Kir Royal Espuma

3 x sheet(s) of gelatin
1 3/4 cups Champagne
0.5 cups Crème de cassis

Preparation:
Heat 1 3/4 cups of champagne, dissolve the softened and pressed gelatin in it, then mix with the rest of the champagne and cassis liqueur. 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. Serve immediately.

Parmesan Espuma

Ingredients:
1 1/4 cup milk
.5 cups heavy cream
2 cups parmesan
1 pinch of salt
1 pinch of pepper

Preparation:
Heat the milk, add the Parmesan and allow to infuse for approx. 20 minutes. Add the cream, then season to taste with salt and pepper. Pass through the iSi funnel & sieve into the 1 US pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Blue Gin Tea Tonic

1/4 cup Blue Gin
.5 cups loose tea, (to taste)
1 x slice(s) of lime

Preparation:
Put all ingredients into a 1 pint Dispenser. Screw on 1 N20 cream charger and vigorously shake the dispenser 5 times. Press the lever to rapidly let out the air. Unscrew the head from the dispenser and remove the sieve along with the seal. Empty the infused liquid through the iSi funnel & sieve into a glass.

Making Batters With Your Whipped Cream Dispenser

Making The Perfect Batters – using Soda Chargers (CO2) and your Whipped Cream Dispenser
If it’s pancakes or crispy tempura to aerate the batter , whipped cream dispensers make it better. In the case of pancakes or waffles, you’ll see that they’re much lighter and fluffier than the traditional way. As an added bonus you’ll yield more from your batter since the tiny bubbles that are fluffing your food up take up extra space in the batter mixture.
In the case of tempura, you’ll notice a much crispier, crunchier crust.
The trick to an awesome tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate and crisp -not doughy. Here’s a simple tempura recipe to start with, although you can aerate any of your favorite batters (just make sure to put the batter through the iSi Funnel & Sieve to avoid any particles getting stuck in the nozzle of your Whipper).

Tempura Batter Recipe
Ingredients for a 1 Pint whipper:
1 cup cold water
1 cup all-purpose flour
1/4 teaspoon salt

Preparation:
1) Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps – don’t worry, this is normal!
2) Strain through a fine mesh sieve, or the iSi Funnel & Sieve
3) Pour the smooth batter into your whipped cream dispenser
4) Screw on one C02 soda charger. Shake vigorously about 5 times
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies or chicken immediately, or you can let the batter chill in your fridge until you’re ready to fry.
Preheat your oil to 375°F and fry battered pieces until they are a light golden color. Sprinkle with salt while still hot – serve and enjoy immediately.

Delicious Banana Chocolate Latte

Ingredients:

240 ml ( 1 cups) heavy cream
100 ml(.5 cups) chocolate sauce
100 ml(.5 cups) milk

Preparation:
Puree the banana with the milk until smooth. Mix with the rest of the ingredients and put into a 0.5 L (~1 US Pint) Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved.

Rapid Infusion Technique

What is Rapid infusion? Your whipped cream dispenser does more then just create whipped cream, but we are sure you knew that by now!

 

Rapid Infusion enables a liquid to be infused with different flavors in the shortest possible time. First, combine aromatic solids (e.g. herbs, spices, fruit) and a liquid (e.g. alcohol, oil, water, vinegar) in the Whipper. By applying pressure into the Whipper using a N20 cream charger, the flavor of the solids becomes infused into the liquid, which develops a unique taste.
You can use this teqnique to quickly season meats. That’s right put a piece of chicken in your dispenser with the spices or liquids of your choice follow the steps and — instant marinated chicken. Give it a try!

 

Lemon Olive Oil (rapid Infusion)

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 1 US Pint 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. Unscrew the head and pour the olive oil through the iSi funnel & sieve into a glass.

Marzipan Ginger Coffee

Ingredients:

3/4 cups heavy cream
125 g Marzipan
.5 cups milk
1 egg white
2 g ginger

Preparation:

Puree the marzipan with the milk and the ginger until smooth. Mix with the cream and the egg white. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Lemongrass olive oil

Ingredients:

1.5 cups olive oil
.5 cups lemon grass

Preparation:

Cut the lemon grass into slices and fill into a 1 US Pint Whipper along with the olive oil. Screw on 1 N20 cream charger, vigorously shake the whipper 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent the whipper. Unscrew the head from the whipper and empty the olive oil through the iSi funnel & sieve into a glass.

Vanilla Yogurt Espuma

Ingredients:
1 1/2 tbsp. milk
3 egg yolks
1/2 cup milk
1/2 cup heavy cream
1 piece of vanilla bean
Sugar ( to taste )

Preparation:

Mix 1 1/2 tbsp. milk of milk with 3 egg yolks. Combine 1/2 cup milk, 1/2 cup heavy cream, 1 vanilla and sugar in a pot and bring to a boil. Then stir in the egg yolk mixture, and stir the yogurt into the mixture once cooled. Pass through the iSi funnel & sieve into the Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Broccoli Cream Soup

Ingredients:

3/4 cup broccoli
1/2 cup vegetable stock
3/4 cup heavy cream
1 pinch of salt ( to taste)
1 pinch of pepper
1 pinch of cayenne pepper

Preparation:

Cook the broccoli in the vegetable stock until soft, then puree in a blender until smooth. Season with salt, pepper and cayenne pepper. Add the cream. Pass through the iSi funnel & sieve directly into the Whipper, screw on 1 cream charger and shake vigorously. Keep the Whipper warm at max. 165 °F in a bain-marie or in a water bath.

Caramel Cream

Ingredients:

1.5 cups heavy cream
.5 cups caramel sauce

Preparation:

Put all ingredients into a 0.5 L (1 US Pint) Whipper. Screw on 1 cream charger and shake vigorously.

Serving Suggestion:

Goes well with ice cream. Fill 1 waffle ice cream cone per person with caramel cream and arrange on a chilled plate with a large scoop of vanilla ice cream. Tastes great with a berry garnish.

Berry Mousse

Ingredients:

1/2 lb forest berries
3/4 cup heavy cream
2.5 oz. powdered sugar
2 tbsp. Grand Marnier
4 pieces sheet(s) of gelatin
1 pieces vanilla bean(s)
1 pieces lemon(s)

Preparation:

Puree the berries with sugar until smooth. Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to 122 °F and dissolve the pressed gelatin in it. Stir the heavy cream into the berry puree and pass through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Garnish the berry mousse with fresh fruit.

Gingerbread Cream

Ingredients:

1.5 cups heavy cream
.5 cup milk
.5 cup chocolate sauce
1/4 cup gingerbread spice mix ( to taste )

Preparation:

Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 1 US pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Meringue

Ingredients:

10 pieces Egg white
3/4 cup Sugar
1 tsp Lemon juice
1/2 tsp Salt

Preparation:

Pass the egg white through a fine mesh sieve and stir in sugar in a casserole dish. heat to 50 °C (122 °F). Ensure that the sugar fully dissolves. Beat briefly with an egg whisk, remove from the heat, and cool the dish by placing on ice water. 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.

Tip:

Can be served warm by pouring the mixture into the whipper without cooling, and then foaming and keeping warm at max. 75 °C (167 °F). The mixture can also be cooked au gratin or dried.

Panna Cotta Espuma

Ingredients:

1 cup Milk
1/2 cup sparkling wine
1/4 cup Powdered sugar
1/4 cup Milk powder
2 pieces Sheet(s) of gelatin
2 tbsp. Amaretto
2 cups Sugar syrup
1 pieces Bunch of basil
5 pieces Sheet(s) of gelatin

Preparation:

Bring the milk, water, milk powder, and sugar to boil. Dissolve the pressed gelatin in the mixture. Add amaretto. 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.

For the basil jello, dissolve the pressed gelatin in 2 cups of heated sugar syrup. Mix the rest of the (cool) sugar syrup with the basil leaves, strain, and mix with the jello.

Serving Suggestion:
Pour into cocktail glasses and chill. Serve with macerated strawberries and garnish with the panna cotta espuma.

Jalapeño Tequila ( Rapid Infusion )

Ingredients:

36 g of thinly sliced, seeded and deveined green jalapeño pepper
470 ml abv blanco tequila

Preparation:

Put all ingredients into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake and then vent by pressing the lever down fully. Screw on 1 more N20 cream charger. Rest for 2 minutes and then vent by pressing the lever down fully. Rest for 1 minute. Pour through the iSi funnel & sieve into a container. Rest for 10 minutes.

Thyme Vinegar ( Rapid Infusion)

Ingredients:

1 cup White balsamic vinegar
35 g thyme

Preparation:

Coarsely cut the thyme and put with white balsamic vinegar into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the iSi Whipper by pressing the lever.
Pour the vinegar through the iSi funnel & sieve into a glass.

Pumpkin Seed Cupcakes with Cinnamon and Apricot Topping

Ingredients:

1/2 cup Flour (fine)
1 cup Granulated sugar
3 pieces Egg(s)
6 3/4 cups Pumpkin seed oil
1 cup Yogurt
5 g Baking powder
1/2 cup Pumpkin seeds, chopped, roasted
Lemon peel
Pinch of Salt
3/4 cups Apricot purée
3/4 cups Mascarpone
6 3/4 cups heavy cream
3 tbsp Milk
3/4 tbsp Sugar
1 pieces Cinnamon
1 tsp. Apricot liqueur

For the Pumpkin Seed Cupcakes:

Whisk the eggs with the sugar until foamy. Mix the dry ingredients. Stir the pumpkin seed oil and yogurt into the foamy egg. Stir in the dry ingredients. Spoon the mixture into a muffin tin and bake for 20 minutes in a preheated oven at 180 °C (356 °F).

For the Cinnamon and Apricot Topping:

Bring the milk, cinnamon, and sugar to boil and then leave to rest for approx. 15 minutes. Stir the apricot purée and mascarpone together until smooth, and then stir in the rest of the ingredients. 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 1-2 hours.

Serving Suggestion:

Decorate the cooled cupcakes with the topping. Enjoy immediately.