Blueberry Whipped Cream

Ingredients

1 pt heavy whipping cream
1/2 cup frozen blueberries (roughly chopped, let thaw 1/2 way)
1 tsp flavoring (Natural Blueberry, adjust to taste)
stevia (Powdered, or Powdered Sugar to taste)
Directions

Add the heavy cream into your dispenser. Sweeten to taste & add blueberry flavoring. Charge with one N20 charter.  Serve and add the partially thawed blueberries

Blueberry Shortcake

Ingredients
Cake:
1 1/2 cups cake flour (sifted)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla
3/4 cup buttermilk (room temperature)
Blueberry Sauce:
2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup granulated sugar
2 Tbsp lemon juice
2 Tbsp cornstarch (mixed with 2Tbsp cold water)
Whipped Cream:

1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

 

Preparation:

Cake:
  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  7. Spread batter evenly into prepared pans. Smooth the top with a spatula.
  8. Bake for 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Blueberry Sauce:
  1. Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook foe 2 minutes, stirring occasionally being careful not to break the blueberries. Slowly add cornstarch slurry while stirring blueberries. Bring back to a boil and cook until thickened (30 – 60 seconds). Cool completely before using. If too thick, add some water to thin out.
Whipped Cream:
  1. Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
Assembly:
  1. Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.

FIZZY CRANBERRY-ROSEMARY MOCKTAIL

Ingredients for 1 pint
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary

Preparation
In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into the dispenser. Screw on an Co2 soda charger and shake vigorously.

Red Thai Curry Recipe

Ingredients for 1 pint Whipper
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest
Preparation:
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat. Add the red curry paste and cook for another minute until all the spices become very aromatic. Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice. Stir well to make sure the curry paste dissolves. Let simmer for at least 10 minutes.
Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined. Strain the sauce through the iSi funnel and let cool before pouring into a 0.5 L whipper. Screw on two  cream chargers and shake vigorously after each one. Pair with your favorite protein and/or vegetables and garnish with lime zest.

Bloody Mary Celery Sticks

INGREDIENTS
3 pounds very ripe tomatoes, coarsely chopped
½ teaspoon, plus pinch kosher salt
3 celery stalks
8 ounces gin
12 dashes Tabasco
12 dashes Worcestershire sauce

Preparation
Line a colander with a thin dish towel or double layer of cheesecloth and place over a bowl. Put tomatoes in the colander and toss with 1/2 teaspoon salt, mashing tomatoes gently with your hands. Let tomatoes drip for 2 hours or refrigerate up to 8 hours. Give the tomato bundle a squeeze, then pour strained liquid into a measuring cup (you should have about 2 cups).

Chill tomato water thoroughly before using (at least 2 hours or up to 2 days).
Snap off the very end of a celery stalk with your fingers and pull down the length of the stalk, pulling away strings as you go. Repeat until most of the strings have been removed. This will help the celery absorb more liquid. Slice each stalk in half lengthwise, then slice each piece crosswise.

Combine the tomato water, gin, Tabasco, Worcestershire, a pinch of salt and celery stalks in the bottom of a whipped cream dispenser. Charge with two cN20 cartridges. Release the pressure. Put a sieve over a bowl; empty the contents over the sieve. Transfer the celery sticks to a plate and serve.

Carbonated Watermelon Salad

Ingredients

For the Carbonated Watermelon
Enough watermelon chunks to fill your whipping siphon to the fill line

For the Salad
Lime wedges
Mint leaves, cut into thin strips
Jalapeno, thinly sliced into rings
Salt and pepper

Preparation

For the Carbonated Watermelon
Place the watermelon in the whipping siphon. Seal the siphon and charge with one CO2 cartridge. Vent the whipping siphon then fully charge with CO2. Place in the refrigerator for several hours or preferably overnight.

To Assemble and Serve
When ready to serve, vent the CO2 from the whipping siphon. Place some of the watermelon into a bowl. Squeeze a lime wedge over the watermelon. Top with the mint leaves and jalapeno. Season with salt and pepper and serve.

The watermelon will usually hold its carbonation for 10 to 20 minutes.

Limoncello

Ingredients

450g water
350g sugar
5 lemons
450g vodka

Preparation

Combine the water and sugar in a pot and heat while stirring until the sugar dissolves. Remove from the heat and let cool.

Use a vegetable peeler or small knife to remove the peel from the lemons. Be careful you don’t cut too deep, you don’t want any of the white pith. Place the peels in a whipping siphon and add the vodka. Seal the siphon and charge fully. Gently swirl the siphon and let sit for 5 minutes. Place a towel over the nozzle and vent the whipping siphon.

Pour the vodka and lemon peels into the sugar water, cover, and let sit overnight at room temperature. The next day, strain the limoncello. It is now ready to use or can be stored in the refrigerator for several weeks.

Whipped Sabayon with Strawberries

INGREDIENTS

4 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 cup dry Marsala wine

Preparation

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. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.

Vanilla Orange Foam

Ingredients
1/2 cup vanilla yogurt
1/2 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon orange flavor
1 orange (split in half and hollowed)

Preparation

Mix all ingredients, except whipping cream, together thoroughly in a small bowl until well blended. Lightly stir in whipping cream. Pour no more than 2 cups of complete recipe into whipped cream dispenser, add 1 N20 cream charger, charge and serve.

To serve, fill hollowed out orange halves with vanilla orange cream. Garnish with orange zest.

Roasted Sweet Potato Soup Foam

Ingredients
3 to 4 sweet potatoes, cut into a large dice
Canola oil
Salt and pepper
200-400 grams chicken stock
1 piece of ginger, peeled and chopped.
10 grams molasses
20 grams thyme leaves
20 grams honey
200 grams heavy cream

For the Garnish
Small marshmallows
Thyme leaves
Walnuts, finely chopped
Molasses

 

Preparation

Preheat an oven to 232°C / 450°F.

Toss the sweet potato chunks with canola oil and salt and pepper. Spread out on a sheet pan and roast until the outsides have browned nicely, typically 20 to 30 minutes.

Place the roasted sweet potatoes into a pot with the chicken stock, ginger, molasses, and thyme. Cook until the sweet potatoes are very soft and the flavors have melded. Start with 200 grams of stock and add more as needed to keep it moist. Add the honey and cream then puree until very smooth using a blender. Strain through a chinois or cheese cloth if you want a finer texture.

Pour the sweet potato soup into your whipping siphon and charge with 1 N20 cream charger. If desired, heat the whipper in hot water until it is warm.

Dispense the soup into soup bowls or cups. Top the soup with the marshmallows, thyme leaves, and walnuts then finish with a drizzle of molasses.

Brown-Butter Sponge Cakes

INGREDIENTS
6 tablespoons unsalted butter
4 large eggs
3 tablespoons sugar
1/2 teaspoon kosher salt
3 tablespoons whole milk
1/2 cup plus 1 tablespoon all-purpose flour
Nonstick cooking spray

Preparation
In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Let cool.
In a bowl, whisk the eggs with the sugar and salt until pale. Whisk in the milk. Whisk in the flour and the brown butter until the batter is very smooth and uniform in color.
Pour the batter into the canister of a 1 pint dispenser. Seal the siphon and charge it with one cream (N2O) cartridge. Shake the siphon vigorously.
Poke 3 holes around the side of eight 8-ounce wax-coated paper cups and coat the interiors with cooking spray. Hold the siphon upside down and insert the nozzle into one of the cups. Gently press the handle to dispense the batter; use a circular motion to evenly fill one-third of the cup. Set the cup in a microwave oven and cook on high for 45 seconds, until the cake is fluffy and risen. Invert the cup onto a plate and let stand for at least 1 minute. Repeat with the remaining batter and cups. Remove and discard the cups. Serve right away.

Blue cheese foam

Ingredients
1/2 cup full-fat sour cream
1/2 cup buttermilk
1 1/2 ounces blue cheese, crumbled (1/4 cup)
1 tablespoon red wine vinegar
Kosher salt

Preparation

Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint whipping siphon. Charge the siphon with one cream (N20) cartridge. Shake the siphon and refrigerate until well chilled, 30 minutes.

MAPLE YOGURT FOAM PARFAIT

Ingredients:

1 Pint Raw Milk
2 Tbsp. Milk Kefir Grains (let the Kefir grains sit out at room temperature in your raw milk for full 24-48 hours in a mason jar covered tightly with cheese cloth)
4 oz. heavy cream
Vermont maple syrup
¼ tsp. Vanilla extract
Applesauce
Your favorite Granola
Cinnamon to taste

Method:
To make the yogurt, let the Kefir grains sit out at room temperature in your raw milk for a full 24-48 hours, in a mason jar covered tightly with cheese cloth. Once the kefir grains have attained the desired thickness (depending on the temperature of the room this could take 24-48 hours) remove the grains from the Mason jar. The liquid is your cultured yogurt base. Flavor the yogurt with high quality maple syrup, and a 1/4 tsp. of vanilla extract. Pour flavored yogurt and 4 oz. of heavy cream through the iSi Funnel & Sieve, directly into pint sized Dispenser. Charge with 1 cream charger. Shake vigorously – 6 times, and let it sit in the refrigerator for twenty minutes. Take the yogurt out of the refrigerator. Test consistency, and if needed, shake additional times to desired dispensing consistency. It should look creamy and fluffy upon dispensing

Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.

Macadamia Nut Topping

Ingredients:

2 cups heavy cream
.25 cups  macadamia nut syrup

Preparation:

Put all ingredients into a 0.5 L whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Gingerbread Cream on Coffee

Ingredients:

1.5 cups heavy cream
.5 cups milk
.5 cups chocolate sauce
12 g gingerbread spice mix

Preparation:

Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Honey Foam on Orange Salad

Ingredients:

300 ml heavy cream
100 g honey
2 x egg(s)
2 x orange(s)
1 ml lemon juice
10 g pistachios

Preparation:

Stir together the honey, eggs, and lemon juice well, then add the heavy cream.
Pour into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Add the honey foam to a fresh orange salad (oranges cut into thin slices) and garnish with chopped pistachios.

Airy Ranch Dressing

INGREDIENTS
3/4 cup low-fat buttermilk
1/4 cup sour cream
1/2 teaspoon Worchestershire sauce
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar

DIRECTIONS

Whisk together all ingredients until well incorporated. Pour into 1/2 pint dispenser, seal, charge, shake well and serve.