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.

Lobster Dipping Sauce

Ingredients:
1 cup heavy cream
3 tbsp. Maine lobster butter
2 tbsp apple balsamic vinegar
0.25 tbsp tomato paste
pinch of salt
pinch of  pepper
24 x green beans
4 tbsp olive oil
pinch of  sea salt

For the lobster foam:
Heat the heavy cream, cook with the lobster butter and tomato paste until thickened, salt and season with pepper and apple balsam vinegar. Pass the mixture through the iSi funnel & sieve directly into the 1 pint cream whipper. Screw on 1 N20 cream charger and shake vigorously. Keep the cream whipper warm at max. 75 °C (167 °F) in a bain-marie or water bath. Shake vigorously before serving.

Fried Beer Batter Vegetables

 

Ingredients:
1 cup all-purpose flour
0.5 cup beer
0.5 cup soda water
1 tsp. honey
1 tsp. salt

Preparation:
Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the 1 pint dispenser. Screw on 1 n20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes.

Serving Suggestion:
Wash and dry the vegetables and then toss them in flour. Place them in a bowl, spoon the batter on top, and stir to coat the vegetables. Heat oil to 190 °C (374 °F) in a pot or deep fryer and fry the vegetables in the oil until golden. Use a paper towel to soak up any excess grease and sprinkle with sea salt. Serve while still warm.

Scramble Egg Espuma

Measure out into a bowl:
4 large (240g) eggs
5 tablespoons (75g) heavy cream
1/2 teaspoon (2g) salt
1/2 teaspoon (2g) sriracha sauce
Directions
Using an immersion blender, thoroughly purée the ingredients. Strain into a whipper and screw lid on, but do not pressurize yet. Place whipper in a water bath ( pot of boiling water) at 158°F / 70°C and cook until the mixture is partially curdled, around 60 to 90 minutes. Remove from bath, check that eggs are just partially set, and pressurize. Try using a iSi strainer, its a lot easier to fit into the canister when pouring.

Potato Foam Soup

Ingredients for a 1 Pint Dispenser:
1 potato
1 tbsp. olive oil
1 tbsp. onion, finely diced
1 clove of garlic, diced
1 tomato, diced
1 cup vegetable stock
0.25 cup heavy cream
Salt, pepper, lemon juice

Preparation:
1.Peel and slice the potatoes.
2.Lightly sweat the onions and garlic in olive oil.
3.Add the potatoes and tomatoes, deglaze with the vegetable stock and boil over a medium heat for around 20 minutes until soft.
4.Add the whipping cream and puree the mixture.
5.Season with salt, pepper, and lemon juice.
6.Pour through an iSi Funnel+Sieve directly into a 1 Pint Dispenser.
7.Screw on one N20 Cream Charger and shake vigorously.
8.Keep the dispenserwarm in a pan of hot water.
9.Shake vigorously before serving.

Vanilla cream

Ingredients:
1/2 cup mascarpone
3/4 cup yogurt
3/4 cup heavy cream
1 1/2 tbsp powdered sugar
1 x vanilla bean(s)
Preparation:
Thoroughly mix together all of the ingredients except the vanilla bean, until the powdered sugar has dissolved and a creamy mixture has formed. Halve the vanilla bean lengthways, scrape out the vanilla bean pulp and stir into the mixture. Then pass the mixture through the iSi funnel & sieve into the 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Mascarpone Cream

Ingredients:
2.75 tbsp elderflower syrup
0.25 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 1 pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Simple Yogurt Mousse

Ingredients:
1 cup yogurt
3/4 cup heavy cream
1/4 cup vanilla syrup

Preparation:
Stir all ingredients together and put into a 1 Pint N20 Whipper. Screw on 1 N20 cream charger and shake vigorously. The quantity of syrup can be reduced or increased to taste. Refrigerate for 1-2 hours.

Serving Suggestion:
Sweeten fresh berries to taste with granulated sugar and crush with a fork. Fill a glass, layering the yogurt mousse with the crushed berries and crunchy muesli. Enjoy immediately.

Peppermint Vinegar ( Rapid Infusion )

Ingredients:
1.75 cups white balsamic vinegar
2 tbsp. peppermint
Preparation:
Coarsely rip the peppermint and put with white balsamic vinegar into a 1 us pint dispenser.  Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever. Unscrew the head from the  bottle and pour the vinegar through the iSi funnel & sieve into a glass.

Berry Espuma

Ingredients:
1 cup forest berries
3/4 cup heavy cream
5/8 cups powdered sugar
1.25 tbsp. Grand Marnier
1 x vanilla bean(s)
0.5 x lemon(s)
2 x sheet(s) of gelatin

Preparation:
Puree the strawberries with the sugar in a blender until smooth (the mixture should not contain any seeds). Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to approx. 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 the iSi funnel & sieve directly into the 1 pint Whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Chili and Honey Hollandaise

Ingredients:
.25 tsp pepper
1 x bay leaf
0.5 x onion(s)
3 tbsp. white wine
300 g butter
3 x yolk(s)
1 x egg(s)
.25 tsp chili powder
1.5 tbps. honey
1 tsp.  lemon juice
.25 tsp salt
.25 tsp white pepper

Preparation:
Melt the butter in a saucepan and cook off until it is clarified (this takes approx. five minutes). Skim off the foam. To make the reduction, cook the peppercorns, diced onion, and bay leaf in white wine and allow to reduce for approx. 3 minutes. Leave the reduction to stand until it is lukewarm, then beat the eggs in a bowl with 4 tbsp. of the reduction and the butter. Add the honey and chili paste and then season to taste with salt, white pepper, and lemon juice. Pass the mixture through the iSi funnel & sieve directly into the 1 Us Pint whip cream dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the Whipper warm  in a bain-marie or in a water bath.

Caramel Cream on Fried Apple

Ingredients:
1.75 cups heavy cream
.5 cups caramel sauce
1 tbsp. rum
300 g flour
4 x egg(s)
2 tbsp. oil
1 cup milk
6 x apple
pinch of salt
1 tsp. lemon juice
pinch of  cinnamon
pinch of  sugar
1 cup shortening

Preparation:
Put the heavy cream, caramel sauce, and rum into the 1 US pint dispenser. Screw on 1 cream charger and shake vigorously.

For the Apple:
Mix flour, salt, eggs, oil, and milk into a thick batter. Peel and core the apple, cut into finger-thick slices, splash with lemon juice and sprinkle with cinnamon sugar. Dip the apple slices in the batter and drop into hot oil.

Sprinkle the warm fried apple with sugar and top with the well chilled caramel cream.

 

Sweet Pumpkin Mousse

Ingredients:
200 g uncooked pumpkin, cubed
1 tbsp. granulated sugar
4 x orange(s)
1 x lemon(s)
.5 cups heavy cream
.5 cups white couverture chocolate
pinch of ground cinnamon

Preparation:
Squeeze the juice out of 4 x oranges. Caramelize the sugar and deglaze with orange and lemon juice. Add the pumpkin and cinnamon and simmer over a low heat for approx. 15 minutes. Puree and leave to cool. Melt the white chocolate and heavy cream over a bain-marie or in the microwave. Add the cooled pumpkin purée. Strain the mixture through a fine mesh sieve and put into a 1 us pint whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Pepper Vodka (Rapid Infusion)

Ingredients:
1.75 cups Vodka
50 g black pepper
Preparation:
Grind the pepper using a mortar and pestle, and put with vodka into an dispenser.  Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the dispenser by pressing the lever. Unscrew the head from the bottle and pour through a sieve into a glass.

Mango and Cream Cheese Cream

Ingredients:
.5 cups  mango puree
.75 cups cream cheese, full fat
.75 cups  yogurt
7 g Stevia granules
50 g powdered sugar

Preparation:
Stir all ingredients together to form a smooth mixture. Sweeten with Stevia if necessary (you can use either 30-35 tsp of Stevia or 50 g of powdered sugar). Pass the mixture through the iSi funnel & sieve or a fine mesh sieve into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours. Shake vigorously before serving.

Grand Marnier Cream

Ingredients:
3/4 cup heavy cream
1/4 cup Grand Marnier
Preparation:

Mix together 150 ml heavy cream, Grand Marnier. Allow the mixture to cool. Pour into a 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

White Russian Espresso

Ingredients:
1 cup heavy cream
1 cup milk
3 tbsp. Vodka
1.5 tbsp. Coffee liqueur
.5 cup espresso

Preparation:
Put the cream and milk into a 0.5 L ( 1 us pint) dispenser. Screw on 1 N20 cream charger and shake vigorously so that a half-whipped consistency is produced.
Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:
Pour the vodka, coffee liqueur and espresso into a glass with ice cubes. Top with the half-whipped topping.