1.5 pounds fresh strawberries
3-4 tablespoon Cointreau
1/4th cup + more sugar
1 teaspoon Blue Curacao
2 cups crushed ice cube
150 ml. tequila
100 ml. lime juice
1 big pinch of salt
To make the strawberry foam, take the strawberries and hull them. Puree them roughly and then add the sugar to them. Heat this concoction over low heat, to make a coulis or jelly-like formation, strain and add 3-4 tablespoons of Cointreau to it, along with the Blue Curacao, to make sure the color changes dramatically. Divide this into two equal parts. Put one part inside a whipped cream dispenser, and double charge with two nitrogen cream chargers, shaking well between each injection to make sure that the concoction is well-mixed. Remove charger, screw on the lid tightly and put in the fridge until serving time. You can keep this concoction, chilled, in the fridge, for up to one week, and besides using it in drinks, you can also make this a great dessert topping. To bring together the drink, in a blender, put the crushed ice or ice cubes, tequila, lime juice, and a big pinch of salt, together with the reserved half of the strawberry concoction which was not aerated. Blend thoroughly till the mixture is really well blended.
Prepare the cocktail glass by chilling it first in the fridge for 10 minutes, and then rubbing its rim with some lime and then dipping it in salt or sugar, according to your taste. To serve, put a generous shot of the strawberry foam in the bottom of a cocktail glass, and then pour the tequila mixture over till it fills the brim. Decorate with a slice of lime.
For the White Rum Granita:
50 ml white rum
2 tablespoon castor sugar
1 teaspoon crushed mint leaves
120 ml. water
For the Mint and Sugar Candy:
100 grams plain white sugar
3 tablespoon water
1 drop mint extract
For the Lime Jelly:
1 package lime jelly powder – to set in the nitrous form the cream whipper
1 cup water
Mint leaves and lime wedges to garnish
Mint and Sugar Candy: Place the sugar, mint extract and the water in a cold heavy-bottomed saucepan. Bring to heat gently. Let the sugar melt in the water and then slowly let the water get evaporated. Do not touch it, otherwise, it might form crystals and that will ruin the candy. Insert a candy thermometer and check till the temperature goes up to 245-250 Degree F temperature. Immediately remove and spread on a well-greased piece of parchment over a baking sheet or on a silicon mat. Let cool for 3 hours. Chop roughly into uneven pieces. Lime Jelly: to make the lime jelly, prepare the package of jelly according to the package instructions. Let the jelly cool down slightly, till it is starts setting. Stir thoroughly, and put in a whipped cream dispenser. Charge it with two nitrous chargers, shaking vigorously after using each cream charger, and then remove charger and replace with a cap. Then, store in the fridge for 3 hours before using.
White Rum Granita: To make this, combine the water with the mint leaves and sugar syrup, and boil once. Add the rest of the ingredients, cool, strain, and then put in a flat tray. Let infuse for 5-6 hours. Put the tray in the deep fridge, and turn the setting to the coldest temperature. The presence of the rum will make it slightly more difficult to let the granita fully get solid. However, after three hours, remove and score with a fork to make sure the granita is properly formed.
To serve: This is evidently the best part. You would need to serve this either in a glass or in a dessert plate. To serve in a dessert plate, take a long plate, and put each element separately, decorating with a couple of mint leaves and lime wedges. You can also dot the plate with a few drops of the lime jelly – to make a visual cream chargers feast.
To serve in a glass, use a cocktail glass which is chilled. Carefully scrape and put a measure of the white rum granita at the bottom of the glass. Cover with a few pieces of the mint candy. Then, top with a large squirt of the lime jelly. Decorate with more mint candies and sprigs of mint. Arrange a slice of lime on the side of the glass.
For the Tequila Jelly:
120 ml. golden tequila (from a reputed brand)
40 ml. sugar syrup
40 ml. lemon juice
1 teaspoon powdered gelatin or ½ teaspoon agar agar
For the Long Island Iced Tea:
1 shot triple sec
1 shot vodka
1 shot tequila
1 shot white or golden rum
1 shot gin
1 squirt tequila jelly
Coke or other cola
1 slice of lime
Make the tequila jelly first by combining the tequila with the lemon juice and sugar syrup.
Combine gelatin with 2 tablespoons of boiling water. Stir till the gelatin dissolves. Add this to the tequila-sugar syrup mixture. Strain this concoction into a whipped cream dispenser. Cap tightly and charge with nitrous from 2 cream chargers, shaking well to dispense the nitrous oxide well after each application. Then let set for 2 hours, shaking once after every thirty minutes. To make the long island iced tea, you would need a tall glass, which must be chilled. In a cocktail shaker, mix together the gin, vodka, rum, tequila and triple sec together with some ice. Shake well to combine. Fill a tall glass partway with ice. Add a squirt of the tequila jelly on top of the ice, and strain the vodka-gin-rum-tequila mixture on top of the ice to fill up 2/3rd of the glass. Add the long island mix carefully because if poured in a rush it can knock out all of the nitrous that the cream chargers put into the tequila – and wouldn’t that be a disappointment to you new
cream whipper? Top with cola, and garnish with a lemon slice on top of the glass. Serve immediately.
For the Bacon and Mushroom Risotto:
3/4thcup Arborio rice
6 slices of thick-cut bacon (with fat)
5 shiitake mushrooms, washed and sliced (if you find them dried then reconstitute in hot
water before washing and cutting)
3-4 cups chicken stock (low-sodium will be preferred)
4 cloves crushed garlic
1 tablespoon butter
½ cup white wine (dry)
For the Parmesan Foam:
100 ml. double cream
1 slice of parmesan rind (optional)
2 tablespoon grated parmesan cheese
Remember to make the cream chargers parmesan foam at the start so it’ll be ready to go as
soon as the risotto is done – don’t let the risotto hang around for too long.
To make the Parmesan foam, heat the double cream with the parmesan rind till the cream is just at the boiling point. Turn off heat and add the parmesan cheese, stirring briskly. Let steep for 10 minutes. Remove the parmesan rind and strain the mixture into a whipped cream canister. Charge with one nitrous cream charger, shake vigorously; then remove the charger and cap tightly.
Chop the bacon and add it to the butter in a pan. Cook till the bacon is crisp. Remove the bacon and drain off all but 2 tablespoon of the bacon fat in the pan.To this, add the garlic. Stir a few times and then add the mushrooms to the pan. Stir fry over medium-low heat till the mushrooms are well-coated with the fat. Add the rice to the pan and stir to combine. Deglaze with the wine and make sure all the alcohol is evaporated before adding 1 cup of the stock. Keep stirring and cooking, adding ½ cup of stock when the rice looks dry, till you have reached the desired level of consistency and tenderness with the rice. Adjust seasoning and remove from heat. In a shallow serving dish, ladle an amount of the risotto. Top with a generous squirt of the parmesan foam and pile some crispy bacon bits on top. Serve immediately.
For the Miso-glazed eggplant:
1 large eggplant (or 4 small ones, cut in halves)
3 tablespoon shiro miso (white miso)
1 tablespoon honey
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
Salt to taste
3 tablespoon vegetable oil
Fresh mint leaves (for garnishing)
For the Honey Foam:
1 sheet gelatin
2 tablespoon honey (preferably wildflower or elderflower)
1 tablespoon lemon juice
For the honey foam, soak the gelatin sheet in cold water. Heat 2 tablespoon water till its boiling and add the gelatin to it. Stir thoroughly till the gelatin fully dissolves. Add the honey and lemon juice and stir to combine. Pour in a whipped cream dispenser and charge with one nitrous charger. Shake thoroughly. Store in the fridge for 2 hours, shaking every half an hour to not let the foam set fully. Using gelatine in conjunction with cream chargers is essential when there is no fat, cream or butter to make the bubbles remain after dispensing from the whipper. To make the miso-glazed eggplant, cut the eggplant into large steaks (or, if using small eggplants, cut them in halves). Rinse and then apply salt on them and then sit them over a colander and let the water drain off, about half an hour. Once the water is drained off, wipe the eggplants down to get rid of the excess moisture and salt. Brush with 2 tablespoon of vegetable oil on them. For the glaze, combine 1 tablespoon vegetable oil with the miso, mirin, ginger, soy sauce, honey, and bring to a boil. Remove and let steep for an hour. Strain off the bits of ginger and set aside.On a flat grill pan or broiler, arrange the eggplants, and broil till the outsides start turning golden,about 3-4 minutes on each side. Brush with the glaze, and broil/grill, turning every minute, for 3-4 minutes more.
To serve, in the bottom of a large serving plate, brush some of the miso glaze, top with the warm slices of cooked eggplants and pipe small amounts of the honey foam in dots and squirts.Decorate with fresh mint leaves, if desired.
14 oz. creamed corn
4 pieces of bacon
1 teaspoon butter
1 shallot, chopped
1 liter chicken stock
½ teaspoon crushed pepper
1 cup or buttermilk
3 oz. mild cheddar cheese
For the Bacon Espuma:
3 pieces of bacon
1 cup heavy cream
Begin by sautéing all the bacon in the butter. Once the bacon turns crisp and most of its fat is rendered, remove four slices, and crumble them. Take the three slices reserved for the espuma and add it to a pan where the heavy cream was heating gently. Remove the pan from fire and let steep for 30 minutes for the cream to soak up the flavors properly. Add a large pinch of salt, and strain into a whipped cream dispenser. Charge with one nitrous charger, and shake vigorously. Remove the charger and cap tightly.
Remove all but 1 tablespoon of the bacon dripping to the pan. To this, add the shallot, and stirnfry over gentle heat for 4-5 minutes, or until its slightly soft. Add the creamed corn, vegetable stock and combine thoroughly (at this point, if the pan looks to be too small, remove then contents to a Dutch oven or saucepan). Let come to a boil. Add the buttermilk, pepper, cheese and let the cheese melt, without letting the soup boil up. Turn off heat and adjust seasoning. If you want, use an immersion blender to puree the soup as per the consistency you require it tobe. To serve, pour some of the soup in a bowl and add a generous squirt of the bacon espuma on the soup. Cover with some of the crumbled bacon and serve. Note that before releasing the cream chargers into the mixture you need to strain out the bacon – remember espuma should always be smooth!
For the Cupcake:
1.5 cup flour
1 cup butter
1 cup castor sugar
1 cup buttermilk
2 teaspoon baking powder
1 pinch salt
1 tablespoon orange zest
For the Cupcake filling:
½ cup orange marmalade
For the Whipped Cream Topping:
1.5 cup heavy whipping cream
4 tablespoon icing sugar
1 drop orange food coloring
1 drop orange essence
To make the cupcakes, cream butter and sugar, and add eggs one by one. Stir after each
addition until the mixture is smooth. Combine flour with baking powder and salt in another pan.
Once the eggs are incorporated, add the buttermilk, orange zest and mix that in. Add the flour mixture to the wet ingredients, and stir to combine. Do not over mix the ingredients. Line a cupcake pan with cupcake liners, and fill them up 2/3rd with the batter. Bake at 350
degree Fahrenheit for 12-15 minutes or until the cupcakes are done, i.e. a toothpick inserted at the center of the cupcake comes out clean. Remove and let cool for 15 minutes before taking them out of the pan and letting them cool further.
Fill orange marmalade in a piping bag with a thin, long tip or in a syringe. Pierce each cupcake with it and push in a bit of the marmalade in each cupcake’s center. To make the whipped cream topping, combine the cream with the icing sugar, orange flavoring and color and stir. The use of color will not affect the use of the cream chargers so simply put
everything into the cream dispensers, charger and use as normal. Using a thick nozzle, pipe some of the whipped cream topping on each cupcake, making sure the top is covered.
For the Raspberry Coulis:
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 coulis, 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 coulis. Serve immediately.
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 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.
1 pound fresh raspberries
For the Honey Marinade:
2 tablespoon honey
1 pinch salt
5 tablespoon merlot or water
1 pinch cinnamon
1 pinch allspice
For the Honey Cream:
3 tablespoon honey
250 ml. whipping cream
Combine the ingredients of the honey marinade. Heat lightly over low heat so that the honey mixes properly and can be added to the berries. Remove and pour over the berries and put the berries in a refrigerator in a tight-fitting container. Keep overnight or at least for five to eight
hours. Once the berries are marinated, remove and strain thoroughly, reserving the fruits.Combine the honey with the whipping cream and heat gently for 1 minute over low heat. After a minute, turn off the heat, and with the aid of a spatula, stir briskly. Remove and strain into a
whipped cream dispenser. Infuse the mixture with 1 nitrous cream charger, and then shake well after each charge, keep the honey cream in the fridge for 2 hours minimum, shaking after every 30 minutes.
To serve, in the bottom of a serving bowl or glass, squirt a small amount of the honey cream using a thin fitted nozzle to make a base. Then, spoon 2-3 tablespoons of the berries on top of the cream. Squirt a good bit of the cream right on top of the berries. Serve immediately.
2 cups chopped mangoes (or other fruits)
1 cup yogurt (Greek Yoghurt works the best, however, low fat and/or nonfat yogurt can be used too. People who are lactose-intolerant can definitely add alternatives, as well as silken tofu, which is a brilliant addition)
3 tablespoon honey (stevia can be used as well)
1 pinch cayenne pepper
10 blanched and peeled almonds
1 pinch salt
1 tablespoon chia seeds
1 tablespoon lime juice
Maraschino cherries and crushed chia seeds to serve with
Blend together the mangoes, yogurt, almonds, chia seeds, honey, pepper, lime juice together
in a big blender. Once the concoction is fully blended, strain it once and then pour it in a whipped cream dispenser. Charge this with one or two cream charger, according to your need for stability of the foam, shaking vigorously after each addition. Cap tightly, and then keep in the
fridge for up to 3 hours to make sure the concoction is chilled.
To serve, in a squat glass, put a Maraschino cherry in the bottom and then using a big nozzle,add as much of the smoothie to fill the glass up to the rim. Top with some crushed chia seeds, if you like, and serve cold. This recipe can stay in the fridge for up to 3 days, and it can also be used as the base for a mango mousse, or as a part of a dessert.
5 egg yolks
4 egg whites
1/3rd cup castor sugar
600 ml. half and half (you can substitute this with light cream or whole milk, but in our
opinion, half and half is actually the best way to go for this recipe)
50 ml. brandy
50 ml. bourbon whiskey
2 drops vanilla extract
5 gm. crushed nutmeg
A pinch of salt
Combine the egg yolks with half of the sugar for about 4-5 minutes, until thoroughly combined.
At this point, remember you are making light custard, so beat the eggs thoroughly so that they
are very light and fluffed out. Add the half and half slowly, combine thoroughly. Heat this over a
double boiler, till the mixture starts thickening slightly, about 10 minutes. At this point, add the
brandy, whiskey, nutmeg and salt to it. Combine thoroughly and let cool down slightly.
Pour this into a whipped cream dispenser and charge with 1 nitrous charger. Shake vigorously to make sure that the eggnog is fully infused with the gas from the cream charger. On another bowl, whip the egg whites with the remaining sugar until soft peaks form. Now, flavor this with the vanilla extract. To serve the concoction, in a tall glass, spoon some of the egg white mixture, and then, fitting a thick nozzle, spray a generous amount of the brandy bourbon-cream mixture over the egg white. Do not stir, but let the two mixtures have their own separate layers. Serve with a spoon to the guests so that they can mix the concoction according to their liking. This is a fabulous drink which can be served at parties and the brandy cream mixture can be kept in the fridge for up to 2 days without it getting spoiled. As with other foams created with the cream chargers – it is important to be gentle when you put the drink together – keep the strata separate please.
1 pound cooked shrimp, shelled and beheaded
baby lettuce leaves
1 lemon, sliced
½ cup mayonnaise
2 tablespoon Greek Yogurt
3 tablespoon tomato ketchup or relish
1 teaspoon creamed horseradish
1 teaspoon Worcestershire sauce
Dash of cayenne pepper
A few drops of lime juice
Salt to taste
Combine all the ingredients for the sauce and strain into a whipped cream dispenser. Charge
with one N20 charger and shake vigorously. Remove the charger and cap tightly. Keep in the fridge for fifteen minutes.
Chop up most of the shrimps, reserving four or five for the final presentation. Take four baby lettuces leaves, and cover the bottom and part of the side of each cocktail glass.
Chop the remaining lettuce leaves and put it in a bowl with the shrimp. Add about half of the cocktail dressing to this, and toss thoroughly. Chill for 10 minutes.
To serve, place 1/4th of the shrimp-lettuce mixture over the lettuce leaves in the cocktail glass.
Using a thin piping nozzle, add a good bit of the dressing to cover the shrimp slightly, and then
place one cooked shrimp on the edge of the glass, along with one slice of lemon, to complete the presentation.
An English classic.This recipe easily serves four people and
presenting it in a fancy manner really conceals the fact that this recipe takes very little time to make. The key is to make sure the lamb is done to perfection, and the best way would be to check with a meat thermometer.
lamb roast (preferably from the shoulder region)
2 teaspoon salt (more if the texture of the salt is coarse, less if the texture is fine) to taste
½ teaspoon allspice
½ teaspoon peppercorns
½ teaspoon dried sage leaves
3 teaspoons fresh mint leaves, sans stem, chopped
1 clove garlic
1 teaspoon gelatin powder
2 teaspoon chopped onion
3 tablespoon vegetable oil
2 tablespoon vinegar
2 teaspoon sugar
2 cups shelled peas
2 tablespoon butter
Make the mint jelly by heating the sugar with the vinegar and 3 tablespoons of water. Let the sugar dissolve. Soak the gelatin in cold water, then add 2 tablespoons of hot water and combine well till the gelatin dissolves. Add this to the sugar-vinegar mixture. Add the mint, garlic and shallot and blend together till smooth. Strain into a whipped cream dispenser and charge with a
nitrous charger. Shake vigorously, remove the charger and cap tightly. Keep in the fridge for one hour.
Clean the lamb shoulder, and wipe down to make sure it is mostly dry. Combine 2 teaspoons of the salt with pepper, sage, allspice and in a coffee grinder or with the help of a mortar and pestle, break it down till it is coarse. Rub this all over the lamb.
Heat vegetable oil in a pan and sear the meat all over. Put the meat in a baking tray and bake at 350 degree for 18-20 minutes, or until a thermometer reads 135-140 degrees when inserted at the thickest part of the roast. Remove and let rest, uncovered, for 15 minutes.
While the lamb was cooking, boil the peas till soft in hot, salted water. Once done, strain and roughly mash with a potato masher or ricer. Add the butter, salt and pepper, and keep aside.
To serve, cut the lamb across the grain in thin slices. In a plate, arrange the lamb over some of the peas, and with a thin nozzle, pipe some of the mint jelly as required over and around thelamb. Serve immediately.
1 cup skim milk
2 tablespoons bottled caramel sauce, can be sugar-free
1 teaspoon vanilla extract
A pinch of kosher salt
1/2 teaspoon unflavored gelatin
1. Combine ingredients in microwave safe bowl and stir well.
2. Microwave for 1-2 minutes or until hot and stir to dissolve gelatin.
3. Cover and chill until cold.
4. Stir and pour into cream whipper.
5. Charge with 2 N20 cream charger
6. Shake 3x
7. Refrigerate for 15 minutes or up to 5 days.
8. To dispense on top of coffee hold vertically with desired nozzle
pointing straight down about 1/4″ – 1” above surface of vessel or food
9. Depress lever slowly until you see and can control flow.
1/4 cup powder sugar
1 cup heavy cream
1 teaspoon vanilla extract
A big pinch of kosher salt
1. Sprinkle sugar in a large skillet set over high heat in an even layer.
2. Cook, stirring gently until sugar liquefies and turns amber in color.
3. Remove from heat and immediately add the cream taking care as
the mixture will tend to splatter.
4. Whisk until all the sugar that has hardened has completely dissolved.
5. Add the vanilla and salt, whisk, cover and chill thoroughly.
6. Pour into the cream whipper dispenser
7. Charge with 1 N20 cream charger
8. Shake whipper 3x
9. Refrigerate for 15 minutes or up to 5 days.
10. To dispense into mini parfait glasses hold vertically with desired
nozzle pointing straight down about 1/4″ – 1” from bottom of each
11. Depress lever slowly until you see and can control flow.
12. Fill to tops, garnish as desired and serve.
Rapid infusion is a great tool to infuse liquids into all different types of foods. To create rapid infusions on your own you’ll need a Whipped Cream Dispenser, N20 Chargers, as well as the funnel and sieve set.
2 cups whipping cream
½ cup icing sugar
1 cup caramel syrup
1 store-bought sponge cake (1 pound size)
1 cup chopped canned pineapples
½ cup of the liquor from the can of pineapples
½ cup shredded coconut
1-2 drops of vanilla extract (or 1 teaspoon vanilla essence)
Maraschino cherries for decoration
In a bowl combine the whipping cream with the vanilla essence and icing sugar. Pour it in the bottle of the cream whipper and use with two cream nitrous chargers immediately, shaking after each application. Remove the cream chargers and put the dispenser in the fridge. Cut the pound cake into 1-inch square pieces. Toast the shredded coconut on a flat pan, stirring briskly, till lightly golden. Remove from the heat and spread out over a flat surface. Let cool.
Meanwhile, in an 8 x 10 (or 10 x 10 baking dish, or whatever suits your fancy, as long as the bottom can be covered by sponge cake without much leftover remaining) put the sponge cake pieces down, taking care to cover the surface of the bottom of the dish fully, but not crowding it.
Drizzle the pineapple liquor over the layer of cake, and then lay down a layer of the whipped cream, using a little more than half of the total amount of the cream. Over this layer, arrange most of the chopped pineapples, reserving a few for decoration and sprinkle with the toasted
coconut, reserving a couple of teaspoons’ worth to decorate the top. Drizzle most of the caramel syrup on top of the coconut and cover with the remaining whipping cream. Decorate the top with the reserved pineapple bits, maraschino cherries, caramel syrup and
coconut. Let sit in the fridge for at least an hour before serving. This recipe is best served cold, but not frozen, and can be kept in the fridge for up to a week. The topping will last longer due to preserving with the cream chargers’ nitrous oxide gas.
- 1/4 cup caraway seeds (1 ounce)
2 cups rye whiskey
In a small skillet, toast the caraway seeds over moderate heat, tossing, until fragrant and just starting to brown, about 4 minutes. Transfer to a plate and let cool completely.
Combine the toasted caraway seeds and rye in the canister of a 1-pint whipper. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas. Let stand at room temperature for 1 hour.
Turn a cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all the gas has been released, unscrew the top and strain the caraway-infused rye into a glass bottle or jar.
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 according to the manufacturer’s instructions. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.
To serve, hold the siphon upside down and shake it. Press the lever to release the sabayon.