Ingredients
1 dollop Dijon mustard
1/4 tsp vinegar
salt and pepper to taste
1 cup regular whipping cream
Directions
In a 1 pint whipped cream dispenser add dijon mustard vinegar and salt and pepper. Shake and charge with 1 N20 charger. Serve with lettuce.
Ingredients
Directions
In a 1 pint whipped cream dispenser add all ingredients, charge with 1 N20 charger, shake and serve in fresh pasta.
Ingredients
Directions
In a 1 pint whipped cream dispenser add all ingredients. Charge with 1 N20 cream charger and serve over sauteed shrimp.
Ingredients
Directions
In a 1 pint whipped cream dispenser add ingredients. Charge with 1 N20 cream charger and serve over crab cakes.
Ingredients
Directions
In a 1 pint whipped cream dispenser add cream, salt and pepper. Charge with 1 N20 cream charger . Add whipped spices into hot mashed potatoes.
Ingredients
Directions
In a 1 pint whipped cream dispenser add cream, salt and pepper. Charge with 1 N20 cream charger and serve over a purred soup.
Ingredients
1 cup regular whipping cream
1 jar horseradish sauce
Directions
Add cream and horseradish sauce to a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger. Shake and serve on a roast.
Ingredients
Direction
Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 charger, shake and serve over a heaping of hot grits.
Ingredients
Directions
In a 1 pint whipped cream dispenser add cream, salt and pepper. Charge with 1 N20 cream charger and serve over veggies.
Ingredients
Directions
In a 1 pint whipped cream dispenser add all ingredients. Shake, charge with 1 N20 cream charger and serve.
Ingredients
1 cup heavy whipping cream
2 tablespoons caper powder
1 /2 teaspoon kosher salt
1/2 teaspoon ground pepper
1 tablespoon spicy mustard
1 tablespoon onion powder
Directions
Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger, shake and serve.
Ingredients
1 cup regular whipping cream
2 tablespoons butter, melted
2 tablespoons chives powder
1 tablespoon thyme powder
1 tablespoon sage powder
1 tablespoon rosemary powder
Directions
Add ingredients to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.
Ingredients
2 Cups regular Whipping Cream
3/4 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp powdered sugar
Directions
Add all ingredients to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.
Ingredients
2 Cups regular Whipping Cream
1/2 tbsp Rosemary
.5 tbsp lemon zest
.25 tsp garlic powder
pinch of salt
Directions
Add whipping cream, rosemary, lemon zest, garlic powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.
Ingredients
2 Cups regular Whipping Cream
1 tbsp cilantro powder
.5 tbsp lime zest
.25 tsp chili powder
pinch of salt
Directions
Add whipping cream cilantro powder, lime zest, chili powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.
Ingredients
2 cups heavy whipping cream
1/3 cup powdered sugar
Directions
In a 1 pint whipped cream dispenser add heavy cream and powdered sugar. Charge with 1 N20 cream charger and shake. dispense dollop circles on a parchment paper lined 13×9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight.
Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks.
Ingredients
Directions
In a 1 pint whipped cream dispenser add ingredients and charge with 1 N20 charger. Shake and serve.
Ingredients
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp rum extract
1/4 tsp nutmeg, for garnish
Directions
In a 1 pint whipped cream dispenser add ingredients and charge with 1 N20 cream charger. Shake and serve!
In a large saucepan, cover the chicken wings with 10 cups of water. Add the carrot and celery and bring to a boil. Skim, add a few pinches of salt and simmer over low heat for 1 1/2 hours. Strain the stock and skim off the fat. Measure out 1/2 cup of stock and set it aside.
Heat the 3 tablespoons of olive oil in a large saucepan. Add the scallions and cook over moderate heat until softened about 3 minutes. Add the onions and cook over low heat, stirring occasionally, until softened about 8 minutes. Add 2 quarts of the chicken stock and a pinch of salt and simmer over low heat until the onions and scallions are very soft about 15 minutes. Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and season with salt.
Heat the remaining 2 teaspoons of olive oil in a medium saucepan. Add the potato, garlic and a pinch of salt and cook over low heat, stirring, until the potato pieces are glazed about 2 minutes. Add the reserved 1/2 cup of chicken stock and 1/2 cup of water and simmer over moderately low heat until most of the liquid has evaporated and the potato is tender about 10 minutes.
Meanwhile, add the heavy cream into 1 pint whipped cream dispenser. Charge with 1 N20 charger and dispense into a small bowl. Pass the potato through a ricer into a medium bowl. Fold the whipped cream into the potato and season with salt.
Ladle the hot soup into warmed shallow bowls. Drizzle 8 drops of balsamic vinegar over each soup, then mound 2 tablespoons of the whipped potato in the center. Sprinkle with cayenne and serve at once.
Cook, peel, and mash the potatoes with a potato masher. Mix the potato puree with 50 g butter, semolina, salt, 1 x egg yolk, flour and 50 g powdered sugar and knead into a dough. Set the dough aside and allow to rest for approx. 2 hours. Then roll out the dough, divide into sections and fill with Mozartkugeln. Once the dumplings are formed, lightly simmer them in salt water for approx. 10 minutes. Then allow the dumplings to drain and roll in buttered breadcrumbs.
Finely grind the pistachios in a blender and briefly bring these, the heavy cream and 80 g powdered sugar to a boil. Stir 2 x egg yolks into the mixture and allow to cool. Pass through the iSi funnel & sieve into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.