Cauliflower Espuma

Ingredients:

500 g cauliflower florets
3/4 tbsp Curry powder
2 pieces Shallot(s)
1/3 cup Butter
1 Cup heavy cream

Preparation:

Place the cauliflower florets in cold water and bring to a boil. Dice the shallots into cubes and sauté them in butter, then add the curry powder and allow it to fry with the shallots a little, and finally add the cauliflower. Infuse with the cream, reduce, and season to taste with salt and pepper. Puree in a blender until smooth. Pour through the iSi funnel & sieve directly into the 1 US Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 f in a bain-marie or water bath.

Sangria With Carbonated Fruit

Ingredients:

Orange Segments
Apple Chunks
Peach Chunks
Grapes

For the Sangria

1 bottle red wine
1/4 cup brandy
1/2 cup triple sec
1/4 cup simple syrup
1/2 cup orange juice
1/4 cup lime juice

Preparation:

Chill the fruit and place in the dispenser. Seal the dispenser and charge with 1 C02 charger. Vent the dispenser and then full charge with C02 again. Place in the refrigerator for several hours or preferably overnight. When ready to serve, vent the C02 from the dispenser. Pour the fruit in the sangria and serve. The fruit will usually hold their carbonation for 10 to 20 minutes.

For the Sangria Preperation:

Combine all ingredients in a pitcher and stir well to mix. This can be done ahead of time and stored in the refrigerator for several hours or over night to chill.

Quick Sweet Pickles ( Rapid Infusion)

Ingredients:

for the Brine

1 cup of Water
1 cup of Vinegar
1.5 cups of Sugar
1/2 tsp of salt
Pinch of mustard seeds coriander, celery seed and turmeric

for the Pickles

1/2 sweet onion, thinly sliced
1 medium cucumber, sliced 1/4 in thick.

For The Brine

Combine all the ingredients for the brine in a pot and bring to a boil. Stir until the sugar and salt dissolve completely. Remove from the heat.

For The Pickles

Add the onion and cucumbers to the still-hot brine. Let the brine cool then pour it and the begetables into the 1 US Pint Dispenser, being sure not to overfill it. Seal the dispenser and charge it with 1 N20 Cream charger and shake well. Let the siphon stay pressurized for at least 20 – 30 minutes, either in the refrigerator or on the counter. Vent the siphon then pour out the pickles into a bowl. The pickles are then ready to serve.

Light Waffles

Ingredients:

3/4 Cup Milk
180 g Flour
1 tsp Stevia
2 pieces Egg(s)
1 pinch Salt

Preparation:

Stir all ingredients together to form a smooth batter. Sweeten with Stevia if necessary. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Serve with powdered sugar and  whipped cream

Raspberry Yogurt Mousse

Ingredients:

1 cup Natural yogurt
3/4 Cup Raspberry purée
2 pieces Sheet of gelatin
3 TBSP Orange juice
1 1/4 Stevia granules
4 TBSP Powdered sugar

Preparation:

Soften the gelatin in cold water. Heat the orange juice. Remove the softened gelatin sheets from the water, press out the excess water and dissolve in the orange juice. Slowly stir in the remaining ingredients. Sweeten to taste with Stevia. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve into the 1 us Pint dispenser. Screw on 1 n20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Serving Suggestion:

Serve with ladyfingers, raspberries, or fresh fruits.

Baileys Espuma

3/4 cup White chocolate
1 cup heavy cream
3 1/2 TBSP Baileys liqueur
2 pieces Egg(s)
2 pieces Yolk(s)

Preparation:

Stir the melted chocolate with the egg and yolk over steam until foamy. Gradually add the Baileys and heavy cream. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Arrange in a waffle dish with vanilla ice cream.

Strawberry Meringue

Ingredients:

3/4 Cups heavy cream
3 1/2 TBSP Milk
7 TBSP Yogurt
7 TBSP Strawberry syrup
7 TSP Orange liqueur
1/2 Lb Strawberries
1/2 Lb Sugar
4 pieces Egg white

Preparation:

For the strawberry cream:
Mix together the cream, whole milk, natural yogurt, strawberry syrup, and Grand Marnier, and pass through the iSi funnel & sieve directly into the 1 Us Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

For the meringue:
Beat together the egg whites and sugar until the mixture forms stiff peaks. Bake in the oven at 212 – 266 °F for 1 hour 40 minutes.

Serving suggestion:
Cut the fresh strawberries into quarters and layer in a glass with small chunks of the meringue and the strawberry cream.

Peppermint Vinegar

Ingredients:

2 cups White balsamic vinegar
1 oz peppermint

Preparation:

Coarsely rip the peppermint and put with white balsamic vinegar into a 1 Us Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the Whipper by pressing the lever. Pour the vinegar through the iSi funnel & sieve into a glass.

Potato Espuma

Ingredients:

3/4 cup Potatoes
1 cup Butter
10 tbsp heavy cream
10 tbsp Beef broth
2 pinches of Salt
1 pinch of Pepper
1 pinch Nutmeg

Preparation:

Boil the potatoes until soft, then peel and press through a potato ricer. Mix with butter, cream, salt, pepper and ground nutmeg, stirring constantly. Combine the potato puree with the beef broth and briefly bring to a boil, again stirring constantly. Pass the warm mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 F in a bain-marie or water bath.

Fizzy Fruit -The Ideal Summer Refreshment

Ingredients:
1 Cup of Fresh juicy fruits

Preparation:
Fill the dispenser with fresh, juicy fruit (or vegetables) and screw on the head. Screw on 1 C02 soda charger. Carefully turn the bottle so that the fruit is distributed evenly inside. Leave in the refrigerator overnight to create an especially fizzy effect. Shortly before serving, press the lever and release the pressure. Unscrew the head and serve.

Serve as fruit salad, on ice cream, as a garnish, or even in a cocktail. For an especially fizzy effect, use juicy pears, grapes, pomegranate seeds, and any other fruit with a high water content.

Chili Olive Oil

Ingredients:

495 ml Olive oil
10 g chili(es)

Preparation:

Seed the chilies and cut into rings. Put chili rings and olive oil into the 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times, and allow to rest for 5 minutes. Afterwards quickly vent the whipper by pressing the lever. Pour the olive oil through the iSi funnel & sieve into a glass.

Dark Chocolate Mousse

Ingredients:

150 g Dark chocolate
200 ml heavy cream
100 ml Milk
25 g Powdered sugar

Preparation:

Melt the chocolate in the microwave or over a bain-marie. Add the remaining ingredients and briefly warm through. Sweeten to taste with Stevia. Pass the mixture through the iSi funnel & sieve or a fine mesh sieve. Put into the 1 US Pint dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Tip:
To make serving easier, leave the dispenser to stand for 10 minutes at room temperature before serving, or briefly hold the whipper under hot water. You can also replace the dark chocolate with white chocolate to make a white chocolate mousse.

Orange Simple Syrup

Ingredients:

430 ml Sugar syrup
70 g orange zest

Preparation:

Put the orange zest and the simple syrup into the 1 US Pint Dispenser. Screw on 1 N20 cream charger, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever, keeping the dispenser in the upright position.
Pour the simple syrup through the iSi funnel & sieve into a glass.

Mustard Sauce

Ingredients:

300 ml Water
100 ml heavy cream
20 g Dijon mustard
5 g Mustard flour
100 ml Veal stock
50 g Butter
10 g Flour

Preparation:

Bring all ingredients to boil and reduce a little. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the iSi Whipper warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.

Raspberry Vodka

Ingredients:

220 ml Vodka
250 g frozen raspberries, thawed

Preparation:

Drain the raspberries and put with vodka into a 1 US Pint Whipper. Screw on 1 N20 cream charger, shake vigorously 5 times and allow to rest for 5 minutes. Afterwards quickly vent the Whipper by pressing the lever, IN THE UPRIGHT POSITION.
Pour the vodka through the iSi funnel & sieve into a glass.

Kidney Bean Dip

Ingredients:

200 g Red beans
150 ml Chicken stock
150 g Cream cheese, full fat
1 tbsp. Tomato paste
5 ml Lime juice
15 ml Olive oil
1 pieces Shallot(s)
0.5 pieces Cilantro
1 g Taco seasoning

Preparation:

Sweat the finely chopped shallots in olive oil in a pot until light brown. Deglaze with chicken stock and add the red beans. Lightly cook the beans for approx. 5 minutes. Stir in the tomato paste, lime juice, and cream cheese and season with spices. Puree in a blender until smooth. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint dispenser. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve in a glass on a mixture of chopped tomato and finely chopped onion, lime juice, and cilantro. Serve with crackers, tacos, or chicory leaves.

Tip:
Season with chili powder, Tabasco sauce, or Sambal-Oelek.

Amaretto Iced Coffee with Vanilla Ice Cream

Ingredients:

425 ml heavy cream
75 ml Amaretto syrup (alcohol-free)

Preparation:

Put all ingredients into the whipper. Screw on 1 n20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:
Place 2 scoops of vanilla ice cream in a glass and half fill the glass with cold milk. Pour an espresso over the top and top with the amaretto cream.

Vanilla Chili Espuma

Ingredients:

200 ml Fish stock
200 ml heavy cream
1 pieces Vanilla bean(s)
1 g chili(es)
1 g Sugar
1 g Salt
1 g of Tasmanian pepper, ground
2 g Xanthan gum

Preparation:

Bring the fish stock, cream, pulp from the vanilla bean and chili to a boil. Season to taste with sugar, salt and pepper. While the mixture is still warm, mix in the xanthan gum with a hand blender. Pass through the iSi funnel & sieve directly into the  Whipper, screw on 1 N20 cream charger and shake vigorously.

Red Thai Curry

Ingredients for 1 pint Whipper

2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest

Procedure:

Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat. Add the red curry paste and cook for another minute until all the spices become very aromatic. Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice. Stir well to make sure the curry paste dissolves. Let simmer for at least 10 minutes.
Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined. Strain the sauce through the iSi funnel and let cool before pouring into the whipper. Screw on two N20 cream chargers and shake vigorously after each one. Pair with your favorite protein and/or vegetables and garnish with lime zest.