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 1 pint Whipper, screw on 1 cream charger and shake vigorously. Serve immediately over Eggs Benedict.

Preparation
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners sugar
¼ cup milk
1 teaspoon vanilla extract
Whipped Cream
9-inch store bought chocolate Oreo pie crust
Chocolate syrup for garnish, optional
Peanut butter chips for garnish, optional

Instructions
Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy.
Fold in 1 cup of whipped cream.
Spread mixture into prepared pie crust.
Chill pie in the refrigerator for at least 4 hours or overnight.
Before serving top pie with remaining whipped cream.
Garnish with chocolate syrup and peanut butter chips if desired.

Ingredients
1/2 cup Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese
Cayenne pepper ( to taste)

Instructions:
Puree all ingredients in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the 1 pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Cool for at least 30 minutes.

Ingredients
2 tbsp Soy sauce
2 tbsp Asian sweet and sour sauce
2 tbsp Lemon juice
200 ml Rapeseed oil
2 tbsp Sesame oil
75 g Cream cheese

Preparation:

Mix the soy sauce, sweet and sour sauce, cream cheese, lemon juice, and oils with a blender. Season to taste. Pass the mixture through an iSi Funnel & Sieve directly into the dispenser. Screw on one N20 Cream Charger and shake vigorously.

Cool for at least 2 hours.

Ingredients
2 cups yogurt
2 pieces sheet of gelatin
1 pieces dill
1 g salt
1 g white pepper

Preparation:

Rinse the cucumbers and cut into pieces without peeling. Mix the cucumber slices with the yogurt and seasonings and purée the entire mixture in a blender, then sieve. Soften the gelatin in cold water. Heat up a portion of the mixture and dissolve the pressed gelatin in it. Add the rest of the mixture. Pass the mixture through an iSi Funnel & Sieve directly into the 1pint Whipped Cream Dispenser. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Ingredients

3/4 cup all purpose flour
6 tbsp unsalted butter cut into 6 pieces
1 tsp sugar
1/4 tsp salt
4 large eggs at room temperature, divided

For the Churro Topping:
2 tsp ground cinnamon, divided
1 tbsp granulated sugar
2 tbsp honey
1 1/2 cups heavy cream
pinch of table salt
1/3 cup powdered sugar

Instructions

Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper. Measure your flour and set aside.
Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat and stir in flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a stand mixer and let rest for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon into a pastry bag fitted with a tip.
Pipe dough onto prepared pan into 1 1/2 inch rounds (1 1/2 inch high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining one egg and 1 tsp water. Brush tops of dough with egg mixture. Bake at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and bake an additional 30 minutes, or until puffed and golden brown. Turn oven off and let sit in closed oven for 10 minutes. Remove from oven and let cool completely on wire racks.

For the Churro Topping:
Preheat oven to 350 degrees F. Combine 1 tsp ground cinnamon with 1 tbsp granulated sugar in a small bowl and set aside.
Microwave honey in a microwave-safe bowl on HIGH for 20 seconds, or just until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs on a parchment lined baking sheet in an even layer and bake for 5 minutes. Let cool for 30 minutes.
Add cream, salt, cinnamon and sugar in a 1 pint whipped cream dispenser. Charge with 1 N2o cream charger and shake.

Using the isi injector tool pierce the pastry puff and press the whipped cream dispenser lever to fill the pastry with whipped cream.

Ingredients
1 cup Regular Whipping Cream
3 tablespoons Rum
3 tablespoons Kahlua Coffee liqueur
3 tablespoons powdered sugar
Instructions

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

INGREDIENTS
1 cup heavy whipping cream
2 TBSP maple syrup
2 teaspoons bourbon of your choice

INSTRUCTIONS

Combine the maple syrup, bourbon, and heavy whipping cream to a 1 pint whipped cream dispenser. Charge with 1 N20 charger and shake.

Ingredients
8 slices of pineapple
A small amount of olive oil to brush on the pineapple
Whipped Cream Recipe:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Instructions

Heat a grill or grill pan to medium high heat.
Use a brush dipped in olive oil and brush each side of pineapple.
Place the pineapple slices on the grill.
Cook 6-8 minutes on each side, until nicely charred.
Serve with whipped cream.

INGREDIENTS
1 9-inch pre-baked pie crust, cooled completely
1 and ½ cups (130 grams) sweetened shredded coconut
½ cup (100 grams) granulated sugar
¼ cup (32 grams) cornstarch
1 cup (240ml) half and half
1 cup (240ml) canned coconut milk*
4 large eggs
3 tablespoons (45 grams) butter, cut into tablespoon sized pieces
1 teaspoon pure vanilla extract
For the whipped cream:
1 cup (240 ml) heavy whipping cream
¼ cup (30 grams) powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS
Preheat oven to 350°F. Spread the sweetened shredded coconut onto a large baking sheet and bake at 350°F for about 10 minutes, stirring a few times, until the coconut is toasted. Remove from the oven and set aside to cool.
In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
In a separate large mixing bowl, whisk together the half and half, coconut milk, and eggs until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
Place the saucepan over medium heat and bring to a boil stirring constantly. Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then mix in the vanilla extract and 1 cup of the toasted coconut (reserve the rest for the top).
Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
Remove the plastic wrap, stir the filling, and scoop it into the prepared pie crust. Spread the filling out into one even layer. Cover tightly with plastic wrap and refrigerate the pie for 2-3 hours or until completely chilled and firm.
To make the whipped cream:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one N20 charger and shake.

Ingredients

1 Pie Crust
2 cups whipping cream
1/4 cup powdered sugar
3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices or any combination)

Instructions
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled.
Using a 1 pint whipped cream dispenser follow the classic whipped cream recipe

Add Fruit to pie crust and put whipped cream in and mix. Refrigerate at least 1 hour before serving. Store in refrigerator.

Preparation
GRAHAM CRACKER CRUST
1½ cups graham cracker crumbs
⅓ cup sugar
6Tablespoons melted butter
BANANA CREAM FILLING
¾ cup sugar
¼ cup cornstarch
2 cups half and half
4 egg yolks
3 Tablespoons butter
1½ teaspoons vanilla extract
2 bananas, sliced
WHIPPED CREAM TOPPING
2 cups heavy whipping cream
½ cup sugar
½ teaspoon vanilla

Instructions

GRAHAM CRACKER CRUST
Preheat oven to 375 degrees F.
In a small bowl, combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended.
Press into a 9 inch pie pan and bake for 7 minutes.
Cool completely.
BANANA CREAM FILLING
In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, and vanilla.
Pour ½ of the filling into the crust.
Top with sliced bananas to cover the filling.
Pour the rest of the filling over the bananas.
Cover with saran wrap directly on the filling itself to avoiding a sticky film on top.
Chill for at least 3 hours.
Top with another layer of sliced bananas.
WHIPPED CREAM TOPPING
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas.

Ingredients
1/2 cup plain yogurt
1/2 cup Regular Whipping Cream
3 tablespoons powdered sugar (or to taste)
3 teaspoons of Bourbon Vanilla
Instructions
Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Use with bananas, berries, or your favorite fruit

Ingredients
1 tsp nutmeg
1 tsp cinnamon
1 cup whipping cream
2 tbsp powdered sugar

Instructions
Add 1 cup of regular whipping cream to a 1 pint whip cream dispenser. Next add 1 tsp nutmeg, 1 tsp cinnamon and 2 tbsp powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Ingredients
2 tablespoons powdered sugar
2 cups whipping cream
1 drop red food color
1 teaspoon raspberry flavor

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add 1 teaspoon raspberry flavor and 2 tablespoons powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Ingredients
2 cups regular whipping cream
¼ teaspoon salt
1 tablespoon caramel syrup
garnish with caramel sauce

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add ¼ teaspoon salt, 1 tablespoon caramel syrup. Charge with 1 N20 Cream charger. Shake and serve!

Ingredients

6 ounces mango puree
2 ounces coconut milk
2 tablespoons powdered sugar
1 cup chilled whipping cream

Preparation

In a blender, combine mango puree, coconut milk, and sugar and blend until smooth. Stir in the cream. Strain mixture through a fine mesh sieve and pour into your whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 30 minutes before serving.

Ingredients

half of a watermelon
1 lime
1 tablespoon superfine white sugar
3 grams gelatin powder

Directions:
Scoop out the fruit from the half of watermelon and blend the fruit with the juice of 1
lime, the gelatin powder and sugar, until completely liquefied. Strain through a fine
strainer, and pour into your whip cream dispenser. Screw on one nitrogen charger and
shake well. Store on its side in the fridge for 1 hour. Shake again before your serve.

Ingredients
3 Egg whites
½ cup sugar
¼ tsp cream of tartar

Instructions
Mix all ingredients in a mixing bowl until sugar and tartar are dissolved. Pour ingredients into a ½ dispenser, charge with 1 N20 Charger, shake, and chill until serving.