Marinated Strawberries with Cream

Ingredients:
2 cups heavy cream
1 bunch of strawberries
1 1/4 tbsp. granulated sugar
1/2 cup fresh orange juice
1 x orange(s)
Preparation:
Put the cooled heavy cream into the 0.5 L whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved.

To serve:
Rinse the strawberries in cold water and allow to dry. Then remove the hulls and leaves. Cut them into quarters and put in a bowl. Stir in 2 teaspoons of orange zest with granulated sugar and the orange juice, and let it sit for 30 minutes. Divide the strawberries into glasses and serve with heavy cream.

Piña Colada Cream

Ingredients:
1 cup pineapple juice
1 cupcoconut milk
1 3/4 tbsp. rum
3 tbsp. sugar
3 x sheet(s) of gelatin
Preparation:
Soak the gelatin in cold water. Heat1 cup of the pineapple juice and dissolve the well-squeezed gelatin into it. Heat and stir the remaining pineapple juice with the coconut milk, rum and sugar until the sugar has fully dissolved. Then stir in the bloomed gelatin. Pass into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Tropical Fruit Float

Ingredients:
1 cup pineapple juice
1 cup  guava juice
1 cup passion fruit juice
1 cup  mango sorbet
Preparation:
Pour all ingredients except for the mango sorbet into the iSi Twist ‘n Sparkle and carbonate with 1  soda charger. Wait 1 minute before opening. Divide the mango sorbet between 3 glasses and pour in the drink.

Mango Espuma

Ingredients:
3/4 cup mango juice
3/4 cup rice or soy cream
3/4 tbsp.  lemon juice
Preparation:
Stir together the mango juice (should be creamy) and rice or soy cream and refine with a little lemon juice. Pass the juice directly through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Banana espuma with muscovado crumble and vanilla ice cream

Ingredients:
200 g banana(s)
3 tbsp. sweetened condensed milk
1.5 tbsp. lemon juice
1/4 cup crème fraîche
5 tbsp. milk
1/4 cup sugar
1/4 cup butter
1/4 cup hazelnut meal
1/4 cup muscavado sugar
1/4 cup flour
pinch of salt
pinch of licorice root powder
Preparation:

Banana espuma:
Mash the bananas and mix with the milk. Add the condensed milk, lemon juice, crème fraiche and sugar to the mixture and puree everything in a blender until smooth. Pass through a fine mesh sieve directly into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Muscovado crumble:
Mix together the butter, hazelnut meal, muscovado sugar, flour, salt and licorice root powder to form a smooth dough, wrap in cling film and chill. Cut the dough into approx. 5mm thick slices and bake in the oven at 340F for approx. 5 minutes until golden brown. Lastly, crumble the slices into small coarse crumbs.

Avocado chocolate mousse

Ingredients:
2 x ripe avocado(s)
1/4 cup cocoa powder
1/2 tsp. stevia liquid
3/4 cup almond milk
1/4 tbsp. agar-agar
1 x vanilla bean(s)
pinch of salt
1/4 cup almond flakes

Preparation:
Slice open the avocados, remove the stones, hollow out the fruit flesh, and puree this together with the scraped-out vanilla bean, cocoa powder, salt and Stevia in a blender until smooth. Bring the almond milk and agar agar to a boil and simmer for approx. 3 minutes. Allow to cool and stir in part of the avocado mixture. Then stir the whole mixture together until smooth and pass through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Toast the almond flakes in a pan without fat until they turn golden brown. Serve the avocado chocolate mousse into glasses and sprinkle the almond flakes on top.

Raspberry Vinegar ( Rapid Infusion)

Ingredients:
1.5 cups white balsamic vinegar
3/4 cups frozen raspberries, thawed
Preparation:
Drain raspberries and place with white balsamic vinegar into a dispenser.  Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Quickly vent the dispenser by pressing the lever. Unscrew the head from the bottle and pour the vinegar through the iSi funnel & sieve into a glass.

Lemon Olive Oil

Ingredients:
1 cup olive oil
2 lemon(s)
Preparation:
Roll the lemons with your palm on a hard surface, cut each into 8 pieces and put with olive oil into a dispenser. Screw on 1 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent by pressing the lever. Unscrew the head and pour the olive oil through the iSi funnel & sieve into a glass.

Blood Orange Aperol Punch

Ingredients:
400 ml blood orange juice
100 ml Aperol
1 g agar-agar
Preparation:
Boil 3 tbsp. of blood orange juice with the agar-agar (available in health food stores) for 2 minutes. Add the remaining ingredients. Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:
Boil up the juice of one orange with 2 tbsp. water, 1 tbsp. brown sugar and mulled wine spices. Add 100 ml red wine and 50 ml Aperol liqueur and heat.

Blue Moon

Ingredients:
1 x mint leaves
1.25 tbsp Vodka
1.25 tbsp Blue Curaçao
Preparation:
Fill the Soda Siphon with cold water. Screw on 1 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Serving Suggestion:
Place some ice cubes in a glass and pour the vodka and Curaçao over the top. Top up with soda water from the Soda Siphon and garnish with mint.

Marzipan cream topping

Ingredients:
.5 cups marzipan crème liqueur
1 cup heavy cream
Preparation:
Mix the cream together with the marzipan crème liqueur. Pass through the iSi funnel & sieve into the 0.5 L  whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Yogurt Variations

Ingredients:
3/4 cups heavy cream
3/4 cups yogurt
1/2 cup 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 N20 cream charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.

Whiskey Sour

Ingredients:
4 tsp lemon juice
1/4 tbsp sugar
4 x ice cubes
2 3/4 tbsp Whiskey
Preparation:
Fill the Soda Siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Serving Suggestion:
Place all the ingredients in the shaker together with some ice and shake quickly and vigorously before pouring into a tall glass with ice. Top up with a dash of soda water from the iSi Soda Siphon.

Garlic Olive Oil ( Rapid Infusion)

Ingredients:
1.5 cups olive oil
3 garlic clove(s)
Preparation:
Peel and mash the garlic. Put the garlic-puree 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.

Asparagus Espuma

Ingredients:
2 cups asparagus
2 x sheet(s) of gelatin
1 x lemon(s)
1/4 cup heavy cream
Pinch of salt
Pinch of sugar

Preparation:
Lightly cook the asparagus in salted water with sugar and a lemon slice. Then puree the asparagus with 3/4 cup of asparagus stock in a blender until smooth and strain through a fine mesh sieve. Season the puree with herbs. Heat the softened and pressed gelatin in 1/4 cup of asparagus stock 140 °F and then add the rest of the mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Creamy Sauce for Vegetables

Ingredients:
1 cup milk
3/4 cup heavy cream
1.5 cups butter shavings
1 tsp. starch
Pinch of salt
Pinch of white pepper
Preparation:
Bring the full-fat milk and heavy cream to boil, bind with starch, and season with salt and white pepper. Stir in butter shavings with an egg whisk. You can also add herbs like dill, chervil, parsley, or wild garlic. It is important to puree the sauce in a blender until smooth.
Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 N20 cream charger and shake vigorously.

Buttermilk Flap Jacks

Ingredients:
3/4 cups flour
1/2 cup buttermilk
1/2 cup water
2 x egg(s)
Pinch of salt
1/2 tbsp honey
Pinch of cinnamon
4 tsp oil
Preparation:
Mix all ingredients and pass through the iSi funnel & sieve directly into the 1 pint whipper, screw on 1 cream charger and shake vigorously.

Heat the oil in a non-stick pan and immediately portion some dough with the whipper. Fry on each side about 1 minute until golden brown.

Spinach Espuma Soup

Ingredients:
.5 cups Chicken stock
1 cup spinach (freshly blanched or frozen)
.75 cups heavy cream
1 pinch of salt
1 pinch of  nutmeg
1 pinch white pepper
Preparation:
Puree the spinach with cold broth or stock in a blender until smooth and strain through a fine mesh sieve. Add the heavy cream, season to taste, and put into a 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Try Spinach Espuma Warm:
Prepare the ingredients in warm stock, put into a 1 pint whipper and foam. Serve immediately.

Strawberry Mousse

Ingredients:
3/4 cups heavy cream
1/4 cups milk
1/2 cups natural yogurt
1/2 cups strawberry syrup
1 1/4 TBSP. orange liqueur
Preparation:
Mix all the ingredients, pass through the iSi funnel & sieve directly into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Wine Chaudeau

Ingredients:
1.5 cups white wine
4 x yolk(s)
.5 cups powdered sugar
.5 TBSP vanilla sugar
.5 TBSP cornstarch
1 TBSP lemon juice

Preparation:
Mix together the 1 cup of the wine, the egg yolk, sugar, and vanilla sugar and heat over steam. Then mix the cornstarch with the rest of the wine, add to the warm mixture, and bind. Flavor with the lemon juice. Pass the mixture through the iSi funnel & sieve directly into the  whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.