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.

Coffee Espuma with Garlic and Chocolate

Your first look at the title probably made you wonder, “Say What?!”. I did too, but the truth is, it’s really good. Baking garlic gives it a  slightly sweet taste. But this

recipe isn’t for dessert. It goes very well on top of a juicy steak or chicken.  It’s a recipe I would encourage you to make, enlighten your tastebuds, you won’t be disappointed.

4 cloves of baked garlic (baked whole, 30 min @ 150 °C)
1  1/2 cups strong coffee
30 g sugar
40 g chocolate (70% cocoa)
ground cardamom
3.4 g gelatin (= 2 sheets)
1 cup heavy cream (38% fat)
1 N20 cream charger

Mix garlic cloves and coffee with blender or hand-held mixer. Add chocolate, a pinch of cardamom and heat while dissolving sugar. Stir in pre-soaked gelatin. Cool, add heavy cream, sift through fine mesh to remove remaining pieces of garlic and fill 0.5 L Cream Whipper. Charge with 1 N20 cream charger and leave in fridge over night. Serve with a drizzle of instant coffee.

 

Egg Nog Whipped Cream Spiced Rum Shots

Holiday parties are in full swing! Today we bring you  a festive drink that will undoubtedly impress at your next holiday soiree- Egg Nog Whipped Cream Spiced Rum Shots! Now, we have paired the egg nog whipped cream with an alcoholic drink but there is no reason that this tasty confection could top your next cup of hot chocolate or piece of pie. Enjoy!

( Recipe for a half pint cream whipper, For use in 1 pint whipper, simply double the recipe.)

Ingredients:

Spiced Rum

5 ounces heavy whipping cream

3 ounces store bought egg nog

2 tablespoons confectioners sugar

For a garnish: 1 pinch of nutmeg

Instructions:

1. Pour egg nog, heavy whipping cream and confectioners sugar into whipped cream dispenser.

2. Screw top onto cream whipper and  shake the container to blend ingredients – then dispense one N2O charger. Then shake again.

3. Chill 5 shot glasses. Arrange shot glasses on a serving tray. Pour 1.5 ounces of rum into each shot glass (roughly ¾ full).

4. Dispense cream into shot glass.

5. Dust the shots with a pinch of nutmeg.

Mozzarella Balloon Foam

One of my favorite dishes of all time is a simple mozzarella, tomato and some basic on fresh bread and oil and vinegar, nothing beats it! But there is so much you can do with Mozzarella cheese. I

really love this recipe because usually Mozzarella is used in part of a larger entity, but we’re making it into the shell for other flavors. Mozzarella balloons is a concept that you create a “balloon” of mozzarella and fill it up with any flavored foams you want. For Example whipped cream is considered a foam, but foams don’t always have to be sweet.

For this recipe we’ll make my favorite. A basil foam to pair with the mozzarella cheese, then you can add a slices of tomato and drizzle it with some balsamic on top.  kind of like a modernist take on a classic caprese salid dish. But you can choose whatever foam you would like.  This recipe actually is very simple, you can even use mozzarella string cheese if you want.  The most important tool you’ll need is a Whipped Cream Dispenser.

 

Mozzarella Balloon

(Makes One)

  • 0.5 inch-radius ball of mozzarella cheese, about 28g
  • Thickened, flavored liquid ( this is what goes in the mozzarella balloon)
  1. Fill cream whipper with however much flavored liquid is appropriate. My cream whipper takes up to 0.5 liters, so I fill it up to that amount.
  2. Microwave mozzarella ball for about 10 seconds or until soft and pliable. The mozzarella should be very hot, almost a bit too hot to handle. Alternatively, you can heat up the mozzarella ball in a water bath.
  3. Wrap mozzarella ball around the dispensing tip of the cream whipper so that all expelled foam will be caught or surrounded by mozzarella cheese.
  4. Slowly dispense foam from cream whipper until the mozzarella balloon forms. Look carefully while inflating and stop if one section of the balloon is getting too translucent. If it breaks, don’t worry; just compact the mozzarella and place it in hot water again.
  5. Carefully remove the mozzarella filled with foam from the tip, making sure no foam escapes. Close off the open end by twirling the end or pinching it in.

Basil Foam

Yield: 50 servings

2 bunches basil leaves, washed of silt
3 1/3 cups spring water, divided
8 pieces gelatin sheets, 1.4 ounces powdered unflavored gelatin
4½ Tablespoons granulated sugar
Cold spring water with ice for ice bath

Soak the gelatin in cold water if using sheets, or use 1/3 cup of the spring water, to soften powdered gelatin. When softened, drain and wick off moisture from gelatin sheets.

Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Shock and drain the basil leaves, carefully reserving all the blanching liquid, stirring in the granulated sugar until dissolved.

Transfer blanching liquid to a deep container that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock until it reaches (90°F). Add softened gelatin. Stir to dissolve. Continue to shock until chilled (about 70°F).

When basil is cold, transfer to blender and purée until smooth, adding enough cold infused liquid to facilitate blending into a smooth purée. Strain through a fine sieve so that some flecks of basil are visible in finished product. Combine basil purée and cooled basil-infused water in a whipped cream dispenser. Turn to seal tightly. Load with two N20 cartridges. Maintain under refrigeration between uses.

Common Whipped Cream Dispenser Issues

One of our most “famous” blog posts is  “Parts, Uses and Information on Your Whipped Cream Dispenser” we did back in 2010. This post has grown substantially in comments, so I wanted to regroup all of the most common questions and concerns to identify issues and solutions. With the Holidays now in full swing your whipped cream dispenser  in some cases will be getting it’s yearly work over and so many times you’ll find issues and problems, that maybe you didn’t have last year. We’ll try to tackle the most common issues,  making your holiday whipped cream, sweet, easy and hassle free! Here are the top 10 most common problems, with solutions.

1. Do you use C02 or N20 for whipped cream in a whipped cream dispenser?

N20 ( Nitrous Oxide) is the only gas that can be used in your whipped cream dispenser to make whipped cream. You CANNOT use C02, to make whipped cream in your dispenser, I’ll say it again, you can absolutely positively not use Co2 to make whipped cream with your whipped cream dispenser. This is by far the most common asked question and the most common problem. If  your milk isn’t sour and you find your whipped cream taste, metallic or perhaps bubbly, check the box you got the cartridge out of. 9 out of 10 times it’s because you are using C02( soda chargers) instead of N20 (whipped cream chargers).

 

2. My Whipped Cream is coming out runny and watery, what’s wrong?

There’s really on a few factors as why this would be happening.

A. After you dispense a N20 charger, you aren’t shaking the dispenser, yielding the cream with the N20( you MUST does this before every use.)

B. There is a leak in your dispenser and the N20 isn’t making it all in the dispenser ( its common after you dispense the N20 into the canister and unscrew it you’ll hear some escape, that’s normal and is no reason for alarm, this will happen with every whipped cream dispenser, a small burst of pffft!)

C. You have a 1 litre dispenser and it takes 2-3 Chargers ( not 1 or 2 like half or full quart dispensers)

D. You are using a cream that doesn’t have a high fat content, we recommend Regular whipping cream over the fattier  Heavy whipping cream. But depending on the brand and type this isn’t always true. If you’re doing all these things right and still having the issue, try using heavy whipping cream instead and see if the results change.

E. You’re N20 is old, and no longer good. This usually isn’t the issue but if you’re using N20 that’s 10 years old, try some new chargers.

F. And finally make sure you aren’t using C02. As previously mentioned you can’t use C02 to make whipped cream!

 

3. I can hear that there is more cream inside the dispenser but it won’t come out! (Growl!)

This is a nuisance, especially when there is no way you are wasting this delicious treat. The truth is you’ll most likely always have a very small amount left on the bottom that won’t come out, because it’s mixed with the N20 it might look like “a lot” but truthfully it isn’t. If you’re finding it’s more then a little, put in another N20 charger, this will help you make sure you get every last drop. If this is a common issue you have every time, check your dispenser for any problems as well as your technique. Remember to always shake before using.

 

4. How long is the whipped cream good in the dispenser for?

A good rule is your charged whipped cream is as good as the expiration date on the Whipping Cream itself.

 

5. Should I take the charger holder off of the dispenser after I charge the dispenser?

It doesn’t matter either way, in fact in my house no one every takes the charger holder off. The choice is yours! But it will have no impact on the end result.

 

6. How many cartridges can I use in my dispenser?

Half Pint Dispenser = 1 to 2 chargers

One Pint Dispenser = 1 to 2 chargers

One Quart(Litre) – 2 to 3 chargers.

Don’t over charge your dispenser!

 

7. I didn’t follow your advice and I over charged my dispenser what should I do!?

If you’ve pressed the lever and it is totally locked up and your scared your going to have a full on house explosion, the good news is you probably won’t. Try to unscrew the head, if it won’t unscrew put it in hot water to loosen things up, and try again. But at this point there is few options, before you’ll start doing damage to it.

 

8.  Why is there an inconsistency to the cream coming out!?

One of  the biggest reasons is you must clean your dispenser out, take the parts out( the parts are made to come out in most dispensers) you should have a head valve, a gasket, tips, take them out and clean them thoroughly, after you are done with a batch. If you are not cleaning it out thoroughly cream particles stick in the head valve making it come out less fluffy. The only other reason is the N20 to cream ratio is off and or you are not shaking it well enough before use.

 

9.  Every time I dispense a N20 cartridge into my dispenser is shoots out the nozzle OR gas is escaping from where the head and the canister meets!

If the N20 is escaping from the nozzle, it means the head valve is bad and you need a new head valve, this is the only solution. Make sure not to tamper with your head valve, unless you are cleaning it, this will limit issues.

If gas is escaping from where the head and the canister meet, check to make sure your gasket is in place! If you don’t have a gasket, that’s why it’s leaking. If you do have a gasket and it’s still doing that, this means your gasket has some kind of laceration for it not to have a tight seal and it’s time to replace your gasket.

 

10.  I have no idea what I’m doing, can you just walk me through it? 
Absolutely! Let me break it down for you.
1 pint whipped cream dispenser, takes 1 pint of Regular whipping cream and one N20 charger. Put the cream in the canister, then dispense one n20 charger, and give it a few very good shake. Make sure your dispenser is pointing down and press the lever. Keep it refrigerated when your not using it, and before every use give another good few shakes. Once all the cream is done and out, take the dispenser apart and clean it, taking the parts out. That’s all there is to it! If you clean it and follow procedure you’ll have a well working dispenser for a long time!

 

 

 

Pumpkin Soup with Bacon Whipped Cream

Thanksgiving is just around the corner and if you’re like me, you are still deciding what to serve at Thanksgiving dinner.

This starter is a scrumptious Pumpkin Soup topped with an amazing Bacon Whipped Cream. The recipe is fairly simply but has a lot of flavor. For a beautiful way to present this soup, serve the soup is small pumpkins.  This recipe serves four so it is perfect for a small family gathering but is easily multiplied for a large family function.

Ingredients for Bacon Whipped Cream:

1/3 pound bacon, strips cooked and cut into large pieces

1 cup cream

Directions for Bacon Whipped Cream:

Heat the cream with the bacon on medium and bring to a boil. Reduce to a thick liquid and strain. Leave to cool in the fridge. Throw away bacon strips. Once cold, pour into whip cream dispenser, dispense 1 nitrous oxide charger and shake well. Place whip cream dispenser in fridge until ready to serve soup.

Ingredients for Soup:

24 ounces pumpkin, flesh in big chunks

1 tablespoon butter

2 cups milk

Salt and pepper

 Directions for Soup:

Melt the butter and add the pumpkin pieces. Cook for 3 to 4 minutes. Add the milk, salt and pepper to taste, cover and cook on medium low for 30 minutes. After 30 minutes, blend the pumpkin mixture with a hand mixer or in the blender.  Pour into pumpkin bowls or individual bowls and top with the bacon whip cream.

Whipped Coconut Cream

Very often we get asked about alternatives to using heavy whipping cream. Whether you are Vegan or just interested in an alternative to using heavy or regular whipping cream, we have your solution. This is one  of the best coconut whipped cream recipes I have ever tried.

Ingredients:

  • 1 can full fat coconut milk, room temperature (check in the Asian food section for this)
  • 1 vanilla bean (or vanilla powder or vanilla extract to taste)
  • 1/8 cup honey ( or to taste)
  • 1/8 cup maple syrup
  • 2 tbsp organic coconut oil (you may have to warm this up a little to melt it)

Instructions:

  1. Mix coconut milk, honey, maple syrup and oil together. Mix this in a large measuring cup with a spout so that it is easy to pour later.
  2. Slice the vanilla bean open and scrape out the seeds.  Add the seeds to the cream mixture.
  3. Mix really well, there should be no lumps or clumps of seeds as they may plug the dispenser.
  4. Pour into whipped cream dispenser.
  5. Chill.
  6. Add the nitrous oxide and shake vigorously.

Chestnut Soup Recipe

With October turning into November and the weather going from cool to cold, we can’t seam to stock up on enough soup.But the truth is there is nothing better then homemade soup. We have been exploring a lot of different types of soups recently and different techniques. This recipe is delicious and a favorite in our house, and easy to make with your whipped cream dispenser!

Ingredients for a 1 pint whipper.

  • 300 g shelled chestnuts boiled until soft or chestnut puree
  • 150 ml white wine
  • 1 L poultry or veal stock
  • 250 ml cream
  • sugar
  • salt, white pepper
  • lemon juice
  • white port wine to taste


Preparation:
 Heat up the poultry or veal stock. Mix the chestnut puree with a hand blender. Add the white wine and let simmer for 10 minutes, then mix again. Strain the soup through the iSi funnel and filter set,  stir in the cream (also milk if necessary) and season with sugar, salt, white pepper, lemon juice and white port wine. Pour 1/3 of the soup into a 1 pint whipper and screw on 1 N2O charger and shake vigorously. Keep warm in a  bain-marie at 160 Fahrenheit.

 

Great Pumpkin Cake

Fall is here and we see signs for hay rides, corn mazes and pumpkin patches! We love fall around here and can’t wait for all the weather to turn just a little bit cooler. Today, we bring you the perfect scrumptious dessert recipe for when your family returns home from a day spent finding the perfect pumpkin at the pumpkin patch! This cake combines some favorite fall flavors, spicy pumpkin pie and sweet cake.
Paying homage to our favorite fall movie, It’s the Great Pumpkin, Charlie Brown, we call this the Great Pumpkin Cake.

Great Pumpkin Cake

– 1 (15 oz.) can pumpkin

-1 (12 oz.) can evaporated milk

-3 eggs

– 4 tsp. pumpkin pie spice

– 1 (18 oz.) package yellow cake mix

– ¾ cup butter

– 1 cup powered sugar

– 1 cup chopped walnuts

Mix pumpkin, milk, eggs, sugar and spice together in a bowl.  Dispense mixture into a greased 9×13 baking dish. Sprinkle all the dry cake mix on top and drizzle with melted butter. Top with walnuts. Bake at 350 °F for 1 hour or until knife inserted near center comes out clean. Top with whipped cream and add a bit of maple syrup to the cream to really ad a special flavor.

Ode to Aud

Every now and again, it’s nice to relax with a gourmet drink.  Sure, a beer, glass of wine or a simple mixed drink is nice, but there is a type of culinary excellence and gastronomic pleasure that comes from sitting down with a well crafted, gourmet drink.
This drink recipe was crafted by Naomi Schimek, mixologist at The Spare Room at the Hollywood Roosevelt Hotel in Los Angeles, California. Called the Ode to Aud, this drink is a manifestation of a love of Japanese green tea-infused Millers Gin and lavender foam. This drink is simple enough to craft after a long day at work yet elegant enough to transport your mind to a posh, private club. Relax and enjoy!

 

Ode to Aud
Mixologist Naomi Schimek of The Spare Room at the Hollywood Roosevelt Hotel – Los Angeles, CA
Yield: 1 Cocktail

INGREDIENTS
Jasmine Foam:
8 ounces egg white
2 ounces lemon
2 ounces simple syrup
2 ounces Everclear
10 drops jasmine oil
To Assemble and Serve:
2 ounces Miller’s gin, infused with Japanese cherry green tea
¾ ounce lemon juice
½ ounce simple syrup
¼ ounce green Chartreuse
Ice
1 pansy
METHOD
For the Jasmine Foam:
Add the egg white, lemon, simple syrup, Everclear, and jasmine oil to a whip cream dispenser, shake, and charge with 2  N20 charges.
To Assemble and Serve:
Shake the gin, lemon juice, simple syrup, and Chartreuse with ice and strain into a coupe. Top with Jasmine Foam. Garnish with a pansy.

Milky Way Tart

One of my favorite candies is the Milky Way bar. The chocolate, caramel and nougat combination is divine and it is a perfect pick-me-up or dessert!

Now, as much as I would like to serve Milky Way bars on a pretty platter for dessert at a dinner party, I think this Milky Way tart recipe would be better received and dare I say, more delicious!  Your guests will be in heaven with their first bite!

This recipe is fairly simple and using your whip cream dispenser makes creating the perfect chocolate mousse simple. Don’t be overwhelmed, this recipe is basically just a tart shell , caramel and chocolate mousse.  The light chocolate mousse made in a whip cream dispenser is an amazing compliment to the sweet caramel and the whole dessert is out of this world!

Milky Way Tart Recipe

Ingredients

For the Chocolate Mousse:

1 cup (250 ml) Heavy Cream
1 tsp. Instant Coffee
5 Tbs. Instant Cocoa
2-3 Tbs. Powdered sugar as desired
1 N2O charger

For the Caramel Filling:

3/4 cup granulated sugar

1/3 cup water

3/4 cup heavy cream

2 tablespoons unsalted butter

1/4 teaspoon kosher salt

2 teaspoons vanilla extract

 

For the Tart:

1 tart shell

Directions

Make the mousse

Mix all mousse ingredients well and pour into whip cream dispenser. Dispense N2O charger and shake vigorously 8-10 times. Place in refrigerator until ready to use.

Make the caramel filling

Place the sugar in the bottom of a medium saucepan and slowly pour in the water. Stir gently to moisten the sugar. Place the pan over medium-high heat and leave it undisturbed until the mixture comes to a rolling boil. Then continue to boil rapidly without moving the pan until the sugar syrup starts to caramelize. This will take 3 to 4 minutes: the sugar syrup will boil furiously; then as it thickens, it will boil more languidly; and then you will see some of the syrup starting to color and darken around the edge of the pan.

When you see color in the pan, gently swirl it in a circular motion so the sugar caramelizes evenly. The syrup will start to turn golden brown, and then as you swirl the pan, the syrup will continue to get a bit darker and then darker still. To check the true color of the caramel, tilt the pan so you can see the syrup covering the bottom. This is the actual color of the caramel, and you want to keep cooking the caramel until this layer is a deep amber-brown. It takes just seconds for caramel to go from great to burnt, so be sure to tilt and check constantly.

As soon as the caramel is ready, slowly add the cream and then reduce the heat to low. Be careful. The steam that rises when the cream hits the caramel is extremely hot. Let the caramel and cream sputter for a few seconds until the mixture settles down, and then whisk to mix in the cream. Turn the heat up to medium and whisk together the caramel and cream (the mixture will have hardened a bit) for 2 to 3 minutes, or until they come together. Whisk in the butter, salt, and vanilla. Remove from the heat, pour into a container and refrigerate for about 2 hours.

Assemble the tart

Place the tart shell on a flat plate. Spread about three-fourths of the caramel filling evenly in the bottom of the tart shell. Dispense the mousse in the tart shell, and spread it evenly over the caramel filling. Drizzle the remaining one-fourth caramel filling in a crisscross pattern on top of the mousse. Refrigerate the tart for at least 30 minutes before serving

 

Vegetable Dip

There’s nothing quite like a  delicious vegetable dip. But putting it in the whipper is an entirely new experience. It’s more then just vegetable dip- its sandwich and cracker spread and with the easy use of a cream whipper you can add a special decorative touch to so many other dishes!  Try this recipe for yourself.

Delicious Vegetable Dip 
1 1/2 cups sour cream
1/2 cup evaporated skim milk
1 Tbsp dehydrated salad dressing mix
Combine all ingredients in cream whipper. Shake vigorously 30 seconds. Dispense 1 N20 charger, shake again.   Serve immediately.

Cherry and Thai Basil Soda

It’s days like today I wonder when summer will be over, the heat is extreme  and the air conditioning is sparse here in upstate NY. It’s hard to adjust from the liberal Florida air conditioning consumption to the conservative (if any) used here –  but I digress!  These days we’re thinking about recipes that are delicious and cold! There’s something about a tasty cold drink when your hot that is heavenly, and this recipe doesn’t disappoint!

It takes a little prework, but its incredibly tasty. If your not familiar with Thai basil or Asian basil, compared to the common Mediterranean sweet basil, Thai basil has a more pronounced licorice or anise flavor, the flavor is pepery and warm. Although there is a difference between Thai basi and the common sweet basil, they can be subsitituted for each other in most recipes.

 

Cherry and Thai Basil Soda

1 Bunch Thai Basil
500 ml cold water, then 800 ml cold water
1/2 pint cherries, sliced and halved
1/4 cup white sugar, to taste

 

Procedure:

The night before: remove the basil leaves from the stems and wash well.   Discard any brown/wilted leaves.  Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler.  Refrigerate overnight.

Once the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes.  When the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary.  Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best).  You want the juice as clear as possible.  Press out any remaining juice from the cherries.

Once the fruit juice is cool, strain the basil-infused water into the cherry juice.  Pour the juice into your pre-chilled whipper, screw on one to two  soda chargers (however carbonated you’d like!) and shake well.  Refrigerate overnight.  Serve immediately and very chilled.

Tiramisu

Tiramisu  is a decadent creamy dessert originating from Italy. In Italian, its name literally means, “pick me up.” That describes this tiramisu recipe perfectly, referring to its high energy ingredients, strong coffee and sugar. It has become a favorite in European and American restaurants.

Ladyfingers sometimes can be very difficult to find in the typical American grocery store. You can replace them with pound cake, biscotti, sponge cake, vanilla cookies, or angel food cake. To cut down on calories, you can trade the mascarpone cheese for skim milk ricotta. Tiramisu’s flavors taste even better when they’ve had a chance to blend overnight. Make this dessert the day before you serve it.

2 Egg Yolks
2/3 cup (150ml) Heavy Cream
2 Tbs. Mascarpone
3 Tbs. Powdered Sugar
1 tsp. Amaretto
Lady fingers, strong coffee, powdered cocoa
1 N20 charger

Combine egg yolks, cream, Mascarpone, powdered sugar and Amaretto in the whipped cream dispenser and mix well. Insert an N20 cream charger and shake vigorously 5-6 times. Sprinkle lady Fingers with coffee. Fill serving dish with alternate layers of lady fingers and cream mixture. Dust with powdered cocoa.

Pineapple Vodka – Rapid Infusion

All over the country the heat is hitting hard. From Florida to Upstate New York, the temperatures are high. I’m sure a lot of cold and  refreshing drinks are on the mind- lemonade,ice tea, mojitos, just about anything that takes  that heated edge off. But what if we took that idea of a refreshing cold drink to the next level with powerful flavors and versatility and using the rapid infusion technique.  Really, there are endless opportunities when creating mixture drinks using the rapid infusion technique. We can call it performance under pressure. Rapid infusion is incredibly  simple. Just add any pourous  flavoring ingredient, like cocoa nibs, lemon zest, rosemary or cilantro into a cream whipper and add liquid. Any kind of liquid will do: olive oil, liquor, water, juice  and then charge it with 1 nitrous oxide charger and voila! It’s that simple!  What would normally take  weeks to make or sacrifice flavor, you can now make in minutes. It’s a technique we use a lot and not just in liquids.  Its also easy to marinate chopped or small pieces of  meat quickly. There are endless possibilities for those adventurous types!

 

The people at Purity Vodka recently put a video out of a recipe they created called purity pineapple rain, and its really easy!

 

Purity Pineapple Rain: 
Ingredients for 1 pint Whipper

Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water

 

Procedure
Place two ounces of fresh cubed pineapple into a 1 pint whipped cream dispenser with 2oz Purity Vodka. . Charge with two nitrous oxide cream chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity infused pineapple cubes and a pineapple leaf. 

 

If you would like to see the video take a look here:
http://vimeo.com/37736183#

4th of July Rocket Engine!

We have heard it all when it comes to nitrous oxide, but we have never posted a “recipe” if you will for some rocket fun. After watching his video we  were kind of endeared by his excitement for being a scientist and creating a rocket to go off inside  his parents house. So on this very rare occasion and in the spirit of the fourth of July, we wanted to share it with you.  Remember DO AT YOUR OWN RISK! WEAR SAFETY GEAR AND BE  VERY VERY CAREFUL!

 

We’ll let him explain the process, because frankly it will be a lot more entertaining.

http://wickedhowtos.com/index.php/2009/06/28/how-to-build-a-rocket-engine/

 

Strawberry Shortcake

Today’s recipe is a classic American desert favorite- strawberry shortcake with fresh whipped cream. This is an incredibly simple recipe and one that the entire family will love.  Strawberry fields are full ripe and juicy berries and you can turn this recipe into a fun family event by heading to your local u-pick farm to pick the bright red berries. A subtle vanilla cake will compliment the sweetness of the strawberries well and a generous dollop of tasty whip cream will finish the recipe off perfectly.

Strawberry Shortcake

  • 8 Shortcake biscuits
  • 1 pint Whipping Cream
  • 1 tsp. Vanilla (or more to taste)
  • 2 tbsp. Powdered Sugar (or more to taste)
  • 2 pounds of strawberries, quartered

Fill a one pint whip cream dispenser with the whipping cream and add vanilla and powdered sugar. Dispense a nitrous oxide charger into the dispenser and shake the dispenser. Refrigerate until ready to use. Purchase or make your favorite recipe of shortcake biscuits. Cut or break the biscuits in half and arrange on a plate or multiple plates. Generously scoop the strawberries over and around the shortcakes. Dispense whip cream over the strawberries and shortcakes and serve. Garnish each shortcake with a quarter of strawberry on the whip cream. Easy and delicious!

 

 

 

Blue Cheese Mousse

Blue Cheese. This pungent, savory cheese conjures up strong feelings for most people. Some people love it and some strongly dislike the cheese.  Whatever your feelings, blue cheese is a great addition to your whip cream dispenser recipe book.

Blue cheese is believed to have been discovered by accident. Cheese was originally produced in caves, where mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in the cheese. When someone finally decided to try the cheese that others thought to have been ruined, they realized how exquisite the taste had become!

This recipe is for a savory blue cheese mouse made in the whipped cream dispenser, served on an endive leaf with a candied walnut and a drizzle of port wine reduction. This recipe is perfect for a dinner party appetizer or a snack!

Ingredients:

  • ¼ pound good-quality blue cheese
  • 1 pint Heavy Whipping Cream
  • 1 cup port wine
  • Spiced/Candied Walnut halves
  • 2 or 3 heads of Belgian Endive

Preparation:

  • Melt the blue cheese into the heavy cream in a small saucepan, whisking as it heats. Cool completely. Strain into a measuring cup, and chill in the refrigerator. Meanwhile, reduce the port wine to a syrupy glaze.
  • Pour the cream mixture into a whipping cream dispenser, shake, and dispense two carbon dioxide cartridges to create a “mousse”.
  • Squirt a little of the mousse decoratively on the bottom of an individual Endive Leaf. Drizzle with a tiny bit of the port wine reduction, and top with a walnut.
  • Serve.

Cilantro Foam

If someone were to ask me what fresh tastes like, one of the first tastes that would come to mind would be the fresh, crisp, tang of cilantro.  Cilantro is a very fragrant herb and a necessary ingredient in many of our favorite summer dishes. A handful of fresh cilantro mixed with tomatoes and onions make a wonderful Pico de Gallo that would be a refreshing addition to a barbeque. Cilantro sprinkled atop a taco just seems to make the taco more fun and of courses delicious!  Playing off this idea, today we bring you a recipe for cilantro foam to top your favorite tacos. This is an absolutely delicious addition to a favorite dish and will sure to become a regular addition to your taco bar.

When creating foam, there are two important components to remember: flavor and texture.

Flavor is probably the most important as the whole point of foam is to add flavor without altering the dish. Since foam is used in small quantities, be sure to extract as much flavor as possible when creating the liquid base. In this recipe, the cilantro is boiled, steeped and pureed to get optimum flavor. Straining the liquid is vital to achieving the best texture. If any pits of cilantro are left in the liquid, it causes the gas bubbles to pop, flattening the foam. . But don’t let this recipe overwhelm you- this recipe is actually quite easy to make when taken step by step.

 

Cilantro Foam

Yield 4 cups

  • 1 cup water
  • ¾ cup chopped cilantro
  • 1 pkg gelatin powder
  • 1 Tbsp cold water

 

Process:

In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder into a large bowl, and slowly pour cold water over it. Let sit for 5 minutes. Pour warm cilantro water over gelatin mixture. Stir mixture together and pour into a whip cream dispenser and charge with one N2O charger. Refrigerate until ready to use.

Aerated Ranch Dressing

It might just be me, but I think that you could put ranch dressing on almost anything and it will taste good. As a kid if my mom allowed me to have it on my salad, it was always enjoyable. In college, well I had it with everything from pizza and french fries to sandwiches. Now,  every time I think about ranch dressing, I think of an episode of MTV’s True Life a few years ago where they featured a girl who carries around a bottle of ranch dressing with her in her purse. Wow, that’s some serious love, but who am I to judge!  It’s no secret that ranch dressing is a favorite for a lot of people and who can blame them- a good ranch dressing is really good!

Maybe you’re  the die-hard ranch lover, or maybe you enjoy the occasional ranch dressing on your salad or you want to swap out mayonnaise on a sandwich for a little ranch.  There are many uses for it that can enhance the flavor. Here is a recipe for an aerated ranch dressing (which I prefer) that’s a little lighter without loosing the flavor.

This recipe was created for a 1/2-pint Cream Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper or about 20 minutes at room temperature once dispensed.

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar

Procedure

Whisk together all ingredients until well blended. Pour into dispenser, seal, charge with one N20 charger, shake well and serve.

Watermelon Gelee

It isn’t truly summer until you’ve had some watermelon. On a hot summer day, nothing
is better than the taste of a juicy, delicious and sweet watermelon. I know it’s one of my favorite fruits.

Other than eating a slice of watermelon right off the rind, there are many ways to prepare a mouth-watering desert using watermelon. Our favorite is one using a whip cream dispenser.

Watermelon Gelee is a easy, light and refreshing desert that will become your favorite summertime treat. If you bring this dish to your neighborhood block party or workbarbeque, remember that presentation is key! Serving the gelee in the empty watermelon rind will make the difference between a delicious dish and a memorable dish!

Watermelon Gelee
half of a watermelon
1 lime
1 tablespoon superfine white sugar
3 grams gelatin powder

Proceedure:
Scoop out the fruit from the half of watermelon and blend the fruit with the juice of 1
lime, the gelatin powder and sugar, until completely liquefied. Strain through a fine
strainer, and pour into your whip cream dispenser. Screw on one nitrogen charger and
shake well. Store on its side in the fridge for 1 hour. Shake again before your serve.