Pumpkin Foam Soup

Ingredients for 1 Pint Dispenser:

250 g Pumpkin puree
175 ml Vegetable stock
50 ml Cream
15 g Shallot(s)
15 g Butter oil
15 g Garlic clove(s)
1 pieces Salt
1 pieces Pepper
10 g Powdered sugar
1 pieces Tabasco

Preparation:

Cook the cubed shallots and garlic in melted butter in a broad pot. Deglaze with vegetable stock and add the pumpkin. Puree everything in a blender until smooth. Then add the heavy cream and season to taste. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 cream charger and shake vigorously. Keep the dispenser warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion:

Serve in a small cup or as a garnish on a classic pumpkin or carrot soup.

Tip:

Enhance the foam with a few splashes of pumpkin seed oil.

 

Homemade Eggnog

Homemade Eggnog

Ingredients for 1 pint Dispenser

6 large eggs, separated**
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish

Procedure:
In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into the 1 pint dispenser and screw on 1 N20 cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
**Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, the elderly or anyone with health issues.

Lobster Bisque

Ingredients for a 1 Pint Dispenser:

100 g Maine lobster base
100 ml Fish stock
50 ml White wine
50 ml Vermouth
200 ml Cream
1 g Salt
0.5 g Pepper
0.5 g Cayenne pepper

Preparation:

Heat the white wine, vermouth and fish stock, and slowly dissolve the lobster paste in the mixture. Season with salt, pepper and cayenne pepper. Add the cream, pass the mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Crema Catalana

Ingredients for a 1 Pint Dispenser:

250 ml Cream
110 ml Milk
4 pieces Yolk(s)
40 g Granulated sugar
1 pieces Vanilla bean(s)
10 g Vanilla pudding powder
5 g 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 dispenser. Screw on 1 cream charger and shake vigorously.

Serving Suggestion:

Pour into small oven-proof molds, top with a teaspoon of brown sugar and caramelize. Serve immediately.

 

Pumpkin Pie Mousse

Ingredients for Pumpkin Pie Mousse

1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream

In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint dispenser. Screw on one cN20 cream charger and shake vigorously. Chill for at least one hour before serving.

Ingredients for Pecan-Gingersnap Crumble: 
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar

Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.

To serve: 
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.

Tzatziki Espuma

Ingredients for a 1 Pint Dispenser:

180 g Cucumbers
150 g Cream cheese, full fat
120 ml Cream
40 ml Olive oil
1 pieces Onion(s)
2 pieces Garlic clove(s)
1 g Herbal salt
1 g White pepper
1 g Dill

Preparation:

Deseed the cucumbers and cut into small cubes. Puree all ingredients (except the heavy cream) in a blender until smooth. Then add the heavy cream and season to taste.

Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass as a garnish for a Greek salad (tomatoes, cucumber, and feta cheese, diced into cubes) or with pita bread.

Tip:

Briefly sweat diced onion in olive oil to soften the intense flavor.

Horseradish Espuma

Ingredients for 1 Pint Dispenser:

200 ml Milk
115 g Cream cheese, full fat
115 g Creamed horseradish
20 g Instant mashed potato
50 g Apple sauce
1 g Salt
1 g Pepper

Preparation:

Heat up the milk and stir in the mashed potato flakes; briefly bring to boil and set aside. Add the remaining ingredients, mix thoroughly and season. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve with cured/smoked meat or ham.

Red Bell Pepper Espuma

Ingredients for a 1 Pint Dispenser:

200 g Cream cheese, full fat
100 g Red bell pepper
50 ml Cream
50 g Mascarpone
20 ml Olive oil
1 g Salt
1 g Pepper
1 pieces Garlic clove(s)
5 ml Lemon juice

Preparation:

Fry the diced bell pepper and the garlic in olive oil. Puree with the cream cheese, mascarpone, and herbs in a blender until smooth. Pass the mixture through the iSi funnel & sieve, then add the cream and make sure that the mixture has a creamy consistency. Put the mixture into the dispenser and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass as a vegetable or cracker dip.

Red Wine Cream on Rum Plums

Ingredients for a 1 Pint Dispenser:

110 ml Red wine
50 ml Cassis
350 ml Cream
500 g Rum plums
15 g Powdered sugar
0.5 g Pepper
70 ml Liqueur (peach, apricot, etc.)

Preparation:

Mix the red wine with cassis, powdered sugar, and cream until the powdered sugar is completely dissolved. Season with pepper and cayenne pepper and put into the dispenser. Screw on 1 N20 cream charger and shake vigorously.
Garnish the rum plums, cooked in a little liqueur, with the well chilled red wine cream.

 

Sweet Potato Espuma

Ingredients for a 1 Pint Dispenser:

140 g Sweet potatoes
280 ml Cream
80 ml Potato water
1 g Salt
1 g Pepper
0.5 g Nutmeg

Preparation:

Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 165 °F in a bain-marie or in a water bath.

Refreshing Lime Mousse

Ingredients:

200 g Cream cheese, full fat
200 ml Yogurt
60 ml Lime juice
70 g Powdered sugar

 

Preparation:

Combine the cream cheese, powdered sugar and lime juice until the sugar has dissolved. Stir in the yogurt. Pass the mixture through a fine mesh sieve and pour into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Dice summer fruits finely for the fruit ragout. Stir 1 tbsp. vanilla pudding powder into 1 tbsp. cold orange juice until smooth. Bring 100 ml orange juice to the boil and add to the vanilla pudding powder mixture. Add diced fruit and allow to cool. Serve in a glass with the fruit ragout and enjoy immediately.

White Tomato Foam Soup

Ingredients for a 1 US Pint Dispenser:

800 g Tomato(es)
1 pieces Bunch of basil
1 pieces Garlic clove(s)
60 ml Gin
45 ml Lime juice
1 g Salt
1 g White pepper
1 g Sugar
50 ml Cream
1tsp Knox brand gelatin

Preparation:

Puree the tomatoes with salt and basil. Contain the puree in a dishtowel, tie the towel together, and hang it. Catch the white juice that falls from the towel. Mix 200 ml of the clear tomato juice with the heavy cream and use the rest of the ingredients to season the mixture to taste. Soften the gelatin in cold water and press out the excess water. Heat up 50 ml of the mixture and dissolve the pressed gelatin in it. Stir in the rest of the mixture and then pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve chilled with white croûtons or fried shrimp.

Double the ingredients for a 1 L and Halve the ingredients if using a 0.5 pint dispenser.

Peanut and Chili Foam

Ingredients for a 1 Pint Dispenser:

150 g Peanuts
100 ml Meat stock
150 ml Coconut milk
200 g Cream cheese, full fat
2 g Chili powder or cayenne pepper

Preparation:

Puree all ingredients in a blender until smooth and pass through a funnel & sieve directly into a the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving suggestion:

Serve as a dip with chips or crackers.

Apple Three Ways

Ingredients for a 1 US Pint Dispenser:

200 g Apple sauce
200 g Mascarpone
100 ml Cream
20 g Vanilla sugar
24 g Powdered sugar
30 ml Rum
30 ml Lemon juice
1 g Ground cinnamon

Preparation:

Stir all ingredients until the sugar is dissolved. Strain the mixture through a fine mesh sieve and put into the dispenser and screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Serving Suggestion:

For the apple compote, caramelize the sugar and deglaze with apple juice. Add a cinnamon stick. Add apple cubes, simmer for approx. 5 minutes and then leave to cool. Layer the dried apple slices and apple cream, top with the apple compote, and serve.

Pina Colada Espuma

Ingredients for a 1 Pint Dispenser:

300 ml Pineapple juice
175 ml Coconut milk
25 ml Rum
3 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat up 125 ml of pineapple juice and dissolve the drained gelatin in it. Mix the coconut milk, the pineapple juice and the rum, and stir in the dissolved gelatin. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Gorgonzola Mousse

Ingredients for 1 Pint Dispenser:

185 ml Cream
150 g Mature Gorgonzola
100 ml Milk
60 ml Olive oil
1 g Salt
1 g Pepper

Preparation:

Puree the Gorgonzola, milk, oil, salt and pepper in a blender until smooth, then strain through a fine mesh sieve. Add the heavy cream and put the mixture into dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Goes well with a cheese platter or grape ragout.

Raspberry Mojito

Ingredients for a 1 Pint whipper:

1 pieces Lemon grass
500 ml Raspberry purée
20 ml Lime juice
1 pieces Mint sprig
3 g Powdered sugar
5 ml Soda water
3 pieces Sheet of gelatin

Preparation:

Crush the lemongrass and bring to boil with the raspberry purée and the rest of the ingredients. Sieve the mixture.  Soften the gelatin in cold water. Dissolve the gelatin in the warm mixture and stir into the other ingredients. 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.

Pumpkin Tiramisù

Ingredients for a 1 US Pint Whipper:

75 g Mascarpone
75 ml Cream
75 g Pumpkin puree
3 tbsp. Maple syrup
1 tsp. Lemon juice

Preparation:

Stir the ingredients together until smooth and strain through a fine mesh sieve. Put into whipper and screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Froth 100 ml (3.5 fl oz) milk with 1 tbsp. vanilla sugar and pour into a glass. Carefully pour hot coffee over the milk and top with vanilla whipped cream.

Pumpkin Seed and Goat Cheese Dip

Ingredients for a 1 Pint Dispenser:

250 g Goat cheese with herbs
125 ml Heavy cream
125 g Sour cream
30 ml Pumpkin seed oil
1 g Herbal salt
1 g Pepper

Preparation:

Puree the goat cheese, pumpkin seed oil, sour cream, and spices in a blender until smooth. Then stir in the heavy cream. The mixture should have a thick consistency. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve on nut bread or wholewheat bread.

Double the ingredients for a 1 L, and halve the ingredients if using a half pint dispenser.

Beer Batter for Fried Vegetables

Ingredients for a 1 Pint Whipper:

beer batter
250 g All-purpose flour
125 ml Beer
125 ml 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 whipper. Screw on 1 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 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.