Ingredients for a 0.5 L Whipper:

1/2 cup  Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese, full fat
Cayenne pepper ( to taste)

Preparation:

Puree all ingredients in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Cool for at least 30 minutes.

Serving Suggestion:

Serve as a dip for chicken satay skewers, nachos, or crackers.

Serious Chocolate Topping

Ingredients for a 0.5 L (1 US Pint)Whipped Cream Dispenser:

1 1/2 cups  Heavy Cream
1/2 cups  MONIN Dark Chocolate Sauce
2 tbsp.  MONIN cardamom syrup

Preparation:

Pour all ingredients into the 0.5 L (1 US Pint ) whipped cream dispenser.  Screw on an N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:

Use the topping to crown a strong espresso or a latte macchiato.

In our house we are changing the way we eat! We have started following the Mediterranean Pyramid - Have you heard of it? We eat a lot of olives these days! But often times the same olives get  a little tiring. Give this recipe a try, it is fantastic!! We often put it on our vegetables and mix it with hummus and crackers!

Ingredients( 1 US Pint):

200 g Sour cream
125 g Kalamata olives
100 ml Water
75 ml Olive oil

Preparation:

Blend the deseeded olives with the water, oil, and sour cream to a fine puree in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the ( 1 US Pint) Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving Suggestion:

Goes great with many vegetarian dishes.

Ingredients for a 0.5 L Whipper:

300 ml Olive oil
300 g Fresh basil
1 g Salt
1 g Pepper

Preparation:

Mix the fresh basil with olive oil and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Arrange the basil emulsion on a plate with tomatoes and mozzarella and sprinkle with balsamic vinegar.

Note:

The iSi 3 mm short injector tip is used in this recipe.

Ingredients for a 0.5 L Whipper:

300 ml Cream
200 g Brie with rind
1 g Salt
1 g White pepper

Preparation:

Bring the heavy cream to a boil. Cut the brie into small cubes and lightly cook with the heavy cream for a few minutes. Puree all ingredients in a blender and season. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Serve with fried wild salmon fillet with turned new potatoes in butter.

Ingredients for a 0.5L ( 1 US Pint) Dispenser

300 g ( 1 1/2 cups) Peas
100 ml ( 1/2 cup)Vegetable stock
200 ml ( 1 cup)  Cream

Preparation:

Lightly cook the peas in vegetable stock and season with salt and pepper. Puree with a hand blender and refine with heavy cream. Pour through an iSi Funnel & Sieve directly into the 0.5 L Dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Serve in a glass with a crispbread garnish.

Ingredients for a 1 Pint ( 0.5 L) Dispenser:

300 ml Orange juice
100 ml Olive oil
50 ml Orange olive oil
50 ml Orange liqueur (such as Grand Marnier)
1 pieces Vanilla bean(s)
1 pieces Star anise
1 pieces Cardamom
1 g Salt
1 g Pepper

Heat the orange juice with the vanilla bean, star anise, and cardamom and leave to rest for about 20 minutes. Add orange olive oil, olive oil, and orange liqueur and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 1 pint dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Inject the orange marinade directly underneath the skin of the meat, such as in the chicken thigh.

Note:

The iSi 3 mm long injector tip used in this recipe can be purchased on the Creamright.com website

Ingredients for a 0.5 L ( 1 US Pint)

220 g Apple
150 g Cream cheese, full fat
50 ml Vegetable stock
2 pieces Shallot(s)
1 pieces Garlic clove(s)
1 tsp. Ginger
1 pieces Pepper
1 tsp. Curry powder
1 tbsp. Apple juice
1 tsp. Apple balsam vinegar
1 pieces Salt
2 tbsp. Vegetable oil

Preparation:

Heat the oil in a pot and lightly sweat the finely chopped shallots and garlic cloves and the diced ginger. Add curry powder and cook briefly. Add the peeled, cored, and cubed apple and deglaze with apple juice, stock and vinegar. Lightly cook the apple over a low heat and season with spices. Finely puree the mixture in a blender and stir in the cream cheese.

Pass the mixture through an iSi Funnel & Sieve directly into the  Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill at least 3 hours before serving.

Serving Suggestion:

Goes great with various vegetable tartars, brown bread, or cheese.

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

• 200 ml / 6.8 fl.oz. heavy cream
• 100 ml /3.4 fl.oz. milk
• 90 ml / 3 fl.oz. espresso
• 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
• 70 g / 2.5 oz. brown sugar

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:

• 100 g / 3.5 oz. Roquefort cheese
• 200 ml / 6.8 fl. oz. heavy cream
• 200 g / 7.1 oz. sour cream
• 40 g / 1.4 oz. flour
• juice of one lime