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.

Riesling Espuma

Ingredients:

45 g Sugar

450 ml Riesling Spätlese

3 pieces Sheet of gelatin

Preparation:

Heat the wine, sugar, and the gelatin soften in cold water. Allow to dissolve and remove from the heat. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Strawberry Quark Mousse

Ingredients:

200 g Curd cheese (quark)
200 g Strawberry puree
50 ml heavy cream
50 ml Yogurt
2 tsp. Stevia granules

Preparation:

Stir all ingredients together until the granules are completely dissolved. Sweeten with Stevia if necessary (you can use either 30-35 drops of Stevia or 50 g of powdered sugar). Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the Whipper. Screw on 1 cream charger and shake vigorously.

Marzipan Ginger Coffee

Ingredients:

150 ml heavy cream
125 g Marzipan
100 ml Milk
50 g Egg white
2 g Ginger

Preparation:

Puree the marzipan with the milk and the ginger until smooth. Mix with the cream and the egg white. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the Whipper. 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.

Serving Suggestion:

Pour 1 teaspoon of roasted almond slivers into a cup. Pour a shot of espresso over the almonds and crown with the topping.

 

 

Fried Scallops on Saffron Foam Sauce with Tempura Carrots

Ingredients:

200 ml Fish stock
150 ml heavy cream
125 g All-purpose flour
125 g Tempura or rice flour
125 ml Beer
125 ml Soda water
5 g Honey
2 g Salt
50 g Fennel
20 g Onion(s)
20 g Butter
20 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
0.5 g Saffron strands
1 g Salt
1 g Pepper
1 ml Lemon juice
400 g Carrot(s)

Preparation for Saffron Foam Sauce:

Heat the butter, cut the fennel into small pieces and sweat lightly with the (diced) onions. Add the saffron. Pour in the fish stock and simmer for 5–10 minutes. Add the heavy cream and bring back 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 1 US Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

For the Carrots:

Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes. Cut the carrots into halves and place in a bowl for cooking. Spoon the batter on top and stir to coat the carrots. Heat oil to 190 °C (374 °F) in a pot or deep fryer and fry the carrots in the oil until golden. Use a paper towel to soak up any excess grease and sprinkle with sea salt.

Serving Suggestion:

Brown the scallops on both sides in a hot pan. Serve with the saffron foam and tempura carrots.

Banana Foam

Banana Foam Ingredients

50 g (~2 oz) ripe banana

1/2 cup heavy cream

1/2 cup milk

1/2 tsp sugar

1.3 g powder gelatin

 

Banana Foam

1- Process the banana, sugar and milk with an immersion blender.

2- Sprinkle with gelatin and allow to soak for a minute or two.

3- Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).

4- Remove from heat and stir in the heavy cream.

5- Using the iSi funnel and sieve pour the mixture into your 1 US Pint dispenser and screw 1 cream charger and shake 5 times.

6- Let it rest in the refrigerator for at least  4 hours.

7- Sprinkle with cinnamon.

Ginger and Rosemary Lemonade

Ingredients:

0.5 tbsp. Ginger
2 pieces Sprigs of rosemary
1 tbsp. Granulated sugar
0.5 pieces Lime(s)

Ingredients (per Glass):

Fill the Soda Siphon with cold water. Screw on 1 C02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Serving Suggestion:

Pour all the ingredients into a glass and stir with a bar spoon until the granulated sugar dissolves. Top up with soda water from the Soda Siphon.

Lavender Simple Syrup

Ingredients:

430 ml Sugar syrup
15 g lavender, dried

Preparation:

Crush the lavender with a mortar and pestle, and put with simple syrup into a 1 Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the Whipper by pressing the lever. Open the bottle and pour the simple syrup through the iSi funnel & sieve into a glass.

Creamy Fish Sauce

Ingredients:

200 ml Fish stock
200 ml heavy cream
0.25 pieces Fennel
20 g Butter
10 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
1 g Salt
1 g Pepper
5 ml 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 dispenser. Screw on 1 n20 cream charger and shake vigorously.

Serving Suggestion:

This sauce is an excellent accompaniment to barbecued fish and shellfish.

Pineapple-Coconut Espuma

Ingredients:

300 ml Pineapple juice
200 ml Coconut milk
25 g Powdered sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat a little pineapple juice and dissolve the drained gelatin in it. Stir together the rest of the pineapple juice, the coconut milk and powdered sugar until the sugar has dissolved, then add the gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Curry Espuma

Ingredients:

400 ml heavy cream
20 g Mild curry
45 ml Soy sauce

Preparation:

Thoroughly mix the cream, curry and soy sauce. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Chocolate Sauce

Ingredients:

200 g Dark chocolate
100 ml low-fat milk
100 ml heavy cream
20 ml Cognac

Preparation:

Coarsely chop the chocolate, and heat with the milk in a saucepan until chocolate is melted. Add the cream and the cognac. Pass through the iSi funnel & sieve directly into the whipper, screw on 1 n20 cream charger and shake vigorously. Keep the whipper in a bain-marie or in a water bath.

Rosemary Olive Oil (Rapid Infusion)

Ingredients:

400 ml Olive oil
30 g rosemary (just the needles)

Preparation:

Coarsely chop the rosemary leaves and put with olive oil into the dispenser. Screw on 1 N20 cream charger, shake once and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever.

Pour the olive oil through the iSi funnel & sieve into a glass.

Peach Buttermilk Shake

Ingredients:

150 ml Buttermilk
150 ml White grape juice
1 pieces Peach
1 pieces Lemon or peach ice cream

Preparation:

Fill the  Soda Siphon with cold water. Screw on 1  soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Serving Suggestion:

Peel and dice the peach. Place all ingredients in a glass. Top up with soda water from the  Soda Siphon.

Orange Mousse

Ingredients:

100 g orange chocolate
100 ml Orange juice
10 ml Orange liqueur
25 g Powdered sugar
100 ml Milk
3 pieces Sheet of gelatin
200 ml heavy cream

Preparation:

Soak the gelatin in cold water. Gently heat the orange chocolate along with the orange juice, milk and powdered sugar until the chocolate has melted. Dissolve the bloomed gelatin in the mixture and allow to cool. Add the orange liqueur and cream. Pass the mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 cream charger and shake vigorously.

Avocado foam

Ingredients for a 0.5L (Pint) Dispenser:

180 g • 6.3 oz. Avocado, ripe
20 g • 0.7 oz. lime juice
10 g • 0.4 oz. salt
35 g • 1.2 oz. olive oil, extra virgin
215 ml • 7 ⅓ oz. water

Preparation:

1. Puree all ingredients with a stand mixer or hand blender until smooth.

2. Pass through an iSi Funnel + Sieve directly into the dispenser. Screw on 1 Cream Charger and shake vigorously. Chill in the refrigerator.

Tip: use it as part of a layered dip, it will add a more smooth texture than Guacamole!

Mocha Foam on Blackberries

Ingredients for a 1 Pint Dispenser:

300 g Vanilla yogurt
140 ml heavy cream
13 g Instant espresso
48 g Powdered sugar

Preparation:

Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into the dispenser, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Mix fresh or frozen blackberries with 3–4 tbsp. powdered sugar and pour into a glass. Serve with the mocha foam and crumbled Amaretti biscuits.