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.

Pumpkin spiced latte

Ingredients:
1 3/4 cup heavy cream
1/2 cup pumpkin syrup

Preparation:
Mix the cream and pumpkin syrup together and pour directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Preparation pumpkin syrup:
Cook 3/4 cup pumpkin with approx. 1/4 cup hot water. Once the pumpkin is soft, puree until smooth with a hand-held mixer. Bring 1/2 cup water to the boil with 100 g brown sugar. As soon as the sugar has dissolved, add the pumpkin puree to the pot together with 1 cinnamon stick, ½ teaspoon ground ginger, 1 vanilla bean, cloves and a little nutmeg, and allow to come to the boil once more. Allow to simmer for approx. 10 minutes and then pour through a fine mesh sieve into bottles.

Cornelian cherry & red wine espuma with spiced pears

Ingredients:
.5 cup cornelian cherry jam
1.25 tbsp red wine
1.25 cup heavy cream
1.25 tbsp powdered sugar
2 x pear(s)
2 tbsp. sugar
1 cup water
1 x cinnamon sticks
1 x star anise
4 x cloves
Preparation:
Mix together the Cornelian cherry jam, red wine, cream and confectioners’ sugar and pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously.

For the spiced pears, peel, quarter and core 2 x relatively firm pears. Briefly bring to the boil in a brew made of sugar, water, 1 x cinnamon stick, 1 x star anise and 4 x cloves, then remove from the stovetop and allow to cool in the brew.

Cappuccino Mousse

Ingredients:
1 1/2 cup heavy cream
1/2 cup strong espresso
2 x sheet(s) of gelatin
Preparation:
Soften the gelatin in cold water. Mix the heavy cream and espresso, heat up part of this, dissolve the well-squeezed gelatin within and add to the remaining espresso cream. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vineyard peach dessert

Ingredients:
1 cup heavy cream
1/4 cup mascarpone
1 1/2 tbsp. powdered sugar
4 x vineyard peach(es)
Preparation:
Mix the cream together with the mascarpone and powdered sugar. Pass through the iSi funnel & sieve directly into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Fruit Yogurt

Ingredients:
3/4 cup  heavy cream
3/4 cup yogurt
1/4 tsp. syrup (strawberry, raspberry, or blueberry syrup)
Preparation:
Put all ingredients into a 1 pint whipper. Please make sure that the syrup does not contain any seeds or fruit pulp! Screw on 1 cream charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.

Sparkling Punch

Ingredients 

  • 2 cups orange juice
  • 6 oz unsweetened pineapple juice
  • 1 cup unsweetened apple juice
  • 3 T lemon juice (optional)
  • 12 oz soda water

Combine the fruit juices in a large pitcher.  Make 12 oz soda water with your soda siphon.  Add soda to juice mixture.  Pour over ice.  Makes about 4 (10 oz) servings.

Passion Fruit Espuma

Ingredients:
3/4 cup passion fruit puree
1 1/4 tbsp orange juice
1 1/4 cup  heavy cream
2 x sheet(s) of gelatin
Preparation:
Soften the gelatin in cold water. Heat up 1 1/2 tbsp. passion fruit puree and dissolve the well-squeezed gelatin within. Mix the orange juice, heavy cream and remaining passion fruit puree and stir in the dissolved gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Pumpkin Foam Soup for Fall

Ingredients:
1 cup pumpkin puree
3/4 cup vegetable stock
1/4 cup heavy cream
1 tbsp shallot(s)
1 tbsp butter oil
1 tbsp garlic clove(s)
1 x salt
1 x pepper
3/4 tbsp powdered sugar
1 x Tabasco
Preparation:
Cook the cubed shallots and garlic in melted butter in a broad pot. Deglaze with vegetable stock and add the pumpkin. Puree everything in a blender until smooth. Then add the heavy cream and season to taste. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Seafood Sauce

Ingredients:

3/4 cup fish stock
3/4 cup heavy cream
0.25 x fennel
1 1/4 tbsp butter
2 tsp. dry white wine
1 1/4 tbsp wheat flour
2 tsp. vermouth
pinch of salt
pinch of pepper
1 tsp. lemon juice
Preparation:
Heat the butter, cut the fennel into small pieces and sweat lightly. Deglaze with fish stock, add heavy cream and bring to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L dispenser. Screw on 1 Nitrous cream charger and shake vigorously.

Mustard Sauce for Dipping

Ingredients:

handful of fresh baby spinach leaves, blanched
1/2 cup heavy cream
1 1/4 tbsp Dijon mustard
1/4 tbsp mustard flour

Preparation:
Bring all ingredients to boil and reduce a little. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Cream Sauce for Vegetables

Ingredients:
1 cup milk
3/4 cup heavy cream
2 tbsp butter shavings
1/4 tbsp starch
1 pinch salt
1 pinch white pepper
Preparation:
Bring the full-fat milk and heavy cream to boil, bind with starch, and season with salt and white pepper. Stir in butter shavings with an egg whisk. You can also add herbs like dill, chervil, parsley, or wild garlic. It is important to puree the sauce in a blender until smooth.
Pass the mixture through the iSi funnel & sieve directly into the 0.5 L  whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath.

Cointreau Parfait

Ingredients:
1/4 cup Cointreau or Grand Marnier
1 3/4 cup heavy cream
3 tbsp. powdered sugar

Preparation:
Completely dissolve the sugar in the Cointreau. Add heavy cream and stir well. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L  whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Then pour the parfait mixture into parfait molds or cappuccino cups and freeze for at least 6 hours.

Peppermint Orange Syrup

Ingredients:
1 3/4 cup water
3/4 cup sugar
1 1/4 tbsp. dried peppermint
1/4 tbsp. orange peel
4 cupssoda water
Preparation:
Fill the Soda Siphon with cold water. Screw on 1 C02 soda charger and shake vigorously.
Heat the water and sugar on a medium heat and allow to come to a boil, stirring occasionally, until the sugar has dissolved. Remove from the stovetop, stir in the peppermint and orange zest and steep for 20 minutes. Strain, then chill overnight.

Dilute the peppermint orange syrup with soda water and serve with ice cream on the side.

Marinated Strawberries with Cream

Ingredients:
2 cups heavy cream
1 bunch of strawberries
1 1/4 tbsp. granulated sugar
1/2 cup fresh orange juice
1 x orange(s)
Preparation:
Put the cooled heavy cream into the 0.5 L whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved.

To serve:
Rinse the strawberries in cold water and allow to dry. Then remove the hulls and leaves. Cut them into quarters and put in a bowl. Stir in 2 teaspoons of orange zest with granulated sugar and the orange juice, and let it sit for 30 minutes. Divide the strawberries into glasses and serve with heavy cream.

Piña Colada Cream

Ingredients:
1 cup pineapple juice
1 cupcoconut milk
1 3/4 tbsp. rum
3 tbsp. sugar
3 x sheet(s) of gelatin
Preparation:
Soak the gelatin in cold water. Heat1 cup of the pineapple juice and dissolve the well-squeezed gelatin into it. Heat and stir the remaining pineapple juice with the coconut milk, rum and sugar until the sugar has fully dissolved. Then stir in the bloomed gelatin. Pass into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Tropical Fruit Float

Ingredients:
1 cup pineapple juice
1 cup  guava juice
1 cup passion fruit juice
1 cup  mango sorbet
Preparation:
Pour all ingredients except for the mango sorbet into the iSi Twist ‘n Sparkle and carbonate with 1  soda charger. Wait 1 minute before opening. Divide the mango sorbet between 3 glasses and pour in the drink.

Mango Espuma

Ingredients:
3/4 cup mango juice
3/4 cup rice or soy cream
3/4 tbsp.  lemon juice
Preparation:
Stir together the mango juice (should be creamy) and rice or soy cream and refine with a little lemon juice. Pass the juice directly through the iSi funnel & sieve into the 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.