full eggnog but home-made eggnog trumps store bought by a landslide.  It may take a little but more time and effort, but it is well worth it. You’ll impress your family and friends with this delicious drink!

Ingredients

For Eggnog:

6 large eggs, separated
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark

For garnish:

Freshly whipped cream
Freshly grated nutmeg

 

Procedure:

In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint Cream Whipper and dispense 1 N2O charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.

 

Mocha Cream

This time of year calls for lots of chocolate, but also lots of coffee. Try this recipe with Coffee, Cakes, Cupcakes, pies or anything sweet!

Mocha Cream

1/3 cup Whole Milk
3 Tbs. Heavy  Cream
1 Tbs. Cocoa Powder
1 Tbs. Powdered Sugar
1/2 tsp. Instant Coffee
1/4 tsp. Vanilla
1 N20 creamer charger

Place all ingredients in whipped cream canister, mix well. Place cover on cream whipper and shake vigorously. Charge with 1 N20 charger, shake again and serve immediately, or refrigerate.

Coffee Espuma with Garlic and Chocolate

Your first look at the title probably made you wonder, “Say What?!”. I did too, but the truth is, it’s really good. Baking garlic gives it a  slightly sweet taste. But this

recipe isn’t for dessert. It goes very well on top of a juicy steak or chicken.  It’s a recipe I would encourage you to make, enlighten your tastebuds, you won’t be disappointed.

4 cloves of baked garlic (baked whole, 30 min @ 150 °C)
1  1/2 cups strong coffee
30 g sugar
40 g chocolate (70% cocoa)
ground cardamom
3.4 g gelatin (= 2 sheets)
1 cup heavy cream (38% fat)
1 N20 cream charger

Mix garlic cloves and coffee with blender or hand-held mixer. Add chocolate, a pinch of cardamom and heat while dissolving sugar. Stir in pre-soaked gelatin. Cool, add heavy cream, sift through fine mesh to remove remaining pieces of garlic and fill 0.5 L Cream Whipper. Charge with 1 N20 cream charger and leave in fridge over night. Serve with a drizzle of instant coffee.

 

Egg Nog Whipped Cream Spiced Rum Shots

Holiday parties are in full swing! Today we bring you  a festive drink that will undoubtedly impress at your next holiday soiree- Egg Nog Whipped Cream Spiced Rum Shots! Now, we have paired the egg nog whipped cream with an alcoholic drink but there is no reason that this tasty confection could top your next cup of hot chocolate or piece of pie. Enjoy!

( Recipe for a half pint cream whipper, For use in 1 pint whipper, simply double the recipe.)

Ingredients:

Spiced Rum

5 ounces heavy whipping cream

3 ounces store bought egg nog

2 tablespoons confectioners sugar

For a garnish: 1 pinch of nutmeg

Instructions:

1. Pour egg nog, heavy whipping cream and confectioners sugar into whipped cream dispenser.

2. Screw top onto cream whipper and  shake the container to blend ingredients – then dispense one N2O charger. Then shake again.

3. Chill 5 shot glasses. Arrange shot glasses on a serving tray. Pour 1.5 ounces of rum into each shot glass (roughly ¾ full).

4. Dispense cream into shot glass.

5. Dust the shots with a pinch of nutmeg.

Mozzarella Balloon Foam

One of my favorite dishes of all time is a simple mozzarella, tomato and some basic on fresh bread and oil and vinegar, nothing beats it! But there is so much you can do with Mozzarella cheese. I

really love this recipe because usually Mozzarella is used in part of a larger entity, but we’re making it into the shell for other flavors. Mozzarella balloons is a concept that you create a “balloon” of mozzarella and fill it up with any flavored foams you want. For Example whipped cream is considered a foam, but foams don’t always have to be sweet.

For this recipe we’ll make my favorite. A basil foam to pair with the mozzarella cheese, then you can add a slices of tomato and drizzle it with some balsamic on top.  kind of like a modernist take on a classic caprese salid dish. But you can choose whatever foam you would like.  This recipe actually is very simple, you can even use mozzarella string cheese if you want.  The most important tool you’ll need is a Whipped Cream Dispenser.

 

Mozzarella Balloon

(Makes One)

  • 0.5 inch-radius ball of mozzarella cheese, about 28g
  • Thickened, flavored liquid ( this is what goes in the mozzarella balloon)
  1. Fill cream whipper with however much flavored liquid is appropriate. My cream whipper takes up to 0.5 liters, so I fill it up to that amount.
  2. Microwave mozzarella ball for about 10 seconds or until soft and pliable. The mozzarella should be very hot, almost a bit too hot to handle. Alternatively, you can heat up the mozzarella ball in a water bath.
  3. Wrap mozzarella ball around the dispensing tip of the cream whipper so that all expelled foam will be caught or surrounded by mozzarella cheese.
  4. Slowly dispense foam from cream whipper until the mozzarella balloon forms. Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
  5. Carefully remove the mozzarella filled with foam from the tip, making sure no foam escapes. Close off the open end by twirling the end or pinching it in.

Basil Foam

Yield: 50 servings

2 bunches basil leaves, washed of silt
3 1/3 cups spring water, divided
8 pieces gelatin sheets, 1.4 ounces powdered unflavored gelatin
4½ Tablespoons granulated sugar
Cold spring water with ice for ice bath

Soak the gelatin in cold water if using sheets, or use 1/3 cup of the spring water, to soften powdered gelatin. When softened, drain and wick off moisture from gelatin sheets.

Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Shock and drain the basil leaves, carefully reserving all the blanching liquid, stirring in the granulated sugar until dissolved.

Transfer blanching liquid to a deep container that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock until it reaches (90°F). Add softened gelatin. Stir to dissolve. Continue to shock until chilled (about 70°F).

When basil is cold, transfer to blender and purée until smooth, adding enough cold infused liquid to facilitate blending into a smooth purée. Strain through a fine sieve so that some flecks of basil are visible in finished product. Combine basil purée and cooled basil-infused water in a whipped cream dispenser. Turn to seal tightly. Load with two N20 cartridges. Maintain under refrigeration between uses.

Common Whipped Cream Dispenser Issues

One of our most “famous” blog posts is  “Parts, Uses and Information on Your Whipped Cream Dispenser” we did back in 2010. This post has grown substantially in comments, so I wanted to regroup all of the most common questions and concerns to identify issues and solutions. With the Holidays now in full swing your whipped cream dispenser  in some cases will be getting it’s yearly work over and so many times you’ll find issues and problems, that maybe you didn’t have last year. We’ll try to tackle the most common issues,  making your holiday whipped cream, sweet, easy and hassle free! Here are the top 10 most common problems, with solutions.

1. Do you use C02 or N20 for whipped cream in a whipped cream dispenser?

N20 ( Nitrous Oxide) is the only gas that can be used in your whipped cream dispenser to make whipped cream. You CANNOT use C02, to make whipped cream in your dispenser, I’ll say it again, you can absolutely positively not use Co2 to make whipped cream with your whipped cream dispenser. This is by far the most common asked question and the most common problem. If  your milk isn’t sour and you find your whipped cream taste, metallic or perhaps bubbly, check the box you got the cartridge out of. 9 out of 10 times it’s because you are using C02( soda chargers) instead of N20 (whipped cream chargers).

 

2. My Whipped Cream is coming out runny and watery, what’s wrong?

There’s really on a few factors as why this would be happening.

A. After you dispense a N20 charger, you aren’t shaking the dispenser, yielding the cream with the N20( you MUST does this before every use.)

B. There is a leak in your dispenser and the N20 isn’t making it all in the dispenser ( its common after you dispense the N20 into the canister and unscrew it you’ll hear some escape, that’s normal and is no reason for alarm, this will happen with every whipped cream dispenser, a small burst of pffft!)

C. You have a 1 litre dispenser and it takes 2-3 Chargers ( not 1 or 2 like half or full quart dispensers)

D. You are using a cream that doesn’t have a high fat content, we recommend Regular whipping cream over the fattier  Heavy whipping cream. But depending on the brand and type this isn’t always true. If you’re doing all these things right and still having the issue, try using heavy whipping cream instead and see if the results change.

E. You’re N20 is old, and no longer good. This usually isn’t the issue but if you’re using N20 that’s 10 years old, try some new chargers.

F. And finally make sure you aren’t using C02. As previously mentioned you can’t use C02 to make whipped cream!

 

3. I can hear that there is more cream inside the dispenser but it won’t come out! (Growl!)

This is a nuisance, especially when there is no way you are wasting this delicious treat. The truth is you’ll most likely always have a very small amount left on the bottom that won’t come out, because it’s mixed with the N20 it might look like “a lot” but truthfully it isn’t. If you’re finding it’s more then a little, put in another N20 charger, this will help you make sure you get every last drop. If this is a common issue you have every time, check your dispenser for any problems as well as your technique. Remember to always shake before using.

 

4. How long is the whipped cream good in the dispenser for?

A good rule is your charged whipped cream is as good as the expiration date on the Whipping Cream itself.

 

5. Should I take the charger holder off of the dispenser after I charge the dispenser?

It doesn’t matter either way, in fact in my house no one every takes the charger holder off. The choice is yours! But it will have no impact on the end result.

 

6. How many cartridges can I use in my dispenser?

Half Pint Dispenser = 1 to 2 chargers

One Pint Dispenser = 1 to 2 chargers

One Quart(Litre) – 2 to 3 chargers.

Don’t over charge your dispenser!

 

7. I didn’t follow your advice and I over charged my dispenser what should I do!?

If you’ve pressed the lever and it is totally locked up and your scared your going to have a full on house explosion, the good news is you probably won’t. Try to unscrew the head, if it won’t unscrew put it in hot water to loosen things up, and try again. But at this point there is few options, before you’ll start doing damage to it.

 

8.  Why is there an inconsistency to the cream coming out!?

One of  the biggest reasons is you must clean your dispenser out, take the parts out( the parts are made to come out in most dispensers) you should have a head valve, a gasket, tips, take them out and clean them thoroughly, after you are done with a batch. If you are not cleaning it out thoroughly cream particles stick in the head valve making it come out less fluffy. The only other reason is the N20 to cream ratio is off and or you are not shaking it well enough before use.

 

9.  Every time I dispense a N20 cartridge into my dispenser is shoots out the nozzle OR gas is escaping from where the head and the canister meets!

If the N20 is escaping from the nozzle, it means the head valve is bad and you need a new head valve, this is the only solution. Make sure not to tamper with your head valve, unless you are cleaning it, this will limit issues.

If gas is escaping from where the head and the canister meet, check to make sure your gasket is in place! If you don’t have a gasket, that’s why it’s leaking. If you do have a gasket and it’s still doing that, this means your gasket has some kind of laceration for it not to have a tight seal and it’s time to replace your gasket.

 

10.  I have no idea what I’m doing, can you just walk me through it? 
Absolutely! Let me break it down for you.
1 pint whipped cream dispenser, takes 1 pint of Regular whipping cream and one N20 charger. Put the cream in the canister, then dispense one n20 charger, and give it a few very good shake. Make sure your dispenser is pointing down and press the lever. Keep it refrigerated when your not using it, and before every use give another good few shakes. Once all the cream is done and out, take the dispenser apart and clean it, taking the parts out. That’s all there is to it! If you clean it and follow procedure you’ll have a well working dispenser for a long time!

 

 

 

Pumpkin Soup with Bacon Whipped Cream

Thanksgiving is just around the corner and if you’re like me, you are still deciding what to serve at Thanksgiving dinner.

This starter is a scrumptious Pumpkin Soup topped with an amazing Bacon Whipped Cream. The recipe is fairly simply but has a lot of flavor. For a beautiful way to present this soup, serve the soup is small pumpkins.  This recipe serves four so it is perfect for a small family gathering but is easily multiplied for a large family function.

Ingredients for Bacon Whipped Cream:

1/3 pound bacon, strips cooked and cut into large pieces

1 cup cream

Directions for Bacon Whipped Cream:

Heat the cream with the bacon on medium and bring to a boil. Reduce to a thick liquid and strain. Leave to cool in the fridge. Throw away bacon strips. Once cold, pour into whip cream dispenser, dispense 1 nitrous oxide charger and shake well. Place whip cream dispenser in fridge until ready to serve soup.

Ingredients for Soup:

24 ounces pumpkin, flesh in big chunks

1 tablespoon butter

2 cups milk

Salt and pepper

 Directions for Soup:

Melt the butter and add the pumpkin pieces. Cook for 3 to 4 minutes. Add the milk, salt and pepper to taste, cover and cook on medium low for 30 minutes. After 30 minutes, blend the pumpkin mixture with a hand mixer or in the blender.  Pour into pumpkin bowls or individual bowls and top with the bacon whip cream.

Whipped Coconut Cream

Very often we get asked about alternatives to using heavy whipping cream. Whether you are Vegan or just interested in an alternative to using heavy or regular whipping cream, we have your solution. This is one  of the best coconut whipped cream recipes I have ever tried.

Ingredients:

  • 1 can full fat coconut milk, room temperature (check in the Asian food section for this)
  • 1 vanilla bean (or vanilla powder or vanilla extract to taste)
  • 1/8 cup honey ( or to taste)
  • 1/8 cup maple syrup
  • 2 tbsp organic coconut oil (you may have to warm this up a little to melt it)

Instructions:

  1. Mix coconut milk, honey, maple syrup and oil together. Mix this in a large measuring cup with a spout so that it is easy to pour later.
  2. Slice the vanilla bean open and scrape out the seeds.  Add the seeds to the cream mixture.
  3. Mix really well, there should be no lumps or clumps of seeds as they may plug the dispenser.
  4. Pour into whipped cream dispenser.
  5. Chill.
  6. Add the nitrous oxide and shake vigorously.

Chestnut Soup Recipe

With October turning into November and the weather going from cool to cold, we can’t seam to stock up on enough soup.But the truth is there is nothing better then homemade soup. We have been exploring a lot of different types of soups recently and different techniques. This recipe is delicious and a favorite in our house, and easy to make with your whipped cream dispenser!

Ingredients for a 1 pint whipper.

  • 300 g shelled chestnuts boiled until soft or chestnut puree
  • 150 ml white wine
  • 1 L poultry or veal stock
  • 250 ml cream
  • sugar
  • salt, white pepper
  • lemon juice
  • white port wine to taste


Preparation:
 Heat up the poultry or veal stock. Mix the chestnut puree with a hand blender. Add the white wine and let simmer for 10 minutes, then mix again. Strain the soup through the iSi funnel and filter set,  stir in the cream (also milk if necessary) and season with sugar, salt, white pepper, lemon juice and white port wine. Pour 1/3 of the soup into a 1 pint whipper and screw on 1 N2O charger and shake vigorously. Keep warm in a  bain-marie at 160 Fahrenheit.

 

Great Pumpkin Cake

Fall is here and we see signs for hay rides, corn mazes and pumpkin patches! We love fall around here and can’t wait for all the weather to turn just a little bit cooler. Today, we bring you the perfect scrumptious dessert recipe for when your family returns home from a day spent finding the perfect pumpkin at the pumpkin patch! This cake combines some favorite fall flavors, spicy pumpkin pie and sweet cake.
Paying homage to our favorite fall movie, It’s the Great Pumpkin, Charlie Brown, we call this the Great Pumpkin Cake.

Great Pumpkin Cake

– 1 (15 oz.) can pumpkin

-1 (12 oz.) can evaporated milk

-3 eggs

– 4 tsp. pumpkin pie spice

– 1 (18 oz.) package yellow cake mix

– ¾ cup butter

– 1 cup powered sugar

– 1 cup chopped walnuts

Mix pumpkin, milk, eggs, sugar and spice together in a bowl.  Dispense mixture into a greased 9×13 baking dish. Sprinkle all the dry cake mix on top and drizzle with melted butter. Top with walnuts. Bake at 350 °F for 1 hour or until knife inserted near center comes out clean. Top with whipped cream and add a bit of maple syrup to the cream to really ad a special flavor.

Ode to Aud

Every now and again, it’s nice to relax with a gourmet drink.  Sure, a beer, glass of wine or a simple mixed drink is nice, but there is a type of culinary excellence and gastronomic pleasure that comes from sitting down with a well crafted, gourmet drink.
This drink recipe was crafted by Naomi Schimek, mixologist at The Spare Room at the Hollywood Roosevelt Hotel in Los Angeles, California. Called the Ode to Aud, this drink is a manifestation of a love of Japanese green tea-infused Millers Gin and lavender foam. This drink is simple enough to craft after a long day at work yet elegant enough to transport your mind to a posh, private club. Relax and enjoy!

 

Ode to Aud
Mixologist Naomi Schimek of The Spare Room at the Hollywood Roosevelt Hotel – Los Angeles, CA
Yield: 1 Cocktail

INGREDIENTS
Jasmine Foam:
8 ounces egg white
2 ounces lemon
2 ounces simple syrup
2 ounces Everclear
10 drops jasmine oil
To Assemble and Serve:
2 ounces Miller’s gin, infused with Japanese cherry green tea
¾ ounce lemon juice
½ ounce simple syrup
¼ ounce green Chartreuse
Ice
1 pansy
METHOD
For the Jasmine Foam:
Add the egg white, lemon, simple syrup, Everclear, and jasmine oil to a whip cream dispenser, shake, and charge with 2  N20 charges.
To Assemble and Serve:
Shake the gin, lemon juice, simple syrup, and Chartreuse with ice and strain into a coupe. Top with Jasmine Foam. Garnish with a pansy.

Milky Way Tart

One of my favorite candies is the Milky Way bar. The chocolate, caramel and nougat combination is divine and it is a perfect pick-me-up or dessert!

Now, as much as I would like to serve Milky Way bars on a pretty platter for dessert at a dinner party, I think this Milky Way tart recipe would be better received and dare I say, more delicious!  Your guests will be in heaven with their first bite!

This recipe is fairly simple and using your whip cream dispenser makes creating the perfect chocolate mousse simple. Don’t be overwhelmed, this recipe is basically just a tart shell , caramel and chocolate mousse.  The light chocolate mousse made in a whip cream dispenser is an amazing compliment to the sweet caramel and the whole dessert is out of this world!

Milky Way Tart Recipe

Ingredients

For the Chocolate Mousse:

1 cup (250 ml) Heavy Cream
1 tsp. Instant Coffee
5 Tbs. Instant Cocoa
2-3 Tbs. Powdered sugar as desired
1 N2O charger

For the Caramel Filling:

3/4 cup granulated sugar

1/3 cup water

3/4 cup heavy cream

2 tablespoons unsalted butter

1/4 teaspoon kosher salt

2 teaspoons vanilla extract

 

For the Tart:

1 tart shell

Directions

Make the mousse

Mix all mousse ingredients well and pour into whip cream dispenser. Dispense N2O charger and shake vigorously 8-10 times. Place in refrigerator until ready to use.

Make the caramel filling

Place the sugar in the bottom of a medium saucepan and slowly pour in the water. Stir gently to moisten the sugar. Place the pan over medium-high heat and leave it undisturbed until the mixture comes to a rolling boil. Then continue to boil rapidly without moving the pan until the sugar syrup starts to caramelize. This will take 3 to 4 minutes: the sugar syrup will boil furiously; then as it thickens, it will boil more languidly; and then you will see some of the syrup starting to color and darken around the edge of the pan.

When you see color in the pan, gently swirl it in a circular motion so the sugar caramelizes evenly. The syrup will start to turn golden brown, and then as you swirl the pan, the syrup will continue to get a bit darker and then darker still. To check the true color of the caramel, tilt the pan so you can see the syrup covering the bottom. This is the actual color of the caramel, and you want to keep cooking the caramel until this layer is a deep amber-brown. It takes just seconds for caramel to go from great to burnt, so be sure to tilt and check constantly.

As soon as the caramel is ready, slowly add the cream and then reduce the heat to low. Be careful. The steam that rises when the cream hits the caramel is extremely hot. Let the caramel and cream sputter for a few seconds until the mixture settles down, and then whisk to mix in the cream. Turn the heat up to medium and whisk together the caramel and cream (the mixture will have hardened a bit) for 2 to 3 minutes, or until they come together. Whisk in the butter, salt, and vanilla. Remove from the heat, pour into a container and refrigerate for about 2 hours.

Assemble the tart

Place the tart shell on a flat plate. Spread about three-fourths of the caramel filling evenly in the bottom of the tart shell. Dispense the mousse in the tart shell, and spread it evenly over the caramel filling. Drizzle the remaining one-fourth caramel filling in a crisscross pattern on top of the mousse. Refrigerate the tart for at least 30 minutes before serving

 

Vegetable Dip

There’s nothing quite like a  delicious vegetable dip. But putting it in the whipper is an entirely new experience. It’s more then just vegetable dip- its sandwich and cracker spread and with the easy use of a cream whipper you can add a special decorative touch to so many other dishes!  Try this recipe for yourself.

Delicious Vegetable Dip 
1 1/2 cups sour cream
1/2 cup evaporated skim milk
1 Tbsp dehydrated salad dressing mix
Combine all ingredients in cream whipper. Shake vigorously 30 seconds. Dispense 1 N20 charger, shake again.   Serve immediately.

Cherry and Thai Basil Soda

It’s days like today I wonder when summer will be over, the heat is extreme  and the air conditioning is sparse here in upstate NY. It’s hard to adjust from the liberal Florida air conditioning consumption to the conservative (if any) used here –  but I digress!  These days we’re thinking about recipes that are delicious and cold! There’s something about a tasty cold drink when your hot that is heavenly, and this recipe doesn’t disappoint!

It takes a little prework, but its incredibly tasty. If your not familiar with Thai basil or Asian basil, compared to the common Mediterranean sweet basil, Thai basil has a more pronounced licorice or anise flavor, the flavor is pepery and warm. Although there is a difference between Thai basi and the common sweet basil, they can be subsitituted for each other in most recipes.

 

Cherry and Thai Basil Soda

1 Bunch Thai Basil
500 ml cold water, then 800 ml cold water
1/2 pint cherries, sliced and halved
1/4 cup white sugar, to taste

 

Procedure:

The night before: remove the basil leaves from the stems and wash well.   Discard any brown/wilted leaves.  Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler.  Refrigerate overnight.

Once the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes.  When the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary.  Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best).  You want the juice as clear as possible.  Press out any remaining juice from the cherries.

Once the fruit juice is cool, strain the basil-infused water into the cherry juice.  Pour the juice into your pre-chilled whipper, screw on one to two  soda chargers (however carbonated you’d like!) and shake well.  Refrigerate overnight.  Serve immediately and very chilled.

Tiramisu

Tiramisu  is a decadent creamy dessert originating from Italy. In Italian, its name literally means, “pick me up.” That describes this tiramisu recipe perfectly, referring to its high energy ingredients, strong coffee and sugar. It has become a favorite in European and American restaurants.

Ladyfingers sometimes can be very difficult to find in the typical American grocery store. You can replace them with pound cake, biscotti, sponge cake, vanilla cookies, or angel food cake. To cut down on calories, you can trade the mascarpone cheese for skim milk ricotta. Tiramisu’s flavors taste even better when they’ve had a chance to blend overnight. Make this dessert the day before you serve it.

2 Egg Yolks
2/3 cup (150ml) Heavy Cream
2 Tbs. Mascarpone
3 Tbs. Powdered Sugar
1 tsp. Amaretto
Lady fingers, strong coffee, powdered cocoa
1 N20 charger

Combine egg yolks, cream, Mascarpone, powdered sugar and Amaretto in the whipped cream dispenser and mix well. Insert an N20 cream charger and shake vigorously 5-6 times. Sprinkle lady Fingers with coffee. Fill serving dish with alternate layers of lady fingers and cream mixture. Dust with powdered cocoa.