Kalamata Espuma

In our house we are changing the way we eat! We have started following the Mediterranean Pyramid – Have you heard of it? We eat a lot of olives these days! kalamata_espuma - creamright.comBut often times the same olives get  a little tiring. Give this recipe a try, it is fantastic!! We often put it on our vegetables and mix it with hummus and crackers!

Ingredients( 1 US Pint):

200 g Sour cream
125 g Kalamata olives
100 ml Water
75 ml Olive oil

Preparation:

Blend the deseeded olives with the water, oil, and sour cream to a fine puree in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the ( 1 US Pint) Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving Suggestion:

Goes great with many vegetarian dishes.

Basil Emulsion

Ingredients for a 0.5 L Whipper:

Basil Emulsion - Creamright.com

300 ml Olive oil
300 g Fresh basil
1 g Salt
1 g Pepper

Preparation:

Mix the fresh basil with olive oil and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Arrange the basil emulsion on a plate with tomatoes and mozzarella and sprinkle with balsamic vinegar.

Note:

The iSi 3 mm short injector tip is used in this recipe.

Brie Sauce

Ingredients for a 0.5 L Whipper:Brie Sauce - Creamright.com

300 ml Cream
200 g Brie with rind
1 g Salt
1 g White pepper

Preparation:

Bring the heavy cream to a boil. Cut the brie into small cubes and lightly cook with the heavy cream for a few minutes. Puree all ingredients in a blender and season. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Serve with fried wild salmon fillet with turned new potatoes in butter.

 

Pea Foam Soup

Ingredients for a 0.5L ( 1 US Pint) DispenserPea Foam Soup - creamright.com

300 g ( 1 1/2 cups) Peas
100 ml ( 1/2 cup)Vegetable stock
200 ml ( 1 cup)  Cream

Preparation:

Lightly cook the peas in vegetable stock and season with salt and pepper. Puree with a hand blender and refine with heavy cream. Pour through an iSi Funnel & Sieve directly into the 0.5 L Dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Serve in a glass with a crispbread garnish.

Orange Injection

Ingredients for a 1 Pint ( 0.5 L) Dispenser:

Orange Injection  creamright.com300 ml Orange juice
100 ml Olive oil
50 ml Orange olive oil
50 ml Orange liqueur (such as Grand Marnier)
1 pieces Vanilla bean(s)
1 pieces Star anise
1 pieces Cardamom
1 g Salt
1 g Pepper

Preparation:

Heat the orange juice with the vanilla bean, star anise, and cardamom and leave to rest for about 20 minutes. Add orange olive oil, olive oil, and orange liqueur and puree with a hand blender. Season to taste with salt and pepper. Pour through an iSi Funnel & Sieve directly into the 1 pint dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving Suggestion:

Inject the orange marinade directly underneath the skin of the meat, such as in the chicken thigh.

Note:

The iSi 3 mm long injector tip used in this recipe can be purchased on the Creamright.com website

Apple Chutney

Ingredients for a 0.5 L ( 1 US Pint)

Apple Chutney220 g Apple
150 g Cream cheese, full fat
50 ml Vegetable stock
2 pieces Shallot(s)
1 pieces Garlic clove(s)
1 tsp. Ginger
1 pieces Pepper
1 tsp. Curry powder
1 tbsp. Apple juice
1 tsp. Apple balsam vinegar
1 pieces Salt
2 tbsp. Vegetable oil

Preparation:

Heat the oil in a pot and lightly sweat the finely chopped shallots and garlic cloves and the diced ginger. Add curry powder and cook briefly. Add the peeled, cored, and cubed apple and deglaze with apple juice, stock and vinegar. Lightly cook the apple over a low heat and season with spices. Finely puree the mixture in a blender and stir in the cream cheese.

Pass the mixture through an iSi Funnel & Sieve directly into the  Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill at least 3 hours before serving.

Serving Suggestion:

Goes great with various vegetable tartars, brown bread, or cheese.

Cappuccino Parfait Recipe

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:cappuccino-parfait

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

 

Roquefort Sauce

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:roquefort-sauce

  • 100 g / 3.5 oz. Roquefort cheese
  • 200 ml / 6.8 fl. oz. heavy cream
  • 200 g / 7.1 oz. sour cream
  • 40 g / 1.4 oz. flour
  • juice of one lime

PREPARATION:

Combine sour and heavy creams, heat, add cheese and stir until it has melted. Note: Do not let the cheese cook for too long so as to preserve the taste. Season with lime juice and thicken with flour. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.
Keep hot at 75°C / 165° F in a bain-marie or in a water bath. Shake vigorously before serving.

Serving suggestion:
Goes well with filet mignon, chicken wings, noodles and potatoes.

Double the ingredients for a 1 L Dispenser. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Dispenser.

Blueberry Yogurt Tiramisu ( W/ Stevia)

INGREDIENTS FOR A 0.5 L/1 US PINT DISPENSER:Blueberry Yogurt Tiramisu

  • 250 g/8 fl. oz. natural yogurt
  • 200 g/7.1 fl. oz. mascarpone
  • 50 ml/1.7 fl. oz. heavy cream
  • 1 tsp. vanilla essence
  • 30–35 drops Stevia liquid, 2 tsp. Stevia granules or measurement corresponding to 50 g/1.8 oz. confectioner’s sugar

PREPARATION:

Stir all ingredients together until the granules are completely dissolved. Sweeten to taste with Stevia. Pour into the 0.5 L/1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.

Serving suggestion:
For the blueberry yogurt tiramisu, sweeten 250 g/1 cup fresh or frozen blueberries with 5–8 drops of Stevia liquid. Crush the berries with a fork and stir in 4 tbsp. of blueberry juice. Dip the ladyfingers in orange juice and layer them alternately in a glass with the yogurt cream and blueberries.

Riesling Espuma

The spring/summer weather is here! For most of us the  cold weather is gone and the flowers and trees are coming back with vivid color! Now’s the perfect time to sit outside with a cool cocktail and this one doesn’t disappoint!

INGREDIENTS FOR A 0.5 L / 1 US PINT  WHIPPER:

  • 450 ml / 15.2 fl. oz. Riesling Spaetlese (medium dry or sweet)
  • 45 g / 1.6 oz. sugar
  • 3 sheets gelatin

PREPARATION:

Warm up the wine and add sugar and gelatin (soaked in cold water). Stir until gelatin has fully dissolved, then remove from heat. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Double the ingredients for a 1 L Whipper. Screw on 2 N20 Cream Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L  Whipper.

Tempura Batter

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:Tempura Batter

  • 350 ml / 12.5 fl. oz. cold water
  • 150 g / 5.3 oz. rice flour
  • 1 tsp. Salt

PREPARATION:

Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint dispenser. Screw on one C02 SODA Charger and shake vigorously. Dispense the batter directly into a bowl right before frying. Dip lightly floured pieces of seafood, vegetables or mushrooms immediately into the batter or let the batter chill in your fridge nuntil you’re ready to fry. To serve, preheat oil to 190° C/375° F and fry battered pieces until light golden.

Serving suggestion:
Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.

Tip:For a more crispy result replace some of the water with vodka.

Chocolate Hazelnut Topping

INGREDIENTS FOR A 0.5 L / 1 US PINT DISPENSER:chocolate hazelnut

  • 400 ml/ 2 Cups heavy cream
  • 100 ml/ 3/4 Cup  MONIN Chocolate Hazelnut Sauce

To serve:

  • Milk
  • Espresso

PREPARATION:

Fill all ingredients into the 0.5 L/ I Pint  Whipper. Screw on one N20 Cream Charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Serving suggestion:
Use the topping to crown a strong espresso or a latte macchiato.

Pina Colada Espuma

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 300 ml / 10.1 fl. oz. pineapple juice
  • 180 ml / 6.1 fl. oz. coconut milk
  • 20 ml / 0.7 fl. oz. rum (brown, 35 % vol)
  • 3 sheets gelatin

PREPARATION:

Soak gelatin. Heat 1/8 l pineapple juice to 60° C/140° F and stir in the pressed out gelatin. Mix coconut milk, pineapple juice and rum, add the dissolved gelatin. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Tip:

A Pina Colada Espuma top turns pineapple juice into a light, exotic summer drink!

Wasabi Cream

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 225 ml / 7.6 fl. oz. fish stock
  • 175 ml / 5.9 fl. oz. heavy cream
  • 75 ml / 2.5 fl. oz. crème fraîche
  • some potato starch
  • Wasabi powder
  • fresh coriander

PREPARATION:

Boil fish stock, creme fraiche and Wasabi powder. Mix in the potato starch and add coriander. Mix in a blender and add the heavy cream.

Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously.
Keep hot in the whipper in a bain-marie or in a water bath.
Shake vigorously before serving.

Double the ingredients for a 1 L Whipper. Screw on 2 cream chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

Cappuccino Parfait

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 200 ml / 6.8 fl.oz. heavy cream
  • 100 ml /3.4 fl.oz. milk
  • 90 ml / 3 fl.oz. espresso
  • 40 ml / 1.4 fl.oz. Irish Cream flavouring syrup
  • 70 g / 2.5 oz. brown sugar

PREPARATION:

Fully dissolve sugar in hot coffee. Add heavy cream, milk and syrup and fill into 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 3 hours. Then place the parfait mixture in parfait molds or cappuccino cups and freeze for at least 3 to 4 hours.

Serving suggestion:
Garnish with fresh seasonal fruit.

Angel Food Cake Topped with Fresh Orange Whipped Cream and Candied Rose Petals

This Angel Food Cake recipe is the perfect dessert for your next party. Topped with a light and fresh orange whipped cream, this dessert is sure to become a family spring time favorite!

Ingredients for Angel Food Cake

2 ½ cups sugar

1 ½ cups flour

¼ teaspoon salt

2 ½ cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

Ingredients for Fresh Orange Whipped Cream

4 Tbsp. freshly squeezed orange juice

1 cup heavy whipping cream

2 Tbsp. powdered sugar

Preparation for Angel Food Cake

  1. Preheat oven to 375 degrees. Line the bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan.

  2. Mix together sugar, flour and salt

  3. Beat egg whites and cream of tarter together until stiff peaks form.

  4. Gradually stir in sugar mixture, 1/3 cup at a time, folding just until blended after each addition.

  5. Fold in vanilla and lemon juice.

  6. Spoon batter into prepared pan. The pan will be very full.

  7. Back at 375 for 30 to 35 minutes or until a wooden pick inserted into center of the cake comes out clean.

  8. Invert cake onto a lightly greased wire rack and let cool with pan over cake until completely cooled.

  9. Remove pan and peel foil off cake.

Preparation for Fresh Orange Whipped Cream

  1. Add ingredients to whipped cream dispenser and shake well.

  2. Charge with one N2O charger

  3. Refrigerate until ready to dispense

Once the angel food cake has cooled, cut into small squares and top with orange whipped cream. Garnish with candied rose petals, orange zest, a candied orange peel or a raspberry.

Carrot and Apple Cupcakes with Vanilla and Carmel Topping

INGREDIENTS FOR 12 CUPCAKES:

  • 1 cup / 120 g flour
  • 1 cup / 120 g wholewheat flour
  • ½ cup / 40 g rolled oats, roasted
  • 2 tsp. baking powder
  • Pinch of salt
  • 2 tsp. cinnamon
  • 3 eggs
  • ¾ cup / 130 g brown sugar
  • 1½ cups / 360 g yogurt
  • ¼ cup / 30 g butter, melted
  • 1½ cups / 200 g apple, roughly chopped
  • 1½ cups / 200 g carrots, roughly chopped
  • ½ cup / 50 g chopped walnuts, roasted
  • ½ cup / 100 g raisins, soaked in rum

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 70 g / 2.5 oz. sugar with 30 ml / 1 fl. oz. water
  • 100 ml / 3.4 fl. oz. milk
  • 1 vanilla bean
  • 300 ml / 10.1 fl. oz. heavy cream

PREPARATION CUPCAKE:

Whisk the eggs with the sugar until foamy. Mix the apple, carrot, rum raisins, walnuts, and yogurt and then stir into the foamy egg mixture. Mix all of the dry ingredients and stir into the other ingredients with the butter.
Spoon the mixture into a muffin tin and bake for 25 minutes in a preheated oven at 180°C.

PREPARATION VANILLA AND CARAMEL TOPPING:

To make the caramel sauce, mix the sugar with the water and cook until it is a light caramel (stop stirring after it reaches boiling point) . Add the milk and bring the mixture back to a boil briefly if the sugar begins to clump.
Cut the vanilla bean lengthwise and scrape out the pulp.
Add to the caramel sauce and mix with the cream.
Pass the mixture through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper.
Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator.

Serving suggestion:
Decorate the cooled cupcakes with the topping and enjoy immediately.

 

Hollandaise Sauce Recipe

April 16 is National Eggs Benedict Day and there is no better way to enjoy the day than a delicious homemade hollandaise sauce, the topping on the crisp English muffin, Canadian ham and poached egg concoction. This hollandaise sauce is a wonderfully rich, lemony and buttery sauce that tastes so much better than the sauce from the packets.

 Hollandaise Sauce Recipe

Ingredients

  • 325 g butter, cubed (results in approx. 500 ml of clarified butter)
  • 3 egg yolks, 1 whole egg
  • 25 g diced shallots or onions
  • 50 ml dry white wine, lemon juice or somewhat mild vinegar
  • 0.5 – 1 tbsp. vegetable oil
  • 1 bay leaf
  • 3 crushed black peppercorns
  • salt, white or cayenne pepper and a pinch of sugar

 

Preparation:

 Melt the butter. Sautee the shallots in vegetable oil until translucent. Add the peppercorns, bay leaf and lemon/vinegar, quench with white wine and reduce for about 3 minutes. Strain the reduction through a fine sieve. Whisk the egg yolk and whole egg with 4 tbsp. of the reduction over the water bath (approx. 70 °C). Add the butter (approx. 50 °C) in drops, and then gradually stir in. Season to taste. Pour the sauce into the 0.5 L Cream Whipper, screw on 1 cream charger and shake vigorously. Serve immediately over Eggs Benedict.

FIZZY ORANGE

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 500 ml / 16.9 fl. oz. Orange juice
  • 3 g / 0.2 oz. Xanthan gum

PREPARATION:

Put orange juice and xanthan gum in a blender and mix well for 2–3 minutes then pass through the iSi sieve and funnel. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one SODA charger and shake vigorously. Chill well for at least 30 minutes.

Double the ingredients for a 1 L Whipper. Screw on 2 SODA Chargers one after the other. Shake well after attaching each charger. Halve the ingredients if using a 0.25 L Whipper.

Pineapple Espuma

After months of cold and dreariness, spring is finally here!  The temperature is beginning to warm up and the sun is coming out. Nothing makes me feel ready to shake off the winter cold more than delicious tropical fruit! This recipe is for an easy and refreshing pineapple espuma that will bring a little spring into your day!

Ingredients:

0.5 liter Pineapple Juice

2 gelatin sheets

Sugar to taste

 

Optional topping:

Vanilla Whip cream

Crushed pistachios

 

Preparation

Mix the pineapple juice with the sugar (to taste) and stir until the sugar is completely dissolved. Strain the mixture through a fine sieve. Heat the soaked and pressed out gelatin sheets in half of the pineapple juice to 60° C. Once heated, add the rest of the pineapple juice and mix well. Refrigerate until cool and then pour into 0.5 L whip cream dispenser. Dispense one charger and shake vigorously. Keep in the refrigerator until ready to use. Top with fresh vanilla whipped cream and crushed pistachios for a fresh and delicious treat.