Roasted Sweet Potato Soup Foam

3 to 4 sweet potatoes, cut into a large dice
Canola oil
Salt and pepper
200-400 grams chicken stock
1 piece of ginger, peeled and chopped.
10 grams molasses
20 grams thyme leaves
20 grams honey
200 grams heavy cream

For the Garnish
Small marshmallows
Thyme leaves
Walnuts, finely chopped



Preheat an oven to 232°C / 450°F.

Toss the sweet potato chunks with canola oil and salt and pepper. Spread out on a sheet pan and roast until the outsides have browned nicely, typically 20 to 30 minutes.

Place the roasted sweet potatoes into a pot with the chicken stock, ginger, molasses, and thyme. Cook until the sweet potatoes are very soft and the flavors have melded. Start with 200 grams of stock and add more as needed to keep it moist. Add the honey and cream then puree until very smooth using a blender. Strain through a chinois or cheese cloth if you want a finer texture.

Pour the sweet potato soup into your whipping siphon and charge with 1 N20 cream charger. If desired, heat the whipper in hot water until it is warm.

Dispense the soup into soup bowls or cups. Top the soup with the marshmallows, thyme leaves, and walnuts then finish with a drizzle of molasses.

Brown-Butter Sponge Cakes

6 tablespoons unsalted butter
4 large eggs
3 tablespoons sugar
1/2 teaspoon kosher salt
3 tablespoons whole milk
1/2 cup plus 1 tablespoon all-purpose flour
Nonstick cooking spray

In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Let cool.
In a bowl, whisk the eggs with the sugar and salt until pale. Whisk in the milk. Whisk in the flour and the brown butter until the batter is very smooth and uniform in color.
Pour the batter into the canister of a 1 pint dispenser. Seal the siphon and charge it with one cream (N2O) cartridge. Shake the siphon vigorously.
Poke 3 holes around the side of eight 8-ounce wax-coated paper cups and coat the interiors with cooking spray. Hold the siphon upside down and insert the nozzle into one of the cups. Gently press the handle to dispense the batter; use a circular motion to evenly fill one-third of the cup. Set the cup in a microwave oven and cook on high for 45 seconds, until the cake is fluffy and risen. Invert the cup onto a plate and let stand for at least 1 minute. Repeat with the remaining batter and cups. Remove and discard the cups. Serve right away.

Blue cheese foam

1/2 cup full-fat sour cream
1/2 cup buttermilk
1 1/2 ounces blue cheese, crumbled (1/4 cup)
1 tablespoon red wine vinegar
Kosher salt


Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint whipping siphon. Charge the siphon with one cream (N20) cartridge. Shake the siphon and refrigerate until well chilled, 30 minutes.



1 Pint Raw Milk
2 Tbsp. Milk Kefir Grains (let the Kefir grains sit out at room temperature in your raw milk for full 24-48 hours in a mason jar covered tightly with cheese cloth)
4 oz. heavy cream
Vermont maple syrup
¼ tsp. Vanilla extract
Your favorite Granola
Cinnamon to taste

To make the yogurt, let the Kefir grains sit out at room temperature in your raw milk for a full 24-48 hours, in a mason jar covered tightly with cheese cloth. Once the kefir grains have attained the desired thickness (depending on the temperature of the room this could take 24-48 hours) remove the grains from the Mason jar. The liquid is your cultured yogurt base. Flavor the yogurt with high quality maple syrup, and a 1/4 tsp. of vanilla extract. Pour flavored yogurt and 4 oz. of heavy cream through the iSi Funnel & Sieve, directly into pint sized Dispenser. Charge with 1 cream charger. Shake vigorously – 6 times, and let it sit in the refrigerator for twenty minutes. Take the yogurt out of the refrigerator. Test consistency, and if needed, shake additional times to desired dispensing consistency. It should look creamy and fluffy upon dispensing

Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.

Macadamia Nut Topping


2 cups heavy cream
.25 cups  macadamia nut syrup


Put all ingredients into a 0.5 L whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Gingerbread Cream on Coffee


1.5 cups heavy cream
.5 cups milk
.5 cups chocolate sauce
12 g gingerbread spice mix


Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Honey Foam on Orange Salad


300 ml heavy cream
100 g honey
2 x egg(s)
2 x orange(s)
1 ml lemon juice
10 g pistachios


Stir together the honey, eggs, and lemon juice well, then add the heavy cream.
Pour into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Add the honey foam to a fresh orange salad (oranges cut into thin slices) and garnish with chopped pistachios.

Airy Ranch Dressing

3/4 cup low-fat buttermilk
1/4 cup sour cream
1/2 teaspoon Worchestershire sauce
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar


Whisk together all ingredients until well incorporated. Pour into 1/2 pint dispenser, seal, charge, shake well and serve.

Batter for Fried Vegetables


2 cups all-purpose flour
.5 cups beer
.5 cups soda water
1 tsp. honey
1 tsp. salt


Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 N20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes.

Delicious Buttermilk Pancakes


180 g flour
150 g buttermilk
100 ml water
2 x egg(s)
0.5 g salt
5 g honey
1 g cinnamon
20 ml oil


Mix all ingredients and pass through the iSi funnel & sieve directly into the 1 pint dispenser, screw on 1 cream charger and shake vigorously.

Heat the oil in a non-stick pan and immediately portion some dough with the whipper. Fry on each side about 1 minute until golden brown.

Maria Theresa


2 cups heavy cream
.25 cups orange liqueur
.25 cups orange liqueur
2 tsp. Brandy

Put the cream and the orange liqueur into a 1 pint dispenser. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Indian Chocolate Topping


1.5 cups heavy cream
.5 cups dark Chocolate Sauce
2 tbsp. cardamom syrup


Put all ingredients into a 1 pint whipped cream dispenser. 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.

Layered Strawberry Trifle


1/4 cup granulated white sugar
1/4 cup freshly squeezed lemon juice
1/4 cup water

12 ounces pound cake or butter loaf (store bought is ok)
powdered sugar( to taste)
1 tsp vanilla extract
2 cup regular whipping cream
6 cups fresh strawberries

Prepare the lemon syrup: In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice the cake into 3/4-inch slices. Brush lemon syrup over both sides of each cake slice. Quarter each slice.
Add powdered sugar, 2 cups regular whipping cream and 1 tsp vanilla extract to whipped cream dispenser, and charge with 1 N2o cream charger.

Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 quart size is sufficient). Dispense half the whipped cream over the cake in dollops; spreading to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Island Orange Mini-Cakes

Baking spray
1/2 cup butter k (1/2 cup = 1 stick)
1/4 cup granulated sugar
1 pkg (10 oz each) dried tropical fruit mix, chopped (10 oz = about 2 cups)
1-1/4 cups water, divided
1/2 cup dark rum
1 cup chopped pecans or walnuts, toasted
1 pkg (18.5 oz each) yellow cake mix
1 pkg (3.4 oz each) vanilla instant pudding mix
4 large eggs
1/2 cup Vegetable Oil
1 tablespoon grated orange peel
Fresh Whipped Cream

Preheat oven to 350°F. Spray 12 mini-bundt pan cups (or 6 mini loaf pans (5-3/4 x 3-1/4 x 2-inch) with baking spray.
Combine butter and sugar in small saucepan over medium heat; stirring until melted. Add fruit mix, 1/4 cup of the water and rum. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, 2 to 3 minutes or until consistency of syrup, stirring frequently. Drain fruit mixture, reserving syrup.
Combine drained fruit and nuts in small bowl; evenly distribute into bottoms of prepared pans.
Combine with dry cake mix, dry pudding mix, the remaining 1 cup water, the eggs, oil and orange peel in large bowl with electric mixer on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter evenly into pans over fruit.
Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat reserved syrup over medium heat and brush over tops and sides of cakes. Cool completely. Serve with a dollop of whipped cream.

Grilled Banana Boats with Whipped Cream

1/4 cup butter
1/4 cup firmly packed brown sugar
1/4 cup chopped salted peanuts
1/4 cup semisweet mini chocolate morsels
4 firm ripe bananas
Whipped Cream

Stir together butter, brown sugar, peanuts, and chocolate chips in small bowl until well blended. Set aside.
Grill bananas in their peels over low heat 5 minutes per side (peels will blacken).
Remove peels from bananas and split lengthwise. Immediately spoon approximately 2 tablespoons butter down center of each banana. Top with fresh whipped cream.

Berry Rhubarb Cobbler

2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
1 cup fresh or frozen blueberries
1 tablespoon balsamic vinegar
1-3/4 cups granulated sugar, divided
2 tablespoons cornstarch
1 cup flour
1/3 cup sliced almonds
1/8 teaspoon salt
1 egg, lightly beaten
1/3 cup butter, melted
1 dollop whipped cream
Ground nutmeg, optional

Preheat oven to 375°F. Mix rhubarb, strawberries, blueberries and vinegar in large bowl. Combine 1 cup of the sugar and the cornstarch in small bowl. Add to fruit mixture; mix lightly. Spoon into 11×7-inch baking dish; set aside.
Combine flour, the remaining 3/4 cup sugar, almonds and salt in medium bowl. Stir in egg until mixture is crumbly; sprinkle evenly over fruit. Drizzle with melted butter.
Bake 35 to 40 minutes or until topping is lightly browned and fruit mixture is hot and bubbly. Serve warm topped with whipped cream. Sprinkle with nutmeg, if desired.