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.

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.

 

Apple Chutney

2 pieces Apple
1 cup Cream cheese, full fat
3 tbsp Vegetable stock
2 pieces Shallot(s)
1 pieces Garlic clove(s)
dash Ginger
dash Pepper
dash Curry powder
1tbsp Apple juice
1 tsp Apple balsamic vinegar
dash Salt
2tbsp  Vegetable oil

Preparation:

Heat the oil in a pot and lightly sweat the finely chopped shallots and garlic cloves and the diced ginger. Add curry powder and cook briefly. Add the peeled, cored, and cubed apple and deglaze with apple juice, stock and vinegar. Lightly cook the apple over a low heat and season with spices. Finely puree the mixture in a blender and stir in the cream cheese.

Pass the mixture through an iSi Funnel & Sieve directly into the dispener. Screw on one N20 Cream Charger and shake vigorously. Chill at least 3 hours before serving.

Serving Suggestion:

Goes great with various vegetable tartars, brown bread, or cheese.

Mushroom Espuma

Ingredients for a 1 US Pint Whipper:

1/2 pound of Mushrooms
.5 Cups of  Cream
.5 Cups Veal stock
1/4 Cups White wine
1/4 Crème fraîche
1 Cup Cornstarch
2 pieces Shallot(s)
2 tbsp Vegetable oil
dash of  Salt
dash of Pepper
1 tsp Lemon juice

Preparation:

Clean, halve, and then thinly slice the mushrooms. Chop the shallots into fine cubes, sweat in vegetable oil in a casserole dish, and deglaze with white wine. Add the mushroom, cover, and steam for 5–8 minutes. In the meantime, cook the veal stock with the heavy cream and crème fraîche, using starch to thicken the mixture (alternatively a meaty veal velouté can be used). Mix the mushrooms with the veal stock, briefly bring to a boil, and puree. Season to taste. Pass the mixture through an iSi Funnel & Sieve directly into the Whipper. Screw on one N20 Cream Charger and shake vigorously. Keep the whipper warm at 65°C (149°F) in a bain-marie or water bath.

Shake well before serving.

Serving Suggestion:

Goes great with beef and chicken, and also tagliatelle, enhanced with arugula.

Quick Cold Brew Coffee

Did you know that you can use your whipped cream dispenser to make coffee? using the rapid infusion technique you can. After all coffee is an infusion at it’s core and this technique allows you to make a quick, easy coffee that retains all of the delicate flavors and aromas of your favorite coffee!  Our friends at chefsteps.com have created an easy how-to video to create everyone’s favorite morning brew!

You can check it out here: http://www.chefsteps.com/activities/quick-cold-brew-coffee

Creamy Chicken Sauce

Ingredients for a 1 Pint Dispenser:

1.5 cups Chicken stock
3/4 cups Cream
1/4 cup Dry white wine
1 oz. Wheat flour
1 oz.  Butter
pinch of Salt
pinch of White pepper
.5 Tbsp Lemon juice

Preparation:

Bring the heavy cream and reduced-fat (light, clear) chicken stock to a boil. Stir the flour (or starch) and 1/4 cup white wine together 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 white wine. Stir in the butter shavings with an egg whisk. Pass the mixture through an iSi Funnel & Sieve directly into the whipper. Screw on 1 N20 Cream Charger and shake vigorously. Shake well before serving.

Serving Suggestion:

Goes well with any type of poultry (such as chicken patties).

Pink Grapefruit Espuma

Ingredients for a 1 Pint (0.5 L) Dispenser:

3 pieces Sheet of gelatin
400 ml Grapefruit juice
100 ml Sugar syrup

Preparation:

Soften the gelatin in cold water. Heat 3 tbsp. of juice and dissolve the gelatin in the juice, then mix with the rest of the ingredients. Pass the mixture through an iSi Funnel & Sieve directly into the dispenser. Screw on one iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Serving Suggestion:

Serve as a crown on sparkling wine.

 

Forrest Berry Espuma

Ingredients for a 0.5 L (1 US Pint) Whipper:

250 g Forest berries
150 ml Cream
70 g Powdered sugar
20 ml Grand Marnier
1 pieces Vanilla bean(s)
0.5 pieces Lemon(s)
2 pieces Sheet of gelatin

Preparation:

Finely purée the strawberries with the sugar (the mixture should not contain any seeds). Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to approx. 50°C (122°F), dissolve the gelatin sheets in the liquid and whisk the mixture into the strawberry purée. Stir in the heavy cream. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Serving Suggestion:

Serve in cocktail glasses with fresh berries and mint leaves.

Irish Cream Latte

Ingredients for a 1 Pint Dispenser:

1.5 Cups Cream
150 g White chocolate
1/2 Cup Irish cream syrup
1/2 Cup  Espresso
1/2 Cup Milk

Preparation:

Melt the chocolate in the microwave or over a bain-marie. Add the Irish cream and the cream and heat until the chocolate is completely dissolved in the cream. Pass the mixture through an iSi Funnel & Sieve or a fine mesh sieve directly into the 1 Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving Suggestion:

Pour the coffee and hot milk into a glass and top with the Irish cream preparation.

Vanilla Yogurt Cream

Ingredients for a 0.5 L ( 1 US Pint) Whipper:

250 g Vanilla yogurt
250 ml Cream
15 g Powdered sugar

 

Preparation:

Stir all ingredients until well combined and the sugar is completely dissolved, then pour into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Best served immediately or stored in the refrigerator. Double the ingredients for a 1 L.Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

Sesame Wasabi Sauce

Ingredients for a 0.5 L (1 US Pint) Dispenser:

1 tbsp. Wasabi from a tube
2 tbsp. Soy sauce
2 tbsp. Asian sweet and sour sauce
2 tbsp. Lemon juice
200 ml Rapeseed oil
2 tbsp. Sesame oil
75 g Cream cheese, full fat

Preparation:

Mix the wasabi, soy sauce, sweet and sour sauce, cream cheese, lemon juice, and oils with a blender. Season to taste. Pass the mixture through an iSi Funnel & Sieve directly into the dispenser.  Screw on one N20 Cream Charger and shake vigorously.

Cool for at least 2 hours.

Tip:

Great with tuna. Serve immediately with the sauce.

Maple Syrup Cream

Ingredients for a 0.5 L (1 US Pint) Dispenser

500 ml Cream
4 tbsp. Maple syrup

Preparation:

Pour all ingredients into the 0.5 L (1 US Pint) Whipper and  Screw on one N20 Cream Charger and shake vigorously 2–3 times.

Serving Suggestion:

Serve the maple syrup cream with freshly baked waffles and macerated strawberries. For the macerated strawberries, cut the washed strawberries into quarters and mix with 1 tbsp. granulated sugar and 1 tsp. orange zest.

Cucumber Yogurt

Ingredients for a 0.5 L ( 1 US Pint) Whipped Cream Dispenser:cucumber yogurt

2 Cups Yogurt
2 pieces Sheet of gelatin
1 pieces Dill
1 g Salt
1 g White pepper

 

Preparation:

Rinse the cucumbers and cut into pieces without peeling. Mix the cucumber slices with the yogurt and seasonings and purée the entire mixture in a blender, then sieve. Soften the gelatin in cold water. Heat up a portion of the mixture and dissolve the pressed gelatin in it. Add the rest of the mixture.Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L  Whipped Cream Dispenser. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Pina Colada Dessert

Ingredients for a 0.5 L Whipper:

pina colada

350 ml Pineapple juice100 ml Coconut milk
30 ml Rum
3 pieces Sheet of gelatin
10 ml Stevia liquid
3.5 g Stevia granules
25 g Powdered sugar

 

Preparation:

Soften the gelatin in cold water. Heat the pineapple juice. Remove the softened gelatin sheets from the water, press out the excess water, and dissolve in the pineapple juice. Slowly stir in the remaining ingredients. Sweeten to taste with Stevia. Pour the mixture through an iSi Funnel & Sieve or a fine mesh sieve into the 0.5 L  Whipper. Screw on one N2O Cream Charger and shake vigorously. Leave to chill in the refrigerator for at least five hours. Shake vigorously before serving.

Serving Suggestion:

Serve the pina colada foam with fresh fruits.

Chili Satay Dip

Ingredients for a 0.5 L Whipper:

satay_chili_dip_

1/2 cup  Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese, full fat
Cayenne pepper ( to taste)

Preparation:

Puree all ingredients in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Cool for at least 30 minutes.

Serving Suggestion:

Serve as a dip for chicken satay skewers, nachos, or crackers.

Serious Chocolate Topping

Serious Chocolate Toppingserious_chocolate_topping

Ingredients for a 0.5 L (1 US Pint)Whipped Cream Dispenser:

1 1/2 cups  Heavy Cream
1/2 cups  MONIN Dark Chocolate Sauce
2 tbsp.  MONIN cardamom syrup

Preparation:

Pour all ingredients into the 0.5 L (1 US Pint ) whipped cream dispenser.  Screw on an 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:

Use the topping to crown a strong espresso or a latte macchiato.

Kalamata Espuma

In our house we are changing the way we eat! We have started following the Mediterranean Pyramid – Have you heard of it? We eat a lot of olives these days! kalamata_espuma - creamright.comBut often times the same olives get  a little tiring. Give this recipe a try, it is fantastic!! We often put it on our vegetables and mix it with hummus and crackers!

Ingredients( 1 US Pint):

200 g Sour cream
125 g Kalamata olives
100 ml Water
75 ml Olive oil

Preparation:

Blend the deseeded olives with the water, oil, and sour cream to a fine puree in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the ( 1 US Pint) Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving Suggestion:

Goes great with many vegetarian dishes.

Basil Emulsion

Ingredients for a 0.5 L Whipper:

Basil Emulsion - Creamright.com

300 ml Olive oil
300 g Fresh basil
1 g Salt
1 g Pepper

Preparation:

Mix the fresh basil with olive oil and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Arrange the basil emulsion on a plate with tomatoes and mozzarella and sprinkle with balsamic vinegar.

Note:

The iSi 3 mm short injector tip is used in this recipe.