Cherry Coconut Smoothie

Ingredients:
3/4 cup cherries, pitted and quartered
1 1/2 cups  coconut milk
3/4 cups banana(s)
3 1/2 cups cherry juice
1/2 cup water
2 x sheet(s) of gelatin
Preparation:
Cherry Coconut Smoothie:
Chop up the bananas and puree in a blender, together with the cherries, 1 cups coconut milk, water and 2 cups cherry juice, until smooth. Set the mixture aside.

Cherry Foam:
Soften the gelatin in cold water. Heat up 100 ml cherry juice and dissolve the well-squeezed gelatin within. Mix 1/2 cups coconut milk with the remaining cherry juice and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Raspberry Espuma

Ingredients:

1.25 cups heavy cream
3/4 cups  raspberry puree
Preparation:

Mix heavy cream with raspberry puree. Pass the mixture through the iSi funnel & sieve into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Hot Chocolate with Cream Topping

Ingredients:
3 3/4 cups soy milk
1/2 cup  dark couverture
2 cups heavy cream
Preparation:
Hot Chocolate:

Melt the couverture in a microwave or over a water bath and mix together with the milk. Then briefly bring the liquid to a boil once more.

Cream Topping:
Pour the heavy cream into a 1 pint whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vanilla Almond Milk with Chocolate Hazelnut Topping

Ingredients:
1.75 cups vanilla milk
2 cups almond milk
1.75 cups heavy cream
.50 cups chocolate hazelnut sauce
Preparation:
Vanilla Almond Milk:
Combine the vanilla and almond milk in a pot and heat. Blend the mixture in a blender and finish off with the chocolate hazelnut topping.

Chocolate Hazelnut Topping:
Pour the heavy cream and chocolate hazelnut sauce into a 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vineyard peach dessert in a glass

Ingredients:
1 cup heavy cream
5 tbsp. mascarpone
1.75 tbsp. powdered sugar
4 x vineyard peach(es)
Preparation:
Mix the cream together with the mascarpone and powdered sugar. Pass through the iSi funnel & sieve directly into the 1 Pint whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Berry Cheesecake

Ingredients:
3/4 cup cream cheese
3/4 cup heavy cream
1/4 cup sour cream
2 x egg yolks
1 x vanilla bean(s)
3 tbsp. powdered sugar
1 x lemon(s)
16 x butter biscuits
3 tbsp. butter
pinch of salt
1 1/4 cup mixed berries
1 tsp. rum

Preparation:
Stir the cream cheese, cream, sour cream and powdered sugar into a smooth mixture. Stir in the salt, grated lemon rind, juice of half the lemon and scraped-out vanilla bean. Add the egg yolks and stir until smooth. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Crumble the biscuits and mix together with the melted butter. Divide the mixture into 4 glasses and press down a little. Spoon the cheesecake mousse into the glasses, scatter the berries on top and drizzle with a little rum.

Aerated chocolate

Ingredients:
1 cup tempered white chocolate couverture
1.75 tbsp. rapeseed oil
Preparation:
Heat the rapeseed oil to 86 F and fill into a 1 pint whipper together with the tempered white chocolate couverture. Screw on 1 N20 cream charger and shake vigorously. Spray onto baking paper, allow to solidify in the freezer and then chill.

Gin bramble with blackberry thyme espuma

Ingredients:
3/4 cup lemon juice, freshly squeezed
3/4 cup blackberry syrup
1/2 cup water
4 x sprig(s) of thyme
2 x egg white
Preparation:
Combine the blackberry syrup, water and thyme sprigs in a pot, briefly bring to the boil and then allow to cool. Pour this mixture, along with the lemon juice, through the iSi funnel & sieve directly into the 1 pint whipper. Very lightly whip the egg whites and add into the 1 pint whipper too. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Gingerbread Mousse

Ingredients:
8 x gingerbread cookies
1.75 cups sour cherries, pitted and preserved
1.75 tbsp. sugar
.25 tbsp. corn starch
1.75 cup heavy cream
.25 tbsp. gingerbread spice mix
1 tbsp.vanilla sugar
Preparation:
Crumble the gingerbread cookies and divide between 4 glasses. Bring the sour cherries to the boil together with the juice, stir in the sugar and then puree the mixture until smooth. Add the cornstarch and pour the sour cherry mixture evenly onto the gingerbread base. Refrigerate for 30 minutes.
Mix the cream together with the gingerbread spice and the vanilla sugar and pass through the iSi funnel & sieve directly into the 1 Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Portion out the mousse onto the sour cherry mixture and garnish with a little ground cinnamon.

Potato foam

Ingredients:
1.25 cups potatoes
.75 cup milk
.25 cup potato water
1 3/4 tbsp butter
pinch of salt
pinch of nutmeg
Preparation:
Cut the potatoes into approx. 1 inch large cubes, cook in salt water until soft and strain. Puree with the milk, potato water and butter in a blender until smooth; season to taste with salt and nutmeg. Then pass through the iSi funnel & sieve directly into a 1 US Pint whipper. Screw on 1 cream charger and shake vigorously. Keep the Whipper warm a in a bain-marie or water bath.

Christmas Cookie Mousse

Ingredients:
1/2 cup christmas Cookies
1/4 cup white chocolate
1 cup heavy cream
1/4 cup milk
1 tbsp. rum
Preparation:
Finely grate the Christmas Cookies or grind using a food processor. Chop the white chocolate and melt in the microwave or over a bain-marie. Add the milk and heavy cream. Stir in the ground Christmas Cookies and the rum (or run flavoring). Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Leave to stand at room temperature for 5–10 minutes before serving.

Latte with Cream and Chocolate Sprinkles

Ingredients:
2 cups heavy cream
1/2 cup milk
2 3/4 tbsp. coffee
1/2 cup milk chocolate
Preparation:
Put the cooled heavy cream into a 1 pint whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved.

To serve:
Heat the milk on the stove or in a milk foamer. Pour into a heat-resistant glass or cup. Pour in the coffee and serve with the heavy cream from the whipper and chocolate sprinkles.

Pumpkin spiced latte

Ingredients:
1 3/4 cup heavy cream
1/2 cup pumpkin syrup

Preparation:
Mix the cream and pumpkin syrup together and pour directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Preparation pumpkin syrup:
Cook 3/4 cup pumpkin with approx. 1/4 cup hot water. Once the pumpkin is soft, puree until smooth with a hand-held mixer. Bring 1/2 cup water to the boil with 100 g brown sugar. As soon as the sugar has dissolved, add the pumpkin puree to the pot together with 1 cinnamon stick, ½ teaspoon ground ginger, 1 vanilla bean, cloves and a little nutmeg, and allow to come to the boil once more. Allow to simmer for approx. 10 minutes and then pour through a fine mesh sieve into bottles.

Cornelian cherry & red wine espuma with spiced pears

Ingredients:
.5 cup cornelian cherry jam
1.25 tbsp red wine
1.25 cup heavy cream
1.25 tbsp powdered sugar
2 x pear(s)
2 tbsp. sugar
1 cup water
1 x cinnamon sticks
1 x star anise
4 x cloves
Preparation:
Mix together the Cornelian cherry jam, red wine, cream and confectioners’ sugar and pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously.

For the spiced pears, peel, quarter and core 2 x relatively firm pears. Briefly bring to the boil in a brew made of sugar, water, 1 x cinnamon stick, 1 x star anise and 4 x cloves, then remove from the stovetop and allow to cool in the brew.

Cappuccino Mousse

Ingredients:
1 1/2 cup heavy cream
1/2 cup strong espresso
2 x sheet(s) of gelatin
Preparation:
Soften the gelatin in cold water. Mix the heavy cream and espresso, heat up part of this, dissolve the well-squeezed gelatin within and add to the remaining espresso cream. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.