About Creamright

Creamright specializes in quality tools for food and bar. Nitrous Oxide whip cream chargers, whip cream dispensers, glass and metal carbon dioxide siphons. Chargers are our main line of kitchen tools. We sell iSi, Purewhip, SFG, EZ Whip, and Ultra Purewhip brands of both nitrous oxide and CO2 siphons and chargers.

Limoncello

Ingredients

450g water
350g sugar
5 lemons
450g vodka

Preparation

Combine the water and sugar in a pot and heat while stirring until the sugar dissolves. Remove from the heat and let cool.

Use a vegetable peeler or small knife to remove the peel from the lemons. Be careful you don’t cut too deep, you don’t want any of the white pith. Place the peels in a whipping siphon and add the vodka. Seal the siphon and charge fully. Gently swirl the siphon and let sit for 5 minutes. Place a towel over the nozzle and vent the whipping siphon.

Pour the vodka and lemon peels into the sugar water, cover, and let sit overnight at room temperature. The next day, strain the limoncello. It is now ready to use or can be stored in the refrigerator for several weeks.

Whipped Sabayon with Strawberries

INGREDIENTS

4 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 cup dry Marsala wine

Preparation

Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.
Remove the sabayon from the heat and let the sabayon cool slightly. Pour the sabayon into the canister of a 1 pint dispenser. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.

Vanilla Orange Foam

Ingredients
1/2 cup vanilla yogurt
1/2 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon orange flavor
1 orange (split in half and hollowed)

Preparation

Mix all ingredients, except whipping cream, together thoroughly in a small bowl until well blended. Lightly stir in whipping cream. Pour no more than 2 cups of complete recipe into whipped cream dispenser, add 1 N20 cream charger, charge and serve.

To serve, fill hollowed out orange halves with vanilla orange cream. Garnish with orange zest.

Roasted Sweet Potato Soup Foam

Ingredients
3 to 4 sweet potatoes, cut into a large dice
Canola oil
Salt and pepper
200-400 grams chicken stock
1 piece of ginger, peeled and chopped.
10 grams molasses
20 grams thyme leaves
20 grams honey
200 grams heavy cream

For the Garnish
Small marshmallows
Thyme leaves
Walnuts, finely chopped
Molasses

 

Preparation

Preheat an oven to 232°C / 450°F.

Toss the sweet potato chunks with canola oil and salt and pepper. Spread out on a sheet pan and roast until the outsides have browned nicely, typically 20 to 30 minutes.

Place the roasted sweet potatoes into a pot with the chicken stock, ginger, molasses, and thyme. Cook until the sweet potatoes are very soft and the flavors have melded. Start with 200 grams of stock and add more as needed to keep it moist. Add the honey and cream then puree until very smooth using a blender. Strain through a chinois or cheese cloth if you want a finer texture.

Pour the sweet potato soup into your whipping siphon and charge with 1 N20 cream charger. If desired, heat the whipper in hot water until it is warm.

Dispense the soup into soup bowls or cups. Top the soup with the marshmallows, thyme leaves, and walnuts then finish with a drizzle of molasses.

Brown-Butter Sponge Cakes

INGREDIENTS
6 tablespoons unsalted butter
4 large eggs
3 tablespoons sugar
1/2 teaspoon kosher salt
3 tablespoons whole milk
1/2 cup plus 1 tablespoon all-purpose flour
Nonstick cooking spray

Preparation
In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes. Let cool.
In a bowl, whisk the eggs with the sugar and salt until pale. Whisk in the milk. Whisk in the flour and the brown butter until the batter is very smooth and uniform in color.
Pour the batter into the canister of a 1 pint dispenser. Seal the siphon and charge it with one cream (N2O) cartridge. Shake the siphon vigorously.
Poke 3 holes around the side of eight 8-ounce wax-coated paper cups and coat the interiors with cooking spray. Hold the siphon upside down and insert the nozzle into one of the cups. Gently press the handle to dispense the batter; use a circular motion to evenly fill one-third of the cup. Set the cup in a microwave oven and cook on high for 45 seconds, until the cake is fluffy and risen. Invert the cup onto a plate and let stand for at least 1 minute. Repeat with the remaining batter and cups. Remove and discard the cups. Serve right away.

Blue cheese foam

Ingredients
1/2 cup full-fat sour cream
1/2 cup buttermilk
1 1/2 ounces blue cheese, crumbled (1/4 cup)
1 tablespoon red wine vinegar
Kosher salt

Preparation

Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint whipping siphon. Charge the siphon with one cream (N20) cartridge. Shake the siphon and refrigerate until well chilled, 30 minutes.

MAPLE YOGURT FOAM PARFAIT

Ingredients:

1 Pint Raw Milk
2 Tbsp. Milk Kefir Grains (let the Kefir grains sit out at room temperature in your raw milk for full 24-48 hours in a mason jar covered tightly with cheese cloth)
4 oz. heavy cream
Vermont maple syrup
¼ tsp. Vanilla extract
Applesauce
Your favorite Granola
Cinnamon to taste

Method:
To make the yogurt, let the Kefir grains sit out at room temperature in your raw milk for a full 24-48 hours, in a mason jar covered tightly with cheese cloth. Once the kefir grains have attained the desired thickness (depending on the temperature of the room this could take 24-48 hours) remove the grains from the Mason jar. The liquid is your cultured yogurt base. Flavor the yogurt with high quality maple syrup, and a 1/4 tsp. of vanilla extract. Pour flavored yogurt and 4 oz. of heavy cream through the iSi Funnel & Sieve, directly into pint sized Dispenser. Charge with 1 cream charger. Shake vigorously – 6 times, and let it sit in the refrigerator for twenty minutes. Take the yogurt out of the refrigerator. Test consistency, and if needed, shake additional times to desired dispensing consistency. It should look creamy and fluffy upon dispensing

Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.

Macadamia Nut Topping

Ingredients:

2 cups heavy cream
.25 cups  macadamia nut syrup

Preparation:

Put all ingredients into a 0.5 L whipper. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Gingerbread Cream on Coffee

Ingredients:

1.5 cups heavy cream
.5 cups milk
.5 cups chocolate sauce
12 g gingerbread spice mix

Preparation:

Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Honey Foam on Orange Salad

Ingredients:

300 ml heavy cream
100 g honey
2 x egg(s)
2 x orange(s)
1 ml lemon juice
10 g pistachios

Preparation:

Stir together the honey, eggs, and lemon juice well, then add the heavy cream.
Pour into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Add the honey foam to a fresh orange salad (oranges cut into thin slices) and garnish with chopped pistachios.

Airy Ranch Dressing

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

DIRECTIONS

Whisk together all ingredients until well incorporated. Pour into 1/2 pint dispenser, seal, charge, shake well and serve.

Batter for Fried Vegetables

Ingredients:

2 cups all-purpose flour
.5 cups beer
.5 cups soda water
1 tsp. honey
1 tsp. salt

Preparation:

Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 N20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes.

Delicious Buttermilk Pancakes

Ingredients:

180 g flour
150 g buttermilk
100 ml water
2 x egg(s)
0.5 g salt
5 g honey
1 g cinnamon
20 ml oil

Preparation:

Mix all ingredients and pass through the iSi funnel & sieve directly into the 1 pint dispenser, screw on 1 cream charger and shake vigorously.

Heat the oil in a non-stick pan and immediately portion some dough with the whipper. Fry on each side about 1 minute until golden brown.

Maria Theresa

Ingredients:

2 cups heavy cream
.25 cups orange liqueur
.25 cups orange liqueur
2 tsp. Brandy
Preparation:

Put the cream and the orange liqueur into a 1 pint dispenser. Screw on 1 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Indian Chocolate Topping

Ingredients:

1.5 cups heavy cream
.5 cups dark Chocolate Sauce
2 tbsp. cardamom syrup

Preparation:

Put all ingredients into a 1 pint whipped cream dispenser. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Layered Strawberry Trifle

INGREDIENTS:

SYRUP:
1/4 cup granulated white sugar
1/4 cup freshly squeezed lemon juice
1/4 cup water

LAYERS:
12 ounces pound cake or butter loaf (store bought is ok)
powdered sugar( to taste)
1 tsp vanilla extract
2 cup regular whipping cream
6 cups fresh strawberries

DIRECTIONS:
Prepare the lemon syrup: In a small saucepan, bring the sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice the cake into 3/4-inch slices. Brush lemon syrup over both sides of each cake slice. Quarter each slice.
Add powdered sugar, 2 cups regular whipping cream and 1 tsp vanilla extract to whipped cream dispenser, and charge with 1 N2o cream charger.

Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 quart size is sufficient). Dispense half the whipped cream over the cake in dollops; spreading to the sides of the dish. Scatter half of the strawberries on top. Repeat layering with cake, cream and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.