Potato foam

Ingredients:
1.25 cups potatoes
.75 cup milk
.25 cup potato water
1 3/4 tbsp butter
pinch of salt
pinch of nutmeg
Preparation:
Cut the potatoes into approx. 1 inch large cubes, cook in salt water until soft and strain. Puree with the milk, potato water and butter in a blender until smooth; season to taste with salt and nutmeg. Then pass through the iSi funnel & sieve directly into a 1 US Pint whipper. Screw on 1 cream charger and shake vigorously. Keep the Whipper warm a in a bain-marie or water bath.

Christmas Cookie Mousse

Ingredients:
1/2 cup christmas Cookies
1/4 cup white chocolate
1 cup heavy cream
1/4 cup milk
1 tbsp. rum
Preparation:
Finely grate the Christmas Cookies or grind using a food processor. Chop the white chocolate and melt in the microwave or over a bain-marie. Add the milk and heavy cream. Stir in the ground Christmas Cookies and the rum (or run flavoring). Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Leave to stand at room temperature for 5–10 minutes before serving.

Latte with Cream and Chocolate Sprinkles

Ingredients:
2 cups heavy cream
1/2 cup milk
2 3/4 tbsp. coffee
1/2 cup milk chocolate
Preparation:
Put the cooled heavy cream into a 1 pint whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved.

To serve:
Heat the milk on the stove or in a milk foamer. Pour into a heat-resistant glass or cup. Pour in the coffee and serve with the heavy cream from the whipper and chocolate sprinkles.

Pumpkin spiced latte

Ingredients:
1 3/4 cup heavy cream
1/2 cup pumpkin syrup

Preparation:
Mix the cream and pumpkin syrup together and pour directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Preparation pumpkin syrup:
Cook 3/4 cup pumpkin with approx. 1/4 cup hot water. Once the pumpkin is soft, puree until smooth with a hand-held mixer. Bring 1/2 cup water to the boil with 100 g brown sugar. As soon as the sugar has dissolved, add the pumpkin puree to the pot together with 1 cinnamon stick, ½ teaspoon ground ginger, 1 vanilla bean, cloves and a little nutmeg, and allow to come to the boil once more. Allow to simmer for approx. 10 minutes and then pour through a fine mesh sieve into bottles.

Cornelian cherry & red wine espuma with spiced pears

Ingredients:
.5 cup cornelian cherry jam
1.25 tbsp red wine
1.25 cup heavy cream
1.25 tbsp powdered sugar
2 x pear(s)
2 tbsp. sugar
1 cup water
1 x cinnamon sticks
1 x star anise
4 x cloves
Preparation:
Mix together the Cornelian cherry jam, red wine, cream and confectioners’ sugar and pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously.

For the spiced pears, peel, quarter and core 2 x relatively firm pears. Briefly bring to the boil in a brew made of sugar, water, 1 x cinnamon stick, 1 x star anise and 4 x cloves, then remove from the stovetop and allow to cool in the brew.

Cappuccino Mousse

Ingredients:
1 1/2 cup heavy cream
1/2 cup strong espresso
2 x sheet(s) of gelatin
Preparation:
Soften the gelatin in cold water. Mix the heavy cream and espresso, heat up part of this, dissolve the well-squeezed gelatin within and add to the remaining espresso cream. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vineyard peach dessert

Ingredients:
1 cup heavy cream
1/4 cup mascarpone
1 1/2 tbsp. powdered sugar
4 x vineyard peach(es)
Preparation:
Mix the cream together with the mascarpone and powdered sugar. Pass through the iSi funnel & sieve directly into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Fruit Yogurt

Ingredients:
3/4 cup  heavy cream
3/4 cup yogurt
1/4 tsp. syrup (strawberry, raspberry, or blueberry syrup)
Preparation:
Put all ingredients into a 1 pint whipper. Please make sure that the syrup does not contain any seeds or fruit pulp! Screw on 1 cream charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.

Sparkling Punch

Ingredients 

  • 2 cups orange juice
  • 6 oz unsweetened pineapple juice
  • 1 cup unsweetened apple juice
  • 3 T lemon juice (optional)
  • 12 oz soda water

Combine the fruit juices in a large pitcher.  Make 12 oz soda water with your soda siphon.  Add soda to juice mixture.  Pour over ice.  Makes about 4 (10 oz) servings.

Passion Fruit Espuma

Ingredients:
3/4 cup passion fruit puree
1 1/4 tbsp orange juice
1 1/4 cup  heavy cream
2 x sheet(s) of gelatin
Preparation:
Soften the gelatin in cold water. Heat up 1 1/2 tbsp. passion fruit puree and dissolve the well-squeezed gelatin within. Mix the orange juice, heavy cream and remaining passion fruit puree and stir in the dissolved gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Pumpkin Foam Soup for Fall

Ingredients:
1 cup pumpkin puree
3/4 cup vegetable stock
1/4 cup heavy cream
1 tbsp shallot(s)
1 tbsp butter oil
1 tbsp garlic clove(s)
1 x salt
1 x pepper
3/4 tbsp powdered sugar
1 x Tabasco
Preparation:
Cook the cubed shallots and garlic in melted butter in a broad pot. Deglaze with vegetable stock and add the pumpkin. Puree everything in a blender until smooth. Then add the heavy cream and season to taste. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Seafood Sauce

Ingredients:

3/4 cup fish stock
3/4 cup heavy cream
0.25 x fennel
1 1/4 tbsp butter
2 tsp. dry white wine
1 1/4 tbsp wheat flour
2 tsp. vermouth
pinch of salt
pinch of pepper
1 tsp. 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 0.5 L dispenser. Screw on 1 Nitrous cream charger and shake vigorously.

Mustard Sauce for Dipping

Ingredients:

handful of fresh baby spinach leaves, blanched
1/2 cup heavy cream
1 1/4 tbsp Dijon mustard
1/4 tbsp mustard flour

Preparation:
Bring all ingredients to boil and reduce a little. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.