Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint dispenser. Screw on one C02 SODA Charger and shake vigorously. Dispense the batter directly into a bowl right before frying. Dip lightly floured pieces of seafood, vegetables or mushrooms immediately into the batter or let the batter chill in your fridge until you’re ready to fry. To serve, preheat oil to 190° C/375° F and fry battered pieces until light golden.
0.5 inch-radius ball of mozzarella cheese, about 28g
Thickened, flavored liquid ( this is what goes in the mozzarella balloon)
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.
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.
Wrap mozzarella ball around the dispensing tip of the cream whipper so that all expelled foam will be caught or surrounded by mozzarella cheese.
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.
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.
Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint whipped cream dispenser and screw on 2 whipped cream chargers and shake vigorously after each charge. Chill for at least 30 minutes. To serve, this versatile cream pairs well with any meal: dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast, lamb shanks or lobster for dinner and chocolate or poached apples for dessert.
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.
Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan
In a food processor, chop the garlic and pine nuts. Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running. Add salt and pepper to taste and set aside.
Meanwhile, in a saucepan, heat milk and cream. Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated. Let sauce cool before adding the pesto and combining well. Pour into a 1 pint whip cream dispenser and screw in 1 cream charger and shake vigorously — then refrigerate.
1 (8 oz.) ricotta cheese
1 c. regular whipping cream
1 tsp. vanilla
1/2 c. confectioner’s sugar
1/4 c. grated orange rind (fresh, ground or orange rind in jar to garnish) ( optional)
1 c. mini-chocolate chip morsels to garnish
Add ingredients into your whipped cream dispenser (except the chocolate chips and orange rind for garnish) Put the top on the dispenser and shake ingredients well. Dispense one whip cream charger into your dispenser and shake again.
Pour milk into a 12 oz. glass. Fill glass with carbonated water from the soda siphon so that the white foam reaches the top of glass. Place spoon in glass. Pour chocolate syrup into glass, taking care to hit the spoon while pouring. Stir drink quickly, mixing the syrup with milk without deflating the foam. Serve immediately.
The majority of comments on our blog are about issues with a whipped cream dispenser. We did a video explaining a whipped cream dispenser issue, that I wanted to share in hope’s that it will be helpful to so many of you! The next question after this video is, what do we do if this doesn’t work? The obvious answer is…. run! 😛 Just kidding of course. if this doesn’t work. Call us and we will try to troubleshoot your issue.
Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.
Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.
Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream
Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.
Check out this video to better explain how to make this absolutely delicious treat.
Simply mix Golden Malted Waffle with fresh eggs, melted butter, and water or make your own favorite recipe.
Pour 2 cups of batter into a 1 pint whip cream maker. Charge with N20 charger and shake vigorously 3 to 5 times.
Dispense batter onto a preheated waffle maker. Close the lid, cook until waffle are golden and crisp.
Keep any remaining batter in the fridge up to 5 days, ready for waffles any time of the day.. And don’t forget to put a nice dollop of your favorite whipped cream recipe and enjoy! Want to try maple syrup whipped cream? Follow these ingredients
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*
Pour cream and maple syrup in a 1 pint whip cream maker. Screw on one cream charger and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.
Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
Note: You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.
Heat half the apricot purée and add the strained gelatin. Add the rest of the ingredients and stir well. Strain the mixture through a fine mesh strainer and pour into a 1 pint dispenser. Screw on one cream charger and shake vigorously. Chill for at least 3 hours. Serve as a topping on Prosecco or sparkling rosé.