Cappuccino Parfait Recipe

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:cappuccino-parfait

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

 

Roquefort Sauce

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:roquefort-sauce

  • 100 g / 3.5 oz. Roquefort cheese
  • 200 ml / 6.8 fl. oz. heavy cream
  • 200 g / 7.1 oz. sour cream
  • 40 g / 1.4 oz. flour
  • juice of one lime

PREPARATION:

Combine sour and heavy creams, heat, add cheese and stir until it has melted. Note: Do not let the cheese cook for too long so as to preserve the taste. Season with lime juice and thicken with flour. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.
Keep hot at 75°C / 165° F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving suggestion:
Goes well with filet mignon, chicken wings, noodles and potatoes.

Double the ingredients for a 1 L Dispenser. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Dispenser.

Blueberry Yogurt Tiramisu ( W/ Stevia)

INGREDIENTS FOR A 0.5 L/1 US PINT DISPENSER:Blueberry Yogurt Tiramisu

  • 250 g/8 fl. oz. natural yogurt
  • 200 g/7.1 fl. oz. mascarpone
  • 50 ml/1.7 fl. oz. heavy cream
  • 1 tsp. vanilla essence
  • 30–35 drops Stevia liquid, 2 tsp. Stevia granules or measurement corresponding to 50 g/1.8 oz. confectioner’s sugar

PREPARATION:

Stir all ingredients together until the granules are completely dissolved. Sweeten to taste with Stevia. Pour into the 0.5 L/1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving suggestion:
For the blueberry yogurt tiramisu, sweeten 250 g/1 cup fresh or frozen blueberries with 5–8 drops of Stevia liquid. Crush the berries with a fork and stir in 4 tbsp. of blueberry juice. Dip the ladyfingers in orange juice and layer them alternately in a glass with the yogurt cream and blueberries.

Riesling Espuma

The spring/summer weather is here! For most of us the  cold weather is gone and the flowers and trees are coming back with vivid color! Now’s the perfect time to sit outside with a cool cocktail and this one doesn’t disappoint!

INGREDIENTS FOR A 0.5 L / 1 US PINT  WHIPPER:

  • 450 ml / 15.2 fl. oz. Riesling Spaetlese (medium dry or sweet)
  • 45 g / 1.6 oz. sugar
  • 3 sheets gelatin

PREPARATION:

Warm up the wine and add sugar and gelatin (soaked in cold water). Stir until gelatin has fully dissolved, then remove from heat. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Double the ingredients for a 1 L Whipper. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L  Whipper.

Tempura Batter

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:Tempura Batter

  • 350 ml / 12.5 fl. oz. cold water
  • 150 g / 5.3 oz. rice flour
  • 1 tsp. Salt

PREPARATION:

Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint dispenser. Screw on one C02 SODA Charger and shake vigorously. Dispense the batter directly into a bowl right before frying. Dip lightly floured pieces of seafood, vegetables or mushrooms immediately into the batter or let the batter chill in your fridge nuntil you’re ready to fry. To serve, preheat oil to 190° C/375° F and fry battered pieces until light golden.

Serving suggestion:
Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.

Tip:For a more crispy result replace some of the water with vodka.

Chocolate Hazelnut Topping

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:chocolate hazelnut

  • 400 ml/ 2 Cups heavy cream
  • 100 ml/ 3/4 Cup  MONIN Chocolate Hazelnut Sauce

To serve:

  • Milk
  • Espresso

PREPARATION:

Fill all ingredients into the 0.5 L/ I Pint  Whipper. Screw on one N20 Cream Charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Serving suggestion:
Use the topping to crown a strong espresso or a latte macchiato.

Pina Colada Espuma

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 300 ml / 10.1 fl. oz. pineapple juice
  • 180 ml / 6.1 fl. oz. coconut milk
  • 20 ml / 0.7 fl. oz. rum (brown, 35 % vol)
  • 3 sheets gelatin

PREPARATION:

Soak gelatin. Heat 1/8 l pineapple juice to 60° C/140° F and stir in the pressed out gelatin. Mix coconut milk, pineapple juice and rum, add the dissolved gelatin. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Tip:

A Pina Colada Espuma top turns pineapple juice into a light, exotic summer drink!

Wasabi Cream

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 225 ml / 7.6 fl. oz. fish stock
  • 175 ml / 5.9 fl. oz. heavy cream
  • 75 ml / 2.5 fl. oz. crème fraîche
  • some potato starch
  • Wasabi powder
  • fresh coriander

PREPARATION:

Boil fish stock, creme fraiche and Wasabi powder. Mix in the potato starch and add coriander. Mix in a blender and add the heavy cream.

Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously.
Keep hot in the whipper in a bain-marie or in a water bath.
Shake vigorously before serving.

Double the ingredients for a 1 L Whipper. Screw on 2 cream chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

Cappuccino Parfait

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

Angel Food Cake Topped with Fresh Orange Whipped Cream and Candied Rose Petals

This Angel Food Cake recipe is the perfect dessert for your next party. Topped with a light and fresh orange whipped cream, this dessert is sure to become a family spring time favorite!

Ingredients for Angel Food Cake

2 ½ cups sugar

1 ½ cups flour

¼ teaspoon salt

2 ½ cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

Ingredients for Fresh Orange Whipped Cream

4 Tbsp. freshly squeezed orange juice

1 cup heavy whipping cream

2 Tbsp. powdered sugar

Preparation for Angel Food Cake

  1. Preheat oven to 375 degrees. Line the bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan.

  2. Mix together sugar, flour and salt

  3. Beat egg whites and cream of tarter together until stiff peaks form.

  4. Gradually stir in sugar mixture, 1/3 cup at a time, folding just until blended after each addition.

  5. Fold in vanilla and lemon juice.

  6. Spoon batter into prepared pan. The pan will be very full.

  7. Back at 375 for 30 to 35 minutes or until a wooden pick inserted into center of the cake comes out clean.

  8. Invert cake onto a lightly greased wire rack and let cool with pan over cake until completely cooled.

  9. Remove pan and peel foil off cake.

Preparation for Fresh Orange Whipped Cream

  1. Add ingredients to whipped cream dispenser and shake well.

  2. Charge with one N2O charger

  3. Refrigerate until ready to dispense

Once the angel food cake has cooled, cut into small squares and top with orange whipped cream. Garnish with candied rose petals, orange zest, a candied orange peel or a raspberry.

Carrot and Apple Cupcakes with Vanilla and Carmel Topping

INGREDIENTS FOR 12 CUPCAKES:

  • 1 cup / 120 g flour
  • 1 cup / 120 g wholewheat flour
  • ½ cup / 40 g rolled oats, roasted
  • 2 tsp. baking powder
  • Pinch of salt
  • 2 tsp. cinnamon
  • 3 eggs
  • ¾ cup / 130 g brown sugar
  • 1½ cups / 360 g yogurt
  • ¼ cup / 30 g butter, melted
  • 1½ cups / 200 g apple, roughly chopped
  • 1½ cups / 200 g carrots, roughly chopped
  • ½ cup / 50 g chopped walnuts, roasted
  • ½ cup / 100 g raisins, soaked in rum

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 70 g / 2.5 oz. sugar with 30 ml / 1 fl. oz. water
  • 100 ml / 3.4 fl. oz. milk
  • 1 vanilla bean
  • 300 ml / 10.1 fl. oz. heavy cream

PREPARATION CUPCAKE:

Whisk the eggs with the sugar until foamy. Mix the apple, carrot, rum raisins, walnuts, and yogurt and then stir into the foamy egg mixture. Mix all of the dry ingredients and stir into the other ingredients with the butter.
Spoon the mixture into a muffin tin and bake for 25 minutes in a preheated oven at 180°C.

PREPARATION VANILLA AND CARAMEL TOPPING:

To make the caramel sauce, mix the sugar with the water and cook until it is a light caramel (stop stirring after it reaches boiling point) . Add the milk and bring the mixture back to a boil briefly if the sugar begins to clump.
Cut the vanilla bean lengthwise and scrape out the pulp.
Add to the caramel sauce and mix with the cream.
Pass the mixture through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper.
Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator.

Serving suggestion:
Decorate the cooled cupcakes with the topping and enjoy immediately.

 

Hollandaise Sauce Recipe

April 16 is National Eggs Benedict Day and there is no better way to enjoy the day than a delicious homemade hollandaise sauce, the topping on the crisp English muffin, Canadian ham and poached egg concoction. This hollandaise sauce is a wonderfully rich, lemony and buttery sauce that tastes so much better than the sauce from the packets.

 Hollandaise Sauce Recipe

Ingredients

  • 325 g butter, cubed (results in approx. 500 ml of clarified butter)
  • 3 egg yolks, 1 whole egg
  • 25 g diced shallots or onions
  • 50 ml dry white wine, lemon juice or somewhat mild vinegar
  • 0.5 – 1 tbsp. vegetable oil
  • 1 bay leaf
  • 3 crushed black peppercorns
  • salt, white or cayenne pepper and a pinch of sugar

 

Preparation:

 Melt the butter. Sautee the shallots in vegetable oil until translucent. Add the peppercorns, bay leaf and lemon/vinegar, quench with white wine and reduce for about 3 minutes. Strain the reduction through a fine sieve. Whisk the egg yolk and whole egg with 4 tbsp. of the reduction over the water bath (approx. 70 °C). Add the butter (approx. 50 °C) in drops, and then gradually stir in. Season to taste. Pour the sauce into the 0.5 L Cream Whipper, screw on 1 cream charger and shake vigorously. Serve immediately over Eggs Benedict.

FIZZY ORANGE

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 500 ml / 16.9 fl. oz. Orange juice
  • 3 g / 0.2 oz. Xanthan gum

PREPARATION:

Put orange juice and xanthan gum in a blender and mix well for 2–3 minutes then pass through the iSi sieve and funnel. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one SODA charger and shake vigorously. Chill well for at least 30 minutes.

Double the ingredients for a 1 L Whipper. Screw on 2 SODA Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

Pineapple Espuma

After months of cold and dreariness, spring is finally here!  The temperature is beginning to warm up and the sun is coming out. Nothing makes me feel ready to shake off the winter cold more than delicious tropical fruit! This recipe is for an easy and refreshing pineapple espuma that will bring a little spring into your day!

Ingredients:

0.5 liter Pineapple Juice

2 gelatin sheets

Sugar to taste

 

Optional topping:

Vanilla Whip cream

Crushed pistachios

 

Preparation

Mix the pineapple juice with the sugar (to taste) and stir until the sugar is completely dissolved. Strain the mixture through a fine sieve. Heat the soaked and pressed out gelatin sheets in half of the pineapple juice to 60° C. Once heated, add the rest of the pineapple juice and mix well. Refrigerate until cool and then pour into 0.5 L whip cream dispenser. Dispense one charger and shake vigorously. Keep in the refrigerator until ready to use. Top with fresh vanilla whipped cream and crushed pistachios for a fresh and delicious treat.

Honey Mousse On Orange Salad

Honey Mousse On Orange Salad
  • 300 ml / 10.1 fl. oz. heavy cream
  • 100 g / 3.5 oz. liquid honey
  • 2 eggs (pasteurized)
  • thin orange slices
  • lemon juice
  • fresh orange juice
  • pistachios for decoration

PREPARATION:

Completely mix honey, egg and lemon juice, then add heavy cream. Pour into1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator.

Serving suggestion:
Decorate the fresh orange salad with the honey mousse and pistachios.

Double the ingredients for a 1 L Whipper. Screw on 2 N20 Cream Chargers one after the other – shake well after attaching each charger. Halve the ingredients if using a Half Pint Whipper.

The Kitchen Chemistry Sessions at Carnegie Mellon University

Recently Prof. Subha Das contacted us about a new course that Carnegie Mellon University is introducing and we wanted to share with our followers. We are always happy and pleased to see people learning and exploring new and exciting techniques and recipes! In addition you can see some of there most recent dishes and recipes!

The Kitchen Chemistry Sessions, is a seven week mini-course at Carnegie Mellon University. Conceived and started in 2009 by Prof. Subha Das, the course uses the context of food and molecular cuisine to highlight chemistry and scientific concepts. The course comes in two ‘flavors’ – one for freshmen and non-science majors and the other for students with a greater exposure to science and organic chemistry. For non-science majors, the accessibility of cooking serves to introduce and organize chemical principles and experimental methods of scientific inquiry.
For science majors the food and cooking focus serves to reinforce, re-organize, and extend students’ knowledge of chemistry and biochemistry

The course comprises a series of demonstrations and laboratory experiments that culminate with students applying chemistry and biochemistry to adapt and develop novel recipes and food presentations as a final project. Besides their final dish itself, the students have to explain the science behind their dish. An expert panel and students themselves evaluate the final project (both dishes and explanation).
An account of the course appeared in the Pittsburgh Post-Gazette: Chemistry in the Kitchen

And slideshows of the final dishes from 2010 and 2012 are on flickr:

www.tinyurl.com/2010finaldishes  [36pics]

www.tinyurl.com/2012finaldishes  [19pics]

The Kitchen Chemistry Sessions on facebook


In Fall 2012 one of the student teams, “Everything is Better Carbonated” used the Mosa whippers very effectively in their creation: Pastaccino e Carbonatazione  (Pastry and carbonation) – which included a Rum and Coffee Chocolate Mousse on graham cracker, Raspberry Jam, Carbonated Vanilla Ice Cream and Whipped Cream and Fizzy (carbonated)  Blueberries. The procedure for carbonated ice cream and whipped cream is below (this worked out better than incorporating finely powdered dry ice into the cream base).  The carbonated  blueberries can be made in a whipper as well.

Carbonated Vanilla Ice Cream and Whipped Cream

Ingredients

300mL Heavy Whipping Cream 170g Sugar (6oz)Splash of Vanilla Extract

Materials

CO2 Cartridges
Whipped Cream Dispenser
Metal Bowls
Liquid Nitrogen
Ice Cream Scooper
Whisk

Procedure

  1. Mix the heavy whipping cream, sugar and vanilla extract in a bowl

  2. Pour contents into whipped cream dispenser

  3. Insert the CO2 canister onto the whipped cream dispenser

  4. Squeeze the contents out as whipped cream

  5. For ice cream, scoop the whipped cream using the ice cream scooper

  6. Put the scoop into the bowl of liquid nitrogen

  7. The ice cream will harden but remain soft inside while carbonated

 

Goat Cheese Espuma

Goat Cheese Espuma

 Ingredients for a 1 US Pint Whipper:
•250 g / 8. 8 oz. goat cheese with herbs
•125 g / 4.4 oz. sour cream
•125 ml / 4.2 fl. oz. heavy cream
•1-2 tbsp. olive oil
•herb salt
•pepper

Preparation:
Finely purée goat cheese, olive oil, sour cream and spices in a blender or food processor. Add heavy cream. The mixture should have a semi-fluid consistency.
Pass through the iSi Funnel + Sieve directly into your whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 30 minutes.

Serving suggestion:
On nut or whole wheat bread.

Irish Cream Latte

Irish Cream Latte

 

Ingredients For a 1 Pint Dispenser:

  • 300 ml / 10.1 fl. oz. heavy cream
  • 150 g / 5.3 oz. white chocolate
  • 50 ml / 1.7 fl. oz. Irish Cream

FOR SERVING:

  • 1 espresso
  • 120 ml / 4.1 fl. oz. milk

PREPARATION:

Melt the chocolate in a microwave or over a water bath. Add the Irish Cream and the cream and heat until the chocolate is completely dissolved in the cream. Pass through the iSi Funnel + Sieve directly into the 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving suggestion:
Pour the coffee and hot milk into a glass and top with the Irish cream preparation. The Irish cream preparation can be served on hot as well as on cold coffee beverages.

Tomato Foam

White Tomato Foam

Ingredients for a 0.5 L (1 US Pint) Whipper:
1 kg (2.2 lbs) tomatoes (to prepare the clear tomato stock)
2 sheets of gelatin (4 g [0.15 oz] powdered gelatin)
150 ml ( cup) heavy cream
lime juice, white pepper, and salt

Preparation:
1. Puree the tomatoes with the salt. Leave the tomatoes to drain through a cloth and cool overnight and collect the clear tomato stock.
2. Soften the gelatin in cold water. Warm up 2–3 tbsp. of tomato stock and dissolve the gelatin in it.
3. Mix 300 ml (1 ¼ cups) of clear tomato stock and the cream and stir together with the dissolved gelatin. Season to taste with the lime juice, salt, and white pepper.
4. Pass the mixture through the iSi Funnel & Sieve directly into the 0.5 L (1 US Pint) Whipper.
5. Screw on one N20 Cream Charger and shake vigorously.
6. Leave to cool in the refrigerator for several hours. Shake vigorously before serving.

Pink Lime Soda Siphon Recipe

Pink Lime Soda Siphon Recipe

Ingredients for a 0.5 L  Soda Siphon:

10 ml lemon juice 
40 ml lemon syrup 
40 ml Pink Grapefruit Syrup

Preparation:

Fill the Soda siphon with cold water. Using 1 C20 charge, screw it into siphon and shake vigorously. For the most effervescent keep soda siphon in fridge for at least 1 hour before using. 

Serving suggestions:

Combine all ingredients in a shaker with ice and shake briefly and strain into a glass over ice. Fill with soda water from the Soda Siphon.