1 pint regular whipping cream
1/2 teaspoon mint extract
1 teaspoon powdered sugar
Put regular whipping cream, mint extract and powdered sugar into a 1 pint whipped cream dispenser. Charge with 1 N20 charger. Shake and serve.
1 cup White balsamic vinegar
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.
1 cup chilled heavy whipping cream
2 tablespoons powdered sugar
2 teaspoon fresh lemon juice
Combine all ingredients in a whipped cream dispenser, charge with 1 N20 charger. Shake and serve.
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
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.
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
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.
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
1 cup heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
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.
1.5 cups olive oil
1 Tbsp. crushed Ginger
Put the ginger with olive oil into the dispenser. Screw on 1 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever. Unscrew the head and pour.
2 pounds rhubarb, trimmed, sliced 1″ thick
1 cup sugar
1/2 cup red wine
1 vanilla bean, split lengthwise
Biscuits and assembly:
1 cup cake flour
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour plus more for work surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter, melted
For roasted rhubarb:
Preheat oven to 350°F. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
For biscuits and assembly:
Preheat oven to 375°F. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
Transfer dough to a lightly floured surface and form into a 9×6″ rectangle about 1″ thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
Arrange biscuits on a parchment paper- lined baking sheet, spacing 1″ apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.
1/4 cup sugar
2 tablespoons powdered sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream
Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using a 1 pint whipped cream dispenser add cream, powdered sugar and 1 teaspoon espresso powder. Charge with 1 N20 charger shake and serve on pudding.
2 cups heavy whipping cream
1 cup finely grated high quality parmesan (about 3 ounces)
Heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
Place Cream in a whipped cream dispenser and charge with 1 N20 charger. Shake and serve on pasta, veggies or salad.