Butterbeer with Butterscotch Whipped Cream

Ingredients

4 cans of cream soda
1/4 cup butterscotch syrup, plus 2 tbsp for whipped cream
1 cup heavy cream
2 tsp vanilla extract
1/4 cup melted butter

Preparation

Add 2 tbsp butterscotch syrup, melted butter and cream into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

In a large bowl, combine cream soda and butterscotch syrup and stir.

Ladle Butterbeer into glasses and top with whipped cream

Mini Apple Pie Cheesecakes with Brown Sugar Whipped Cream

Ingredients:

Crust
3/4 cup graham cracker crumbs
1/2 tbsp light brown sugar
1/4 tsp cinnamon
2 tbsp unsalted butter, melted

Filling
12 oz cream cheese, soften
1/2 cup light brown sugar
1 tsp vanilla extract
1 egg
1/2 tsp cinnamon
3 tbsp sour cream

Topping
1 cup apple, chopped
1/2 tsp cinnamon
1/4 cup light brown sugar
1/4 cup all purpose flour
3 tbsp butter, melted

Whipped cream
1/2 cup heavy cream
2 tbsp light brown sugar
1/2 tsp vanilla extract

Preparation

Preheat oven to 350 F. Lightly grease a mini cheesecake pan.

In a food processor, process graham crackers until only fine crumbs remain. Add sugar, cinnamon, and melted butter. Mix until combined. Add one scoop of graham cracker mixture to each cheesecake pan cavity. Press down to create a flat and even layer. Bake for 5 minutes.

In a large bowl, beat cream cheese with brown sugar. Mix in remaining ingredients until just combined and no longer lumpy. Add one heaping scoop to each cavity. Set aside.

Prepare topping. Chop apples into 1/4 inch pieces. Toss remaining ingredients in a medium bowl. To each uncooked cheesecake, add 1 tbsp apple mixture, gently pressing into the top of batter to create an even layer. Bake for 15-20 minutes. When cheesecakes are completely cooled, carefully remove from pan.

Prepare whipped cream. Add heavy cream, sugar, vanilla into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense onto cheesecake prior to serving.

Strawberries ‘n Orange Cream Crepes

Strawberries ‘n Orange Cream Crepes

Ingredients:

CREPES
3 Tablespoons unsalted butter, plus more for the pan
1 cup all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk
1/2 cup (120ml) water
2 large eggs
1 and 1/2 teaspoons vanilla

ORANGE WHIPPED CREAM
1 cup (240ml) heavy cream
3 Tablespoons (37g) granulated sugar
1 teaspoon orange juice
1 teaspoon vanilla
1 Tablespoon (15ml) orange liquor/triple sec

Preparation:

For the Orange Whipped Cream

Add heavy cream, sugar, orange juice, vanilla, and orange liquor into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For the Crepes:
Add melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix until everything is combined. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.

Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.

Dispense a generous amount of whipped cream down the middle of the crepe. Top with a few slices of strawberries.

Birthday Cake Frappe With Raspberry Whipped Cream

Ingredients

Birthday Cake Frappe Recipe

1 cup cold milk (for a non-coffee version) or coffee if you like your drinks caffeinated!
1cup of ice
1 tbsp. vanilla syrup
2tbsp. sugar
2tbsp. hazelnut syrup
2 scoops vanilla ice cream

Raspberry Whipped Cream Ingredients
2 tbsp. sugar
1 cup heavy cream
1 tsp. raspberry extract (you can also use 1 C fresh raspberries!)
1 drop of red food coloring, for color

Preparation

For Whipped Cream:

Add sugar, raspberry extract, food coloring, and cream into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For Frappe:
Add all of the ingredients to a blender; blend until smooth. Garnish with raspberry whipped cream.

Piña Colada Cream Topping

Ingredients:

1 cup pineapple juice
3/4 cups coconut milk
1 3/4 tbsp. rum
3 tbsp. sugar
3 x sheet(s) of gelatin

Preparation:
Soak the gelatin in cold water. Heat 1 3/4 tbsp. of the pineapple juice and dissolve the well-squeezed gelatin into it. Heat and stir the remaining pineapple juice with the coconut milk, rum and sugar until the sugar has fully dissolved. Then stir in the bloomed gelatin. Pass into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Banana espuma

Ingredients:

3/4 cups banana(s)
1/4 cups sweetened condensed milk
3 tbsp. crème fraîche
1/4 cup milk
2 tbsp. sugar

Preparation:

Mash the bananas and mix with the milk. Add the condensed milk, lemon juice, crème fraiche and sugar to the mixture and puree everything in a blender until smooth. Pass through a fine mesh sieve directly into the 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Cherry Coconut Smoothie

Ingredients:
3/4 cup cherries, pitted and quartered
1 1/2 cups  coconut milk
3/4 cups banana(s)
3 1/2 cups cherry juice
1/2 cup water
2 x sheet(s) of gelatin
Preparation:
Cherry Coconut Smoothie:
Chop up the bananas and puree in a blender, together with the cherries, 1 cups coconut milk, water and 2 cups cherry juice, until smooth. Set the mixture aside.

Cherry Foam:
Soften the gelatin in cold water. Heat up 100 ml cherry juice and dissolve the well-squeezed gelatin within. Mix 1/2 cups coconut milk with the remaining cherry juice and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Raspberry Espuma

Ingredients:

1.25 cups heavy cream
3/4 cups  raspberry puree
Preparation:

Mix heavy cream with raspberry puree. Pass the mixture through the iSi funnel & sieve into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Hot Chocolate with Cream Topping

Ingredients:
3 3/4 cups soy milk
1/2 cup  dark couverture
2 cups heavy cream
Preparation:
Hot Chocolate:

Melt the couverture in a microwave or over a water bath and mix together with the milk. Then briefly bring the liquid to a boil once more.

Cream Topping:
Pour the heavy cream into a 1 pint whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vanilla Almond Milk with Chocolate Hazelnut Topping

Ingredients:
1.75 cups vanilla milk
2 cups almond milk
1.75 cups heavy cream
.50 cups chocolate hazelnut sauce
Preparation:
Vanilla Almond Milk:
Combine the vanilla and almond milk in a pot and heat. Blend the mixture in a blender and finish off with the chocolate hazelnut topping.

Chocolate Hazelnut Topping:
Pour the heavy cream and chocolate hazelnut sauce into a 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Vineyard peach dessert in a glass

Ingredients:
1 cup heavy cream
5 tbsp. mascarpone
1.75 tbsp. powdered sugar
4 x vineyard peach(es)
Preparation:
Mix the cream together with the mascarpone and powdered sugar. Pass through the iSi funnel & sieve directly into the 1 Pint whipper, screw on 1  cream charger and shake vigorously. Refrigerate for 1-2 hours.

Berry Cheesecake

Ingredients:
3/4 cup cream cheese
3/4 cup heavy cream
1/4 cup sour cream
2 x egg yolks
1 x vanilla bean(s)
3 tbsp. powdered sugar
1 x lemon(s)
16 x butter biscuits
3 tbsp. butter
pinch of salt
1 1/4 cup mixed berries
1 tsp. rum

Preparation:
Stir the cream cheese, cream, sour cream and powdered sugar into a smooth mixture. Stir in the salt, grated lemon rind, juice of half the lemon and scraped-out vanilla bean. Add the egg yolks and stir until smooth. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Crumble the biscuits and mix together with the melted butter. Divide the mixture into 4 glasses and press down a little. Spoon the cheesecake mousse into the glasses, scatter the berries on top and drizzle with a little rum.

Aerated chocolate

Ingredients:
1 cup tempered white chocolate couverture
1.75 tbsp. rapeseed oil
Preparation:
Heat the rapeseed oil to 86 F and fill into a 1 pint whipper together with the tempered white chocolate couverture. Screw on 1 N20 cream charger and shake vigorously. Spray onto baking paper, allow to solidify in the freezer and then chill.

Gin bramble with blackberry thyme espuma

Ingredients:
3/4 cup lemon juice, freshly squeezed
3/4 cup blackberry syrup
1/2 cup water
4 x sprig(s) of thyme
2 x egg white
Preparation:
Combine the blackberry syrup, water and thyme sprigs in a pot, briefly bring to the boil and then allow to cool. Pour this mixture, along with the lemon juice, through the iSi funnel & sieve directly into the 1 pint whipper. Very lightly whip the egg whites and add into the 1 pint whipper too. Screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Gingerbread Mousse

Ingredients:
8 x gingerbread cookies
1.75 cups sour cherries, pitted and preserved
1.75 tbsp. sugar
.25 tbsp. corn starch
1.75 cup heavy cream
.25 tbsp. gingerbread spice mix
1 tbsp.vanilla sugar
Preparation:
Crumble the gingerbread cookies and divide between 4 glasses. Bring the sour cherries to the boil together with the juice, stir in the sugar and then puree the mixture until smooth. Add the cornstarch and pour the sour cherry mixture evenly onto the gingerbread base. Refrigerate for 30 minutes.
Mix the cream together with the gingerbread spice and the vanilla sugar and pass through the iSi funnel & sieve directly into the 1 Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Portion out the mousse onto the sour cherry mixture and garnish with a little ground cinnamon.

Potato foam

Ingredients:
1.25 cups potatoes
.75 cup milk
.25 cup potato water
1 3/4 tbsp butter
pinch of salt
pinch of nutmeg
Preparation:
Cut the potatoes into approx. 1 inch large cubes, cook in salt water until soft and strain. Puree with the milk, potato water and butter in a blender until smooth; season to taste with salt and nutmeg. Then pass through the iSi funnel & sieve directly into a 1 US Pint whipper. Screw on 1 cream charger and shake vigorously. Keep the Whipper warm a in a bain-marie or water bath.