Honey Foam

Honey Foam on Orange Salad

Ingredients for a 1 Pint Dispenser:

300 ml cream 
100 g of liquid honey 
2  eggs
2 Oranges 
0.04 ml lemon juice 
pistachios (to taste)

Preparation:

Mix the Honey, eggs and lemon juice , then add the cream. Pour your mixture into your dispenser and charge with one N20 Charger and shake vigorously and refrigerate until use.  The honey foam goes over the fresh orange salad (finely sliced oranges) give and garnish with chopped pistachios.

Cocktail Sauce Dispenser Recipe

Ingredients for a 1 Pint Dispenser:

2 x egg yolks 
1 tablespoon lemon juice 
1 teaspoon salt 
1 teaspoon mustard 
2 tablespoons water 
1 1/2 cup oil 
3 tablespoons ketchup 
3 tablespoons yogurt

Preparation:

Yolk, lemon juice, water and mustard in a large bowl  and whisk. Slowly stir in the oil and season with the remaining ingredients. Note: All ingredients must be at room temperature! Charge with a N20 whipped Cream Charger and shake vigorously. Refrigerate.

Mango Cream Cheese Cream

Mango Cream Cheese Cream

Ingredients for a 1 pint Dispenser:

1/2 cup  of mango puree 
1 cup cream cheese
1 cup  yogurt 
4 tbsp of powdered sugar


Preparation:

Mix all ingredients in bowl, then using the  iSi Funnel & strainer or a  fine sieve, pour into  your 1 pint dispenser. Next charge with 1 N20 cream charger and shake vigorously. Lying in the fridge to cool. Shake well before serving.

Warm Celery – Potato Espuma

Ingredients for a 1 US Pint Whipper:

150 g / 5.3 oz. potatoes (powdery)
150 g / 5.3 oz. celery, peeled
200 ml / 6.8 fl. oz. vegetable stock
1 tbsp. olive oil
salt
nutmeg

Preparation:
Peel the potatoes and boil them with the celery in salt water until done and pass through a sieve (do not puree with a mixer!). Mix with vegetable stock and season to taste. Pass through the iSi Funnel + Sieve directly into the 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.

Tip:
Serve as a starter with fresh herbs.

Fresh Whipped Cream

It’s Valentines Day, and that only really means one thing….Whipped Cream!! Today is that special day when you lather on the sweet stuff on something sweeter! A special Valentines Day refresher course of how to make the most delicious whipped cream! Enjoy!

Fresh Whipped Cream

Ingredients for 1 Pint Whipper 
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Preparation
Pour whipping  and ingredients into your 1 pint dispenser, screw in 1N20 cream charger and shake vigorously 4-5 times.

Serving Suggestion 
Dispense fresh whipped cream over sliced strawberries or you  can also use as a filling or a topper.

Mediterranean Potato Foam

Mediterranean Potato Foam

 

Ingredients for a 1 Pint Dispenser:
300 g (10.5 oz) potatoes
2 sprigs of rosemary
1 cup whole milk
¼ cup heavy cream
1–2 tbsp. olive oil
1–2 garlic cloves
½ tsp. lemon zest
salt, pepper, nutmeg

Preparation:
1. Boil the peeled and cubed potatoes in salted water with a sprig of rosemary for approx. 10 minutes, drain and leave to stand briefly.
2. Heat the milk with the garlic and a sprig of rosemary and add the cream.
3. Mash the warm potatoes into the hot liquid with a potato ricer (do not puree with a mixer) and stir with a whisk.
4. Season the puree to taste with salt, pepper, nutmeg, and lemon zest. Leave to stand for 2–3 minutes at a low heat. The mixture should have a liquid consistency.
5. Pass the mixture through theiSi Funnel & Sieve directly into the 1 pint dispenser.
6. Screw on one N20 Cream Charger and shake vigorously.
7. Keep the dispenser warm sitting in warm water.  Shake vigorously before serving.

Yogurt and Lime Espuma

Yogurt and Lime Espuma

 

Ingredients for a 1 US Pint  Whip Cream Dispenser:•400 g / 14.1 oz. yogurt
•Juice of 1 lime
•80 g / 2.8 oz. powdered sugar
•2 sheets of gelatin
•1 vanilla bean
•Cointreau or Grand Marnier

Preparation:
To make the yogurt and lime espuma, stir the yogurt, sugar, vanilla bean pulp and lime juice until smooth. Dissolve the gelatin sheets in slightly warm Cointreau (approx. 50°C) and stir into the yogurt mix.
Pass the mixture through the iSi Funnel + Sieve directly into the 1 pint dispenser.
Screw one N20 cream charger and shake vigorously.
Chill in the refrigerator for several hours.
Shake well before serving.

In your whipped cream dispenser, leave the mixture to cool in the refrigerator uncovered!

Coconut Soup Topped with Thai Curry Espuma (Dispenser Recipe)

Thai food is one of my favorite types of food, the flavor, the spice, it just is phenomenal and there is so much to love about it.  This time of year we tend to have soup for many meals, but you might be sick of the same type of soup over and over. Try this recipe with your whipped cream dispenser, it’s delicious and well worth it.

Ingredients for a 1 pint dispenser

  • 375 G / 13.2 OZ. Coconut Milk
  • 30 G / 1.1 OZ. Yellow Curry Milk
  • 20 G / 0.7 OZ. Lime Juice
  • 3 G / 0.1 OZ. Sea Salt with Herbs
  • 3 G / 0.1 OZ. Rice Flour (MIXED WITH SOME COCONUT MILK)
  • 90 ML / 3 FL. OZ. Heavy Cream
  • Fish sauce and sesame oil, if desired.

Ingredients for the soup (6 portions):

  • 400 ml / 13.5 fl. oz. strong poultry stock
  • 1 l / 33.8 fl. oz. coconut milk
  • 6 kaffir lime leaves
  • 1 fresh red chili
  • 3 sprigs of lemongrass, ground
  • 1 small bunch of fresh coriander
  • Yellow curry paste
  • lime juice to taste
  • sesame oil

PREPARATION:

For the Espuma:
Heat up the curry paste, add the coconut milk and bring the mixture to the boil. Allow to infuse for a short while. Add the rice flour mixture and boil for a couple of minutes. Then stir in the lime juice and season to taste. Chill the mixture and then pass it through a strainer. If necessary, add a little vegetable stock to thin the mixture down, then stir in the heavy cream, pour the mixture into the 1 Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill overnight.

For the soup:
Heat up the curry paste in a little sesame oil. Then, add poultry stock, coconut milk, chili, lime leaves and lemongrass, bring to the boil and allow to infuse for about 20 minutes. Season to taste with lime juice and sea salt with herbs. Garnish with coriander leaves and add a few drops of sesame oil if desired.

This soup is also excellent when served with fish, seafood or shellfish, chicken or veal.

Serving suggestion:
Serve the coconut soup with a topping of Thai Curry Espuma.

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 1/2 Pint Dispenser.

Ranch Dressing Recipe

The Super Bowl is this weekend and we can’t wait! It’s an event I look forward to every year. A staple of super bowl food at our house is chicken wings, it’s my favorite. Check out this recipe for  Ranch Dressing and may the best team win! ( we hope it’s the team you are rooting for! 🙂

This recipe was created for a 1/2-pint Cream Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper or about 20 minutes at room temperature once dispensed.

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar

Procedure

Whisk together all ingredients until well blended. Pour into dispenser, seal, charge with one N20 charger, shake well and serve.

Groundhog Surprise!

Groundhog day is saturday. In case he does see his shadow, here’s a drink recipe to give you strength to face 6 more weeks of winters cold and snow. If he doesn’t see his shadow, then

here’s a drink recipe to help kick off the spring season!

1 part Bison Grass flavored vodka
1 part vanilla vodka
2 parts apple juice
splash amaretto
Almond flavored whipped cream
Almonds
Combine first four ingredients and shake well. Pour into martini glass. Top with almond whipped cream and almonds.

Almond Whipped Cream:

  • 1 cup heavy cream
  • 3/4 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon sugar

Apple Strudel Mousse

Apple strudel mousse

Ingredients for a 1  Pint Whipper:
3 apples, peeled, cored
50 ml / 1.7 fl.oz. apple juice
100 ml / 3.4 fl.oz. heavy cream
1 tbsp. raisins
1 tbsp. vanilla sugar
2 tbsp. superfine sugar
2 sheets gelatin
lemon juice
cinnamon

Preparation:
Sprinkle the apples with lemon juice and puree them with the apple juice, vanilla and superfine sugar, raisins and cinnamon in a food processor or with a hand blender. Soak the gelatin sheets in cold water for a few minutes. Heat a part of the preparation and dissolve the squeezed-out gelatin in it. Stir in the rest of the preparation and add the heavy cream. Pass through iSi Funnel + Sieve directly into the  1 Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in a horizontal position for several hours in the refrigerator. Shake vigorously before serving.

Serving suggestion:
Mix 2 tbsp. caramel sauce with 2 tbsp. apple juice. Layer the preparation with the caramel-apple sauce and chocolate cookies in a glass. Enjoy immediately.

Sweet Potato Foam Soup

Sweet Potato Foam Soup
Ingredients for a 1 Pint Dispenser:
200 g sweet potato
1 tbsp. olive oil
1 tbsp. onion, finely diced
1 clove of garlic, diced
1 tomato, diced
250 ml vegetable stock
50 ml heavy cream
Salt, pepper, lemon juice

Preparation:
1.Peel and slice the sweet potatoes.
2.Lightly sweat the onions and garlic in olive oil.
3.Add the sweet potatoes and tomatoes, deglaze with the vegetable stock and boil over a medium heat for around 20 minutes until soft.
4.Add the whipping cream and puree the mixture.
5.Season with salt, pepper, and lemon juice.
6.Pour through an iSi Funnel+Sieve directly into a 1 Pint Dispenser.
7.Screw on one N20 Cream Charger and shake vigorously.
8.Keep the dispenserwarm in a pan of hot water.
9.Shake vigorously before serving.

Yogurt and Lime Espuma

Yogurt and Lime Espuma
Ingredients for a 0.5 L / 1 US Pint Dispenser:
•400 g / 14.1 oz. yogurt
•Juice of 1 lime
•80 g / 2.8 oz. powdered sugar
•2 sheets of gelatin
•1 vanilla bean
•Cointreau or Grand Marnier

Preparation:
To make the yogurt and lime espuma, stir the yogurt, sugar, vanilla bean pulp and lime juice until smooth. Dissolve the gelatin sheets in slightly warm Cointreau (approx. 50°C) and stir into the yogurt mix.
Pass the mixture through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser.
Screw on 1 N20 cream charger and shake vigorously.
Chill in the refrigerator for several hours.
Shake well before serving.

*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 Dispenser

Vanilla Yogurt Mousse

This is a great addition to your recipe list for your whipper. This is absolutely delicious and works with so many dishes. It’s simple to make and keep in your fridge for whenever you need.  Give it a try!

Vanilla Yogurt Mousse

Ingredients for a 0.25 L ( double the ingredients for full pint)
(Half Pint) Whipper:
125 ml (½ cup) vanilla yogurt
125 ml (½ cup) heavy cream

Preparation:
1. Pour all ingredients into the 0.25 L (Half Pint) whipper and close.
2. Screw on one N20 Cream Charger and shake vigorously.
3. Leave to chill in the refrigerator for one hour.

Serving suggestion:
Serve the vanilla yogurt mousse with light fluffy waffles or pancakes and garnish with seasonal fruits.

Vanilla Pancakes Dispenser Recipe

 

Vanilla Pancakes 
Ingredients for a 0.5 L/1 US Pint whipper:
•180 g/6.3 oz. flour
•250 g/8.5 oz. milk
•2 eggs
•1 tsp. vanilla essence
•15–18 drops Stevia liquid, 1 tsp. Stevia granules or measurement corresponding to 25 g/0.9 oz. confectioner’s sugar

Preparation:
Stir all ingredients together to form a smooth batter. Sweeten to taste with Stevia. Pour the mixture through an iSi Funnel + Sieve directly into the 0.5 L/1 US Pint whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving suggestion:
Spoon the batter in portions directly into a hot pan greased with butter. Cook pancakes on both sides until golden brown. Best served warm with fruit, confectioner’s sugar, and maple syrup.

Halve the ingredients and screw on one N20 Cream Charger if using a 0.25 L iSi Whipper. For a 1 L iSi Whipper, double the ingredients, screw on 2 N20Cream Chargers one after the other and shake well after attaching each charger.

Cream Cheese and Herb Dip

Try this delicious recipe for a Cream cheese and Herb Dip, perfect for a baked potato topping!

For 1 Pint Whipper: 
200 g full fat cream cheese
220 g yogurt
50 g fresh herbs (e.g., parsley, dill, cress, and basil)
1 tbsp. olive oil
1 tsp. fine salt
½ tsp. ground white pepper
Per Portion:
1 potato

Preparation:
Wash the herbs and leave to dry. Then remove the stems and finely purée the leaves with the rest of the ingredients using a stand mixer or hand blender. Season to taste with fine salt and white pepper. Pour the mixture through an iSi Funnel + Sieve directly into the 0.5 L whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving suggestion:
Wash the potatoes and pierce them 1-2 times with a wooden stick on all sides. Wrap them in foil and bake for 40-45 minutes at 220°C in the oven. When tender, cut the foil. Serve the herby cream cheese dip immediately in the potato.

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.

30-Second Chocolate Cake

Because we didn’t eat enough chocolate for the holidays, how about a quick and easy method to chocolate cake? There’s no time to think about Christmases past, it’s time to look ahead to Valentines day, everyones doing it! This is actually a very fun recipe and great for kids. It doesn’t take much to do and it always taste good. Have some fun and a quick piece of cake!

30-Second Chocolate Cake

In a microwave-safe bowl, melt:
• 4 oz chocolate (bittersweet preferably)

Add and thoroughly whisk together:
• 4 large eggs
• 6 tablespoons sugar
• 3 tablespoons flour

  • Pass the mixture through a strainer to remove any lumps and to filter out the chalazaes (the little white strands that attach the yolk to the egg white). Transfer to whipper and charge with one whipped cream charger.
  •  Spray mixture into a greased glass, ramekin, or whatever microwave safe container you will cook it in, leaving at least the top thirdof the container empty. (A clear glass is nice to use, as you can can see the cake rise and fall as it cooks.)
  • Microwave for 30 seconds or until the foam has set.
  • Flip onto a plate and dust with powdered sugar.

(For better-tasting results, try adding Nutella or Fluff: Spray a thin layer of cake batter, drop a spoonful of filling into the center, and then spray more cake batter on top of and around the filling.)

Gingerbread Crepes with Cinnamon Whip Cream

The snow has come just in time for Christmas! If you’re in the midwest or upper  Northeast, you’ve probably seen some snow by now. I know where I am writing in upstate NY the snow is falling!  When its cold outside, there is nothing  better than the warm spiciness of gingerbread. Paired with cinnamon whip cream, this recipe makes for a delicious family breakfast or perfect for a festive brunch. These crepes will definitely get you in the Christmas spirit!

Ingredients for the Gingerbread Crepes (makes 10 crepes):

1 cup all-purpose flour
1 cup skim milk
2 large eggs
2 tablespoons melted butter
2 tablespoons + 2 teaspoons molasses
1 teaspoon vanilla
2 tablespoons cocoa powder
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Ingredients for Cinnamon Whip Cream:
2 cups heavy cream
1/4 cup sugar
1.5 tsp. cinnamon
.5 tsp. vanilla
Procedure for  Gingerbread Crepes:
Whisk all crepe ingredients together in a large bowl.  Let sit for 30 minutes.
Heat a large non-stick skillet over medium-high heat and spray with non-stick cooking spray.  Pour batter by the 1/4 cup full onto the skillet and immediately swirl to cover the pan.  Let cook about one minute, until bubbles start to form in the middle of the crepe and the edges pull away from the pan.  Gently flip over and cook the other side for about 30 seconds to 1 minute until cooked through.  Remove from pan.  Repeat with remaining batter, spraying pan in between crepes and separating cooked crepes with layers of waxed paper.

Procedure for Cinnamon Whip Cream:

Place all ingredients in a 1 pint Cream Whipper( for half pint –  adjust recipe). Dispense 1 N2O charger and shake well. Refrigerate until ready to use.

To Assemble:

To assemble crepes, fill each warm crepe with cinnamon whipped cream, and wrap edges around filling.  Top crepes with extra whipped cream if desired, and sprinkle with icing sugar, cinnamon, and/or nutmeg.  Alternately, you could fold a couple of crepes into triangles then top them with the cinnamon whipped cream instead of stuffing them – either works!

Delicious Homemade Eggnog

There are certain flavors that find their way into the kitchen during the holidays. Pumpkin and cranberry are uttered quite often, and fruit cake and probably eggnog a lot less. Rich, creamy and custard like, it’s a real shame that eggnog is rarely consumed outside of the holidays. Yes, it may be easier to run to the grocery store and purchase a half gallon of preservative full eggnog but home-made eggnog trumps store bought by a landslide.  It may take a little but more time and effort, but it is well worth it. You’ll impress your family and friends with this delicious drink!

Ingredients

For Eggnog:

6 large eggs, separated
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark

For garnish:

Freshly whipped cream
Freshly grated nutmeg

 

Procedure:

In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint Cream Whipper and dispense 1 N2O charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.

 

Mocha Cream

This time of year calls for lots of chocolate, but also lots of coffee. Try this recipe with Coffee, Cakes, Cupcakes, pies or anything sweet!

Mocha Cream

1/3 cup Whole Milk
3 Tbs. Heavy  Cream
1 Tbs. Cocoa Powder
1 Tbs. Powdered Sugar
1/2 tsp. Instant Coffee
1/4 tsp. Vanilla
1 N20 creamer charger

Place all ingredients in whipped cream canister, mix well. Place cover on cream whipper and shake vigorously. Charge with 1 N20 charger, shake again and serve immediately, or refrigerate.