Libre del Coch

Ingredients:
1 cup heavy cream
.5 cups milk
4 x yolk(s)
3 tbsp. granulated sugar
1 x vanilla bean(s)
2.5 tsp. vanilla pudding powder
1.25 tsp. brown sugar

Preparation:
Bring the milk, heavy cream, and sugar to boil. Add the vanilla seeds and mixed pudding powder and bring to boil again. Then add the egg yolk and cook until thickened, but not set (warm it up again).

Warning: Make sure that the egg yolk does not curdle!

Pass the mixture through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 1 N20 cream charger and shake vigorously.

Lemon balm olive oil

Ingredients:

1 3/4 cups of olive oil
50 g balm

Preparation:

Coarsely grate the lemon balm and fill into a 1 US Pint Whipper 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 the dispenser. Unscrew the head from the bottle and empty the olive oil through the iSi funnel & sieve into a glass.

Traditional Sweetened Old Fashioned Whipped Cream

You’re just minutes away from clouds of pure awesomeness.
Nothing beats the flavor and freshness of real whipped cream.
Ingredients for 1 pint Whipped Cream Dispenser:
1 pint (2 cups) chilled regular whipping cream
2 tablespoons powdered sugar*
1 teaspoons vanilla extract (optional)
Procedure:
Add sugar and vanilla extract to regular cream and swirl or stir to dissolve completely. Screw on one N20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper, otherwise dispenser will clog. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste and enjoy!

43 Espuma

Ingredients:
0.5 cups water
7 tablespoons of sugar
0.5 cups white wine
1 x vanilla bean(s)
0.5 tablespoons Licor 43
2 g Xanthan gum

Preparation:
Scrape out the vanilla bean, combine with the water, white wine and sugar, bring this to the boil and then let sit for 30 minutes. Pass through a fine sieve, bring to the boil once more and mix in the Xanthan. Add the Licor 43 and pass through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Sweet Orangerie

Ingredients:
0.5 cups coffee
0.5 cups amaretto liqueur
0.5 cups orange juice
1.75 cups heavy cream
0.5 cups amaretto syrup
5 x orange(s)
10 x ice cubes
10 x mint leaves

Preparation:
Mix the coffee with orange juice and amaretto liqueur, and flavor with sugar to taste. Place two orange slices per person and some ice cubes in a high glass and fill with the coffee mixture (makes 8 portions).
Put the fresh heavy cream and amaretto syrup into a 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.
Top each drink immediately with an amaretto crown. Garnish with orange peel shavings and mint.

Americano

.5 cups fresh baby spinach leaves, blanched
1 cup Martini Rosso
1 cup Martini Bitter
2 x sheet(s) of gelatin
1 3/4 tbsp. blood orange juice

Preparation:

Soften the gelatin in water. Mix the Martini Rosso, Martini Bitter, and water. Heat up a small amount of the mixture and dissolve the pressed gelatin in it. Add the rest of the mixture and stir well. Pass the mixture through the iSi funnel & sieve directly into the 01 US pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Pour 21 3/4 tbsp. blood orange juice into a long drink glass, add ice cubes, and top up with espuma. Serve immediately.

Kir Royal Espuma

3 x sheet(s) of gelatin
1 3/4 cups Champagne
0.5 cups Crème de cassis

Preparation:
Heat 1 3/4 cups of champagne, dissolve the softened and pressed gelatin in it, then mix with the rest of the champagne and cassis liqueur. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving. Serve immediately.

Parmesan Espuma

Ingredients:
1 1/4 cup milk
.5 cups heavy cream
2 cups parmesan
1 pinch of salt
1 pinch of pepper

Preparation:
Heat the milk, add the Parmesan and allow to infuse for approx. 20 minutes. Add the cream, then season to taste with salt and pepper. Pass through the iSi funnel & sieve into the 1 US pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Blue Gin Tea Tonic

1/4 cup Blue Gin
.5 cups loose tea, (to taste)
1 x slice(s) of lime

Preparation:
Put all ingredients into a 1 pint Dispenser. Screw on 1 N20 cream charger and vigorously shake the dispenser 5 times. Press the lever to rapidly let out the air. Unscrew the head from the dispenser and remove the sieve along with the seal. Empty the infused liquid through the iSi funnel & sieve into a glass.

Making Batters With Your Whipped Cream Dispenser

Making The Perfect Batters – using Soda Chargers (CO2) and your Whipped Cream Dispenser
If it’s pancakes or crispy tempura to aerate the batter , whipped cream dispensers make it better. In the case of pancakes or waffles, you’ll see that they’re much lighter and fluffier than the traditional way. As an added bonus you’ll yield more from your batter since the tiny bubbles that are fluffing your food up take up extra space in the batter mixture.
In the case of tempura, you’ll notice a much crispier, crunchier crust.
The trick to an awesome tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate and crisp -not doughy. Here’s a simple tempura recipe to start with, although you can aerate any of your favorite batters (just make sure to put the batter through the iSi Funnel & Sieve to avoid any particles getting stuck in the nozzle of your Whipper).

Tempura Batter Recipe
Ingredients for a 1 Pint whipper:
1 cup cold water
1 cup all-purpose flour
1/4 teaspoon salt

Preparation:
1) Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps – don’t worry, this is normal!
2) Strain through a fine mesh sieve, or the iSi Funnel & Sieve
3) Pour the smooth batter into your whipped cream dispenser
4) Screw on one C02 soda charger. Shake vigorously about 5 times
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies or chicken immediately, or you can let the batter chill in your fridge until you’re ready to fry.
Preheat your oil to 375°F and fry battered pieces until they are a light golden color. Sprinkle with salt while still hot – serve and enjoy immediately.

Delicious Banana Chocolate Latte

Ingredients:

240 ml ( 1 cups) heavy cream
100 ml(.5 cups) chocolate sauce
100 ml(.5 cups) milk

Preparation:
Puree the banana with the milk until smooth. Mix with the rest of the ingredients and put into a 0.5 L (~1 US Pint) Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved.

Lemon Olive Oil (rapid Infusion)

Ingredients:

1 cup olive oil
2 lemon(s)

Preparation:

Roll the lemons with your palm on a hard surface, cut each into 8 pieces and put with olive oil 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 and pour the olive oil through the iSi funnel & sieve into a glass.

Marzipan Ginger Coffee

Ingredients:

3/4 cups heavy cream
125 g Marzipan
.5 cups milk
1 egg white
2 g ginger

Preparation:

Puree the marzipan with the milk and the ginger until smooth. Mix with the cream and the egg white. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Lemongrass olive oil

Ingredients:

1.5 cups olive oil
.5 cups lemon grass

Preparation:

Cut the lemon grass into slices and fill into a 1 US Pint Whipper along with the olive oil. Screw on 1 N20 cream charger, vigorously shake the whipper 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent the whipper. Unscrew the head from the whipper and empty the olive oil through the iSi funnel & sieve into a glass.

Vanilla Yogurt Espuma

Ingredients:
1 1/2 tbsp. milk
3 egg yolks
1/2 cup milk
1/2 cup heavy cream
1 piece of vanilla bean
Sugar ( to taste )

Preparation:

Mix 1 1/2 tbsp. milk of milk with 3 egg yolks. Combine 1/2 cup milk, 1/2 cup heavy cream, 1 vanilla and sugar in a pot and bring to a boil. Then stir in the egg yolk mixture, and stir the yogurt into the mixture once cooled. Pass through the iSi funnel & sieve into the Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Broccoli Cream Soup

Ingredients:

3/4 cup broccoli
1/2 cup vegetable stock
3/4 cup heavy cream
1 pinch of salt ( to taste)
1 pinch of pepper
1 pinch of cayenne pepper

Preparation:

Cook the broccoli in the vegetable stock until soft, then puree in a blender until smooth. Season with salt, pepper and cayenne pepper. Add the cream. Pass through the iSi funnel & sieve directly into the Whipper, screw on 1 cream charger and shake vigorously. Keep the Whipper warm at max. 165 °F in a bain-marie or in a water bath.

Caramel Cream

Ingredients:

1.5 cups heavy cream
.5 cups caramel sauce

Preparation:

Put all ingredients into a 0.5 L (1 US Pint) Whipper. Screw on 1 cream charger and shake vigorously.

Serving Suggestion:

Goes well with ice cream. Fill 1 waffle ice cream cone per person with caramel cream and arrange on a chilled plate with a large scoop of vanilla ice cream. Tastes great with a berry garnish.

Berry Mousse

Ingredients:

1/2 lb forest berries
3/4 cup heavy cream
2.5 oz. powdered sugar
2 tbsp. Grand Marnier
4 pieces sheet(s) of gelatin
1 pieces vanilla bean(s)
1 pieces lemon(s)

Preparation:

Puree the berries with sugar until smooth. Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to 122 °F and dissolve the pressed gelatin in it. Stir the heavy cream into the berry puree and pass through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Garnish the berry mousse with fresh fruit.

Gingerbread Cream

Ingredients:

1.5 cups heavy cream
.5 cup milk
.5 cup chocolate sauce
1/4 cup gingerbread spice mix ( to taste )

Preparation:

Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 1 US pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.