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.

Vanilla Ice Cream with Raspberry Espuma

Ingredients for a 1 Pint Dispenser:

400 g Raspberries
50 g Sugar
50 ml Raspberry juice
0.5 pieces Lemon(s)
3 pieces Sheet of gelatin

Preparation:

Soften the gelatin in cold water. Boil the raspberry juice and raspberries with the sugar, add the lemon juice and zest, and puree the mixture. Press out the water from the gelatin and then dissolve into the raspberry mixture. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve with vanilla ice cream and fresh berries.

 

Pomegranate Mousse

Ingredients for a 1 Pint Dispenser:

1 pieces pomegranate
250 g silken tofu (drained)
100 ml apple syrup
100 ml soy cream
2 ml Lemon juice
1 g Salt
1 g Vanilla sugar
3 pieces Mint sprig

Preparation:

Puree all ingredients in a blender until smooth. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 cream charger and shake vigorously.

Cocoa Simple Syrup (Rapid Infusion)

Ingredients for a 1 US Pint Dispenser:

420 ml Sugar syrup
70 g roasted cocoa beans

Preparation:

Coarsely chop the cocoa beans and put with the simple syrup into the dispenser. Attach the Rapid Infusion accessories to the dispenser according to instructions. Screw on 1 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever. Remove the sieve including the sieve gasket from the dispenser bottle.
Pour the simple syrup through the iSi funnel & sieve into a glass.

 

* If you are unfamiliar with the Rapid Infusion Technique take a look at this video

Tabasco-Maple Brine For Fried Chicken ( iSi Injector Recipe)

Tabasco-Maple Brine For Fried Chicken

Ingredients:

Tabasco-Maple Brine:

Ingredients for 1/2 pint (.25 liter) dispenser using an iSi Injector Tip
1 iSi cream charger
1/2 cup maple syrup
1/2 cup Tabasco or other hot sauce
1/2 tablespoon lemon juice
1 teaspoons kosher salt

Chicken Recipe

4 chicken legs
Tabasco-Maple Brine
Buttermilk, for soaking
Seasoned flour, for dredging
Vegetable oil, for deep-frying

Combine all ingredients for brine until dissolved. Transfer 1 cup of the brine to a 1/2 pint dispenser. Charge with one cream charger and shake well. Screw on a long iSi Injector Tip needle. Hold Whipper with Tip pointed downward and inject chicken with brine. When complete, place chicken in a bowl and cover with buttermilk. Refrigerate overnight.

In a deep, heavy bottomed skillet or electric fryer, heat oil to 350°F, using a thermometer to keep track of the temperature.

Drain chicken and dredge in seasoned flour, shaking off the excess.

Working in small batches (to avoid a drastic temperature fluctuations in preheated oil), fry chicken until golden brown, about 10 to 12 minutes per side. The internal temperature of the chicken should reach at least 180°F.
Drain chicken on a rack placed over a sheet pan. Cover loosely with foil to keep the skin crisp while keeping the chicken warm.

 

Goat Cheese Espuma

Ingredients for a 1 Pint dispenser:

250 g Goat cheese with herbs
125 g Sour cream
125 ml Cream
45 ml Olive oil
1 g Salt
1 g Pepper
1 g Sugar

Preparation:

Puree the goat cheese, olive oil, sour cream, and spices in a blender until smooth and pass through the iSi funnel & sieve. Stir in the cream, so that the mixture has a compact consistency. Put into the dispenser and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve on nut bread or wholewheat bread.

Sweet Pumpkin Mousse with Chocolate Hazelnut Brownie

Ingredients for a 1 pint dispenser:

200 g Uncooked pumpkin, cubed
20 g Granulated sugar
4 pieces Orange(s)
1 pieces Lemon(s)
200 ml Cream
100 g White couverture chocolate
1 g Ground cinnamon

Preparation:

Squeeze the juice out of 4 oranges. Caramelize the sugar and deglaze with orange and lemon juice. Add the pumpkin and cinnamon and simmer over a low heat for approx. 15 minutes. Puree and leave to cool. Melt the white chocolate and whipping cream over a bain-marie or in the microwave. Add the cooled pumpkin purée. Strain the mixture through a fine mesh sieve and put into the dispenser. Screw on 1  cream charger and shake vigorously. Refrigerate for at least 6 hours.

Serving Suggestion:

For the brownie, melt 250 g chocolate and 450 g butter. Cream together 500 g finely granulated sugar and 8 eggs. Add the chocolate and butter mixture and 200 g flour. Pour the prepared mixture into a greased tin and scatter with 200 g of whole hazelnuts. Bake for around 20 minutes at 356 °F until the mixture comes away slightly from the edges of the tin. If necessary, leave in the oven for a further 10 minutes. Garnish the brownie with the pumpkin mousse and serve immediately.

Coffee Espuma

Ingredients for a 1 Pint Dispenser:

200 ml Espresso
120 ml Heavy Cream
20 g Sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat 200 ml | 6.7 fl. oz of espresso and dissolve the sugar and the pressed gelatin in it. Add the rest of the espresso and allow to cool. Before it gels, stir in the heavy and pass through the iSi funnel & sieve directly into the dispenser and screw on 1  cream charger and shake vigorously. Refrigerate for at least 6 hours.

 

Pumpkin Foam Soup

Ingredients for 1 Pint Dispenser:

250 g Pumpkin puree
175 ml Vegetable stock
50 ml Cream
15 g Shallot(s)
15 g Butter oil
15 g Garlic clove(s)
1 pieces Salt
1 pieces Pepper
10 g Powdered sugar
1 pieces 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 dispenser. Screw on 1 cream charger and shake vigorously. Keep the dispenser warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion:

Serve in a small cup or as a garnish on a classic pumpkin or carrot soup.

Tip:

Enhance the foam with a few splashes of pumpkin seed oil.

 

Homemade Eggnog

Homemade Eggnog

Ingredients for 1 pint Dispenser

6 large eggs, separated**
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish

Procedure:
In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into the 1 pint dispenser and screw on 1 N20 cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
**Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, the elderly or anyone with health issues.

Lobster Bisque

Ingredients for a 1 Pint Dispenser:

100 g Maine lobster base
100 ml Fish stock
50 ml White wine
50 ml Vermouth
200 ml Cream
1 g Salt
0.5 g Pepper
0.5 g Cayenne pepper

Preparation:

Heat the white wine, vermouth and fish stock, and slowly dissolve the lobster paste in the mixture. Season with salt, pepper and cayenne pepper. Add the cream, pass the mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Crema Catalana

Ingredients for a 1 Pint Dispenser:

250 ml Cream
110 ml Milk
4 pieces Yolk(s)
40 g Granulated sugar
1 pieces Vanilla bean(s)
10 g Vanilla pudding powder
5 g 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 dispenser. Screw on 1 cream charger and shake vigorously.

Serving Suggestion:

Pour into small oven-proof molds, top with a teaspoon of brown sugar and caramelize. Serve immediately.

 

Pumpkin Pie Mousse

Ingredients for Pumpkin Pie Mousse

1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream

In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint dispenser. Screw on one cN20 cream charger and shake vigorously. Chill for at least one hour before serving.

Ingredients for Pecan-Gingersnap Crumble: 
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar

Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.

To serve: 
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.

Tzatziki Espuma

Ingredients for a 1 Pint Dispenser:

180 g Cucumbers
150 g Cream cheese, full fat
120 ml Cream
40 ml Olive oil
1 pieces Onion(s)
2 pieces Garlic clove(s)
1 g Herbal salt
1 g White pepper
1 g Dill

Preparation:

Deseed the cucumbers and cut into small cubes. Puree all ingredients (except the heavy cream) 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 dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass as a garnish for a Greek salad (tomatoes, cucumber, and feta cheese, diced into cubes) or with pita bread.

Tip:

Briefly sweat diced onion in olive oil to soften the intense flavor.

Horseradish Espuma

Ingredients for 1 Pint Dispenser:

200 ml Milk
115 g Cream cheese, full fat
115 g Creamed horseradish
20 g Instant mashed potato
50 g Apple sauce
1 g Salt
1 g Pepper

Preparation:

Heat up the milk and stir in the mashed potato flakes; briefly bring to boil and set aside. Add the remaining ingredients, mix thoroughly and season. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve with cured/smoked meat or ham.

Red Bell Pepper Espuma

Ingredients for a 1 Pint Dispenser:

200 g Cream cheese, full fat
100 g Red bell pepper
50 ml Cream
50 g Mascarpone
20 ml Olive oil
1 g Salt
1 g Pepper
1 pieces Garlic clove(s)
5 ml Lemon juice

Preparation:

Fry the diced bell pepper and the garlic in olive oil. Puree with the cream cheese, mascarpone, and herbs in a blender until smooth. Pass the mixture through the iSi funnel & sieve, then add the cream and make sure that the mixture has a creamy consistency. Put the mixture into the dispenser and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass as a vegetable or cracker dip.

Red Wine Cream on Rum Plums

Ingredients for a 1 Pint Dispenser:

110 ml Red wine
50 ml Cassis
350 ml Cream
500 g Rum plums
15 g Powdered sugar
0.5 g Pepper
70 ml Liqueur (peach, apricot, etc.)

Preparation:

Mix the red wine with cassis, powdered sugar, and cream until the powdered sugar is completely dissolved. Season with pepper and cayenne pepper and put into the dispenser. Screw on 1 N20 cream charger and shake vigorously.
Garnish the rum plums, cooked in a little liqueur, with the well chilled red wine cream.

 

Sweet Potato Espuma

Ingredients for a 1 Pint Dispenser:

140 g Sweet potatoes
280 ml Cream
80 ml Potato water
1 g Salt
1 g Pepper
0.5 g Nutmeg

Preparation:

Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 165 °F in a bain-marie or in a water bath.

Refreshing Lime Mousse

Ingredients:

200 g Cream cheese, full fat
200 ml Yogurt
60 ml Lime juice
70 g Powdered sugar

 

Preparation:

Combine the cream cheese, powdered sugar and lime juice until the sugar has dissolved. Stir in the yogurt. Pass the mixture through a fine mesh sieve and pour into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Dice summer fruits finely for the fruit ragout. Stir 1 tbsp. vanilla pudding powder into 1 tbsp. cold orange juice until smooth. Bring 100 ml orange juice to the boil and add to the vanilla pudding powder mixture. Add diced fruit and allow to cool. Serve in a glass with the fruit ragout and enjoy immediately.