Mango & Coconut Cream

Ingredients:
3/4 cup heavy cream
3/4 cup coconut milk
1/2 cup mango puree
1 tbsp. lemon juice
1 tbsp. powdered sugar

Preparation:
Stir all ingredients well, then pass through the iSi funnel & sieve directly into the dispenser. Screw on 1 n20 cream charger and shake vigorously. The quantity of purée can be reduced or increased to taste.

Garlic Foam Soup

Ingredients:
4 x garlic clove(s)
1.75 cups vegetable stock
1.25 tbsp butter
1.25 tbsp flour
1.25 tbsp onion(s)
3.5 tbsp brown bread
pinch of salt
pinch of white pepper
3.5 tbsp. heavy cream

Preparation:
Sweat the finely chopped onion in a pot in butter. Deglaze with vegetable stock and cook the vegetables until soft. Puree in a blender until smooth. Then add the heavy cream/flour, briefly heat and bind (to a honey-like consistency). Season with herbs. Pass the mixture through the iSi funnel & sieve directly into the whipper. Screw on 1 n20 cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion:
Serve with brown bread croûtons.

Easy Chocolate Mousse

Ingredients:
1.75 cups heavy cream
.75 tbsp. instant coffee
1.75 tbsp. instant hot chocolate
3 tbsp. Cognac
.75 tbsp. powdered sugar

Preparation:
Stir all ingredients until well combined and the powder is completely dissolved, then put into a whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Ginger espuma

Ingredients:
7 x sheet(s) of gelatin
1.5 cups ginger
1.25 tbsp. sugar
0.5 cups water

Preparation:

Soften the gelatin in cold water. Puree the ginger with the sugar and water in a blender until smooth. Heat up part of the mixture and dissolve the well-squeezed gelatin into this. Pass the mixture through the iSi funnel & sieve directly into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 3-4 hours.

Guacamole Espuma

Ingredients:
1.5 cups ripe avocado(s)
1.5 tbsp. lime juice
1/4 cup olive oil
.5 tsp. Tabasco
1 pinch of salt
1 pinch of pepper

Preperation

Puree the peeled and pitted avocado together with the lime juice and olive oil in a blender until smooth. Season to taste with Tabasco, salt and pepper. Pass the mixture through the iSi funnel & sieve directly into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Sweet wrap with elderflower mascarpone cream

Ingredients:
4 x wheat flour tortillas
2.5 tbsp fresh, juicy fruits
1.5 tbsp carmalized walnuts
sprig of mint
2.75 tbsp elderflower syrup
1/2 cup mascarpone
3/4 cup yogurt
3/4 cup heavy cream

Preparation:
Mix together the mascarpone, yogurt, cream and elderflower syrup into a creamy mass. Pass through the iSi funnel & sieve into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Briefly heat the tortillas in a pan and cover with elderflower mascarpone cream, fresh fruit, caramelized walnuts and mint. Then roll the tortillas into a wrap and serve.

Chocolate fondant with chocolate yogurt orange cream

Ingredients:
3 x egg(s)
0.5 cups sugar
0.45 cups flour
0.75 cups dark chocolate
0.5 cups water
0.5 cups  butter
pinch of salt
0.25 cups white chocolate
0.25 cups milk
0.75 cups yogurt
0.25 cups heavy cream
1 x organic orange
Preparation:
Chocolate fondant:
Beat the eggs and sugar until frothy, then add the flour until it forms a consistent mixture. Break the dark chocolate into small pieces and melt together with the water in the microwave or over a water bath. Stir the chocolate-water-mix and the butter into a smooth mixture, and add to the egg-flour-mixture.Pour into a greased cake tin and bake at 200 °C for approx. 15-20 minutes.

Chocolate yogurt orange cream:
Break the white chocolate into small pieces and melt together with the milk and two strips of peel from the organic orange. Then remove the strips of orange peel. Add the yogurt and cream to the mixture and pass through the iSi funnel & sieve directly into the whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Lime cream cheese

Ingredients:
3/4 cups cream cheese, full fat
1 1/4 cups heavy cream
1 tbsp. vanilla sugar
2 tbsp. sugar
1 tbsp vanilla extract
1 x organic lime(s)

Preparation:
Grate the peel of the lemon very finely. Stir the cream cheese, cream, vanilla sugar, sugar and vanilla extract together with the lime peel and pass through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 2 N20 cream chargers one after the other and shake vigorously after each charger. Refrigerate for 1-2 hours.

 

Espresso Recipe

Ingredients:
3/4 cups heavy cream
3/4 cups hazelnut milk
3/4 cups sugar syrup
1/4 cups Vodka
1 tbsp. espresso roasted coffee
2 tbsp.  water

Preparation:

Hazelnut foam:
Mix the cream, hazelnut milk and sugar syrup. Heat the mixture and fill into the Whipper. Screw on 1 Nwo cream charger and shake vigorously. Keep the whipper warm in a bain-marie.

Rapid Infusion:
Heat the vodka, water and 1 tbsp. sugar syrup, add the espresso roasted coffee and fill into the whipper. Screw on 1 N20 cream charger, shake and then vent by pressing the lever down fully. Screw on 1 more nN20 cream charger. Rest for 3 minutes and then vent by pressing the lever down fully. Unscrew the head from bottle. Pour the infused liquid through the iSi funnel & sieve into a glass.

Chicago Style Topping Foam

Ingredients:
3/4 cups Chicago  green relish
3/4 cups yellow mustard
dill pickle to taste
red tomato to taste
white onion to taste
sport pepper to taste
Please note that relish and mustard create a stable base to add remaining ingredients to taste.

Preparation:
In a blender add all ingredients, then purée until smooth. Pass the mixture through an iSi Funnel & Sieve directly into a 1 Pint dispenser. Charge with one N20 cream charger then shake well. Test for desired consistency. Shake further if firmer texture preferred.
Serving Suggestion:
Dispense on Hot Dogs

Fruity Smoothie

Ingredients:
3/4 cup mango juice
1/4 cup orange juice
1/4 cup pineapple juice
2 3/4 tbsp. passion fruit juice
1 1/4 tbsp banana juice
2 3/4 tbsp.caramel syrup
1 1/4 tbsp heavy cream

Preparation:
Mix all the fruit juices, caramel syrup and cream. Pass through the iSi funnel & sieve directly into the 1 pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Basil olive oil (Rapid Infusion)

Ingredients:
1 3/4 cups basil
1/4 cup olive oil
Preparation:
Roughly tear up the basil and fill into a 1 Pint dispenser along with the olive oil. Screw on 1 N20 cream charger, vigorously shake the dispenser 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent dispenser. Unscrew the head from the bottle and remove the sieve along with the seal. Empty the olive oil through the iSi funnel & sieve into a glass.

Smoked Salmon Espuma

Ingredients:
3/4 cup heavy cream
3/4 cup smoked salmon
3/4 cup fish stock
1.25 tbsp white wine
1 pinch salt
1 pinch pepper
1.25 tbsp vermouth

Preparation:
Puree the fish stock and the finely sliced smoked salmon in a blender until smooth. Add the cream and season with the vermouth, white wine and spices. Pass through the iSi funnel & sieve directly into the 1 Pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Lobster Dipping Sauce

Ingredients:
1 cup heavy cream
3 tbsp. Maine lobster butter
2 tbsp apple balsamic vinegar
0.25 tbsp tomato paste
pinch of salt
pinch of  pepper
24 x green beans
4 tbsp olive oil
pinch of  sea salt

For the lobster foam:
Heat the heavy cream, cook with the lobster butter and tomato paste until thickened, salt and season with pepper and apple balsam vinegar. Pass the mixture through the iSi funnel & sieve directly into the 1 pint cream whipper. Screw on 1 N20 cream charger and shake vigorously. Keep the cream whipper warm at max. 75 °C (167 °F) in a bain-marie or water bath. Shake vigorously before serving.

Fried Beer Batter Vegetables

 

Ingredients:
1 cup all-purpose flour
0.5 cup beer
0.5 cup soda water
1 tsp. honey
1 tsp. salt

Preparation:
Stir all ingredients together to form a smooth batter. Pass through the iSi funnel & sieve directly into the 1 pint dispenser. Screw on 1 n20 cream charger and shake vigorously. Leave the batter to rest for approx. 10 minutes.

Serving Suggestion:
Wash and dry the vegetables and then toss them in flour. Place them in a bowl, spoon the batter on top, and stir to coat the vegetables. Heat oil to 190 °C (374 °F) in a pot or deep fryer and fry the vegetables in the oil until golden. Use a paper towel to soak up any excess grease and sprinkle with sea salt. Serve while still warm.

Scramble Egg Espuma

Measure out into a bowl:
4 large (240g) eggs
5 tablespoons (75g) heavy cream
1/2 teaspoon (2g) salt
1/2 teaspoon (2g) sriracha sauce
Directions
Using an immersion blender, thoroughly purée the ingredients. Strain into a whipper and screw lid on, but do not pressurize yet. Place whipper in a water bath ( pot of boiling water) at 158°F / 70°C and cook until the mixture is partially curdled, around 60 to 90 minutes. Remove from bath, check that eggs are just partially set, and pressurize. Try using a iSi strainer, its a lot easier to fit into the canister when pouring.

Potato Foam Soup

Ingredients for a 1 Pint Dispenser:
1 potato
1 tbsp. olive oil
1 tbsp. onion, finely diced
1 clove of garlic, diced
1 tomato, diced
1 cup vegetable stock
0.25 cup heavy cream
Salt, pepper, lemon juice

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

Vanilla cream

Ingredients:
1/2 cup mascarpone
3/4 cup yogurt
3/4 cup heavy cream
1 1/2 tbsp powdered sugar
1 x vanilla bean(s)
Preparation:
Thoroughly mix together all of the ingredients except the vanilla bean, until the powdered sugar has dissolved and a creamy mixture has formed. Halve the vanilla bean lengthways, scrape out the vanilla bean pulp and stir into the mixture. Then pass the mixture through the iSi funnel & sieve into the 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Mascarpone Cream

Ingredients:
2.75 tbsp elderflower syrup
0.25 cup mascarpone
3/4 cup yogurt
3/4 cup  heavy cream
Preparation:
Mix together the mascarpone, yogurt, cream and elderflower syrup into a creamy mass. Pass through the iSi funnel & sieve into the 1 pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.