Ingredients
100 ml milk
185 ml heavy cream
1 g salt
1 g pepper
60 ml olive oil
150 g mature Gorgonzola

Preparation
Finely puree the gorgonzola, milk, oil, salt and pepper with a blender and pass the mixture through a fine sieve. Add the heavy cream and pour into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Ingredients:
80 ml heavy cream
80 g egg yolks
30 ml toasted sesame oil
180 g melted butter
60 g miso paste

Directions:
Beat 80 g egg yolk over a water bath until frothy. Slowly fold in the cream, melted butter and 20 ml toasted sesame oil, then stir in the miso paste. Pass through the iSi funnel & sieve directly into the 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Leave to sit for 20 minutes.

Ingredients
1 1/2 cups Peas
1/2 cup Vegetable stock
1 cup Cream

Directions:
Lightly cook the peas in vegetable stock and season with salt and pepper. Puree with a hand blender and refine with heavy cream. Pour through an iSi Funnel & Sieve directly into the 0.5 L Dispenser. Screw on one N20 Cream Charger and shake vigorously.

Ingredients
100 ml olive oil
250 g sour cream
125 g kalamata olives
50 ml water

Preparation
Puree the deseeded olives with the water, oil, and sour cream in a blender until smooth. 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.

Ingredients
80 ml milk
250 ml heavy cream
2 g salt
5 ml lemon juice
1 g white pepper
40 ml vegetable stock
200 g camembert with rind

Preparation
Cut the Camembert into cubes. Carefully heat the milk and add the cheese. Mix the cheese with constant stirring and then leave to cool. Mix in the heavy cream and season with fresh lemon juice, salt and pepper. Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 Pint whipped cream dispenser. Screw on 1 Cream Charger and shake 14 times. Cool in the refrigerator for 1 hour.

Ingredients:
100 gm. parsley
25 g chopped onions
100 ml chicken stock
A dash of pepper
1 tablespoon butter
150 ml. heavy cream
Salt to taste

Directions:
Prepare the parsley foam first. Heat butter over medium-low heat and fry the onion in it. Once the onion becomes fragrant, add the parsley to it, combine quickly and remove from the heat. Let cool slightly. Pour the chicken stock, heavy cream, parsley-onion mixture, salt, pepper into a food processor and puree thoroughly, making sure no lumps remain. Strain the puree once and put it in a whipped cream dispenser. Add one nitrogen charger and shake well

Ingredients:
3 slices of bacon
1 cup heavy cream

Directions:
Begin by sautéing all the bacon. Once the bacon turns crisp and most of its fat is
rendered, remove the slices, and crumble them. Take the three slices and add it to a pan where heavy cream is heating gently. Remove the pan from fire and let steep for 30 minutes for the cream to soak up the flavours properly. Add a large pinch of salt,and strain into a whipped cream dispenser. Charge with one cream charger shake and serve.

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.

Ingredients
50 ml heavy cream
1 g sugar
1 g salt
2 × sheet(s) of gelatin
1 × lemon(s)
500 g asparagus

Preparation
Cook the asparagus in salt water with sugar and a lemon slice until soft. Next, puree the asparagus together with 150 ml of asparagus stock in a blender and pass through a fine sieve. Season the puree with the spices.

Ingredients:

60 ml whole (3.5% fat) milk
pinch of cayenne pepper
pinch of salt
30 ml lemon juice
20 g basil cress or parsley
pinch of sugar
165 g ripe avocado
60 ml vegetable stock

Directions:
Add the yogurt, herbs, lemon juice and the other ingredients together into a blender and mix to a fine puree. Blend in the ripe avocados (peeled and de-stoned). Season the mixture with salt and pepper and, using the iSi Funnel and Sieve, pass it directly through into the 1 pint whipped cream dispenser. Screw on an iSi cream charger and shake.

Leave to cool in the refrigerator for a minimum of 1 hour. When ready, use the serrated nozzle to fill an empty egg shell.

Ingredients
1 cup heavy whipping cream
1 /2 teaspoon kosher salt
1/2 teaspoon ground pepper
1 tablespoon spicy mustard

Directions
Add ingredients into a 1 pint whipped cream dispenser. and shake 2x. Charge with 1 N20 Cream charger, shake and serve.

Ingredients
1 pint regular whipping cream
1/2 teaspoon vanilla extract
1 tablespoons lime juice
3 tablespoons powdered sugar

Directions

In a 1 pint whipped cream dispenser add all of the ingredients. Charge with 1 N2O cream charger, shake and serve.

Ingredients
1 egg white
70 g powdered sugar
15 ml water
250 g berries

Preparation:
Mix the berries, 20 g of powdered sugar and water and finely puree in a blender. Beat an egg white until stiff and mix with the berry mixture.

Pour through the iSi Funnel & Sieve into a 0.5 l whipper, screw on 1 cream charger and shake vigorously. Leave to cool in the refrigerator for 3 hours.

Ingredients
1 cup heavy whipping cream
2 tablespoons sriracha sauce
1/2 teaspoon salt

Directions

Add ingredients into a 1 pint whipped cream dispenser. Charge with 1 cream charger. Shake and serve with Chilli, or soups for a kick!

Ingredients

2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
3 avocados
¼ cup grapeseed oil
¼ cup extra virgin olive oil 1 teaspoon lemon juice
1 teaspoon sea salt
1 teaspoon hot sauce
¼ cup water

Preparation:

1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and hot sauce depending on the size of the avocados.
3. Place the mixture into a whip cream dispenser and charge with two N2O chargers.

Corn espuma:

Ingredients
100 grams sweetened popcorn
700 ml milk
400 ml cream
carrageenan

Directions:
Pop 100 g popcorn either in a pot or in the microwave. Place this into a pot together with 700 g milk and 400 g cream cook on low heat for 45 minutes. Strain the mixture and season with salt and pepper. Mix the cooled mixture with carrageenan, bring to the boil and cool again. After it has completely cooled, blend until smooth, fill into a 1L whipped cream dispenser and screw on 2 cream chargers.Shake and serve.

Ingredients
1 cup heavy whipping cream
2 tablespoons butter, melted
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

Directions
In a 1 pint whipped cream dispenser add heavy whipping cream and butter. Shake the dispenser. Next, add 1 N2O cream charger. Shake again and serve over a baked potato. Next add chives thyme, sage and rosemary!