Honey Raspberry Parfait

1/2 cup honey
2 tablespoons butter, melted
1/4 teaspoon almond extract
45 vanilla wafers, finely crushed (45 wafers = about 1-1/2 cups crumbs)
1-1/2 pints (2 cups each) fresh raspberries (1-1/2 pints = 3 cups)
1-1/2 pints (2 cups each) vanilla ice cream, softened (1-1/2 pints = 3 cups)
Fresh whipped cream topping

Mix honey, melted butter and almond extract in medium bowl until well blended.
Combine wafer crumbs and half of the honey mixture in medium bowl; set aside. Add raspberries to remaining honey mixture; toss gently to coat.
Spoon half of the wafer crumb mixture evenly into 6 parfait glasses. Top each with layers of 1/4 cup each of the ice cream and raspberries. Repeat all layers. Top each parfait with a dollop of fresh whipped cream

Peach Melba Granola Crisp

Non-stick cooking spray
6 tablespoons firmly packed brown sugar, divided
3 tablespoons all-purpose flour, divided
1 bag (16 oz each) frozen sliced peaches without sugar, thawed
1 cup frozen raspberries, thawed
1 cup low-fat granola without fruit
2 tablespoons butter melted
topped with fresh whipped cream

Preheat oven to 350°F. Spray a 1-quart baking dish with cooking spray.
Combine 2 tablespoons of the brown sugar and 1 tablespoon of the flour in a medium bowl. Add peaches and raspberries; mix lightly. Spoon into prepared baking dish.
Combine the remaining 4 tablespoons (1/4 cup) brown sugar, the remaining 2 tablespoons flour and granola in small bowl. Add melted butter mix well. Spoon over fruit.
Bake 20 minutes. Cool 10 minutes. Serve warm with fresh whipped cream.

Raspberry Chocolate Pudding Dessert Martini

4 pudding cups (4 oz each)
1/4 teaspoon almond extract
1 cup chopped unfrosted brownies (1 cup = 4 oz)
1 cup fresh raspberries
Fresh Whipped Cream
1/4 cup sliced almonds, toasted, optional

Combine pudding and almond extract in small bowl; mix until well blended.
Spoon 2 tablespoons of the pudding mixture into each of four 8-ounce martini or wine glasses. Cover evenly with brownies, raspberries and remaining pudding mixture.
Top with fresh whipped cream. Garnish with almonds and additional raspberries, if desired.

Tres Leches Cakes

Non-Stick cooking spray
2 cups whipped cream( see whipped cream recipe)
2 tablespoons sweetened condensed milk
2 tablespoons evaporated milk
1/8 teaspoon ground cinnamon
1/4 cup Egg Beaters
1/2 cup white cake mix
2 maraschino cherries

Spray insides of 2 large microwave-safe mugs with cooking spray. Stir together 1 cup whipped cream, sweetened condensed milk, evaporated milk and cinnamon in small bowl; set aside.
Whisk together remaining whipped cream, egg beaters and cake mix in medium bowl. Place half of batter in each mug.
Microwave each mug individually on HIGH 1 minute to 1 minute 15 seconds or until set. Remove from microwave. Poke holes in cakes with fork; pour half of milk mixture over cakes. Let stand 1 minute. Invert each cake onto a plate; pour remaining milk mixture over cakes.

Coconut Mango Foam


1.75 cups  mango puree

1.75 cups coconut cream

4 tbsp powdered sugar



Mix all ingredients in a bowl using a spatula. Pass through the iSi Funnel and Sieve directly into 1 pint whipper. Screw on 1 n20 cream charger and shake vigorously. Repeat process with a second charger.Refrigerate for 3 hours.


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


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).

No Bake Pots De Creme with Raspberry Whipped Cream

Pots De Creme
1/2 cup half-and-half
1/2 cup milk
1/2 cup heavy whipping cream

6 large egg yolks
2 cup semi chocolate chips

1 tablespoon vanilla
pinch Kosher salt

Raspberry Whipped Cream

2 cups heavy whipping cream
1/4 cup to 1/2 cup powdered sugar
1 tsp raspberry extract
1 drop red or pink food coloring


For Whipped Cream:

Add sugar, raspberry extract, food coloring, and cream into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For the Pots De Creme:

Heat the milk, the half and half and the cream over medium heat until scalding hot.
Whisk the egg yolks in a medium bowl.
Add a tiny bit of the milk mixture to the egg yolk, whisking all the time. Slowly add the rest bit by bit.
Return the milk and egg mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute.
Remove from the heat and add the chocolate chips, vanilla and salt; whisk until melted.
Divide the mixture between six 4-oz. ramekins or serving glasses. Refrigerate until set, at least 4 hours.
Top with raspberry whipped cream and enjoy!

Hot Chocolate Mousse

5 oz. dark chocolate chopped
2 cups whole milk
1/2 tablespoon cornstarch
4 tablespoons sugar
pinch of salt
pinch of cinnamon
1/2 tsp vanilla extract
1 tablespoon rum or sherry (optional)

Place the chocolate, the sugar, salt, cinnamon and half the milk in a saucepan over low heat and cook, stirring, until the chocolate has melted.
Dissolve the cornstarch in the remaining milk and whisk it into the hot chocolate mixture. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
Remove from the heat, add the vanilla extract and rum if using, and whisk until smooth.
Pour the hot chocolate into a whipper, place the top on, and charge with 2 N02 chargers. Shake vigorously.
Keep in a bain marie if not using right away. Layer or top the hot chocolate mousse with the extras mentioned above.

Sriracha-Ranch Foam

3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup full-fat sour cream
2 tablespoons Sriracha
1/2 teaspoon garlic salt
1/2 teaspoon celery seeds, ground
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped dill
1/2 teaspoon finely chopped chives

Combine all of the ingredients in a blender and puree. Pour the mixture into the canister of a 1-pint whipper. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas and refrigerate until well chilled, 30 minutes. To serve, hold the siphon upside down and shake it. Press the lever to release the foam; if the foam is too runny, use a second charger and shake again.

Whipped Sabayon with Strawberries


Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.
Remove the sabayon from the heat and let the sabayon cool slightly. Pour the sabayon into the canister of a 1-pint cream whipper. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.
To serve, hold the siphon upside down and shake it. Press the lever to release the sabayon.

The sabayon can be held in the charged siphon, refrigerated, for up to 6 hours.

Bread and Butter Pickles Using Siphon


In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.

Transfer the cucumber and onion with the brine to the canister of a 1-pint whipped cream dispenser. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.

Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
The pickles can be refrigerated in their brine for up to 2 weeks.

Siphon Tip To get the pickles out of the siphon, release the gas: Hold the siphon upright, with a cup shielding the nozzle, then gently press the handle. Open the canister and pour out the pickles with their brine.

Ramos Gin Fizz

2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1/2 ounce fresh lime juice
1 egg white
1 ounce heavy cream
1/2 teaspoon orange flower water (I used A. Monteux, it comes in a little blue bottle)
about 2 ounces of seltzer
Put your serving glass and the bottle of your whipped cream maker into the freezer to chill while you measure out your other ingredients. Place all ingredients into a cocktail shaker with ice and shake for 30 seconds to mix and get everything nice and cold. Strain the liquids into your whipped cream maker and charge it according to the manufacturer’s directions. Shake the whipped cream maker about five times, then dispense into your glass. Note: Be careful and stop before all the liquid is dispensed, the last little bit might splatter in all directions. Add a little seltzer to the glass and serve with a spoon.

Coconut Whipped Cream (Paleo-Friendly)

1 14 ounce can of unsweetened full fat coconut milk (such As Thai Kitchen or Native Forests)
1 teaspoon high quality vanilla (gluten-free, if needed)
10-25 drops of liquid stevia
Thoroughly whisk the ingredients together in a medium bowl.
Pour into whipped cream canister. Refrigerate for 15-30 minutes. Follow instructions for adding the charger and shake about 10-15 times.

Easy Lemon Cheesecake Mousse

1 package lemon Jello
1/2 cup boiling water
1 package (8oz) cream cheese, softened
1/2 cup cold water
1 1/2 cups heavy cream
1/3 cup powdered sugar
berries, for garnish


Add heavy cream and powdered sugar into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.
Add lemon Jello to a bowl and pour in the boiling water. Stir until Jello is completely dissolved.
Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth.
Pour mixture into a large bowl and add in 1 cup of prepared whipped cream. Mix together until well blended and smooth.
Spoon into dessert dishes. Place in the fridge for 2 hours.
When ready to serve, top with berries and additional whipped cream

Churro Cream Puffs with Cinnamon Whipped Cream

3/4 cup all purpose flour
6 tbsp unsalted butter cut into 6 pieces
1 tsp sugar
1/4 tsp salt
4 large eggs at room temperature, divided
1 tsp ground cinnamon
2 tbsp honey
1 1/2 cups heavy cream
pinch of table salt
1/3 cup powdered sugar

Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper.
Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan. Immediately remove from heat and stir in flour. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a stand mixer and let rest for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon into a pastry bag fitted with a tip.
Pipe dough onto prepared pan into 1 1/2 inch rounds (1 1/2 inch high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining one egg and 1 tsp water. Brush tops of dough with egg mixture. Bake at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and bake an additional 30 minutes, or until puffed and golden brown. Turn oven off and let sit in closed oven for 10 minutes. Remove from oven and let cool completely on wire racks.
Add heavy cream, powdered sugar and salt into whipper. Screw on 1 cream charger and shake vigorously.
Dispense whipped cream into the cream puffs from the bottom using the injector tool. Drizzle honey over cream puffs and enjoy!

Homemade Twinkies with Vanilla Whipped Cream Filling

For the twinkies:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons coconut oil
1/2 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup almond milk

For the Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Add heavy cream, powdered sugar and vanilla into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.

Preheat oven to 350 degrees F. Grease mini loaf pan or Twinkie pan and set aside.
In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and granulated sugar with a mixer. Once ingredients are creamy and beaten together, add in the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
Pour the batter into each well of the pan, distributing evenly.
Bake for 15-20 minutes. Allow to cool before filling.
Once Twinkies are cooled, dispense whipped cream into the cakes from the bottom using the injector tool. Make about 5 holes which go about 1/2 through the depth of each cake.

Mocha Whipped Cream

1 pint heavy whipping cream
4 tablespoons confectioners’ sugar
3 tablespoons chocolate syrup
2 teaspoons espresso powder

Add ingredients into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.

Green Tea Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons green tea powder
1 teaspoon pure vanilla extract

Add heavy cream, sugar, green tea powder and vanilla extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense onto favorite pastry or hot beverage.