Velvety Onion Soup with Whipped Potato

Ingredients

  • 3 pounds chicken wings
  • Water
  • 1 carrot, cut into 2-inch lengths
  • 1 celery rib, cut into 2-inch lengths
  • Salt
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 8 scallions, finely chopped
  • 6 medium onions, coarsely chopped
  • 1 baking potato (1/2 pound), peeled and cut into 1-inch pieces
  • 1 garlic clove, halved
  • 1/2 cup heavy cream
  • Aged balsamic vinegar and cayenne pepper or paprika, for sprinkling

Preparation

In a large saucepan, cover the chicken wings with 10 cups of water. Add the carrot and celery and bring to a boil. Skim, add a few pinches of salt and simmer over low heat for 1 1/2 hours. Strain the stock and skim off the fat. Measure out 1/2 cup of stock and set it aside.

Heat the 3 tablespoons of olive oil in a large saucepan. Add the scallions and cook over moderate heat until softened about 3 minutes. Add the onions and cook over low heat, stirring occasionally, until softened about 8 minutes. Add 2 quarts of the chicken stock and a pinch of salt and simmer over low heat until the onions and scallions are very soft about 15 minutes. Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and season with salt.

Heat the remaining 2 teaspoons of olive oil in a medium saucepan. Add the potato, garlic and a pinch of salt and cook over low heat, stirring, until the potato pieces are glazed about 2 minutes. Add the reserved 1/2 cup of chicken stock and 1/2 cup of water and simmer over moderately low heat until most of the liquid has evaporated and the potato is tender about 10 minutes.

Meanwhile, add the heavy cream into 1 pint whipped cream dispenser. Charge with 1 N20 charger and dispense into a small bowl. Pass the potato through a ricer into a medium bowl. Fold the whipped cream into the potato and season with salt.

Ladle the hot soup into warmed shallow bowls. Drizzle 8 drops of balsamic vinegar over each soup, then mound 2 tablespoons of the whipped potato in the center. Sprinkle with cayenne and serve at once.

Mozart Dumplings with Pistachio Cream

Ingredients:

  • 250 ml heavy cream
  • 100 g pistachios
  • 150 g butter
  • 10 g salt
  • 100 g flour
  • 500 g potatoes
  • 130 g powdered sugar
  • 3 g egg yolks
  • 8 x Mozartkugel(n)
  • 100 g breadcrumb(s)
  • 60 g semolina

Preparation:

Mozart Dumplings:

Cook, peel, and mash the potatoes with a potato masher. Mix the potato puree with 50 g butter, semolina, salt, 1 x egg yolk, flour and 50 g powdered sugar and knead into a dough. Set the dough aside and allow to rest for approx. 2 hours. Then roll out the dough, divide into sections and fill with Mozartkugeln. Once the dumplings are formed, lightly simmer them in salt water for approx. 10 minutes. Then allow the dumplings to drain and roll in buttered breadcrumbs.

Pistachio Cream:

Finely grind the pistachios in a blender and briefly bring these, the heavy cream and 80 g powdered sugar to a boil. Stir 2 x egg yolks into the mixture and allow to cool. Pass through the iSi funnel & sieve into the whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Pumpkin Espuma

Ingredients:

  • 40 ml milk
  • 330 ml heavy cream
  • 1 x salt
  • 7 g tomato paste
  • 40 ml vegetable stock
  • 40 g onion(s)
  • 410 g pumpkin puree
  • 80 g Basic Textur
  • 4 g garlic
  • 40 g coconut oil
  • 80 g cooked potatoes (floury)
  • 1 x nutmeg (grated)
  • 1 g caraway seeds, ground
  • 2.5 g paprika powder

Preparation:

Slowly sauté the finely chopped onion and garlic without fat. Deglaze with milk and stock and boil for 10 minutes. Add all ingredients except the cream, and bring to the boil once more. Strain through the iSi funnel and sieve, add the cream and allow to cool for 3 hrs. Pour into a  whipper, screw on 2 cream chargers and shake each 12 times.

Mediterranean vegetables

Ingredients:

  • 200 g heavy cream
  • 1 x lemon(s)
  • 300 g zucchini
  • 30 ml rapeseed oil
  • 500 ml vegetable stock
  • 1 x fresh basil leaves
  • 150 g Basic Texture
  • 20 g garlic
  • 100 g eggplant(s)
  • 300 g bell peppers
  • 1 x fresh thyme
  • 1 x candied black olives
  • 1 x fresh parmesan

Preparation:

Salt 300 g mixed bell peppers, rub with oil and roast in the oven for approx. 20 minutes at 200 degrees. Allow to cool, remove the seeds and peel off the skin. Cook the garlic bulb whole in the oven, then roast 20 g of it together with the 300 g diced zucchini and the 100g eggplant, also diced, and then allow to cool.

Squeeze the garlic out of the skin and purée together with the vegetables, herbs and 500 ml stock in a blender. Season well with salt, pepper and lemon juice. After properly cooling, mix with 150 g Basic Texture and the 200 ml cream and strain through an iSi sieve into a whipped cream dispenser. Screw on 2 cream chargers and allow to rest in the fridge for 1-2 hours. Garnish with grated parmesan, candied olive slices and fresh thyme in a small waffle.

Blue Vodka

Ingredients:

  • 20 ml lime juice
  • 40 ml soda water
  • 20 ml sugar syrup
  • 300 ml Vodka
  • 150 g blueberries

Preparation

Fill the soda siphon with cold water. Screw on 1 c02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Place some ice in a highball glass and garnish it with blueberries, raspberries and a sprig of thyme. Put the with blueberries flavored vodka, lime juice and cane sugar syrup in a shaker, mix it up and sieve it into the glass.

Japan meets Caribbean

Ingredients:

  • 45 ml rum
  • 60 ml soda water
  • 1 x egg white
  • 15 ml sugar syrup
  • 20 ml pear puree
  • 10 ml cold brew coffee
  • 15 ml Sake

Preparation

Fill the soda siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Place all ingredients except the soda water into the shaker with some ice. Mix it up and pour it into a cocktail glass. Add some freshly made soda from the soda siphon and garnish it with ground pepper, Sisho cress, and lime leaves.

Gin hits the Berry

Ingredients:

  • 20 ml lime juice
  • 14 g ginger
  • 25 ml raspberry juice
  • 40 ml gin
  • 25 ml egg white

Preparation

Fill the Soda Siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Place three to four ice cubes in a shaker. Add all the ingredients except the soda. Mix it up and pour it into a highball glass. Garnish the glass with whole, fresh raspberries, and slices of fresh ginger. Finally, finish it off with fresh soda from the soda siphon.

Vodka berries Soda Water

Ingredients:

  • 8 x raspberries
  • 3 x lemongrass
  • 1 x soda water
  • 0.3 ml Cane syrup
  • 500 ml Vodka
  • 0.3 ml lemon juice, freshly squeezed
  • 8 x cilantro leaves
  • 12 x gooseberries
  • 2 x piece of ginger

Preparation

To flavor, the vodka, put some raspberries, gooseberries, ginger, coriander leaves and lemongrass in a saucepan with some vodka and heat it to lukewarm.

Pour the warm contents of the saucepan into a whipped cream dispenser. Charge with 1 N20 cream charger. Let the dispenser stand for 15 minutes. Then press the lever to release the air from it.

Fill the soda siphon with cold water. Screw on 1 soda charger and shake vigorously.

Mix the cane sugar syrup, lemon juice and 5cl of the flavoured Vodka in a shaker and add it to Martini glass with ice in it, until it is up to three quarters full. Finally, top it off with freshly made soda from the soda siphon.

Rum-Aperol-Soda

Ingredients:

  • 10 ml rum
  • 20 ml soda water
  • 0.25 x lime(s)
  • 4 x mint leaves
  • 10 ml rosé wine
  • 10 ml sugar syrup
  • 20 ml Aperol
  • 10 ml Rhubarb puree

Preparation

Fill the soda siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Stir all ingredients except the soda water to mix them together.

Put some ice in a bar tumbler and add the mixture to make it three-quarters full.

Finish it off with freshly made soda from the soda siphon and garnish with mint.

Fresh Sweet Melon

Ingredients:

  • 0.3 ml lemon juice
  • 1 x soda water
  • 500 g watermelon
  • 20 g cane sugar

Preparation

Fill the soda siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Remove the peel from a watermelon, puree it finely with the sugar, and put it into a saucepan or metal bowl.

Place the bowl in a container full of ice cubes to cool it down. It will cool faster if you stir it now and then!

Add some lemon to taste, and fill a bar tumbler three-quarters full with the melon mousse until it is three-quarters full. Finally, top it up with fresh soda from the soda siphon.

Summer Smash

Ingredients:

  • 15 ml lime juice
  • 30 ml pineapple juice
  • 5 g honey
  • 15 ml elderflower syrup
  • 50 ml Chardonnay wine

Preparation

Fill the soda siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Chill all the ingredients and stir them together in a bowl. Place 3-4 ice cubes in a long drink glass and fill it up with the recipe. Top it off with fresh soda from siphon.

Garnish the glass with fresh pineapple, mint and a slice of lime.

Bent Gin

Ingredients:

  • 100 g cucumber(s)
  • 300 ml gin
  • 0.7 ml Ginger Beer

Preparation

Put the gin and the slices of cucumber in an whipped cream dispenser. Add 1 N20 cream charger. Let stand for 15 minutes. Then press the lever to release the air from it.

Place three to four ice cubes and gin Infusion in a highball glass, and top it up with ginger beer.

Garnish with a slice of cucumber or some cucumber skin.

Mango Infused Vinegar

Ingredients:

1 cup White balsamic vinegar
1 Mango

Preparation:

Cut the mango in quarters and put in with white balsamic vinegar into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the Whipper by pressing the lever.
Pour the vinegar through the iSi funnel & sieve into a glass.

WHITE CHOCOLATE PUMPKIN MOUSSE

INGREDIENTS

6 ounces white chocolate, chopped
1 (15-ounce) can pumpkin purée
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup heavy cream

PREPARATION

Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl—mixture should be cool to the touch; if it’s still warm, let sit 5 minutes.

Add mixture to whipped cream dispenser with 1/4 cream. Charge with 1 N20 charger shake and serve.

Seafood White Sauce

Ingredients:

200 ml Fish stock
200 ml heavy cream
0.25 pieces Fennel
20 g Butter
10 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
1 g Salt
1 g Pepper
5 ml Lemon juice

Preparation:
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 dispenser. Screw on 1 n20 cream charger and shake vigorously.

 

Chocolate Cake with Mascarpone Whipped Cream

INGREDIENTS

Cake:
1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
Topping:
1 cup heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar

PREPARATION

For cake:
Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).

For whipped cream:

Add heavy cream, mascarpone and powdered sugar to whipped cream dispenser. Charge with 1 N20 cream charger and put on top of cake.