1 pint of Strawberries, sliced
1 tablespoon honey
1/8 teaspoon Cardamom
1/2 cup Heavy Whipping Cream
1 tablespoon powdered sugar
1. Line 1 baking sheets with parchment paper. On a floured surface, roll out pastry dough to slightly less than 1/8 inch thick. Prick the dough with the tines of a fork. Using a 3- inch round or flower shaped cookie cutter, cut out 4 identical pieces. Transfer the cutouts to the baking sheets. Cover with plastic wrap; refrigerate for 1 hour.
2. Preheat oven to 450 degrees. Remove plastic wrap and place another piece of parchment paper directly on top of the cutouts. Place another baking sheet on top of the parchment paper. Bake, rotating halfway, until pastry is golden around the edges, about 15 minutes. Remove the top baking sheet and parchment paper; continue baking until pasty is golden in the center, 5-7 minutes more. Transfer to a wire rack and let cool completely.
3. As the puff pastry is cooling, add the honey to the sliced strawberries in a bowl. Stir and set aside.
4. Add the heavy cream, cardamom, and powdered sugar to 1 pint whipped cream dispenser and charge with 1 N20 cream charger.
5. Assemble. Place one of the pastry cutouts on a plate, top with some whipped cream and strawberry mixture, top with another pastry cutout and whipped cream with some strawberries. Enjoy!
2 cups heavy whipping cream (very cold)
4 tbsps powdered sugar
2 tbsps vanilla extract (or other flavored extract)
2 tsps powdered gelatin (unflavored, Knox)
2 tbsps water
Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a 1 pint whipped cream dispenser.
Meanwhile, combine gelatin powder and 2 tbsps water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.
Pour liquid gelatin into the dispenser and charge with 1 N20 charger and dispense.
1/4 cup boiling water
2 Tbsp. sugar
1 pint (16 oz.) heavy or whipping cream
3 Lipton® White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags
Pour boiling water over Lipton® White Tea with Blueberry & Pomegranate Flavor Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze. Stir in sugar until dissolved; chill, about 10 minutes.
Put in 1 pint heavy cream into the whipped cream dispenser and charge with one N20 charger. Shake and dispense. Serve with fresh fruit or your favorite dessert.
CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.
2 cups regular whipping cream
4 tsp. powdered sugar
6 tbsp. Irish whiskey
1. Put 1 pint ( 2 cups) of regular whipping cream into the dispenser, add 4 tsp. of powdered sugar and 6 tbsp of irish whiskey, dispense a N20 charger, shake well and serve. Refrigerate when not in use.
2-13.5-ounce cans COCONUT MILK (full fat, not light)
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure ALMOND EXTRACT
1/2 – 1 teaspoon pure VANILLA EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)
Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut “cream” to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.
Place iSi whip cream canister in freezer to chill.
Now for an easy tip. Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified “cream” at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.
Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the whip cream canister. If you find some gelatin chunks that are not dissolving, just pour the liquefied gelatin through a strainer.
Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.
Pour cream mixture into 1 pint whip cream canister (fill up to fill line, you will have a little leftover). Charge with one Cream N20 (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.
Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.
Ingredients for a 1 pint whip cream dispenser:
(If you have a half pint, cut the recipe in half)
2 sweet peppers, seeded and diced
1 cup (8 ounces) cream cheese, room temperature
1/4 cup mascarpone
1 tablespoon olive oil
lemon juice to taste
garlic powder to taste
salt and black pepper to taste
Sautée sweet peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 2 hours before serving. This taste delicious on burgers, with pita bread, chips and dip etc…
Simply mix Golden Malted Waffle with fresh eggs, melted butter, and water or make your own favorite recipe.
Pour 2 cups of batter into a 1 pint whip cream maker. Charge with N20 charger and shake vigorously 3 to 5 times.
Dispense batter onto a preheated waffle maker. Close the lid, cook until waffle are golden and crisp.
Keep any remaining batter in the fridge up to 5 days, ready for waffles any time of the day.. And don’t forget to put a nice dollop of your favorite whipped cream recipe and enjoy!
Want to try maple syrup whipped cream? Follow these ingredients
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*
Pour cream and maple syrup in a 1 pint whip cream maker. Screw on one cream charger and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.
1 cup/240 mL melted butter
1/2 can beer
2 tablespoons/30 mL salt
2 tablespoons/30 mL Worcestershire sauce
2 tablespoons/30 mL Tabasco
1 tablespoon/15 mL soy sauce
2 teaspoons/10 mL garlic powder
2 teaspoons/10 mL onion powder
Combine all ingredients in a saucepan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) and pour into a whipped cream dispenser. Using the iSi injector tool pierce the meat and dispense in bursts.
1 pt heavy whipping cream
1/2 cup frozen blueberries (roughly chopped, let thaw 1/2 way)
1 tsp flavoring (Natural Blueberry, adjust to taste)
stevia (Powdered, or Powdered Sugar to taste)
Add the heavy cream into your dispenser. Sweeten to taste & add blueberry flavoring. Charge with one N20 charter. Serve and add the partially thawed blueberries
Season and moisten up your next oven chicken with this recipe!
1 Stick butter
1/4 Cup apple juice
2 Tsp brown sugar
1 Tsp Garlic Powder
Put ingredients into the whipped cream dispenser. Charge with one N20 charger. Using the iSi Injector tool pierce the chicken meat and dispense in bursts inside the chicken until canister is empty.
1 1/2 cups cake flour (sifted)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla
3/4 cup buttermilk (room temperature)
2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup granulated sugar
2 Tbsp lemon juice
2 Tbsp cornstarch (mixed with 2Tbsp cold water)
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)
- Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the top with a spatula.
- Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook foe 2 minutes, stirring occasionally being careful not to break the blueberries. Slowly add cornstarch slurry while stirring blueberries. Bring back to a boil and cook until thickened (30 – 60 seconds). Cool completely before using. If too thick, add some water to thin out.
- Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
- Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.
Ingredients for 1 pint
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary
In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into the dispenser. Screw on an Co2 soda charger and shake vigorously.
Ingredients for 1 pint Whipper
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 a 0.5 L whipper. Screw on two cream chargers and shake vigorously after each one. Pair with your favorite protein and/or vegetables and garnish with lime zest.
3 pounds very ripe tomatoes, coarsely chopped
½ teaspoon, plus pinch kosher salt
3 celery stalks
8 ounces gin
12 dashes Tabasco
12 dashes Worcestershire sauce
Line a colander with a thin dish towel or double layer of cheesecloth and place over a bowl. Put tomatoes in the colander and toss with 1/2 teaspoon salt, mashing tomatoes gently with your hands. Let tomatoes drip for 2 hours or refrigerate up to 8 hours. Give the tomato bundle a squeeze, then pour strained liquid into a measuring cup (you should have about 2 cups).
Chill tomato water thoroughly before using (at least 2 hours or up to 2 days).
Snap off the very end of a celery stalk with your fingers and pull down the length of the stalk, pulling away strings as you go. Repeat until most of the strings have been removed. This will help the celery absorb more liquid. Slice each stalk in half lengthwise, then slice each piece crosswise.
Combine the tomato water, gin, Tabasco, Worcestershire, a pinch of salt and celery stalks in the bottom of a whipped cream dispenser. Charge with two cN20 cartridges. Release the pressure. Put a sieve over a bowl; empty the contents over the sieve. Transfer the celery sticks to a plate and serve.
For the Carbonated Watermelon
Enough watermelon chunks to fill your whipping siphon to the fill line
For the Salad
Mint leaves, cut into thin strips
Jalapeno, thinly sliced into rings
Salt and pepper
For the Carbonated Watermelon
Place the watermelon in the whipping siphon. Seal the siphon and charge with one CO2 cartridge. Vent the whipping siphon then fully charge with CO2. Place in the refrigerator for several hours or preferably overnight.
To Assemble and Serve
When ready to serve, vent the CO2 from the whipping siphon. Place some of the watermelon into a bowl. Squeeze a lime wedge over the watermelon. Top with the mint leaves and jalapeno. Season with salt and pepper and serve.
The watermelon will usually hold its carbonation for 10 to 20 minutes.
Combine the water and sugar in a pot and heat while stirring until the sugar dissolves. Remove from the heat and let cool.
Use a vegetable peeler or small knife to remove the peel from the lemons. Be careful you don’t cut too deep, you don’t want any of the white pith. Place the peels in a whipping siphon and add the vodka. Seal the siphon and charge fully. Gently swirl the siphon and let sit for 5 minutes. Place a towel over the nozzle and vent the whipping siphon.
Pour the vodka and lemon peels into the sugar water, cover, and let sit overnight at room temperature. The next day, strain the limoncello. It is now ready to use or can be stored in the refrigerator for several weeks.
4 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 cup dry Marsala wine
Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.
Remove the sabayon from the heat and let the sabayon cool slightly. Pour the sabayon into the canister of a 1 pint dispenser. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.
1/2 cup vanilla yogurt
1/2 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon orange flavor
1 orange (split in half and hollowed)
Mix all ingredients, except whipping cream, together thoroughly in a small bowl until well blended. Lightly stir in whipping cream. Pour no more than 2 cups of complete recipe into whipped cream dispenser, add 1 N20 cream charger, charge and serve.
To serve, fill hollowed out orange halves with vanilla orange cream. Garnish with orange zest.