Mango-Coconut Mousse

With snow everywhere, except where I am here in Florida( of course), I thought it would be fitting to post a very tropical recipe, to take you away from hot chocolate and cold medicines! Plus this is just super super tasty!

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.

Gluten Free – Allergy Friendly Whipped “Cream”

The holidays are officially behind us, and our new years resolutions are made..lose weight, eat healthier, be more productive etc… Every year mine is to turn another year older, it’s one that I’ve had good luck keeping so far 🙂 We have a recipe from Lexie’s Kitchen for coconut cream whipped topping. After trying it I can say it’s the best one we’ve tried.

Makes: Approximately 5 cups
Prep Time: 5 minutes
Chill Time: At least 3 hours

Ingredients:

2-13.5-ounce cans COCONUT MILK (full fat, not light)
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure ALMOND EXTRACT
1/2 – 1 teaspoon pure VANILLA EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)

Directions:

Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut “cream” to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.

Place iSi whip cream canister in freezer to chill.

Now for an easy tip. Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified “cream” at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.

Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the whip cream canister. If you find some gelatin chunks that are not dissolving, just pour the liquefied gelatin through a strainer.

Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.

Pour cream mixture into 1 pint whip cream canister (fill up to fill line, you will have a little leftover). Charge with one Cream N20 (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.

Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.

Happy New Year!


Here we are as the new year is approaching, one last hooray of the holiday season! It’s that time of year when we reflect and set goals for the new year ahead, and pray this year we can keep them! Well we have some great recipes for your big party!! Alcohol infused whipped cream  has always been a hit and lots of fun(from experience) – and super easy. Here are some great recipes to enjoy on top of drinks or on top of anything! Use responsible as always!

* these recipes are for a 1 pint whip cream maker, if you have a half pint cut recipe in half.


Bailey’s Bash

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1-½ tablespoons Bailey’s Irish Cream (to taste)

Sour Tis’ Not

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1-½ tablespoons Amaretto (to taste)

La Boisson

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1-½ tablespoons Cognac (to taste)

Vodka Cranberry Whips It

1 pint regular whipping cream

½ teaspoon vanilla

¼ cup powdered sugar

1 tablespoon cranberry juice

1-½ tablespoons Vodka

if  you are sick of the same old thing, remember,  you can make your own flavored drinks with the whip cream dispensers –  watch this video to learn how. – http://www.youtube.com/watch?v=4heCJERp67U




A Creamright Christmas

The year is coming to its end and Christmas is almost here, The good news is if you still need product we have it! There is still time to get your whipped cream dispensers and soda siphons…which according to Santa are pretty hot items!! Here is our UPS transit times:

Here are some of our hottest items this year!

Perfect gift for the occasional home use whip cream fans! at the low price of $42 – Great for any fan of cooking!VERY HOT ITEM!

This soda siphon made it all way to the pages of The Wall Street Journal, winner in “Best Taste”  – everyone loves great bubbly water –  $89 and this cool gift is yours! Don’t forget to get the CO2 cartridges to go with it to make some sparkling effervescence! VERY HOT ITEM!

We have some recipes for your perfect Christmas desserts, that are absolutely delicious!!

*(all recipes are for a 1 pint whipped cream maker using 1 pint of cream with recipe)

Peppermint whipped cream

  • 1 pint regular whipping cream
  • 6 tablespoons of sugar(or to taste)
  • 1 teaspoon peppermint extract

*Then Garnish with pieces of peppermint

Gingerbread whipped cream

  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Eggnog whipped cream

  • 3 ounces egg nog (to taste)
  • 2 tbsp confectionery sugar
  • For garnish: 1 pinch of nutmeg

The Bacon-Apple Jack Old Fashioned with Creme Brulee Maple Espuma

I just finished the best drink I’ve had in months.  So good, I have to share!  Made it myself, and you can too.  But it started with another experiment (so learn from my mistake).

My Bacon Infused Vodka Experiment

I have heard about this “Bacon infused vodka” thing for a while, but never tried it till yesterday night.  I fried two pieces of extra thick cut bacon, cut them in half, and added them to my Mosa 1 pint cream whipper, purchased from Creamright.  I added just under a pint of Sobieski vodka, and charged with 2 N2O chargers (shaking between charges for maximum dissolving).  I waited 10 minutes, blew all the gas, opened the cream whipper and waited another 10 minutes, swirling periodically.  I then tasted the vodka, and though it had some bacon flavor (and was cloudy), it didn’t have quite the intensity I was looking for.  I went to the web for help.

Long story short, bacon infused spirits get the main part of the flavor from the bacon FAT, not just the bacon.  So, I screwed up by not pouring in the bacon fat 🙁 but I was still determined.  I added the fat, stirred periodically, and let it all sit overnight.  The next morning I stirred some more, and then (per some insightful bartender’s suggestion) put the whole mixture in the FREEZER.  Two hours later, I retrieved the mix, and removed the fat (frozen and risen to the top), and filtered the mix through a coffee filter.  Much clearer now, yet tinted brown.  Taste?  Very Bacon-y. Yum.

Next time I’ll pour both the bacon & the fat into the Mosa.  I think this will produce the result I want the first time.

The Drink…

I was somewhat starved, yet unwilling to compromise on flavor, so my creative juices flowed.  The result?

The Bacon-Apple Jack Old Fashioned with Creme Brulee Maple Espuma

Espuma Ingredients (Enough for at least 2-3 drinks):

5 Egg Whites
3 TBsp Sugar
1 oz Maple Syrup
Splash Tuaca
Cream Whipper and N2O charger

Mix all ingredients together until sugar has completely dissolved, add to cream whipper and charge with one N2O Charger, shake vigorously.

Old Fashioned Ingredients:

1 Jigger (1.5oz) Bacon Infused Vodka  (see above)
1 Jigger (1.5oz) Laird’s Apple Jack (Bourbon made with apples)
Simple Syrup (to taste, about 3/4 oz to me)
2 Dashes Angostura Bitters

Assembling the drink:

Place a cylindrical rocks glass in the freezer.  In a martini shaker, add all ingredients, and add ample ice, and shake vigorously.  Remove rocks glass from freezer and strain mixture into glass.  Top with Espuma from cream whipper (shake vigorously first), dispense in spiral pattern.  Take a butane torch (or windproof lighter) and flame Espuma in a circular motion (medium pace) until slightly browned.  Sprinkle with ground nutmeg.

Prepare Yourself!

Upon tasting, prepare to be pleasantly overwhelmed with flavor.  First you smell the aroma of nutmeg with a hint of toasted marshmallow, then the bacon flavor mingles especially well with the Applejack. You then notice the hint of vanila from the Tuaca and experience a “just sweet enough” sensation.  This is a flexible drink, as one can choose to savor the bacon-y apple flavor of the drink or quaff the maple toasted marshmallow creamy espuma.  And best of all is to do both simultaneously.

This is one very satisfying drink to write home about.  Despite the high proof nature of the spirits, you really don’t hardly taste the alcohol.  The flavors balance well.  I’d describe the effects of the Bacon Applejack Old Fashioned to be “pleasantly animating.”  I think most people will really like this drink, and it would be great after a fall meal.

The cream whipper proves itself once again as a cutting-edge creative tool for today’s progressive bartender, professional or amateur.  I hope you enjoy my new twist on an Old Fashioned.

-Tony

Fried Pickles!…Wait..What?

As most of you already know, whip cream dispenser are used for more then just whipped cream. We came across this recipe from Flip Burger Boutiques, making fried pickles, using an ISI whip cream dispenser (for the batter). Not only are they delicious( having eaten them) But it’s also another way to extend your own culinary achievements –  your whip cream dispenser isn’t just for whipped cream anymore! Use your ISI whipper to make batter for fried chicken, onion rings, the list goes on!

Flip Burger’s Fried Pickles
1 cup bread and butter pickles, cut thinly (about 1/4 inch)
1 teaspoon dill, minced
1 cup tempura batter (See below.)
1 cup all-purpose flour salt and pepper to taste

Place pickles into mixing bowl, straining first (Note: You may reserve liquid for other pickling uses.)
Toss pickles into all-purpose flour.
Shake off excess flour and place in clean, mixing bowl.
Spray tempura batter from metal iSi canister to pickles.
Toss pickles in bowl until they are thoroughly covered.
Shake off excess tempura batter and drop into fryer set at 325 degrees.
Fry until golden brown and crisp.
Remove. Place pickles into clean mixing bowl.
Season with salt and pepper.
Add dill while pickles are still hot.
Before serving, place pickles onto paper towels for 30 seconds to a minute.

(Note: A kitchen tool frequently used at Flip, an iSi is a professional cream whipper that uses an N2O canister of nitrous oxide. Its use is consistent with Flip’s goal of incorporating a science aspect into the restaurant’s culinary endeavors)

Tempura Batter
1 cup all-purpose flour
1 cup rice flour
1 cup light beer
3/4 cup vodka
1/4 cup soda water
1 teaspoon honey

Beginning with dry items, combine all ingredients in a mixing bowl.
After adding in liquid components, mix all ingredients together.
Pour into an iSI canister; screw top tightly.
Insert charge; let stand 10 minutes.

Whoopie pies!

With Halloween and Thanksgiving slowly creeping in on us, its time to start recipes for the holiday favorites, –  desserts! This is a delicious recipe for whoopie pies! A classic favorite, great and easy Halloween treat and easy to decorate with spooky ghosts or witches!.  Adding a large scoop of whipped cream in the middle, and who wouldn’t like it?!

Makes 12

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • Orange nonpareils or sanding sugar, for decoration
  • Preheat oven to 375. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
  • In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  • Meanwhile, make filling: With a whipped cream dispenser put 16 oz of regular whipping cream into canister add vanilla extract and confectionery sugar to taste. Dispense nitrous oxide, and put in refrigerator, until use.
  • Spread bottom of half the cookies with 1 tablespoon whipped cream each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set. (To store cookies, keep in refrigerator  wrapped for up to 2 days.)

  • Infusing Flavors into Liquor

    When talking about whipped cream dispensers  the first thing that comes into mind usually isn’t liquor, but now it can be! Check out this fantastic article by cookingissues.com, infusing flavors into liquor using a whipped cream dispenser.  The technique is so easy, and after tasting I can confirm – Good! You can use herbs, fruits, spices and even cacao nibs! (we sell those) chocolate infused liquor was fabulous, you can purchase them from International-Organics.com.  It’s fun and it’s easy, start experimenting! Take a look at the article here:

    Infusion Profusion

     

    Vodka Infused Whipped Cream

    Check out this recipe for vodka infused whip cream. Infusing liquor into whip cream is not a new concept, but with whipped lighting and Cream (companies that market alcohol infused whipped cream in aerosol cans) gaining some traction, it has become discussed a lot more. With a whipped cream dispenser your options for infusing liquor into whipped cream are endless. This is one of our favorite recipes using vodka.

    (for 1 pint whip cream maker, for half pint dispenser cut recipe in half)

    2 cups of regular whipping cream

    2 tbsps powdered sugar

    2 tbsps vanilla vodka (ABSOLUT vanilla pref.)

     

    Place ingredients inside whip cream canister, shake whip cream canister to mix ingredients. Dispense one whipped cream charger inside the canister and shake again and you are ready to enjoy some delicious whipped cream.  This recipe is great with almost anything, coffee, cocktails, desserts etc..

     

    Check out this video on how to make Vodka Infused Whipped cream, and any other liquor infused whipped cream

    [youtube]http://www.youtube.com/watch?v=k_24AorNcwc[/youtube]