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.

Chilled Banana Mousse

Ingredients
4 oz strained baby food bananas
1/4 cup skim milk
1/4 cup low fat vanilla frozen yogurt, softened
1/4 tsp cream of tartar
1/16 tsp (pinch) nutmeg

Preperation
Combine all ingredients in the whipped cream dispenser. Shake vigorously 45 seconds. Dispense immediately into long fluted mousse glasses. Strained fruit’s like peaches, pears, apricots or applesauce may replace bananas.

Avocado Espuma

Ingredients

250 g. / 8.7 oz. ripe avocados
200 g. / 7.1 oz. whole milk organic yogurt
50 ml. / 1.7 oz. lemon juice
1/2 tsp. salt
2 sheets gelatin
1/2 bunch each fresh cilantro and chervil
White pepper
Salt
Sugar

Preperation
Place yogurt, cilantro and chervil in a blender; add a little bit of lemon juice and salt and finely purée all the ingredients. Cut the ripe avocados in half and remove the pits. Spoon out the flesh and purée the avocado together with the other ingredients. Season the mixture with white pepper, salt and sugar and strain it through a fine sieve. Put the gelatin sheets into cold water one after the other and let them soak for five minutes. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatin. Next, add the avocado blend to the gelatin and strain directly into the 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours. Shake vigorously before serving.

Mocha Foam

Ingredients:
1.25 cups vanilla yogurt
.5 cups heavy cream
.75 tbsp instant espresso
3.25 tbsp powdered sugar

Preparation:
Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into a (0.5 L) 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Yogurt Mousse with Cranberry Jelly

Ingredients:
1.5 cups vanilla yogurt
3/4 cup heavy cream
1.5 tbsp powdered sugar
Preparation:
Stir all ingredients together until the sugar is completely dissolved. Put into a 0.5 L (~17 fl. oz.) Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:
Soften the 3 x sheets of gelatin in cold water. Heat 1 cup of cranberry juice with some fresh cranberries and 1–2 tbsp. of powdered sugar and dissolve the gelatin in it. Pour into glasses and chill. Use the mousse to top the jello and serve immediately.

Pumpkin Tiramisu

Ingredients:
.5 cups mascarpone
.25 cups heavy cream
.5 cups pumpkin puree
3 tbsp. maple syrup
1 tsp. lemon juice

Preparation:
Stir the ingredients together until smooth and strain through a fine mesh sieve. Put into a 1 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Matcha Mousse

Ingredients:
3/4 cups heavy cream
.5 cups matcha powder
.5 cups ml milk
.5 cups white chocolate

Preparation Matcha Mousse:
Break the white chocolate into pieces. Heat the heavy cream with.5 cupsof milk and mix in the white chocolate. Remove liquid from heat and stir in .5 cups of matcha powder with a whisk until completely dissolved. Pass through the iSi funnel & sieve directly into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 6-8 hours.

Note: Matcha powder can be found in Asian/Japanese supermarkets.

Cranberry Cream

Ingredients:
1 cup heavy cream.
1 tsp. lemon juice
1/4 cup sugar
3/4 cups cranberries, finely strained

Cranberry Cream:
Mix the cranberries, lemon juice and 1/4 cup sugar and stir together with 1 cup heavy cream. Pour into a 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Tuna Espuma

Ingredients:
1 cup tuna (in olive oil)
1 cup cream cheese, full fat
.5 cup heavy cream
1 pinch salt
1 pinch pepper

Preparation:
Drain the tuna and puree with the cream cheese in a blender until smooth. Add the cream and season with salt and pepper. Pass through the iSi funnel & sieve directly into the 0.5L Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Tomato Vinegar

Ingredients:
1.25 cups white balsamic vinegar
.75 cups dried tomatoes

Preparation:
Cut the dried tomatoes and put with the white balsamic vinegar into a dispenser. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever.

Pour the vinegar through the iSi funnel & sieve into a glass.

Pear Espuma

Ingredients:
3 x sheet(s) of gelatin
2 x pear(s)
1 cup pear juice
3 tbps. sugar

Preparation:
Peel and core the pears, and cut into small pieces. Bring the pear juice to a slight boil with sugar, puree and pass through a fine mesh sieve. Soften the gelatin in cold water, press out, and heat in some pear sauce 140 °F and stir in the rest of the mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Bacardi Cream

Ingredients:
2 x sheet(s) of gelatin
2 x pitted cherries
2 x cinnamon sticks
4 x egg(s)
1 cup heavy cream
.5 cups Bacardi (white rum)
1 tbsp. powdered sugar
1/4 cup almonds almonds

Preparation:
Heat the cherries in their own juice with the cinnamon stick. Soften the gelatin in cold water, press out, and dissolve in the hot cherry juice (140 °F). Remove the cinnamon stick and leave the cherries to cool by placing them in a bowl with ice water. In the meantime stir together the eggs, heavy cream, Bacardi, and powdered sugar (do not mix) and put into a 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Vanilla Creme

Ingredients:
1.75 cups heavy cream
.5 cups french vanilla syrup
.5 tsp powdered sugar

Preparation:
Put all ingredients into a 1 US Pint whipped cream dispenser, screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:
Fill an éclair with the vanilla cream.

Calpico foam

Ingredients:

3/4 cup Calpico
1/4 cup milk
1/4 cup heavy cream
1 tbsp. lime juice
0.25 x vanilla bean(s)

Preparation:

Mix together all ingredients, puree in a blender until smooth and chill for at least 2 hours. Then pass the mixture through the iSi funnel & sieve into the 1 Us Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Warm tomato foam

Ingredients:

3.25 tbsp chopped shallots
3.5 cups basil oil
3/4 cups tomato pulp
.5 cups Tomato juice
1 cup Basic Textur

Preparation:

Lightly sauté the tomato pulp with the shallots in the oil. Add the tomato juice, season as desired and briefly bring to the boil. Then bind the tomato mixture with 1 cup BASIC textur, pass through the iSi funnel & sieve into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Keep the Whipper warm at max. 170 F in a bain-marie or water bath.

Libre del Coch

Ingredients:
1 cup heavy cream
.5 cups milk
4 x yolk(s)
3 tbsp. granulated sugar
1 x vanilla bean(s)
2.5 tsp. vanilla pudding powder
1.25 tsp. brown sugar

Preparation:
Bring the milk, heavy cream, and sugar to boil. Add the vanilla seeds and mixed pudding powder and bring to boil again. Then add the egg yolk and cook until thickened, but not set (warm it up again).

Warning: Make sure that the egg yolk does not curdle!

Pass the mixture through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 1 N20 cream charger and shake vigorously.

Lemon balm olive oil

Ingredients:

1 3/4 cups of olive oil
50 g balm

Preparation:

Coarsely grate the lemon balm and fill into a 1 US Pint Whipper along with the olive oil. Screw on 1 N20 cream charger, vigorously shake the dispenser 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent the dispenser. Unscrew the head from the bottle and empty the olive oil through the iSi funnel & sieve into a glass.

Traditional Sweetened Old Fashioned Whipped Cream

You’re just minutes away from clouds of pure awesomeness.
Nothing beats the flavor and freshness of real whipped cream.
Ingredients for 1 pint Whipped Cream Dispenser:
1 pint (2 cups) chilled regular whipping cream
2 tablespoons powdered sugar*
1 teaspoons vanilla extract (optional)
Procedure:
Add sugar and vanilla extract to regular cream and swirl or stir to dissolve completely. Screw on one N20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper, otherwise dispenser will clog. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste and enjoy!

43 Espuma

Ingredients:
0.5 cups water
7 tablespoons of sugar
0.5 cups white wine
1 x vanilla bean(s)
0.5 tablespoons Licor 43
2 g Xanthan gum

Preparation:
Scrape out the vanilla bean, combine with the water, white wine and sugar, bring this to the boil and then let sit for 30 minutes. Pass through a fine sieve, bring to the boil once more and mix in the Xanthan. Add the Licor 43 and pass through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Sweet Orangerie

Ingredients:
0.5 cups coffee
0.5 cups amaretto liqueur
0.5 cups orange juice
1.75 cups heavy cream
0.5 cups amaretto syrup
5 x orange(s)
10 x ice cubes
10 x mint leaves

Preparation:
Mix the coffee with orange juice and amaretto liqueur, and flavor with sugar to taste. Place two orange slices per person and some ice cubes in a high glass and fill with the coffee mixture (makes 8 portions).
Put the fresh heavy cream and amaretto syrup into a 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.
Top each drink immediately with an amaretto crown. Garnish with orange peel shavings and mint.

Americano

.5 cups fresh baby spinach leaves, blanched
1 cup Martini Rosso
1 cup Martini Bitter
2 x sheet(s) of gelatin
1 3/4 tbsp. blood orange juice

Preparation:

Soften the gelatin in water. Mix the Martini Rosso, Martini Bitter, and water. Heat up a small amount of the mixture and dissolve the pressed gelatin in it. Add the rest of the mixture and stir well. Pass the mixture through the iSi funnel & sieve directly into the 01 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Pour 21 3/4 tbsp. blood orange juice into a long drink glass, add ice cubes, and top up with espuma. Serve immediately.