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.

White Tomato Foam Soup

Ingredients for a 1 US Pint Dispenser:

800 g Tomato(es)
1 pieces Bunch of basil
1 pieces Garlic clove(s)
60 ml Gin
45 ml Lime juice
1 g Salt
1 g White pepper
1 g Sugar
50 ml Cream
1tsp Knox brand gelatin

Preparation:

Puree the tomatoes with salt and basil. Contain the puree in a dishtowel, tie the towel together, and hang it. Catch the white juice that falls from the towel. Mix 200 ml of the clear tomato juice with the heavy cream and use the rest of the ingredients to season the mixture to taste. Soften the gelatin in cold water and press out the excess water. Heat up 50 ml of the mixture and dissolve the pressed gelatin in it. Stir in the rest of the mixture and then pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve chilled with white croûtons or fried shrimp.

Double the ingredients for a 1 L and Halve the ingredients if using a 0.5 pint dispenser.

Peanut and Chili Foam

Ingredients for a 1 Pint Dispenser:

150 g Peanuts
100 ml Meat stock
150 ml Coconut milk
200 g Cream cheese, full fat
2 g Chili powder or cayenne pepper

Preparation:

Puree all ingredients in a blender until smooth and pass through a funnel & sieve directly into a the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving suggestion:

Serve as a dip with chips or crackers.

Apple Three Ways

Ingredients for a 1 US Pint Dispenser:

200 g Apple sauce
200 g Mascarpone
100 ml Cream
20 g Vanilla sugar
24 g Powdered sugar
30 ml Rum
30 ml Lemon juice
1 g Ground cinnamon

Preparation:

Stir all ingredients until the sugar is dissolved. Strain the mixture through a fine mesh sieve and put into the dispenser and screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Serving Suggestion:

For the apple compote, caramelize the sugar and deglaze with apple juice. Add a cinnamon stick. Add apple cubes, simmer for approx. 5 minutes and then leave to cool. Layer the dried apple slices and apple cream, top with the apple compote, and serve.

Pina Colada Espuma

Ingredients for a 1 Pint Dispenser:

300 ml Pineapple juice
175 ml Coconut milk
25 ml Rum
3 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat up 125 ml of pineapple juice and dissolve the drained gelatin in it. Mix the coconut milk, the pineapple juice and the rum, and stir in the dissolved gelatin. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Gorgonzola Mousse

Ingredients for 1 Pint Dispenser:

185 ml Cream
150 g Mature Gorgonzola
100 ml Milk
60 ml Olive oil
1 g Salt
1 g Pepper

Preparation:

Puree the Gorgonzola, milk, oil, salt and pepper in a blender until smooth, then strain through a fine mesh sieve. Add the heavy cream and put the mixture into dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Goes well with a cheese platter or grape ragout.

Raspberry Mojito

Ingredients for a 1 Pint whipper:

1 pieces Lemon grass
500 ml Raspberry purée
20 ml Lime juice
1 pieces Mint sprig
3 g Powdered sugar
5 ml Soda water
3 pieces Sheet of gelatin

Preparation:

Crush the lemongrass and bring to boil with the raspberry purée and the rest of the ingredients. Sieve the mixture.  Soften the gelatin in cold water. Dissolve the gelatin in the warm mixture and stir into the other ingredients. Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously  before serving.

Pumpkin Tiramisù

Ingredients for a 1 US Pint Whipper:

75 g Mascarpone
75 ml Cream
75 g 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 whipper and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Froth 100 ml (3.5 fl oz) milk with 1 tbsp. vanilla sugar and pour into a glass. Carefully pour hot coffee over the milk and top with vanilla whipped cream.

Pumpkin Seed and Goat Cheese Dip

Ingredients for a 1 Pint Dispenser:

250 g Goat cheese with herbs
125 ml Heavy cream
125 g Sour cream
30 ml Pumpkin seed oil
1 g Herbal salt
1 g Pepper

Preparation:

Puree the goat cheese, pumpkin seed oil, sour cream, and spices in a blender until smooth. Then stir in the heavy cream. The mixture should have a thick consistency. 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 on nut bread or wholewheat bread.

Double the ingredients for a 1 L, and halve the ingredients if using a half pint dispenser.

Beer Batter for Fried Vegetables

Ingredients for a 1 Pint Whipper:

beer batter
250 g All-purpose flour
125 ml Beer
125 ml 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 whipper. Screw on 1 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes.

Serving Suggestion:

Wash and dry the vegetables and then toss them in flour. Place them in a bowl, spoon the batter on top, and stir to coat the vegetables. Heat oil to 374 °F in a pot or deep fryer and fry the vegetables in the oil until golden. Use a paper towel to soak up any excess grease and sprinkle with sea salt. Serve while still warm.

 

Lobster Cocktail Sauce

Ingredients for a 1 Pint Dispenser:

1 Cup Heavy Cream
40 g Lobster butter

1/4 Cup  Apple balsamic vinegar
1/4 Cup Tomato paste
3 tsp.  Salt
dash of Pepper
24 pieces Green beans
4 tbsp.  Olive oil
dash of Sea salt

For the lobster foam:

Heat the heavy cream, cook with the lobster butter and tomato paste until thickened, salt and season with pepper and apple balsam vinegar. Pass the mixture through the funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 °F in a bain-marie or water bath. Shake vigorously before serving.

For serving:

Fill a cocktail glass with the marinated green beans and the cooked lobster pieces and top with the lobster foam.

Caramel Cream

Ingredients for a 0.5 L Dispenser:

400 ml Cream
100 ml Caramel sauce

Preparation:

Put all ingredients into dispenser. Screw on 1 cream charger and shake vigorously.

Serving Suggestion:

Goes well with ice cream. Fill 1 waffle ice cream cone per person with caramel cream and arrange on a chilled plate with a large scoop of vanilla ice cream. Tastes great with a berry garnish.

Tip:

Caramel cream goes great with coffee or pudding, too!

 

Wasabi Dip

Ingredients for a 1 Pint Dispenser

Wasabi Dip

1 Cup Fish velouté *
1 Cup Cream
2.5 ounces Crème fraîche
Pinch of Potato starch
1 pieces Small bunch of fresh cilantro
1 ounce Wasabi powder

Preparation:

For the wasabi espuma, bring all ingredients (except for the cilantro) to boil, mix in the starch, and finally add the cilantro. Puree in a blender until smooth.
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. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Tip:

Goes well with grilled or baked calamari. Simply serve with lime slices and wasabi dip.

* Fish Veloute Sauce

1 1/2 ounces butter
2 tablespoons flour
2 cups fish stock
1/4 teaspoon salt
1 pinch white pepper

Melt the butter, add the flour, and cook over low heat until the roux is slightly brown. Gradually pour in the fish stock, whipping until smooth. Bring to a boil, stirring occasionally, until the sauce thickens. Simmer 10 minutes and season to taste.

 

 

Chocolate Parfait

Ingredients for a 1 Pint Dispenser:

1 Cup Dark couverture
1/2 Cup Milk
1 Cup of  Heavy Cream
3/4 Cups Powdered sugar

Preparation:

Slowly heat up the couverture, heavy cream, milk, and sugar at the same time. Put the mixture into a  1 Pint Dispenser. Screw on 1 N20 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.

Serving Suggestion:

Serve garnished with fresh seasonal fruits and whipped cream.

Banana Chocolate Latte

Ingredients for a 1 Pint Whipper:

1 cup of Cream
.5 cups of Chocolate sauce
.5 cups Milk
1 pieces Banana(s)

Preparation:

Puree the banana with the milk until smooth. Mix with the rest of the ingredients and put into a 1 Pint Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved.

Serving Suggestion:

Serve as a crown on a latte.

Strawberry Mojito

Ingredients for Strawberry Mojito

50 ml White rum
20 ml Strawberry syrup
2 tsp. Brown sugar
1 pieces Lime(s)
5 pieces Strawberry (strawberries)
2 pieces Sprig of mint

Preparation:

Fill the Soda Siphon with cold water. Screw on 1 c02 soda charger and shake vigorously.

Chop the ends of the limes off and cut the limes into eight. Place them in a glass with the brown sugar, strawberry syrup, fresh strawberries,and mint sprigs and crush the ingredients together with a pestle. Fill the glass with ice and add the rum. Stir the contents of the glass. Top up with soda water from the Soda Siphon.

To ensure the water is really fizzy refrigerate for 1-2 hours.

Chocolate Cream

Ingredients for 1 US Pint Dispenser:

1.5 cups  Cream
.5 cups Chocolate sauce

Preparation:

Put all ingredients into a 1 US Pint Dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve the chocolate cream with vanilla or chocolate ice cream and slices of banana.

Mint & Lime Soda Siphon Recipe

Ingredients:

15 ml Lime juice
3 g Granulated sugar
0.5 pieces Lime(s)
1 pieces Sprig of mint

Preparation:
Fill the Soda Siphon with cold water. Screw on a C02 Soda Charger and shake vigorously. Leave the Soda Siphon to chill in the refrigerator for at least one hour to ensure the water is really fizzy.

Serving suggestion:
Pour the lime juice and granulated sugar into a glass. Pour over the soda water from the Soda Siphon and serve with the lime slices and mint.

Spinach Espuma

Ingredients for 1 US Pint whipper:

.5 Cups Chicken stock
9 ounces Spinach (freshly blanched or frozen)
1 Cup Cream
dash Salt
dash Nutmeg
dash White pepper

Preparation: 

Puree the spinach with cold broth or stock in a blender until smooth and strain through a fine mesh sieve. Add the heavy cream, season to taste, and put into  whipper. Screw on 1N20 cream charger and shake vigorously.

Try Spinach Espuma Warm:

Prepare the ingredients in warm stock, put into a whipper and foam. Serve immediately.