Camembert Foam

80 ml milk
250 ml heavy cream
2 g salt
5 ml lemon juice
1 g white pepper
40 ml vegetable stock
200 g camembert with rind

Cut the Camembert into cubes. Carefully heat the milk and add the cheese. Mix the cheese with constant stirring and then leave to cool. Mix in the heavy cream and season with fresh lemon juice, salt and pepper. Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 Pint whipped cream dispenser. Screw on 1 Cream Charger and shake 14 times. Cool in the refrigerator for 1 hour.

Parsley foam

100 gm. parsley
25 g chopped onions
100 ml chicken stock
A dash of pepper
1 tablespoon butter
150 ml. heavy cream
Salt to taste

Prepare the parsley foam first. Heat butter over medium-low heat and fry the onion in it. Once the onion becomes fragrant, add the parsley to it, combine quickly and remove from the heat. Let cool slightly. Pour the chicken stock, heavy cream, parsley-onion mixture, salt, pepper into a food processor and puree thoroughly, making sure no lumps remain. Strain the puree once and put it in a whipped cream dispenser. Add one nitrogen charger and shake well

Bacon Espuma

3 slices of bacon
1 cup heavy cream

Begin by sautéing all the bacon. Once the bacon turns crisp and most of its fat is
rendered, remove the slices, and crumble them. Take the three slices and add it to a pan where heavy cream is heating gently. Remove the pan from fire and let steep for 30 minutes for the cream to soak up the flavours properly. Add a large pinch of salt,and strain into a whipped cream dispenser. Charge with one cream charger shake and serve.

Sauce for Fish


3/4 cup fish stock
3/4 cup heavy cream
0.25 x fennel
1 1/4 tbsp butter
2 tsp. dry white wine
1 1/4 tbsp wheat flour
2 tsp. vermouth
pinch of salt
pinch of pepper
1 tsp. lemon juice
Heat the butter, cut the fennel into small pieces and sweat lightly. Deglaze with fish stock, add heavy cream and bring to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L dispenser. Screw on 1 Nitrous cream charger and shake vigorously.

Asparagus Foam

50 ml heavy cream
1 g sugar
1 g salt
2 × sheet(s) of gelatin
1 × lemon(s)
500 g asparagus

Cook the asparagus in salt water with sugar and a lemon slice until soft. Next, puree the asparagus together with 150 ml of asparagus stock in a blender and pass through a fine sieve. Season the puree with the spices.

Inside-Out Easter Eggs


60 ml whole (3.5% fat) milk
pinch of cayenne pepper
pinch of salt
30 ml lemon juice
20 g basil cress or parsley
pinch of sugar
165 g ripe avocado
60 ml vegetable stock

Add the yogurt, herbs, lemon juice and the other ingredients together into a blender and mix to a fine puree. Blend in the ripe avocados (peeled and de-stoned). Season the mixture with salt and pepper and, using the iSi Funnel and Sieve, pass it directly through into the 1 pint whipped cream dispenser. Screw on an iSi cream charger and shake.

Leave to cool in the refrigerator for a minimum of 1 hour. When ready, use the serrated nozzle to fill an empty egg shell.

Spiced Rosemary Whipped Cream

1 cup whipping cream
2 fresh rosemary sprigs
1 tablespoon powdered sugar

Add cream and rosemary sprigs to a small saucepan. Heat on medium until cream just begins to simmer; remove from heat. Transfer mixture to a glass bowl and allow to cool for about 30 minutes. Strain the mixture and return cream to the small bowl; cover and refrigerate until cold, at least 2 hours.

Place cream in a 1 pint whipped cream dispenser. Charge with 1 N2O cream charger, shake and serve.


Berry Foam

1 egg white
70 g powdered sugar
15 ml water
250 g berries

Mix the berries, 20 g of powdered sugar and water and finely puree in a blender. Beat an egg white until stiff and mix with the berry mixture.

Pour through the iSi Funnel & Sieve into a 0.5 l whipper, screw on 1 cream charger and shake vigorously. Leave to cool in the refrigerator for 3 hours.

Avo Mousse


2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
3 avocados
¼ cup grapeseed oil
¼ cup extra virgin olive oil 1 teaspoon lemon juice
1 teaspoon sea salt
1 teaspoon hot sauce
¼ cup water


1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and hot sauce depending on the size of the avocados.
3. Place the mixture into a whip cream dispenser and charge with two N2O chargers.

corn espuma

Corn espuma:

100 grams sweetened popcorn
700 ml milk
400 ml cream

Pop 100 g popcorn either in a pot or in the microwave. Place this into a pot together with 700 g milk and 400 g cream cook on low heat for 45 minutes. Strain the mixture and season with salt and pepper. Mix the cooled mixture with carrageenan, bring to the boil and cool again. After it has completely cooled, blend until smooth, fill into a 1L whipped cream dispenser and screw on 2 cream chargers.Shake and serve.

Herb butter whipped cream

1 cup heavy whipping cream
2 tablespoons butter, melted
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

In a 1 pint whipped cream dispenser add heavy whipping cream and butter. Shake the dispenser. Next, add 1 N2O cream charger. Shake again and serve over a baked potato. Next add chives thyme, sage and rosemary!

AquaFaba Vegan Whipped Cream


1  can unsalted chickpeas

1/8 teaspoon cream of tartar

1 teaspoon vanilla extract

2 tablespoons powdered sugar (or plant-based sugar substitute)


Pour the liquid from the can of chickpeas into the whipped cream dispenser. Add the cream of tartar, vanilla and sugar directly to the dispenser. Add N2O charger, shake and enjoy!

Recipe Notes:

Make ahead: This whipped cream is best used immediately, as it can begin to collapse quickly. Stays fresh in the refrigerator for up to 5 days, keep chilled until ready to serve.

Unicorn Milkshake With Whipped Cream

2 1/2 cups vanilla ice cream
3/4 – 1 cup milk
Pink, purple and blue food colouring
Pink, purple and blue sprinkles
1 cup regular Whipping Cream
1 teaspoon Vanilla
3 tablespoons powdered sugar


Divide the ice cream and milk into 3 equal portions. Pulse together one-third of the ice cream and milk a time in a blender, adding a drop of either pink, blue or purple food coloring.

Layer the 3 colors in tall glasses. Using more milk will create a swirly pattern, while less milk will create more distinct lines between the colors.

In a 1 pint whipped cream dispenser add 1 cup regular whipping cream, vanilla extract and 3 tablespoons of powdered sugar. Charge with 1 N20 cream charger, shake and put on top of milkshake. Add pink purple and blue sprinkles!

Trifle Pudding with Brandy Cream

1 pound cake (1 pound) cut in 1 inch cubes
2 cups (500 ml.) whipping cream
2 cups half and half
3 egg yolks
2 tablespoon honey
1 teaspoon vanilla extract
1 cup chopped apples and/or pineapples
1 cup berries (assorted or of a single kind), cut into small pieces if they are more than an
inch in size
5 tablespoon  sugar
2 tablespoon powder sugar
2 tablespoon brandy (optional)
4 tablespoon strawberry preserves (or orange marmalade or blackberry preserves)

Put the berries and other fruits in a bowl. Spoon the honey over, and macerate gently with the back of a spoon. Let stand for 2 hours at least for the flavors to meld. Once done, strain the mixture to remove the liquid. Reserve the liquid. Before to strain fully to avoid blocking the cream chargers.
In a deep but flat bowl, about 8 x 8 x 3 inch measurement put the pound cake pieces in a way that they cover the base. Combine the strawberry preserves with the brandy and the reserved liquid from the macerated fruits and heat gently, stirring briskly till the concoction is mixed thoroughly. Spread the mixture on top of the cake.
Make custard by whisking together the castor sugar, egg yolks and vanilla extract together.
Heat the concoction gently in a double boiler, and add the half and half slowly, incorporating it and letting the concoction thicken while whisking steadily, about 15 minutes. Once the mixture has thickened, remove from heat and let cool. Using a whisk, briskly stir the concoction and then strain in a whipped cream dispenser. Use the cream chargers now – and give it all a good shake!. Remove charger, cap tightly. Using a slightly wide nozzle, pipe this over the cake and preserves. Chill for 3 hours to let the concoction set, the cream chargers need time to work fully.
Spread a layer of the fruits on top of the custard. Now, combine the whipping cream with the icing sugar and stir gently. Pour this in the whipped cream dispenser and charge with one nitrous charger. Immediately, pipe it generously over the fruits with the aid of a thin nozzle, making crisscross patterns on top of the fruits, to make the dessert look more appealing. Serve immediately or you can also keep it in the freezer for 1-2 hours before serving to let the concoction settle further. Don’t put cream charges themselves into the freezer

Instant Raspberry Mousse


For the Raspberry puree:
1 pound fresh raspberries, cleaned and cut in pieces
1 handful fresh or frozen cranberries
1/3rd cup sugar
1 lime juice
For the Mousse:
6 tablespoon raspberry puree, either freshly made or store-bought
1 cup whipping cream
3 tablespoon icing sugar
Prepare the raspberry coulis by combining together the raspberries, cranberry, sugar and lime juice in a heavy-bottomed saucepan. Over low heat, cook for about 15 minutes, or until the sugar is dissolved and the juices start running. Once that is done, remove from heat and let cool. Pour in a blender or food processor and blend till the concoction is well-blended and no chunks remain. Strain and reserve the concoction. For the mousse, combine 4 tablespoon of the coulis with the whipping cream and icing sugar.Put this mixture into the main body of the whipped cream dispenser – make sure not to overfill the whipper. Then screw down the head and prepare to charge it with two cream charges – after the release of nitrous oxide from each charger then give the whipper a good, brisk shake. Let cool in the fridge for one hour before using. Use a thick nozzle and spray approximately 1/6th of the prepared concoction from the dispenser into a small glass. Then drizzle with about 1 teaspoon of the reserved strawberry jam. Serve immediately.

Easy Banana Cream Pie

1 9-inch pie crust (store bought or homemade)
4 bananas, peeled
4 egg yolks
50 gm. all-purpose flour
150 gm. sugar
400 ml. milk
½ teaspoon salt
50 gm. butter
1 pinch salt
2 cups heavy cream
3/4th cup icing sugar

Bake the pie crust at 180 degree centigrade for 10 minutes. Remove and let cool down completely. Arrange the banana slices all over the bottom of the pie crust, overlapping slightly.Puree 1 banana and cut the remaining three into 1/3rd inch round pieces. The crunch on the crust is a great compliment to the softness that you get from the cream chargers. Combine milk, flour, sugar and salt together. Bring to a boil. As soon as the mixture thickens slightly, remove it from the heat and add the butter, whisking thoroughly until glossy. Let cool slightly. Beat egg yolks till they are light in color, and then add 2-3 tablespoon of the hot milk mixture to it.Pour the eggs back in the milk mixture and beat thoroughly, this time putting it back on the heat for 3-4 minutes over simmering heat, making sure the mixture thickens further. Add the banana puree to this concoction. Beat again. Pour this in the pie crust so that the banana slices are covered thoroughly.
Combine the heavy cream and icing sugar together and pour in a whipped cream dispenser.You’d probably want to use 2 cream chargers, shaking after each addition. Replace the cap and tightly screw the lid back on. Let the banana cream pie chill in the fridge for at least 3 hours. Just before serving, remove the pie from the fridge and top with the whipped cream, squirting the cream on the top of the pie till they are really piled up. Cut in slices and serve cold.

Rich Chocolate Cake

For the Cake:
½ cup all-purpose flour
3 eggs
1 pinch salt
½ cup buttermilk
½ cup vegetable oil
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup Dutch-process cocoa
¼cup condensed milk
¼ cup whole milk
For the Moist Chocolate Ganache frosting:
1 cup whipping cream
150 gm. good quality dark chocolate
100 gm. icing sugar
To make the cake, sift the flour with baking powder, baking soda, salt and cocoa powder. Grease an 8×8 pan with butter and dredge with flour. Set aside. Combine buttermilk with oil.Combine whole milk with condensed milk. Now beat eggs till light, and add the sugar to it.Continue beating and add the buttermilk-oil mixture. Stir thoroughly. Add the wet ingredients on top of the dry ingredients and stir till they are combined. Do not overbeat. Pour into the cake tin.
Bake at 180 degree centigrade (350 degree Fahrenheit) for 25-30 minutes, or until a toothpick inserted inside the cake comes out with a few crumbs attached to it, or is clean.Remove from the heat and let stand for a few minutes. Pour the combination of the milk and condensed milk in a whipped cream dispenser. Charge with a cream charger and shake thoroughly. Remove cream chargers and replace the charger cover. Fitting a long, thin nozzle on the dispenser, poke holes all over the cake and squirt some of the condensed milk-milk mixture inside it the power of the cream chargers is quite effective as an injector. Pour the remaining condensed milk mixture right on top of the cake. Let stand for 3-4 hours, or until the
cake is completely cool. To make the frosting, bring the chocolate to room temperature and put the pieces in a small saucepan. Combine the whipping cream and sugar in a pan and heat till it is just about to boil.Pour over the chocolate, cover, and let the mixture stand for 10 minutes. Remove cover and whisk thoroughly to incorporate the chocolate with the cream. Once that is done, let it cool down
completely to room temperature, about 1.5 hours or so. Put the mixture in the whipped cream dispenser. Charge with two N2O cream chargers to really
make the mixture frothy. Using a bigger nozzle, pipe this mixture all over the cake, covering it thoroughly. Let stand for 1 hour more before serving.