2 bunches green garlic (about 1 pound)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1/3 cup heavy cream
Cut dark-green tops from green garlic and slice crosswise 1/2″ thick; slice bulbs and pale-green stalks crosswise 1/4″ thick.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
Let cool slightly, then purée soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
Add cream, salt and pepper to a whipped cream dispenser shake and serve soup with a swirl of whipped cream.
4 garlic cloves, smashed
1/2 cup heavy cream
1/2 teaspoon freshly ground pepper, plus more
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour. Strain the infused cream into whipped cream dispenser and add the oil and lemon juice. Add N20 charger shake and serve.
1 1/2 cups sour cream
1/2 cup evaporated skim milk
1 Tbsp dehydrated salad dressing mix
Combine all ingredients in cream whipper. Shake vigorously 30 seconds. Dispense 1 N20 charger, shake again. Serve immediately.
½ cup of chipotle peppers in adobo sauce, diced
½ cup heavy cream
1 cup cream cheese
Juice of one lime
Saute diced chipotle peppers with sauce in olive oil and puree with cream cheese in blender or food processor. Next, pass through a fine sieve and whisk in heavy cream. The mixture should have a creamy consistency. Add the lime juice and mix lightly. Pour into A 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.
1/4 – 1/2 cup of Heintz 57 sauce (or to taste)
1/2 cup heavy cream
1 cup cream cheese
add the Heintz 57 with cream cheese in blender or food processor. Next, whisk in heavy cream. The mixture should have a creamy consistency. Pour into a 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.
Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan
In a food processor, chop the garlic and pine nuts. Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running. Add salt and pepper to taste and set aside.
Meanwhile, in a saucepan, heat milk and cream. Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated. Let sauce cool before adding the pesto and combining well. Pour into a 1 pint whip cream dispenser and screw in a Ultra Purewhip cream charger and shake vigorously — then refrigerate.
Serve with pasta, vegetables or cooked poultry. Note: you can easily use any different type of herbs you would like in this recipe.
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
In a microwave-safe bowl, warm cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Pour into a 1 pint whipped cream dispenser and chill for at least 2 hours. Screw on one N20 cream charger and shake vigorously before serving.
1 pint regular whipping cream
2 tablespoons powdered sugar
1 teaspoon Vanilla
2 teaspoon fresh lemon juice
1 tablespoon finely grated lemon peel for garnish
Combine the whipping cream, sugar, and fresh lemon juice toa 1 pint whipped cream dispenser. Charge with 1 N20 charger. shake and serve. Garnish with lemon peels.
Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
1 red bell pepper, seeded and diced
1 cup (8 ounces) cream cheese, room temperature
1/4 cup mascarpone
1 tablespoon olive oil
lemon juice to taste
garlic powder to taste
salt and black pepper to taste
Sautée bell peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 2 hours before serving. This taste delicious on burgers, with pita bread, chips and dip etc…
2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
¼ cup grapeseed oil
¼ cup meyer lemon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon Tabasco
¼ cup water
1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and Tabasco depending on the size of the avocados.
3. Place the mixture into an ISI whip cream dispenser and apply two charges of CO2. Allow to rest for 30 minutes and then turn the canister over and carefully press the button allowing the hollandaise to emerge.
2 x sheet(s) of gelatin
350 g coconut milk
150 g banana(s)
200 g cherries, pitted and quartered
800 ml cherry juice
100 ml water
Cherry Coconut Smoothie:
Chop up the bananas and puree in a blender, together with the cherries, 250 g coconut milk, water and 500 ml cherry juice, until smooth. Set the mixture aside.
Soften the gelatin in cold water. Heat up 100 ml cherry juice and dissolve the well-squeezed gelatin within. Mix 100 ml coconut milk with the remaining cherry juice and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
80 g yogurt
1 g salt
1 g pepper
5 ml olive oil
50 g leek
300 g vegetable stock
80 g potatoes
2 x handful of chopped herbs (such as parsley or basil)
1 x lemon(s)
Sweat the leek (sliced) and carrots (peeled and diced) in olive oil and deglaze with vegetable stock. When the potato is soft, let the soup cool. Squeeze in 1/2 of a lemon, add the zest and the rest of the ingredients to the cold soup, puree until smooth and season to taste. Pass through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.
0.5 L cranberry juice (100% natural)
2 sheets of gelatin
sugar to taste
Preparation: Mix cranberry juice with sugar (to taste) and stir until sugar is completely dissolved. Heat the gelatin in some cranberry juice, add to the rest of the mixture and stir in. Let it cool off, pour it into the 0.5 L whip cream dispenser. Screw on 1 N20 cream charger and shake vigorously. Cool for several hours in the refrigerator.
- 1 pint regular whipping cream
- 1 tablespoon light agave nectar
- 1/2 teaspoon vanilla extract
- 1 teaspoon of Cinnamon
Using a 1 pint whipped cream dispenser, add 1 pint of regular whipping cream. Next add agave, vanilla extract and cinnamon. Charge with 1 N20 cream charger. Shake and serve.
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
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 1 pint Whipper, screw on 1 cream charger and shake vigorously. Serve immediately over Eggs Benedict.
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners sugar
¼ cup milk
1 teaspoon vanilla extract
9-inch store bought chocolate Oreo pie crust
Chocolate syrup for garnish, optional
Peanut butter chips for garnish, optional
Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy.
Fold in 1 cup of whipped cream.
Spread mixture into prepared pie crust.
Chill pie in the refrigerator for at least 4 hours or overnight.
Before serving top pie with remaining whipped cream.
Garnish with chocolate syrup and peanut butter chips if desired.
1/2 cup Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese
Cayenne pepper ( to taste)
Puree all ingredients in a blender. Pass the mixture through an iSi Funnel & Sieve directly into the 1 pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Cool for at least 30 minutes.
2 tbsp Soy sauce
2 tbsp Asian sweet and sour sauce
2 tbsp Lemon juice
200 ml Rapeseed oil
2 tbsp Sesame oil
75 g Cream cheese
Mix the soy sauce, sweet and sour sauce, cream cheese, lemon juice, and oils with a blender. Season to taste. Pass the mixture through an iSi Funnel & Sieve directly into the dispenser. Screw on one N20 Cream Charger and shake vigorously.
Cool for at least 2 hours.