Parmesan Cream

Ingredients

  • 1/2 teaspoon onion powder
  • cup heavy cream
  • ounces Parmesan cheese, freshly grated
  • 1/2 teaspoon rosemary
  • Salt, to taste

Directions

In a 1 pint whipped cream dispenser add all ingredients, charge with 1 N20 charger, shake and serve in fresh pasta.

Shrimp Dip Cream

Ingredients

  • cup heavy cream
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

In a 1 pint whipped cream dispenser add all ingredients. Charge with 1 N20 cream charger and serve over sauteed shrimp.

Crab Cake Sauce

Ingredients

  • cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon lemon juice

Directions

In a 1 pint whipped cream dispenser add ingredients. Charge with 1 N20 cream charger and serve over crab cakes.

Grits and Cream

Ingredients

  • cup heavy cream
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • .25 chili powder
  • .25 onion powder

Direction

Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 charger, shake and serve over a heaping of hot grits.

CAPER-ONION WHIPPED CREAM

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.

Savory Whipped Cream

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.

Lemon Rosemary Cream

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.

Cilantro Lime Cream

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.

Frozen Whipped Cream

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.

 

Velvety Onion Soup with Whipped Potato

Ingredients

  • 3 pounds chicken wings
  • Water
  • 1 carrot, cut into 2-inch lengths
  • 1 celery rib, cut into 2-inch lengths
  • Salt
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 8 scallions, finely chopped
  • 6 medium onions, coarsely chopped
  • 1 baking potato (1/2 pound), peeled and cut into 1-inch pieces
  • 1 garlic clove, halved
  • 1/2 cup heavy cream
  • Aged balsamic vinegar and cayenne pepper or paprika, for sprinkling

Preparation

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.

Mozart Dumplings with Pistachio Cream

Ingredients:

  • 250 ml heavy cream
  • 100 g pistachios
  • 150 g butter
  • 10 g salt
  • 100 g flour
  • 500 g potatoes
  • 130 g powdered sugar
  • 3 g egg yolks
  • 8 x Mozartkugel(n)
  • 100 g breadcrumb(s)
  • 60 g semolina

Preparation:

Mozart Dumplings:

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.

Pistachio Cream:

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.