For the Raspberry puree:
1 pound fresh raspberries, cleaned and cut in pieces
1 handful fresh or frozen cranberries
1/3rd cup sugar
1 lime juice
For the Mousse:
6 tablespoon raspberry puree, either freshly made or store-bought
1 cup whipping cream
3 tablespoon icing sugar
Prepare the raspberry coulis by combining together the raspberries, cranberry, sugar and lime juice in a heavy-bottomed saucepan. Over low heat, cook for about 15 minutes, or until the sugar is dissolved and the juices start running. Once that is done, remove from heat and let cool. Pour in a blender or food processor and blend till the concoction is well-blended and no chunks remain. Strain and reserve the concoction. For the mousse, combine 4 tablespoon of the coulis with the whipping cream and icing sugar.Put this mixture into the main body of the whipped cream dispenser – make sure not to overfill the whipper. Then screw down the head and prepare to charge it with two cream charges – after the release of nitrous oxide from each charger then give the whipper a good, brisk shake. Let cool in the fridge for one hour before using. Use a thick nozzle and spray approximately 1/6th of the prepared concoction from the dispenser into a small glass. Then drizzle with about 1 teaspoon of the reserved strawberry jam. Serve immediately.
1 9-inch pie crust (store bought or homemade)
4 bananas, peeled
4 egg yolks
50 gm. all-purpose flour
150 gm. sugar
400 ml. milk
½ teaspoon salt
50 gm. butter
1 pinch salt
2 cups heavy cream
3/4th cup icing sugar
Bake the pie crust at 180 degree centigrade for 10 minutes. Remove and let cool down completely. Arrange the banana slices all over the bottom of the pie crust, overlapping slightly.Puree 1 banana and cut the remaining three into 1/3rd inch round pieces. The crunch on the crust is a great compliment to the softness that you get from the cream chargers. Combine milk, flour, sugar and salt together. Bring to a boil. As soon as the mixture thickens slightly, remove it from the heat and add the butter, whisking thoroughly until glossy. Let cool slightly. Beat egg yolks till they are light in color, and then add 2-3 tablespoon of the hot milk mixture to it.Pour the eggs back in the milk mixture and beat thoroughly, this time putting it back on the heat for 3-4 minutes over simmering heat, making sure the mixture thickens further. Add the banana puree to this concoction. Beat again. Pour this in the pie crust so that the banana slices are covered thoroughly.
Combine the heavy cream and icing sugar together and pour in a whipped cream dispenser.You’d probably want to use 2 cream chargers, shaking after each addition. Replace the cap and tightly screw the lid back on. Let the banana cream pie chill in the fridge for at least 3 hours. Just before serving, remove the pie from the fridge and top with the whipped cream, squirting the cream on the top of the pie till they are really piled up. Cut in slices and serve cold.
For the Cake:
½ cup all-purpose flour
1 pinch salt
½ cup buttermilk
½ cup vegetable oil
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup Dutch-process cocoa
¼cup condensed milk
¼ cup whole milk
For the Moist Chocolate Ganache frosting:
1 cup whipping cream
150 gm. good quality dark chocolate
100 gm. icing sugar
To make the cake, sift the flour with baking powder, baking soda, salt and cocoa powder. Grease an 8×8 pan with butter and dredge with flour. Set aside. Combine buttermilk with oil.Combine whole milk with condensed milk. Now beat eggs till light, and add the sugar to it.Continue beating and add the buttermilk-oil mixture. Stir thoroughly. Add the wet ingredients on top of the dry ingredients and stir till they are combined. Do not overbeat. Pour into the cake tin.
Bake at 180 degree centigrade (350 degree Fahrenheit) for 25-30 minutes, or until a toothpick inserted inside the cake comes out with a few crumbs attached to it, or is clean.Remove from the heat and let stand for a few minutes. Pour the combination of the milk and condensed milk in a whipped cream dispenser. Charge with a cream charger and shake thoroughly. Remove cream chargers and replace the charger cover. Fitting a long, thin nozzle on the dispenser, poke holes all over the cake and squirt some of the condensed milk-milk mixture inside it the power of the cream chargers is quite effective as an injector. Pour the remaining condensed milk mixture right on top of the cake. Let stand for 3-4 hours, or until the
cake is completely cool. To make the frosting, bring the chocolate to room temperature and put the pieces in a small saucepan. Combine the whipping cream and sugar in a pan and heat till it is just about to boil.Pour over the chocolate, cover, and let the mixture stand for 10 minutes. Remove cover and whisk thoroughly to incorporate the chocolate with the cream. Once that is done, let it cool down
completely to room temperature, about 1.5 hours or so. Put the mixture in the whipped cream dispenser. Charge with two N2O cream chargers to really
make the mixture frothy. Using a bigger nozzle, pipe this mixture all over the cake, covering it thoroughly. Let stand for 1 hour more before serving.
1 cup sugar
1/4th cup icing sugar
1 pinch of salt
4 egg yolks and 3 egg whites
3 cups whole milk
2 cup heavy cream
1 vanilla bean (or 1 tablespoon good quality vanilla extract)
First, make the custard which will form the base of this ice cream. The key is to make good
custard which would in turn make great ice cream. To make that, take the egg yolks and whites and put them in a wide bowl. Start beating them up, and add to this the salt and the sugar, beating with a whisk till the sugar is partially dissolved and the mixture looks glossy andcreamy. The color of the egg will become lighter and the texture will look silkier somehow. Combine the heavy cream with the icing sugar in a bowl. Put this in the whipped cream dispenser and charge with a nitrous charger. Shake vigorously. Remove the charger and cap tightly. Do not fill the cream dispenser more than specified, otherwise the cream will not be properly whipped. Keep aside. The cream chargers do need some room to do their magic! Split the vanilla bean in half. With a sharp knife, scrape the vanilla bean to get the seeds out. In a large saucepan, combine the milk with the split vanilla bean and the seeds. Over medium-low heat, let the milk come to a stage of steady simmer, keeping the heat constant. Turn off the heat. Now, add a few teaspoons of the milk to the eggs, stirring briskly to avoid the eggs from scrambling. You will have to do this very gently, or the eggs will scramble. Once the milk has raised the temperature of the eggs sufficiently, add the egg mixture to the milk, and stir with a whisk. Constantly whisking now, let the milk mixture cook over a low simmer until the milk is thickened and coats the back of a spoon.
Remove from heat, strain, and let cool in the fridge for about 1 hour. Add the whipped cream to it, but do not over mix. Just fold in the cream gently, and then put this concoction in a tightly lidded container, and chill in the lowest setting of the fridge for 3 hours, stirring once after each hour. After the third hour, the ice cream will be mostly set. Let it freeze for 3 more hours before serving.
Note: You can substitute vanilla flavoring with any other flavoring of your choice, like fruit
purees, mint extract, espresso coffee, and you can add a number of additives to make the ice cream more decadent, like swirls of caramel, chopped fresh fruits and nuts, and other similar options.
2 cups whipping cream
½ cup icing sugar
1 cup caramel syrup
1 store-bought sponge cake (1 pound size)
1 cup chopped canned pineapples
½ cup of the liquor from the can of pineapples
½ cup shredded coconut
1-2 drops of vanilla extract (or 1 teaspoon vanilla essence)
Maraschino cherries for decoration
In a bowl combine the whipping cream with the vanilla essence and icing sugar. Pour it in the bottle of the cream whipper and use with two cream nitrous chargers immediately, shaking after each application. Remove the cream chargers and put the dispenser in the fridge. Cut the pound cake into 1-inch square pieces. Toast the shredded coconut on a flat pan, stirring briskly, till lightly golden. Remove from the heat and spread out over a flat surface. Let cool. Meanwhile, in an 8 x 10 (or 10 x 10 baking dish, or whatever suits your fancy, as long as the bottom can be covered by sponge cake without much leftover remaining) put the sponge cake pieces down, taking care to cover the surface of the bottom of the dish fully, but not crowding it. Drizzle the pineapple liquor over the layer of cake, and then lay down a layer of the whipped cream, using a little more than half of the total amount of the cream. Over this layer, arrange most of the chopped pineapples, reserving a few for decoration and sprinkle with the toasted coconut, reserving a couple of teaspoons’ worth to decorate the top. Drizzle most of the caramel syrup on top of the coconut and cover with the remaining whipping cream. Decorate the top with the reserved pineapple bits, maraschino cherries, caramel syrup and coconut. Let sit in the fridge for at least an hour before serving. This recipe is best served cold, but not frozen, and can be kept in the fridge for up to a week. The topping will last longer due to preserving with the cream chargers’ nitrous oxide gas.
500 ml. whipping cream
200 gm. vanilla wafers
250 ml. lemon curd
200 ml. plain vanilla ice cream
4 tablespoon condensed milk
Lemon slices, to decorate with
Melt the vanilla ice cream down and add the whipping cream and half the lemon curd to it, stirring lightly. Put the two in a whipped cream dispenser. Attach a single cream charger and release the gas then shake and use the second of the cream chargers. Once that is done, remove the charger and fit a nozzle tightly, so that the mixture is ready. Apply the remaining lemon curd on the top of each wafer.
In a flat, square baking pan, spread about 1/3rd of the cream – lemon curd mixture. Top with half the vanilla wafers and cover with the next 1/3rd quantity of the lemon curd – cream mixture. Drizzle 2 tablespoon of the condensed milk on this. Add a second layer of the wafers and top with the remaining of the lemon curd-cream mixture. Drizzle again with the remaining 2 tablespoon of the condensed milk. Keep in the fridge for at least 12 hours before serving. Decorate with lemon slices on top. This recipe is excellent for a dinner party where you have to make ahead some parts of the meal. You can either make lemon curd at home or use storebought lemon curd.
For the Cupcake:
1.5 cup flour
1 cup butter
1 cup sugar
1 cup buttermilk
2 teaspoon baking powder
1 pinch salt
1 tablespoon orange zest
For the Cupcake filling:
½ cup orange marmalade
For the Whipped Cream Topping:
1.5 cup heavy whipping cream
4 tablespoon icing sugar
1 drop orange food coloring
1 drop orange essence
To make the cupcakes, cream butter and sugar, and add eggs one by one. Stir after each addition until the mixture is smooth. Combine flour with baking powder and salt in another pan. Once the eggs are incorporated, add the buttermilk, orange zest and mix that in. Add the flour mixture to the wet ingredients, and stir to combine. Do not over mix the ingredients. Line a cupcake pan with cupcake liners, and fill them up 2/3rd with the batter. Bake at 350 degree Fahrenheit for 12-15 minutes or until the cupcakes are done, i.e. a toothpick inserted at the center of the cupcake comes out clean. Remove and let cool for 15 minutes before taking them out of the pan and letting them cool further.
Fill orange marmalade in a piping bag with a thin, long tip or in a syringe. Pierce each cupcake with it and push in a bit of the marmalade in each cupcake’s center. To make the whipped cream topping, combine the cream with the icing sugar, orange flavoring and color and stir. The use of color will not affect the use of the cream chargers so simply put everything into the cream dispensers, charger and use as normal. Using a thick nozzle, pipe some of the whipped cream topping on each cupcake, making sure the top is covered. You can decorate the cupcakes with sprinkles and candy shapes if you like, or with preserved orange
zest. Another great decoration idea would be to add tiny dots of orange marmalade on top.
Note: If you don’t like orange marmalade, replace it with your favorite fruit jam or preserves. A smooth jam can be added to the whipper before using the cream chargers
1 loaf of plain chocolate cake
15 Oreos (preferably doublestuf white ones)
1 tablespoon butter
100 gm. dark chocolate (70% or higher is preferred)
150 gm. milk chocolate, chopped
300 ml. whipping cream
2 tablespoon icing sugar
2 tablespoon chocolate liquor or Kahlua
20 chocolate coated almonds
4 tablespoon chocolate syrup
Grate 30 gm. of the dark chocolate in a plate and freeze it. Pulverize the Oreos till very finely crumbed. Add the butter, and pat it down in an 8” spring form pie tin. Chill the tin for half an hour. The topping will also need to be chilled after the cream chargers are used.
Heat 100 ml of the whipping cream till very hot and just about boiling in a small pan. Remove from heat and pour over the milk chocolate. Let sit covered for five minutes. Remove cover and using a whisk, stir vigorously to let no lumps form. Pour over the Oreo base evenly and smooth out. Chill for 2 hours. Chop the chocolate sponge roughly, and place over the Oreo base snugly, so that the ganache does not show. Pour the chocolate liquor or Kahlua over the chocolate sponge. Chop and melt the remaining dark chocolate in a microwave for 1-2 minutes in 20 second bursts, stirring after each burst. Once the chocolate is fully melted, remove from the heat and stir till it is smooth. Combine the whipping cream with the icing sugar and add a very small measure of this to the dark chocolate to loosen it out. Once the dark chocolate is loosened enough, pour it in the cream mixture and put it in a whipped cream canister. Charge with one nitrous charger and shake well. When you have removed the cream chargers then you can store in the fridge for 1 hour.
Combine the chocolate syrup with 30 gm. chopped dark chocolate and 2 tablespoon water in a microwave and cook, stirring, after every 30 seconds, for about 2-3 minutes, or till the chocolate syrup is not lumpy. Keep the syrup warm until serving time (its best that the syrup is cooked
right before serving. To serve, remove the pie from the pie tin. This can be easily achieved with a spring form pie tin. Cut it into six to eight pieces. Arrange one piece of the chocolate dessert on a serving dish and
squirt some of the whipped chocolate mousse from the whipped cream dispenser, using the regular nozzle. Then, arrange some chocolate coated almonds on top of that. Sprinkle a few pinches of the grated chocolate on the sides of the plate to give the illusion of chocolate “powder”. Now, pour some of the chocolate syrup on top, and then immediately serve. The pouring of the chocolate syrup can be done right at the table for an extra visual dimension of the dessert.
1 pound fresh raspberries
For the Honey Marinade:
2 tablespoon honey
1 pinch salt
5 tablespoon merlot or water
1 pinch cinnamon
1 pinch allspice
For the Honey Cream:
3 tablespoon good quality honey, preferably wildflower or elderflower honey
250 ml. whipping cream
Combine the ingredients of the honey marinade. Heat lightly over low heat so that the honey mixes properly and can be added to the berries. Remove and pour over the berries and put the berries in a refrigerator in a tightfitting container. Keep overnight or at least for five to eight hours. Once the berries are marinated, remove and strain thoroughly, reserving the fruits. Combine the honey with the whipping cream and heat gently for 1 minute over low heat. After a minute, turn off the heat, and with the aid of a spatula, stir briskly. Remove and strain into a whipped cream dispenser. Infuse the mixture with a single or double dose of nitrous cream chargers, and then shake well after each charge, keep the honey cream in the fridge for 2 hours minimum, shaking after every 30 minutes.
To serve, in the bottom of a serving bowl or glass, squirt a small amount of the honey cream using a thin fitted nozzle to make a base. Then, spoon 2-3 tablespoons of the berries on top of the cream. Squirt a good bit of the cream right on top of the berries. Serve immediately. The honey will help the combination of cream chargers and cream to remain inflated for longer than usual as long as the temperature is kept quite low.
For the berry jelly:
150 gm. raspberries, blackberries, strawberries, or an assortment of the three
1 packet lime flavored jello mix
For the drink:
1 recipe berry jelly
4 tablespoon assorted berries (chopped if the pieces are too large)
500 ml. chilled club soda
60 ml. chilled sugar syrup
Blitz the berries in a blender till well-blended but still slightly pulpy. Heat 1 cup of water and add the jello mix to it. Stir to combine making sure there are no lumps in the mixture. Add to the berry mixture, and stir thoroughly. Pour into the canister of a whipped cream dispenser. Charge with one cream charger and then shake well to distribute the nitrogen oxide thoroughly. Afternshaking, cap tightly and store in the fridge for a minimum of two hours, shaking well after everynhalf an hour to make sure the jelly does not set too well – you want it to ticken so it holds thangas from the cream chargers but what you don’t want is a solid jelly within the whipped cream dispenser.
To serve, in a tall glass, put in 1 tablespoon of the berries in the bottom. Add 1 tablespoon (15ml.) of the sugar syrup and macerate the berries with the syrup slightly so that the juices minglenwith the syrup. Add 125 ml. of the chilled club soda to this concoction, gently, to make sure thatnthe club soda does not get mixed with the berry-sugar concoction at the bottom of the glass. Now, take the berry jelly mixture out of the fridge. Shake well. Fit the mixture with a thin, long nozzle and pipe one fourth of the concoction right in the middle of the glass. Add a straw and a spoon on the side, and serve. Guests should stir together the berries with the jelly before drinking and scrape up the berries at the bottom of the drink with the spoon. The cream chargers foam and the fizzy seltzer make a great combination, but it only works if you can keep all of the layers separate and distinct.
2/3rd cup coconut milk
1 cup pineapple bits from a can, with ½ cup of the juices in which they were preserved
150 ml. rum, preferably white rum (you can also use a mixture of dark and white, or gold
and white rum)
½ cup vanilla ice cream
Pineapple slices to garnish with
Maraschino cherries to garnish with
In a big blender, combine the pineapple bits and half the syrup from the can, reserving half of the syrup for another purpose. Add to it the rum and blend till the concoction is thoroughly blended. Let this mixture sit for 2 hours in the fridge for the concoction to get infused. In a blender, mix the coconut cream with the reserved syrup from the pineapples and the vanilla ice cream. Blend at high speed for 1 minute, and then strain this concoction in a whipped cream dispenser. Use one or two cream chargers to foam up the mixture than allow to sit in a fridge for an hour or so. It is the cream in the ice cream that is going to hold the nitrous from the cream chargers in place in this recipe so make sure you add plenty of it – and use good quality ice cream.
To serve, chill a tall cocktail glass first for 10 minutes. Then in the bottom of the glass, put one maraschino cherry at the bottom, and then cover with a hefty squirt of the coconut cream mixture. Add the blended pineapple mixture on top of it, and garnish with a swizzle stick and a pineapple slice. Serve immediately.
2 cups chopped mangoes (or other fruits)
1 cup yogurt (Greek Yoghurt works the best, however, low fat and/or nonfat yogurt can be used too. People who are lactose-intolerant can definitely add alternatives, as well as silken tofu)
3 tablespoon honey (stevia can be used as well)
1 pinch cayenne pepper
10 blanched and peeled almonds
1 pinch salt
1 tablespoon chia seeds
1 tablespoon lime juice
Maraschino cherries and crushed chia seeds to serve with
Blend together the mangoes, yogurt, almonds, chia seeds, honey, pepper, lime juice together in a big blender. Once the concoction is fully blended, strain it once and then pour it in a whipped cream dispenser. Charge this with one or two cream charger, according to your need for stability of the foam, shaking vigorously after each addition. Cap tightly, and then keep in the fridge for up to 3 hours to make sure the concoction is chilled. To serve, in a squat glass, put a Maraschino cherry in the bottom and then using a big nozzle,
add as much of the smoothie to fill the glass up to the rim. Top with some crushed chia seeds, if you like, and serve cold. This recipe can stay in the fridge for up to 3 days, and it can also be used as the base for a mango mousse, or as a part of a dessert. You can also use other fruits in place of mangoes; the key is to use fresh, seasonal fruits, which will lend as much nutrition as possible to the concoction. You can also avoid the stevia or honey if you want a healthier
5 egg yolks
4 egg whites
1/3rd cup castor sugar
600 ml. half and half (you can substitute this with light cream or whole milk)
50 ml. brandy
50 ml. bourbon whiskey
2 drops vanilla extract
5 gm. crushed nutmeg
A pinch of salt
Combine the egg yolks with half of the sugar for about 4-5 minutes, until thoroughly combined. At this point, remember you are making light custard, so beat the eggs thoroughly so that they are very light and fluffed out. Add the half and half slowly, combine thoroughly. Heat this over a double boiler, till the mixture starts thickening slightly, about 10 minutes. At this point, add the brandy, whiskey, nutmeg and salt to it. Combine thoroughly and let cool down slightly. Pour this inside a whipped cream dispenser and charge with a nitrous charger. Shake vigorously to make sure that the eggnog is fully infused with the gas from the cream charger. On another bowl, whip the egg whites with the remaining sugar until soft peaks form. Now, flavor this with the vanilla extract. To serve the concoction, in a tall glass, spoon some of the egg white mixture, and then, fitting a thick nozzle, spray a generous amount of the brandy bourbon-cream
mixture over the egg white. Do not stir, but let the two mixtures have their own
separate layers. Serve with a spoon to the guests so that they can mix the concoction according to their liking. This is a fabulous drink which can be served at parties and the brandy cream mixture can be kept in the fridge for up to 2 days without it getting spoilt.
As with other foams created with the cream chargers – it is important to be gentle when you put the drink together – keep the strata separate please.
For the Decadent Chocolate Cream:
150 grams good quality plain dark chocolate (preferably 65% or above) at room temperature
150 ml. heavy cream
1 tablespoon castor sugar
For the Hot Chocolate Base:
400 ml. whole milk
2 tablespoon cocoa
2 tablespoon condensed milk (or you can use sugar)
For the decadent chocolate cream: Heat the cream with the sugar until it is just about to boil. Chop the chocolate into small pieces. Combine the cream with the chocolate in a bowl and cover. Let the mixture steam for 10 minutes. Remove cover and whisk to combine. You would notice that the chocolate has melted. Put this in a whipped cream dispenser after straining and charge with one nitrous charger. Make sure it is well mixed before getting rid of the cream chargers.
To make the hot chocolate base, Heat the milk with the cocoa and condensed milk in it until it boils. Once it does, remove from the heat, strain, and pour in three cups. Using a thin nozzle, add 1/3rd of the chocolate cream mixture to each cup. Serve immediately.
The beauty of this recipe lies with the fact that the person drinking the chocolate can stir as
much or as little to make this chocolate taste as rich as he/she wants it to be. Additional
flavoring, like mint, hazelnuts, and/or chili, can be added during boiling the milk, and can also be used for garnishing the finished dish.
1 cup whole milk
½ cup whipping cream
2 tablespoon castor sugar
1 tablespoon instant coffee powder (or more, or less… adjust according to your taste)
4 tablespoon water
1 cup ice cubes
Heat the water till it boils rapidly. Add the coffee powder, and stir to combine. Once the coffee is fully dissolved, add 1 teaspoon castor sugar to it, and stir well. Remove from heat and let cool down completely. Take the whipping cream and add 1 tablespoon of the sugar to it. Stir to combine. Stir in the remaining sugar to the milk, adjusting it according to your taste (if you like your coffee sweeter, add more, if you like it less sweet, add less) and make sure the sugar is completely dissolved. Chill the milk in the freezer. Empty everything into the body of the cream dispenser and charge with single cream chargers in the usual fashion. Shake well, and then dispose of the cream charger. Chill in the freezer for one hour before using. To serve up, fill two tall glasses up partway with ice. Take the milk and add half of it in each glass, and then top with half of the coffee concoction. Using a spoon, stir gently. Fit the whipped cream dispenser with a thin nozzle, and put the nozzle in the glass, immersing it slightly. Then release half of the whipped cream in the milk, and then stir slightly to allow the whipped cream to combine. Once the whipped cream is combined thoroughly with the milk-coffee mixture you can top with more of the cream, making patterns on top of the drink.
For the chocolate espuma:
2 tablespoon crème de menthe
4 ounce cooking chocolate, grated or chopped very fine
2 tablespoon heavy cream
For the Drink:
4 ounce white rum
2 ounce Kahlua
1 cup ice cubes
Chocolate curls to decorate with
To make the chocolate espuma, heat the cream till it is just about to boil. Remove from heat and add the crème de menthe. In a bowl, put the cooking chocolate and pour the heavy cream concoction on top of it. Cover and let stand for 5-6 minutes. Remove the lid and stir briskly until the concoction is melted and glossy. Beat for 2-3 minutes, and then put in a whipped cream dispenser. Charge with a cream nitrous charger and then shake vigorously. Remove the cream charger and cap tightly. Keep in the fridge for at least one hour. To make the drink, in a tall martini glass, pipe half the chocolate concoction at the bottom of the glass, making sure it forms a small mound at the bottom. Combine the white rum with the Kahlua with plenty of ice cube in a cocktail shaker, and carefully strain half of it in the glass, avoid pouring it directly on top of the chocolate espuma. Serve immediately, decorated with chocolate curls. Then curls and the cream chargers work well together.
If you want to make simply the chocolate espuma it is great to let it cool fully. The nitrous from the cream chargers is held in place both by the cream (as is standard with whipped cream) and also the cooling chocolate.
1.5 pounds fresh strawberries
3-4 tablespoon Cointreau
1/4th cup + more sugar
1 teaspoon Blue Curacao
2 cups crushed ice cube
150 ml. tequila
100 ml. lime juice
1 big pinch of salt
To make the strawberry foam, take the strawberries and hull them. Puree them roughly and then add the sugar to them. Heat this concoction over low heat, to make a coulis or jelly-like formation, strain and add 3-4 tablespoons of Cointreau to it, along with the Blue Curacao, to make sure the color changes dramatically. Divide this into two equal parts. Put one part inside a whipped cream dispenser, and double charge with two nitrogen cream chargers, shaking well between each injection to make sure that the concoction is well-mixed. Remove charger, screw on the lid tightly and put in the fridge until serving time. You can keep this concoction, chilled, in the fridge, for up to one week, and besides using it in drinks, you can also make this a great dessert topping. To bring together the drink, in a blender, put the crushed ice or ice cubes, tequila, lime juice, and a big pinch of salt, together with the reserved half of the strawberry concoction which was not aerated. Blend thoroughly till the mixture is really well blended.
Prepare the cocktail glass by chilling it first in the fridge for 10 minutes, and then rubbing its rim with some lime and then dipping it in salt or sugar, according to your taste. To serve, put a generous shot of the strawberry foam in the bottom of a cocktail glass, and then pour the tequila mixture over till it fills the brim. Decorate with a slice of lime.
For the White Rum Granita:
50 ml white rum
2 tablespoon castor sugar
1 teaspoon crushed mint leaves
120 ml. water
For the Mint and Sugar Candy:
100 grams plain white sugar
3 tablespoon water
1 drop mint extract
For the Lime Jelly:
1 package lime jelly powder – to set in the nitrous form the cream whipper
1 cup water
Mint leaves and lime wedges to garnish
Mint and Sugar Candy: Place the sugar, mint extract and the water in a cold heavy-bottomed saucepan. Bring to heat gently. Let the sugar melt in the water and then slowly let the water get evaporated. Do not touch it, otherwise, it might form crystals and that will ruin the candy. Insert a candy thermometer and check till the temperature goes up to 245-250 Degree F temperature. Immediately remove and spread on a well-greased piece of parchment over a baking sheet or on a silicon mat. Let cool for 3 hours. Chop roughly into uneven pieces. Lime Jelly: to make the lime jelly, prepare the package of jelly according to the package instructions. Let the jelly cool down slightly, till it is starts setting. Stir thoroughly, and put in a whipped cream dispenser. Charge it with two nitrous chargers, shaking vigorously after using each cream charger, and then remove charger and replace with a cap. Then, store in the fridge for 3 hours before using.
White Rum Granita: To make this, combine the water with the mint leaves and sugar syrup, and boil once. Add the rest of the ingredients, cool, strain, and then put in a flat tray. Let infuse for 5-6 hours. Put the tray in the deep fridge, and turn the setting to the coldest temperature. The presence of the rum will make it slightly more difficult to let the granita fully get solid. However, after three hours, remove and score with a fork to make sure the granita is properly formed.
To serve: This is evidently the best part. You would need to serve this either in a glass or in a dessert plate. To serve in a dessert plate, take a long plate, and put each element separately, decorating with a couple of mint leaves and lime wedges. You can also dot the plate with a few drops of the lime jelly – to make a visual cream chargers feast.
To serve in a glass, use a cocktail glass which is chilled. Carefully scrape and put a measure of the white rum granita at the bottom of the glass. Cover with a few pieces of the mint candy. Then, top with a large squirt of the lime jelly. Decorate with more mint candies and sprigs of mint. Arrange a slice of lime on the side of the glass.
For the Tequila Jelly:
120 ml. golden tequila (from a reputed brand)
40 ml. sugar syrup
40 ml. lemon juice
1 teaspoon powdered gelatin or ½ teaspoon agar agar
For the Long Island Iced Tea:
1 shot triple sec
1 shot vodka
1 shot tequila
1 shot white or golden rum
1 shot gin
1 squirt tequila jelly
Coke or other cola
1 slice of lime
Make the tequila jelly first by combining the tequila with the lemon juice and sugar syrup.
Combine gelatin with 2 tablespoons of boiling water. Stir till the gelatin dissolves. Add this to the tequila-sugar syrup mixture. Strain this concoction into a whipped cream dispenser. Cap tightly and charge with nitrous from 2 cream chargers, shaking well to dispense the nitrous oxide well after each application. Then let set for 2 hours, shaking once after every thirty minutes. To make the long island iced tea, you would need a tall glass, which must be chilled. In a cocktail shaker, mix together the gin, vodka, rum, tequila and triple sec together with some ice. Shake well to combine. Fill a tall glass partway with ice. Add a squirt of the tequila jelly on top of the ice, and strain the vodka-gin-rum-tequila mixture on top of the ice to fill up 2/3rd of the glass. Add the long island mix carefully because if poured in a rush it can knock out all of the nitrous that the cream chargers put into the tequila – and wouldn’t that be a disappointment to you new
cream whipper? Top with cola, and garnish with a lemon slice on top of the glass. Serve immediately.
For the Bacon and Mushroom Risotto:
3/4thcup Arborio rice
6 slices of thick-cut bacon (with fat)
5 shiitake mushrooms, washed and sliced (if you find them dried then reconstitute in hot
water before washing and cutting)
3-4 cups chicken stock (low-sodium will be preferred)
4 cloves crushed garlic
1 tablespoon butter
½ cup white wine (dry)
For the Parmesan Foam:
100 ml. double cream
1 slice of parmesan rind (optional)
2 tablespoon grated parmesan cheese
Remember to make the cream chargers parmesan foam at the start so it’ll be ready to go as
soon as the risotto is done – don’t let the risotto hang around for too long.
To make the Parmesan foam, heat the double cream with the parmesan rind till the cream is just at the boiling point. Turn off heat and add the parmesan cheese, stirring briskly. Let steep for 10 minutes. Remove the parmesan rind and strain the mixture into a whipped cream canister. Charge with one nitrous cream charger, shake vigorously; then remove the charger and cap tightly.
Chop the bacon and add it to the butter in a pan. Cook till the bacon is crisp. Remove the bacon and drain off all but 2 tablespoon of the bacon fat in the pan.To this, add the garlic. Stir a few times and then add the mushrooms to the pan. Stir fry over medium-low heat till the mushrooms are well-coated with the fat. Add the rice to the pan and stir to combine. Deglaze with the wine and make sure all the alcohol is evaporated before adding 1 cup of the stock. Keep stirring and cooking, adding ½ cup of stock when the rice looks dry, till you have reached the desired level of consistency and tenderness with the rice. Adjust seasoning and remove from heat. In a shallow serving dish, ladle an amount of the risotto. Top with a generous squirt of the parmesan foam and pile some crispy bacon bits on top. Serve immediately.