Spinach Espuma Soup

Ingredients:
.5 cups Chicken stock
1 cup spinach (freshly blanched or frozen)
.75 cups heavy cream
1 pinch of salt
1 pinch of  nutmeg
1 pinch 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 a 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Try Spinach Espuma Warm:
Prepare the ingredients in warm stock, put into a 1 pint whipper and foam. Serve immediately.

Strawberry Mousse

Ingredients:
3/4 cups heavy cream
1/4 cups milk
1/2 cups natural yogurt
1/2 cups strawberry syrup
1 1/4 TBSP. orange liqueur
Preparation:
Mix all the ingredients, pass through the iSi funnel & sieve directly into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Wine Chaudeau

Ingredients:
1.5 cups white wine
4 x yolk(s)
.5 cups powdered sugar
.5 TBSP vanilla sugar
.5 TBSP cornstarch
1 TBSP lemon juice

Preparation:
Mix together the 1 cup of the wine, the egg yolk, sugar, and vanilla sugar and heat over steam. Then mix the cornstarch with the rest of the wine, add to the warm mixture, and bind. Flavor with the lemon juice. 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.

Cardamom spiced milk

Ingredients:
.5 cups whole cardamom
1.75 cups milk

Preparation:
Put all ingredients into a 0.5 L whipper. Screw on 1 N20 cream charger, shake vigorously and allow to rest for 1 minute. Afterwards quickly vent the whipper by pressing the lever.  Pour the aromatized milk through the iSi funnel & sieve into a container and foam it in the container. Add the cardamom-infused milk to the coffee and enjoy.

Chocolate yogurt orange cream

Ingredients:
3 x egg(s)
0.5 cups white chocolate
4.75 cups milk
.75 cups yogurt
5.25 tbsp. heavy cream
1 x organic orange

Preparation:
Break the white chocolate into small pieces and melt together with the milk and two strips of peel from the organic orange. Then remove the strips of orange peel. Add the yogurt and cream to the mixture and pass through the iSi funnel & sieve directly into the Whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Shrimp Cocktail Sauce

Ingredients:
2 x yolk(s)
.5 tsp lemon juice
pinch of salt
.5 tbsp. mustard
2 tsp. fresh baby spinach leaves, blanched
1.5 cups oil
.25 cups ketchup
.5 cups yogurt
Preparation:
Whisk the egg yolks, lemon juice, water, and mustard in a large, ungreased bowl with a fine egg whisk. Slowly stir in the oil and season with the remaining ingredients. Sour cream can be used instead of yogurt. Important: All ingredients must be at room temperature. Put into the 1 Pint Whipper, screw on 1 cream charger, and shake vigorously. Refrigerate for 1-2 hours.

Mango & Coconut Cream

Ingredients:
3/4 cup heavy cream
3/4 cup coconut milk
1/2 cup mango puree
1 tbsp. lemon juice
1 tbsp. powdered sugar

Preparation:
Stir all ingredients well, then pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 n20 cream charger and shake vigorously. The quantity of purée can be reduced or increased to taste.

Garlic Foam Soup

Ingredients:
4 x garlic clove(s)
1.75 cups vegetable stock
1.25 tbsp butter
1.25 tbsp flour
1.25 tbsp onion(s)
3.5 tbsp brown bread
pinch of salt
pinch of white pepper
3.5 tbsp. heavy cream

Preparation:
Sweat the finely chopped onion in a pot in butter. Deglaze with vegetable stock and cook the vegetables until soft. Puree in a blender until smooth. Then add the heavy cream/flour, briefly heat and bind (to a honey-like consistency). Season with herbs. Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 n20 cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion:
Serve with brown bread croûtons.

Easy Chocolate Mousse

Ingredients:
1.75 cups heavy cream
.75 tbsp. instant coffee
1.75 tbsp. instant hot chocolate
3 tbsp. Cognac
.75 tbsp. powdered sugar

Preparation:
Stir all ingredients until well combined and the powder is completely dissolved, then put into a whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Ginger espuma

Ingredients:
7 x sheet(s) of gelatin
1.5 cups ginger
1.25 tbsp. sugar
0.5 cups water

Preparation:

Soften the gelatin in cold water. Puree the ginger with the sugar and water in a blender until smooth. Heat up part of the mixture and dissolve the well-squeezed gelatin into this. Pass the mixture through the iSi funnel & sieve directly into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 3-4 hours.

Guacamole Espuma

Ingredients:
1.5 cups ripe avocado(s)
1.5 tbsp. lime juice
1/4 cup olive oil
.5 tsp. Tabasco
1 pinch of salt
1 pinch of pepper

Preperation

Puree the peeled and pitted avocado together with the lime juice and olive oil in a blender until smooth. Season to taste with Tabasco, salt and pepper. Pass the mixture through the iSi funnel & sieve directly into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Sweet wrap with elderflower mascarpone cream

Ingredients:
4 x wheat flour tortillas
2.5 tbsp fresh, juicy fruits
1.5 tbsp carmalized walnuts
sprig of mint
2.75 tbsp elderflower syrup
1/2 cup mascarpone
3/4 cup yogurt
3/4 cup heavy cream

Preparation:
Mix together the mascarpone, yogurt, cream and elderflower syrup into a creamy mass. Pass through the iSi funnel & sieve into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Briefly heat the tortillas in a pan and cover with elderflower mascarpone cream, fresh fruit, caramelized walnuts and mint. Then roll the tortillas into a wrap and serve.

Chocolate fondant with chocolate yogurt orange cream

Ingredients:
3 x egg(s)
0.5 cups sugar
0.45 cups flour
0.75 cups dark chocolate
0.5 cups water
0.5 cups  butter
pinch of salt
0.25 cups white chocolate
0.25 cups milk
0.75 cups yogurt
0.25 cups heavy cream
1 x organic orange
Preparation:
Chocolate fondant:
Beat the eggs and sugar until frothy, then add the flour until it forms a consistent mixture. Break the dark chocolate into small pieces and melt together with the water in the microwave or over a water bath. Stir the chocolate-water-mix and the butter into a smooth mixture, and add to the egg-flour-mixture.Pour into a greased cake tin and bake at 200 °C for approx. 15-20 minutes.

Chocolate yogurt orange cream:
Break the white chocolate into small pieces and melt together with the milk and two strips of peel from the organic orange. Then remove the strips of orange peel. Add the yogurt and cream to the mixture and pass through the iSi funnel & sieve directly into the whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Lime cream cheese

Ingredients:
3/4 cups cream cheese, full fat
1 1/4 cups heavy cream
1 tbsp. vanilla sugar
2 tbsp. sugar
1 tbsp vanilla extract
1 x organic lime(s)

Preparation:
Grate the peel of the lemon very finely. Stir the cream cheese, cream, vanilla sugar, sugar and vanilla extract together with the lime peel and pass through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 2 N20 cream chargers one after the other and shake vigorously after each charger. Refrigerate for 1-2 hours.

 

Espresso Recipe

Ingredients:
3/4 cups heavy cream
3/4 cups hazelnut milk
3/4 cups sugar syrup
1/4 cups Vodka
1 tbsp. espresso roasted coffee
2 tbsp.  water

Preparation:

Hazelnut foam:
Mix the cream, hazelnut milk and sugar syrup. Heat the mixture and fill into the Whipper. Screw on 1 Nwo cream charger and shake vigorously. Keep the whipper warm in a bain-marie.

Rapid Infusion:
Heat the vodka, water and 1 tbsp. sugar syrup, add the espresso roasted coffee and fill into the whipper. Screw on 1 N20 cream charger, shake and then vent by pressing the lever down fully. Screw on 1 more nN20 cream charger. Rest for 3 minutes and then vent by pressing the lever down fully. Unscrew the head from bottle. Pour the infused liquid through the iSi funnel & sieve into a glass.

Chicago Style Topping Foam

Ingredients:
3/4 cups Chicago  green relish
3/4 cups yellow mustard
dill pickle to taste
red tomato to taste
white onion to taste
sport pepper to taste
Please note that relish and mustard create a stable base to add remaining ingredients to taste.

Preparation:
In a blender add all ingredients, then purée until smooth. Pass the mixture through an iSi Funnel & Sieve directly into a 1 Pint dispenser. Charge with one N20 cream charger then shake well. Test for desired consistency. Shake further if firmer texture preferred.
Serving Suggestion:
Dispense on Hot Dogs

Fruity Smoothie

Ingredients:
3/4 cup mango juice
1/4 cup orange juice
1/4 cup pineapple juice
2 3/4 tbsp. passion fruit juice
1 1/4 tbsp banana juice
2 3/4 tbsp.caramel syrup
1 1/4 tbsp heavy cream

Preparation:
Mix all the fruit juices, caramel syrup and cream. Pass through the iSi funnel & sieve directly into the 1 pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Basil olive oil (Rapid Infusion)

Ingredients:
1 3/4 cups basil
1/4 cup olive oil
Preparation:
Roughly tear up the basil and fill into a 1 Pint dispenser along with the olive oil. Screw on 1 N20 cream charger, vigorously shake the dispenser 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent dispenser. Unscrew the head from the bottle and remove the sieve along with the seal. Empty the olive oil through the iSi funnel & sieve into a glass.

Smoked Salmon Espuma

Ingredients:
3/4 cup heavy cream
3/4 cup smoked salmon
3/4 cup fish stock
1.25 tbsp white wine
1 pinch salt
1 pinch pepper
1.25 tbsp vermouth

Preparation:
Puree the fish stock and the finely sliced smoked salmon in a blender until smooth. Add the cream and season with the vermouth, white wine and spices. Pass through the iSi funnel & sieve directly into the 1 Pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.