Grilled Pineapple with Whipped Cream

Ingredients
8 slices of pineapple
A small amount of olive oil to brush on the pineapple
Whipped Cream Recipe:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Instructions

Heat a grill or grill pan to medium high heat.
Use a brush dipped in olive oil and brush each side of pineapple.
Place the pineapple slices on the grill.
Cook 6-8 minutes on each side, until nicely charred.
Serve with whipped cream.

Coconut Cream Pie

INGREDIENTS
1 9-inch pre-baked pie crust, cooled completely
1 and ½ cups (130 grams) sweetened shredded coconut
½ cup (100 grams) granulated sugar
¼ cup (32 grams) cornstarch
1 cup (240ml) half and half
1 cup (240ml) canned coconut milk*
4 large eggs
3 tablespoons (45 grams) butter, cut into tablespoon sized pieces
1 teaspoon pure vanilla extract
For the whipped cream:
1 cup (240 ml) heavy whipping cream
¼ cup (30 grams) powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS
Preheat oven to 350°F. Spread the sweetened shredded coconut onto a large baking sheet and bake at 350°F for about 10 minutes, stirring a few times, until the coconut is toasted. Remove from the oven and set aside to cool.
In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
In a separate large mixing bowl, whisk together the half and half, coconut milk, and eggs until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
Place the saucepan over medium heat and bring to a boil stirring constantly. Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then mix in the vanilla extract and 1 cup of the toasted coconut (reserve the rest for the top).
Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
Remove the plastic wrap, stir the filling, and scoop it into the prepared pie crust. Spread the filling out into one even layer. Cover tightly with plastic wrap and refrigerate the pie for 2-3 hours or until completely chilled and firm.
To make the whipped cream:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one N20 charger and shake.

Fruit and Cream Pie

Ingredients

1 Pie Crust
2 cups whipping cream
1/4 cup powdered sugar
3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices or any combination)

Instructions
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled.
Using a 1 pint whipped cream dispenser follow the classic whipped cream recipe

Add Fruit to pie crust and put whipped cream in and mix. Refrigerate at least 1 hour before serving. Store in refrigerator.

Banana Cream Pie Recipe

Preparation
GRAHAM CRACKER CRUST
1½ cups graham cracker crumbs
⅓ cup sugar
6Tablespoons melted butter
BANANA CREAM FILLING
¾ cup sugar
¼ cup cornstarch
2 cups half and half
4 egg yolks
3 Tablespoons butter
1½ teaspoons vanilla extract
2 bananas, sliced
WHIPPED CREAM TOPPING
2 cups heavy whipping cream
½ cup sugar
½ teaspoon vanilla

Instructions

GRAHAM CRACKER CRUST
Preheat oven to 375 degrees F.
In a small bowl, combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended.
Press into a 9 inch pie pan and bake for 7 minutes.
Cool completely.
BANANA CREAM FILLING
In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, and vanilla.
Pour ½ of the filling into the crust.
Top with sliced bananas to cover the filling.
Pour the rest of the filling over the bananas.
Cover with saran wrap directly on the filling itself to avoiding a sticky film on top.
Chill for at least 3 hours.
Top with another layer of sliced bananas.
WHIPPED CREAM TOPPING
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas.

Vanilla Yogurte Cream

Ingredients
1/2 cup plain yogurt
1/2 cup Regular Whipping Cream
3 tablespoons powdered sugar (or to taste)
3 teaspoons of Bourbon Vanilla
Instructions
Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Use with bananas, berries, or your favorite fruit

Spiced Whipped Cream

Ingredients
1 tsp nutmeg
1 tsp cinnamon
1 cup whipping cream
2 tbsp powdered sugar

Instructions
Add 1 cup of regular whipping cream to a 1 pint whip cream dispenser. Next add 1 tsp nutmeg, 1 tsp cinnamon and 2 tbsp powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Raspberry Whipped Cream

Ingredients
2 tablespoons powdered sugar
2 cups whipping cream
1 drop red food color
1 teaspoon raspberry flavor

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add 1 teaspoon raspberry flavor and 2 tablespoons powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Salty Caramel Whipped Cream

Ingredients
2 cups regular whipping cream
¼ teaspoon salt
1 tablespoon caramel syrup
garnish with caramel sauce

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add ¼ teaspoon salt, 1 tablespoon caramel syrup. Charge with 1 N20 Cream charger. Shake and serve!

Mango Mousse

Ingredients

6 ounces mango puree
2 ounces coconut milk
2 tablespoons powdered sugar
1 cup chilled whipping cream

Preparation

In a blender, combine mango puree, coconut milk, and sugar and blend until smooth. Stir in the cream. Strain mixture through a fine mesh sieve and pour into your whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 30 minutes before serving.

Watermelon splash

Ingredients

half of a watermelon
1 lime
1 tablespoon superfine white sugar
3 grams gelatin powder

Directions:
Scoop out the fruit from the half of watermelon and blend the fruit with the juice of 1
lime, the gelatin powder and sugar, until completely liquefied. Strain through a fine
strainer, and pour into your whip cream dispenser. Screw on one nitrogen charger and
shake well. Store on its side in the fridge for 1 hour. Shake again before your serve.

Standard Meringue

Ingredients
3 Egg whites
½ cup sugar
¼ tsp cream of tartar

Instructions
Mix all ingredients in a mixing bowl until sugar and tartar are dissolved. Pour ingredients into a ½ dispenser, charge with 1 N20 Charger, shake, and chill until serving.

Strawberry Yogurt Cream

Ingredients
1/2 cup nonfat, sugar-free vanilla yogurt
1/2 cup non-dairy creamer
3 Tbsp strawberry syrup

Instructions
Add 1/2 cup nonfat, sugar-free vanilla yogurt and 1/2 cup non-dairy creamer to a 1 pint whip cream dispenser. Next add 3 Tbsp strawberry syrup. Charge with 1 N20 Cream charger. Shake and serve!

Strawberry Key Lime Whipped Cream

Ingredients
1/3 cup powdered sugar
4 ounces cream cheese
2 cups whipping cream
2 drops deep pink food color
1 teaspoon strawberry flavor
1 teaspoon lime flavor
zest from two small limes (optional)

Instructions
Place the sugar and cream cheese in the bowl of your stand-type mixer. Beat until the sugar is creamed through the cream cheese into a soft, consistent mixture. Put inside a 1 pint whipped cream dispenser. Add the cream, color, and flavors. Charge with 1 N20 cream charger, shake and serve!

Butterscotch Whipped Cream

Ingredients
2 cups regular whipping cream
2 tablespoons powdered sugar
2 teaspoons butterscotch flavor

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add 2 teaspoons of butterscotch flavor and 2 tablespoons powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Rosemary Whipped Cream

Ingredients
1 cup whipping or heavy cream
2 fresh rosemary sprigs
1 tablespoon powdered sugar

Instructions
Add cream and rosemary sprigs to a small glass 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. Alternately you can place

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