Lavender Simple Syrup

Ingredients:

430 ml Sugar syrup
15 g lavender, dried

Preparation:

Crush the lavender with a mortar and pestle, and put with simple syrup into a 1 Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the Whipper by pressing the lever. Open the bottle and pour the simple syrup through the iSi funnel & sieve into a glass.

Creamy Fish Sauce

Ingredients:

200 ml Fish stock
200 ml heavy cream
0.25 pieces Fennel
20 g Butter
10 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
1 g Salt
1 g Pepper
5 ml Lemon juice

Preparation:
Heat the butter, cut the fennel into small pieces and sweat lightly. Deglaze with fish stock, add heavy cream and bring to boil. Stir the wheat flour and white wine together until smooth 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 vermouth. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 n20 cream charger and shake vigorously.

Serving Suggestion:

This sauce is an excellent accompaniment to barbecued fish and shellfish.

Pineapple-Coconut Espuma

Ingredients:

300 ml Pineapple juice
200 ml Coconut milk
25 g Powdered sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat a little pineapple juice and dissolve the drained gelatin in it. Stir together the rest of the pineapple juice, the coconut milk and powdered sugar until the sugar has dissolved, then add the gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Curry Espuma

Ingredients:

400 ml heavy cream
20 g Mild curry
45 ml Soy sauce

Preparation:

Thoroughly mix the cream, curry and soy sauce. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Chocolate Sauce

Ingredients:

200 g Dark chocolate
100 ml low-fat milk
100 ml heavy cream
20 ml Cognac

Preparation:

Coarsely chop the chocolate, and heat with the milk in a saucepan until chocolate is melted. Add the cream and the cognac. Pass through the iSi funnel & sieve directly into the whipper, screw on 1 n20 cream charger and shake vigorously. Keep the whipper in a bain-marie or in a water bath.

Rosemary Olive Oil (Rapid Infusion)

Ingredients:

400 ml Olive oil
30 g rosemary (just the needles)

Preparation:

Coarsely chop the rosemary leaves and put with olive oil into the dispenser. Screw on 1 N20 cream charger, shake once and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever.

Pour the olive oil through the iSi funnel & sieve into a glass.

Peach Buttermilk Shake

Ingredients:

150 ml Buttermilk
150 ml White grape juice
1 pieces Peach
1 pieces Lemon or peach ice cream

Preparation:

Fill the  Soda Siphon with cold water. Screw on 1  soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Serving Suggestion:

Peel and dice the peach. Place all ingredients in a glass. Top up with soda water from the  Soda Siphon.

Orange Mousse

Ingredients:

100 g orange chocolate
100 ml Orange juice
10 ml Orange liqueur
25 g Powdered sugar
100 ml Milk
3 pieces Sheet of gelatin
200 ml heavy cream

Preparation:

Soak the gelatin in cold water. Gently heat the orange chocolate along with the orange juice, milk and powdered sugar until the chocolate has melted. Dissolve the bloomed gelatin in the mixture and allow to cool. Add the orange liqueur and cream. Pass the mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 cream charger and shake vigorously.

Avocado foam

Ingredients for a 0.5L (Pint) Dispenser:

180 g • 6.3 oz. Avocado, ripe
20 g • 0.7 oz. lime juice
10 g • 0.4 oz. salt
35 g • 1.2 oz. olive oil, extra virgin
215 ml • 7 ⅓ oz. water

Preparation:

1. Puree all ingredients with a stand mixer or hand blender until smooth.

2. Pass through an iSi Funnel + Sieve directly into the dispenser. Screw on 1 Cream Charger and shake vigorously. Chill in the refrigerator.

Tip: use it as part of a layered dip, it will add a more smooth texture than Guacamole!

Mocha Foam on Blackberries

Ingredients for a 1 Pint Dispenser:

300 g Vanilla yogurt
140 ml heavy cream
13 g Instant espresso
48 g Powdered sugar

Preparation:

Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into the dispenser, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Mix fresh or frozen blackberries with 3–4 tbsp. powdered sugar and pour into a glass. Serve with the mocha foam and crumbled Amaretti biscuits.

Vanilla Ice Cream with Raspberry Espuma

Ingredients for a 1 Pint Dispenser:

400 g Raspberries
50 g Sugar
50 ml Raspberry juice
0.5 pieces Lemon(s)
3 pieces Sheet of gelatin

Preparation:

Soften the gelatin in cold water. Boil the raspberry juice and raspberries with the sugar, add the lemon juice and zest, and puree the mixture. Press out the water from the gelatin and then dissolve into the raspberry mixture. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve with vanilla ice cream and fresh berries.

 

Pomegranate Mousse

Ingredients for a 1 Pint Dispenser:

1 pieces pomegranate
250 g silken tofu (drained)
100 ml apple syrup
100 ml soy cream
2 ml Lemon juice
1 g Salt
1 g Vanilla sugar
3 pieces Mint sprig

Preparation:

Puree all ingredients in a blender until smooth. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 cream charger and shake vigorously.

Cocoa Simple Syrup (Rapid Infusion)

Ingredients for a 1 US Pint Dispenser:

420 ml Sugar syrup
70 g roasted cocoa beans

Preparation:

Coarsely chop the cocoa beans and put with the simple syrup into the dispenser. Attach the Rapid Infusion accessories to the dispenser according to instructions. Screw on 1 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever. Remove the sieve including the sieve gasket from the dispenser bottle.
Pour the simple syrup through the iSi funnel & sieve into a glass.

 

* If you are unfamiliar with the Rapid Infusion Technique take a look at this video

Tabasco-Maple Brine For Fried Chicken ( iSi Injector Recipe)

Tabasco-Maple Brine For Fried Chicken

Ingredients:

Tabasco-Maple Brine:

Ingredients for 1/2 pint (.25 liter) dispenser using an iSi Injector Tip
1 iSi cream charger
1/2 cup maple syrup
1/2 cup Tabasco or other hot sauce
1/2 tablespoon lemon juice
1 teaspoons kosher salt

Chicken Recipe

4 chicken legs
Tabasco-Maple Brine
Buttermilk, for soaking
Seasoned flour, for dredging
Vegetable oil, for deep-frying

Combine all ingredients for brine until dissolved. Transfer 1 cup of the brine to a 1/2 pint dispenser. Charge with one cream charger and shake well. Screw on a long iSi Injector Tip needle. Hold Whipper with Tip pointed downward and inject chicken with brine. When complete, place chicken in a bowl and cover with buttermilk. Refrigerate overnight.

In a deep, heavy bottomed skillet or electric fryer, heat oil to 350°F, using a thermometer to keep track of the temperature.

Drain chicken and dredge in seasoned flour, shaking off the excess.

Working in small batches (to avoid a drastic temperature fluctuations in preheated oil), fry chicken until golden brown, about 10 to 12 minutes per side. The internal temperature of the chicken should reach at least 180°F.
Drain chicken on a rack placed over a sheet pan. Cover loosely with foil to keep the skin crisp while keeping the chicken warm.

 

Goat Cheese Espuma

Ingredients for a 1 Pint dispenser:

250 g Goat cheese with herbs
125 g Sour cream
125 ml Cream
45 ml Olive oil
1 g Salt
1 g Pepper
1 g Sugar

Preparation:

Puree the goat cheese, olive oil, sour cream, and spices in a blender until smooth and pass through the iSi funnel & sieve. Stir in the cream, so that the mixture has a compact consistency. Put into the dispenser and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve on nut bread or wholewheat bread.

Sweet Pumpkin Mousse with Chocolate Hazelnut Brownie

Ingredients for a 1 pint dispenser:

200 g Uncooked pumpkin, cubed
20 g Granulated sugar
4 pieces Orange(s)
1 pieces Lemon(s)
200 ml Cream
100 g White couverture chocolate
1 g Ground cinnamon

Preparation:

Squeeze the juice out of 4 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 whipping 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 the dispenser. Screw on 1  cream charger and shake vigorously. Refrigerate for at least 6 hours.

Serving Suggestion:

For the brownie, melt 250 g chocolate and 450 g butter. Cream together 500 g finely granulated sugar and 8 eggs. Add the chocolate and butter mixture and 200 g flour. Pour the prepared mixture into a greased tin and scatter with 200 g of whole hazelnuts. Bake for around 20 minutes at 356 °F until the mixture comes away slightly from the edges of the tin. If necessary, leave in the oven for a further 10 minutes. Garnish the brownie with the pumpkin mousse and serve immediately.

Coffee Espuma

Ingredients for a 1 Pint Dispenser:

200 ml Espresso
120 ml Heavy Cream
20 g Sugar
2 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat 200 ml | 6.7 fl. oz of espresso and dissolve the sugar and the pressed gelatin in it. Add the rest of the espresso and allow to cool. Before it gels, stir in the heavy and pass through the iSi funnel & sieve directly into the dispenser and screw on 1  cream charger and shake vigorously. Refrigerate for at least 6 hours.