Honey Mousse On Orange Salad

Honey Mousse On Orange Salad
  • 300 ml / 10.1 fl. oz. heavy cream
  • 100 g / 3.5 oz. liquid honey
  • 2 eggs (pasteurized)
  • thin orange slices
  • lemon juice
  • fresh orange juice
  • pistachios for decoration

PREPARATION:

Completely mix honey, egg and lemon juice, then add heavy cream. Pour into1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator.

Serving suggestion:
Decorate the fresh orange salad with the honey mousse and pistachios.

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 Half Pint Whipper.

The Kitchen Chemistry Sessions at Carnegie Mellon University

Recently Prof. Subha Das contacted us about a new course that Carnegie Mellon University is introducing and we wanted to share with our followers. We are always happy and pleased to see people learning and exploring new and exciting techniques and recipes! In addition you can see some of there most recent dishes and recipes!

The Kitchen Chemistry Sessions, is a seven week mini-course at Carnegie Mellon University. Conceived and started in 2009 by Prof. Subha Das, the course uses the context of food and molecular cuisine to highlight chemistry and scientific concepts. The course comes in two ‘flavors’ – one for freshmen and non-science majors and the other for students with a greater exposure to science and organic chemistry. For non-science majors, the accessibility of cooking serves to introduce and organize chemical principles and experimental methods of scientific inquiry.
For science majors the food and cooking focus serves to reinforce, re-organize, and extend students’ knowledge of chemistry and biochemistry

The course comprises a series of demonstrations and laboratory experiments that culminate with students applying chemistry and biochemistry to adapt and develop novel recipes and food presentations as a final project. Besides their final dish itself, the students have to explain the science behind their dish. An expert panel and students themselves evaluate the final project (both dishes and explanation).
An account of the course appeared in the Pittsburgh Post-Gazette: Chemistry in the Kitchen

And slideshows of the final dishes from 2010 and 2012 are on flickr:

www.tinyurl.com/2010finaldishes  [36pics]

www.tinyurl.com/2012finaldishes  [19pics]

The Kitchen Chemistry Sessions on facebook


In Fall 2012 one of the student teams, “Everything is Better Carbonated” used the Mosa whippers very effectively in their creation: Pastaccino e Carbonatazione  (Pastry and carbonation) – which included a Rum and Coffee Chocolate Mousse on graham cracker, Raspberry Jam, Carbonated Vanilla Ice Cream and Whipped Cream and Fizzy (carbonated)  Blueberries. The procedure for carbonated ice cream and whipped cream is below (this worked out better than incorporating finely powdered dry ice into the cream base).  The carbonated  blueberries can be made in a whipper as well.

Carbonated Vanilla Ice Cream and Whipped Cream

Ingredients

300mL Heavy Whipping Cream 170g Sugar (6oz)Splash of Vanilla Extract

Materials

CO2 Cartridges
Whipped Cream Dispenser
Metal Bowls
Liquid Nitrogen
Ice Cream Scooper
Whisk

Procedure

  1. Mix the heavy whipping cream, sugar and vanilla extract in a bowl

  2. Pour contents into whipped cream dispenser

  3. Insert the CO2 canister onto the whipped cream dispenser

  4. Squeeze the contents out as whipped cream

  5. For ice cream, scoop the whipped cream using the ice cream scooper

  6. Put the scoop into the bowl of liquid nitrogen

  7. The ice cream will harden but remain soft inside while carbonated

 

Goat Cheese Espuma

Goat Cheese Espuma

 Ingredients for a 1 US Pint Whipper:
•250 g / 8. 8 oz. goat cheese with herbs
•125 g / 4.4 oz. sour cream
•125 ml / 4.2 fl. oz. heavy cream
•1-2 tbsp. olive oil
•herb salt
•pepper

Preparation:
Finely purée goat cheese, olive oil, sour cream and spices in a blender or food processor. Add heavy cream. The mixture should have a semi-fluid consistency.
Pass through the iSi Funnel + Sieve directly into your whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least 30 minutes.

Serving suggestion:
On nut or whole wheat bread.

Irish Cream Latte

Irish Cream Latte

 

Ingredients For a 1 Pint Dispenser:

  • 300 ml / 10.1 fl. oz. heavy cream
  • 150 g / 5.3 oz. white chocolate
  • 50 ml / 1.7 fl. oz. Irish Cream

FOR SERVING:

  • 1 espresso
  • 120 ml / 4.1 fl. oz. milk

PREPARATION:

Melt the chocolate in a microwave or over a water bath. Add the Irish Cream and the cream and heat until the chocolate is completely dissolved in the cream. Pass through the iSi Funnel + Sieve directly into the 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill for at least one hour.

Serving suggestion:
Pour the coffee and hot milk into a glass and top with the Irish cream preparation. The Irish cream preparation can be served on hot as well as on cold coffee beverages.

Tomato Foam

White Tomato Foam

Ingredients for a 0.5 L (1 US Pint) Whipper:
1 kg (2.2 lbs) tomatoes (to prepare the clear tomato stock)
2 sheets of gelatin (4 g [0.15 oz] powdered gelatin)
150 ml ( cup) heavy cream
lime juice, white pepper, and salt

Preparation:
1. Puree the tomatoes with the salt. Leave the tomatoes to drain through a cloth and cool overnight and collect the clear tomato stock.
2. Soften the gelatin in cold water. Warm up 2–3 tbsp. of tomato stock and dissolve the gelatin in it.
3. Mix 300 ml (1 ¼ cups) of clear tomato stock and the cream and stir together with the dissolved gelatin. Season to taste with the lime juice, salt, and white pepper.
4. Pass the mixture through the iSi Funnel & Sieve directly into the 0.5 L (1 US Pint) Whipper.
5. Screw on one N20 Cream Charger and shake vigorously.
6. Leave to cool in the refrigerator for several hours. Shake vigorously before serving.

Pink Lime Soda Siphon Recipe

Pink Lime Soda Siphon Recipe

Ingredients for a 0.5 L  Soda Siphon:

10 ml lemon juice 
40 ml lemon syrup 
40 ml Pink Grapefruit Syrup

Preparation:

Fill the Soda siphon with cold water. Using 1 C20 charge, screw it into siphon and shake vigorously. For the most effervescent keep soda siphon in fridge for at least 1 hour before using. 

Serving suggestions:

Combine all ingredients in a shaker with ice and shake briefly and strain into a glass over ice. Fill with soda water from the Soda Siphon.

Honey Foam

Honey Foam on Orange Salad

Ingredients for a 1 Pint Dispenser:

300 ml cream 
100 g of liquid honey 
2  eggs
2 Oranges 
0.04 ml lemon juice 
pistachios (to taste)

Preparation:

Mix the Honey, eggs and lemon juice , then add the cream. Pour your mixture into your dispenser and charge with one N20 Charger and shake vigorously and refrigerate until use.  The honey foam goes over the fresh orange salad (finely sliced oranges) give and garnish with chopped pistachios.

Cocktail Sauce Dispenser Recipe

Ingredients for a 1 Pint Dispenser:

2 x egg yolks 
1 tablespoon lemon juice 
1 teaspoon salt 
1 teaspoon mustard 
2 tablespoons water 
1 1/2 cup oil 
3 tablespoons ketchup 
3 tablespoons yogurt

Preparation:

Yolk, lemon juice, water and mustard in a large bowl  and whisk. Slowly stir in the oil and season with the remaining ingredients. Note: All ingredients must be at room temperature! Charge with a N20 whipped Cream Charger and shake vigorously. Refrigerate.

Mango Cream Cheese Cream

Mango Cream Cheese Cream

Ingredients for a 1 pint Dispenser:

1/2 cup  of mango puree 
1 cup cream cheese
1 cup  yogurt 
4 tbsp of powdered sugar


Preparation:

Mix all ingredients in bowl, then using the  iSi Funnel & strainer or a  fine sieve, pour into  your 1 pint dispenser. Next charge with 1 N20 cream charger and shake vigorously. Lying in the fridge to cool. Shake well before serving.

Warm Celery – Potato Espuma

Ingredients for a 1 US Pint Whipper:

150 g / 5.3 oz. potatoes (powdery)
150 g / 5.3 oz. celery, peeled
200 ml / 6.8 fl. oz. vegetable stock
1 tbsp. olive oil
salt
nutmeg

Preparation:
Peel the potatoes and boil them with the celery in salt water until done and pass through a sieve (do not puree with a mixer!). Mix with vegetable stock and season to taste. Pass through the iSi Funnel + Sieve directly into the 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.

Tip:
Serve as a starter with fresh herbs.

Fresh Whipped Cream

It’s Valentines Day, and that only really means one thing….Whipped Cream!! Today is that special day when you lather on the sweet stuff on something sweeter! A special Valentines Day refresher course of how to make the most delicious whipped cream! Enjoy!

Fresh Whipped Cream

Ingredients for 1 Pint Whipper 
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Preparation
Pour whipping  and ingredients into your 1 pint dispenser, screw in 1N20 cream charger and shake vigorously 4-5 times.

Serving Suggestion 
Dispense fresh whipped cream over sliced strawberries or you  can also use as a filling or a topper.

Mediterranean Potato Foam

Mediterranean Potato Foam

 

Ingredients for a 1 Pint Dispenser:
300 g (10.5 oz) potatoes
2 sprigs of rosemary
1 cup whole milk
¼ cup heavy cream
1–2 tbsp. olive oil
1–2 garlic cloves
½ tsp. lemon zest
salt, pepper, nutmeg

Preparation:
1. Boil the peeled and cubed potatoes in salted water with a sprig of rosemary for approx. 10 minutes, drain and leave to stand briefly.
2. Heat the milk with the garlic and a sprig of rosemary and add the cream.
3. Mash the warm potatoes into the hot liquid with a potato ricer (do not puree with a mixer) and stir with a whisk.
4. Season the puree to taste with salt, pepper, nutmeg, and lemon zest. Leave to stand for 2–3 minutes at a low heat. The mixture should have a liquid consistency.
5. Pass the mixture through theiSi Funnel & Sieve directly into the 1 pint dispenser.
6. Screw on one N20 Cream Charger and shake vigorously.
7. Keep the dispenser warm sitting in warm water.  Shake vigorously before serving.

Yogurt and Lime Espuma

Yogurt and Lime Espuma

 

Ingredients for a 1 US Pint  Whip Cream Dispenser:•400 g / 14.1 oz. yogurt
•Juice of 1 lime
•80 g / 2.8 oz. powdered sugar
•2 sheets of gelatin
•1 vanilla bean
•Cointreau or Grand Marnier

Preparation:
To make the yogurt and lime espuma, stir the yogurt, sugar, vanilla bean pulp and lime juice until smooth. Dissolve the gelatin sheets in slightly warm Cointreau (approx. 50°C) and stir into the yogurt mix.
Pass the mixture through the iSi Funnel + Sieve directly into the 1 pint dispenser.
Screw one N20 cream charger and shake vigorously.
Chill in the refrigerator for several hours.
Shake well before serving.

In your whipped cream dispenser, leave the mixture to cool in the refrigerator uncovered!

Coconut Soup Topped with Thai Curry Espuma (Dispenser Recipe)

Thai food is one of my favorite types of food, the flavor, the spice, it just is phenomenal and there is so much to love about it.  This time of year we tend to have soup for many meals, but you might be sick of the same type of soup over and over. Try this recipe with your whipped cream dispenser, it’s delicious and well worth it.

Ingredients for a 1 pint dispenser

  • 375 G / 13.2 OZ. Coconut Milk
  • 30 G / 1.1 OZ. Yellow Curry Milk
  • 20 G / 0.7 OZ. Lime Juice
  • 3 G / 0.1 OZ. Sea Salt with Herbs
  • 3 G / 0.1 OZ. Rice Flour (MIXED WITH SOME COCONUT MILK)
  • 90 ML / 3 FL. OZ. Heavy Cream
  • Fish sauce and sesame oil, if desired.

Ingredients for the soup (6 portions):

  • 400 ml / 13.5 fl. oz. strong poultry stock
  • 1 l / 33.8 fl. oz. coconut milk
  • 6 kaffir lime leaves
  • 1 fresh red chili
  • 3 sprigs of lemongrass, ground
  • 1 small bunch of fresh coriander
  • Yellow curry paste
  • lime juice to taste
  • sesame oil

PREPARATION:

For the Espuma:
Heat up the curry paste, add the coconut milk and bring the mixture to the boil. Allow to infuse for a short while. Add the rice flour mixture and boil for a couple of minutes. Then stir in the lime juice and season to taste. Chill the mixture and then pass it through a strainer. If necessary, add a little vegetable stock to thin the mixture down, then stir in the heavy cream, pour the mixture into the 1 Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously. Chill overnight.

For the soup:
Heat up the curry paste in a little sesame oil. Then, add poultry stock, coconut milk, chili, lime leaves and lemongrass, bring to the boil and allow to infuse for about 20 minutes. Season to taste with lime juice and sea salt with herbs. Garnish with coriander leaves and add a few drops of sesame oil if desired.

This soup is also excellent when served with fish, seafood or shellfish, chicken or veal.

Serving suggestion:
Serve the coconut soup with a topping of Thai Curry Espuma.

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 1/2 Pint Dispenser.

Ranch Dressing Recipe

The Super Bowl is this weekend and we can’t wait! It’s an event I look forward to every year. A staple of super bowl food at our house is chicken wings, it’s my favorite. Check out this recipe for  Ranch Dressing and may the best team win! ( we hope it’s the team you are rooting for! 🙂

This recipe was created for a 1/2-pint Cream Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper or about 20 minutes at room temperature once dispensed.

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar

Procedure

Whisk together all ingredients until well blended. Pour into dispenser, seal, charge with one N20 charger, shake well and serve.

Groundhog Surprise!

Groundhog day is saturday. In case he does see his shadow, here’s a drink recipe to give you strength to face 6 more weeks of winters cold and snow. If he doesn’t see his shadow, then

here’s a drink recipe to help kick off the spring season!

1 part Bison Grass flavored vodka
1 part vanilla vodka
2 parts apple juice
splash amaretto
Almond flavored whipped cream
Almonds
Combine first four ingredients and shake well. Pour into martini glass. Top with almond whipped cream and almonds.

Almond Whipped Cream:

  • 1 cup heavy cream
  • 3/4 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon sugar

Apple Strudel Mousse

Apple strudel mousse

Ingredients for a 1  Pint Whipper:
3 apples, peeled, cored
50 ml / 1.7 fl.oz. apple juice
100 ml / 3.4 fl.oz. heavy cream
1 tbsp. raisins
1 tbsp. vanilla sugar
2 tbsp. superfine sugar
2 sheets gelatin
lemon juice
cinnamon

Preparation:
Sprinkle the apples with lemon juice and puree them with the apple juice, vanilla and superfine sugar, raisins and cinnamon in a food processor or with a hand blender. Soak the gelatin sheets in cold water for a few minutes. Heat a part of the preparation and dissolve the squeezed-out gelatin in it. Stir in the rest of the preparation and add the heavy cream. Pass through iSi Funnel + Sieve directly into the  1 Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in a horizontal position for several hours in the refrigerator. Shake vigorously before serving.

Serving suggestion:
Mix 2 tbsp. caramel sauce with 2 tbsp. apple juice. Layer the preparation with the caramel-apple sauce and chocolate cookies in a glass. Enjoy immediately.

Sweet Potato Foam Soup

Sweet Potato Foam Soup
Ingredients for a 1 Pint Dispenser:
200 g sweet potato
1 tbsp. olive oil
1 tbsp. onion, finely diced
1 clove of garlic, diced
1 tomato, diced
250 ml vegetable stock
50 ml heavy cream
Salt, pepper, lemon juice

Preparation:
1.Peel and slice the sweet potatoes.
2.Lightly sweat the onions and garlic in olive oil.
3.Add the sweet 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.

Yogurt and Lime Espuma

Yogurt and Lime Espuma
Ingredients for a 0.5 L / 1 US Pint Dispenser:
•400 g / 14.1 oz. yogurt
•Juice of 1 lime
•80 g / 2.8 oz. powdered sugar
•2 sheets of gelatin
•1 vanilla bean
•Cointreau or Grand Marnier

Preparation:
To make the yogurt and lime espuma, stir the yogurt, sugar, vanilla bean pulp and lime juice until smooth. Dissolve the gelatin sheets in slightly warm Cointreau (approx. 50°C) and stir into the yogurt mix.
Pass the mixture through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Dispenser.
Screw on 1 N20 cream charger and shake vigorously.
Chill in the refrigerator for several hours.
Shake well before serving.

*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 Dispenser

Vanilla Yogurt Mousse

This is a great addition to your recipe list for your whipper. This is absolutely delicious and works with so many dishes. It’s simple to make and keep in your fridge for whenever you need.  Give it a try!

Vanilla Yogurt Mousse

Ingredients for a 0.25 L ( double the ingredients for full pint)
(Half Pint) Whipper:
125 ml (½ cup) vanilla yogurt
125 ml (½ cup) heavy cream

Preparation:
1. Pour all ingredients into the 0.25 L (Half Pint) whipper and close.
2. Screw on one N20 Cream Charger and shake vigorously.
3. Leave to chill in the refrigerator for one hour.

Serving suggestion:
Serve the vanilla yogurt mousse with light fluffy waffles or pancakes and garnish with seasonal fruits.