Fruit Smoothie

Ingredients:
.75 cups mango juice
.25 cups orange juice
.25 cups pineapple juice
2 tbsp.  passion fruit juice
1 tbsp. banana juice
2 tbsp. caramel syrup
1.5 tbsp. heavy cream

Preparation:
Mix all the fruit juices, caramel syrup and cream. Pass through the iSi funnel & sieve directly into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Banana Ice Cream with Peppermint Cream

Ingredients:
3  banana(s)
1 x vanilla bean(s)
1 cup powdered sugar
1 tsp. lemon juice
3 cups heavy cream
.25 cups peppermint syrup

Preparation:
Banana Ice Cream:
Chop up the bananas and chill in the freezer for 1 day. Then puree the bananas in a blender until smooth, add the vanilla bean, powdered sugar, lemon juice and 300 ml heavy cream. Puree until smooth once more, so that the mass takes on a compact consistency. Chill the banana mixture.

Peppermint Cream:
Pour 400 ml heavy cream and peppermint syrup into a 1 pint dispenser, screw on 1 n20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Cilantro Espuma

Ingredients
1 cup water
¾ cup chopped cilantro
1 pkg gelatin powder
1 Tbsp cold water

Preparation

In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder into a large bowl, and slowly pour cold water over it. Let sit for 5 minutes. Pour warm cilantro water over gelatin mixture. Stir mixture together and pour into a whipped cream dispenser and charge with 1 N2O Ultra Purewhip charger. Refrigerate until ready to use.

Espresso Espuma

Ingredients

.75 cups Espresso
.5 cups Heavy Cream
1 tsp. Sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat the espresso and dissolve the sugar and the pressed gelatin in it. Add the rest of the espresso and allow to cool. Before it gels, stir in the heavy and pass through the iSi funnel & sieve directly into the dispenser and screw on 1  N20 charger and shake vigorously. Refrigerate for at least 6 hours.

Bloody Mary Espuma

Ingredients:

1 cup Tomato juice
.75 cups tomato paste
.25 cups Vodka
2 x sheet(s) of gelatin
.25 tbsp. powdered sugar
1 tsp salt
1 tsp pepper
1 tsp Tabasco
1 tsp lemon juice
1 tsp Worcestershire sauce

Preparation:
Flavor the tomato puree, the (reduced) tomato juice and the tomato paste with salt, pepper, Tabasco, some lemon juice and Worcestershire sauce and dissolve the sugar completely in the mixture. Press out the water from the gelatin and dissolve in warmed vodka 122 °F then stir well with the spiced tomato mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 US pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Sweet Chestnut Mousse

Ingredients

1.25 cups heavy cream
.75 cups sweet chestnut cream
2 tbsp. amaretto syrup

Preparation

Mix heavy cream, sweet chestnut cream and Amaretto syrup. Pass the mixture through the iSi funnel & sieve into the 1 uS Pint Cream Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Chilled Banana Mousse

Ingredients
4 oz strained baby food bananas
1/4 cup skim milk
1/4 cup low fat vanilla frozen yogurt, softened
1/4 tsp cream of tartar
1/16 tsp (pinch) nutmeg

Preperation
Combine all ingredients in the whipped cream dispenser. Shake vigorously 45 seconds. Dispense immediately into long fluted mousse glasses. Strained fruit’s like peaches, pears, apricots or applesauce may replace bananas.

Avocado Espuma

Ingredients

250 g. / 8.7 oz. ripe avocados
200 g. / 7.1 oz. whole milk organic yogurt
50 ml. / 1.7 oz. lemon juice
1/2 tsp. salt
2 sheets gelatin
1/2 bunch each fresh cilantro and chervil
White pepper
Salt
Sugar

Preperation
Place yogurt, cilantro and chervil in a blender; add a little bit of lemon juice and salt and finely purée all the ingredients. Cut the ripe avocados in half and remove the pits. Spoon out the flesh and purée the avocado together with the other ingredients. Season the mixture with white pepper, salt and sugar and strain it through a fine sieve. Put the gelatin sheets into cold water one after the other and let them soak for five minutes. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatin. Next, add the avocado blend to the gelatin and strain directly into the 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours. Shake vigorously before serving.

Mocha Foam

Ingredients:
1.25 cups vanilla yogurt
.5 cups heavy cream
.75 tbsp instant espresso
3.25 tbsp powdered sugar

Preparation:
Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into a (0.5 L) 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Yogurt Mousse with Cranberry Jelly

Ingredients:
1.5 cups vanilla yogurt
3/4 cup heavy cream
1.5 tbsp powdered sugar
Preparation:
Stir all ingredients together until the sugar is completely dissolved. Put into a 0.5 L (~17 fl. oz.) Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:
Soften the 3 x sheets of gelatin in cold water. Heat 1 cup of cranberry juice with some fresh cranberries and 1–2 tbsp. of powdered sugar and dissolve the gelatin in it. Pour into glasses and chill. Use the mousse to top the jello and serve immediately.

Pumpkin Tiramisu

Ingredients:
.5 cups mascarpone
.25 cups heavy cream
.5 cups pumpkin puree
3 tbsp. maple syrup
1 tsp. lemon juice

Preparation:
Stir the ingredients together until smooth and strain through a fine mesh sieve. Put into a 1 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Matcha Mousse

Ingredients:
3/4 cups heavy cream
.5 cups matcha powder
.5 cups ml milk
.5 cups white chocolate

Preparation Matcha Mousse:
Break the white chocolate into pieces. Heat the heavy cream with.5 cupsof milk and mix in the white chocolate. Remove liquid from heat and stir in .5 cups of matcha powder with a whisk until completely dissolved. Pass through the iSi funnel & sieve directly into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 6-8 hours.

Note: Matcha powder can be found in Asian/Japanese supermarkets.

Cranberry Cream

Ingredients:
1 cup heavy cream.
1 tsp. lemon juice
1/4 cup sugar
3/4 cups cranberries, finely strained

Cranberry Cream:
Mix the cranberries, lemon juice and 1/4 cup sugar and stir together with 1 cup heavy cream. Pour into a 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Tuna Espuma

Ingredients:
1 cup tuna (in olive oil)
1 cup cream cheese, full fat
.5 cup heavy cream
1 pinch salt
1 pinch pepper

Preparation:
Drain the tuna and puree with the cream cheese in a blender until smooth. Add the cream and season with salt and pepper. Pass through the iSi funnel & sieve directly into the 0.5L Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Tomato Vinegar

Ingredients:
1.25 cups white balsamic vinegar
.75 cups dried tomatoes

Preparation:
Cut the dried tomatoes and put with the white balsamic vinegar into a dispenser. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever.

Pour the vinegar through the iSi funnel & sieve into a glass.

Pear Espuma

Ingredients:
3 x sheet(s) of gelatin
2 x pear(s)
1 cup pear juice
3 tbps. sugar

Preparation:
Peel and core the pears, and cut into small pieces. Bring the pear juice to a slight boil with sugar, puree and pass through a fine mesh sieve. Soften the gelatin in cold water, press out, and heat in some pear sauce 140 °F and stir in the rest of the mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Bacardi Cream

Ingredients:
2 x sheet(s) of gelatin
2 x pitted cherries
2 x cinnamon sticks
4 x egg(s)
1 cup heavy cream
.5 cups Bacardi (white rum)
1 tbsp. powdered sugar
1/4 cup almonds almonds

Preparation:
Heat the cherries in their own juice with the cinnamon stick. Soften the gelatin in cold water, press out, and dissolve in the hot cherry juice (140 °F). Remove the cinnamon stick and leave the cherries to cool by placing them in a bowl with ice water. In the meantime stir together the eggs, heavy cream, Bacardi, and powdered sugar (do not mix) and put into a 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Vanilla Creme

Ingredients:
1.75 cups heavy cream
.5 cups french vanilla syrup
.5 tsp powdered sugar

Preparation:
Put all ingredients into a 1 US Pint whipped cream dispenser, screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:
Fill an éclair with the vanilla cream.

Calpico foam

Ingredients:

3/4 cup Calpico
1/4 cup milk
1/4 cup heavy cream
1 tbsp. lime juice
0.25 x vanilla bean(s)

Preparation:

Mix together all ingredients, puree in a blender until smooth and chill for at least 2 hours. Then pass the mixture through the iSi funnel & sieve into the 1 Us Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.