Crab Cake Sauce


  • cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon lemon juice


In a 1 pint whipped cream dispenser add ingredients. Charge with 1 N20 cream charger and serve over crab cakes.

Grits and Cream


  • cup heavy cream
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • .25 chili powder
  • .25 onion powder


Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 charger, shake and serve over a heaping of hot grits.


1 cup heavy whipping cream
2 tablespoons caper powder
1 /2 teaspoon kosher salt
1/2 teaspoon ground pepper
1 tablespoon spicy mustard
1 tablespoon onion powder



Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger, shake and serve.

Savory Whipped Cream


1 cup regular whipping cream

2 tablespoons butter, melted

2 tablespoons chives powder

1 tablespoon thyme powder

1 tablespoon sage powder

1 tablespoon rosemary powder


Add ingredients to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Lemon Rosemary Cream


2 Cups regular Whipping Cream
1/2 tbsp Rosemary
.5 tbsp lemon zest
.25 tsp garlic powder
pinch of salt


Add whipping cream, rosemary, lemon zest, garlic powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Cilantro Lime Cream


2 Cups regular Whipping Cream
1 tbsp cilantro powder
.5 tbsp lime zest
.25 tsp chili powder
pinch of salt


Add whipping cream cilantro powder, lime zest, chili powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Frozen Whipped Cream


2 cups heavy whipping cream
1/3 cup powdered sugar


In a 1 pint whipped cream dispenser add heavy cream and powdered sugar. Charge with 1 N20 cream charger and shake. dispense dollop circles on a parchment paper lined 13×9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight.

Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks.


Velvety Onion Soup with Whipped Potato


  • 3 pounds chicken wings
  • Water
  • 1 carrot, cut into 2-inch lengths
  • 1 celery rib, cut into 2-inch lengths
  • Salt
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 8 scallions, finely chopped
  • 6 medium onions, coarsely chopped
  • 1 baking potato (1/2 pound), peeled and cut into 1-inch pieces
  • 1 garlic clove, halved
  • 1/2 cup heavy cream
  • Aged balsamic vinegar and cayenne pepper or paprika, for sprinkling


In a large saucepan, cover the chicken wings with 10 cups of water. Add the carrot and celery and bring to a boil. Skim, add a few pinches of salt and simmer over low heat for 1 1/2 hours. Strain the stock and skim off the fat. Measure out 1/2 cup of stock and set it aside.

Heat the 3 tablespoons of olive oil in a large saucepan. Add the scallions and cook over moderate heat until softened about 3 minutes. Add the onions and cook over low heat, stirring occasionally, until softened about 8 minutes. Add 2 quarts of the chicken stock and a pinch of salt and simmer over low heat until the onions and scallions are very soft about 15 minutes. Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and season with salt.

Heat the remaining 2 teaspoons of olive oil in a medium saucepan. Add the potato, garlic and a pinch of salt and cook over low heat, stirring, until the potato pieces are glazed about 2 minutes. Add the reserved 1/2 cup of chicken stock and 1/2 cup of water and simmer over moderately low heat until most of the liquid has evaporated and the potato is tender about 10 minutes.

Meanwhile, add the heavy cream into 1 pint whipped cream dispenser. Charge with 1 N20 charger and dispense into a small bowl. Pass the potato through a ricer into a medium bowl. Fold the whipped cream into the potato and season with salt.

Ladle the hot soup into warmed shallow bowls. Drizzle 8 drops of balsamic vinegar over each soup, then mound 2 tablespoons of the whipped potato in the center. Sprinkle with cayenne and serve at once.

Mozart Dumplings with Pistachio Cream


  • 250 ml heavy cream
  • 100 g pistachios
  • 150 g butter
  • 10 g salt
  • 100 g flour
  • 500 g potatoes
  • 130 g powdered sugar
  • 3 g egg yolks
  • 8 x Mozartkugel(n)
  • 100 g breadcrumb(s)
  • 60 g semolina


Mozart Dumplings:

Cook, peel, and mash the potatoes with a potato masher. Mix the potato puree with 50 g butter, semolina, salt, 1 x egg yolk, flour and 50 g powdered sugar and knead into a dough. Set the dough aside and allow to rest for approx. 2 hours. Then roll out the dough, divide into sections and fill with Mozartkugeln. Once the dumplings are formed, lightly simmer them in salt water for approx. 10 minutes. Then allow the dumplings to drain and roll in buttered breadcrumbs.

Pistachio Cream:

Finely grind the pistachios in a blender and briefly bring these, the heavy cream and 80 g powdered sugar to a boil. Stir 2 x egg yolks into the mixture and allow to cool. Pass through the iSi funnel & sieve into the whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Pumpkin Espuma


  • 40 ml milk
  • 330 ml heavy cream
  • 1 x salt
  • 7 g tomato paste
  • 40 ml vegetable stock
  • 40 g onion(s)
  • 410 g pumpkin puree
  • 80 g Basic Textur
  • 4 g garlic
  • 40 g coconut oil
  • 80 g cooked potatoes (floury)
  • 1 x nutmeg (grated)
  • 1 g caraway seeds, ground
  • 2.5 g paprika powder


Slowly sauté the finely chopped onion and garlic without fat. Deglaze with milk and stock and boil for 10 minutes. Add all ingredients except the cream, and bring to the boil once more. Strain through the iSi funnel and sieve, add the cream and allow to cool for 3 hrs. Pour into a  whipper, screw on 2 cream chargers and shake each 12 times.

Mediterranean vegetables


  • 200 g heavy cream
  • 1 x lemon(s)
  • 300 g zucchini
  • 30 ml rapeseed oil
  • 500 ml vegetable stock
  • 1 x fresh basil leaves
  • 150 g Basic Texture
  • 20 g garlic
  • 100 g eggplant(s)
  • 300 g bell peppers
  • 1 x fresh thyme
  • 1 x candied black olives
  • 1 x fresh parmesan


Salt 300 g mixed bell peppers, rub with oil and roast in the oven for approx. 20 minutes at 200 degrees. Allow to cool, remove the seeds and peel off the skin. Cook the garlic bulb whole in the oven, then roast 20 g of it together with the 300 g diced zucchini and the 100g eggplant, also diced, and then allow to cool.

Squeeze the garlic out of the skin and purée together with the vegetables, herbs and 500 ml stock in a blender. Season well with salt, pepper and lemon juice. After properly cooling, mix with 150 g Basic Texture and the 200 ml cream and strain through an iSi sieve into a whipped cream dispenser. Screw on 2 cream chargers and allow to rest in the fridge for 1-2 hours. Garnish with grated parmesan, candied olive slices and fresh thyme in a small waffle.

Blue Vodka


  • 20 ml lime juice
  • 40 ml soda water
  • 20 ml sugar syrup
  • 300 ml Vodka
  • 150 g blueberries


Fill the soda siphon with cold water. Screw on 1 c02 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours.

Place some ice in a highball glass and garnish it with blueberries, raspberries and a sprig of thyme. Put the with blueberries flavored vodka, lime juice and cane sugar syrup in a shaker, mix it up and sieve it into the glass.