As soon as Halloween hits at my house my wife makes sure cinnamon is in the air, if it isn’t cinnamon scented brooms from our local grocery store it’s cinnamon scented pine cones (usually both), or cinnamon candles. The scent of cinnamon has always gone hand and hand with fall and by now the summer heat has hopefully let up where you are and its time for the festivities to begin. Here is a great recipe for cinnamon whipped cream.
Cinnamon Whipped Cream
1 cup Heavy Whipping Cream
1/4 cup Confectioners Sugar (powdered sugar)
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
This recipes goes great with pumpkin pie coffee, or any type of desserts. Also it’s delicious and a great topping for butternut squash soup, and some fried shallots.
- 4 fl oz cherry juice
- 2 tbsp powdered sugar
- 1 tsp nutmeg
- 4 tbsp red wine
- 1 cup regular whipping cream
Bring all the ingredients except the cream to a boil and allow to cool, fill your whipped cream dispenser, including your regular whipping cream into the dispenser, shake vigorously for 30 seconds allowing the ingredients to mix. Next dispense 1 nitrous oxide charger into your dispenser, give it a few more shakes allowing the N20 to yield with the cream and it’s ready to serve.
- 8 ounces cranberry sauce
- 8 ounces vanilla yogurt
- 1 egg whites pasteurized
- 1 tablespoon confectioners’ sugar
Mix all the ingredients in a small bowl, mix them well. Pour no more then 2 cups into a 1 pint whipped cream dispenser and charge 1 N20 charger, serve and refrigerate.
Honey Mustard Sauce
– 2 tablespoons mustard
– 4 tablespoons honey
– 1/2 cup mayonnaise*
– 1/2 cup sour cream
Mix ingredients together and add pour into a 1 pint whipped cream dispenser, Charge with 1 N20 whipped cream charger, and its ready to serve. This recipe is probably the best recipe for honey mustard I have found, experiment with your favorite mustard!
*Note if you are interested in making fresh mayonnaise, check out this recipe here.
2 large egg yolks*
4 teaspoons lemon juice
1 teaspoon salt
2 teaspoons water
2 cups oil
In a large bowl, whisk together the yolks, lemon juice, salt, and water. Slowly whisk in oil. Pour mixture into a 1 pint whip cream dispenser Screw on one N2O cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.
Halve the ingredients for a half-pint whip cream dispenser.
*Note: This recipe contains uncooked egg yolks
Fruit is delicious as it is, but have you tried carbonated fruit? You have always been able to do this using dry ice, but that is never usually readily available and hard to come by. Carbonated fruit is delicious,
really fun and pretty easy. All you need is a soda siphon or whipped cream dispenser and C02 cartridges. The Co2 cartridges are the same size as the N20 cartridges so there will be no problem using C02 in your whipped cream dispenser — here are the steps!
- Fill the whip cream dispenser (or siphon) with fruit
- Screw on top securly
- Charge with one soda charger (two if you have the 1 L whipper)
- Leave in for a few hours
- Release pressure with valve – ( don’t forget this step!)
- Unscrew top and serve!
It’s a fun way for kids to eat fruit, and also a great decorative added for mixed drinks or garnish on top of desserts!
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.
Every day we get people calling up asking “Do you have a charger holder that will fit my old soda siphon?”. A lot of people pick up soda siphons at estate sales, garage sales,thrift stores or on Ebay; you can find old soda siphons in many places. It is very important that before you purchase a used soda siphon you make sure it comes with a charger holder, if there is no charger holder, don’t waste your time — its often very difficult to find old charger holders. We try very hard to find the right fit to older soda siphons, but the reality is often times the charger holders that will work are unobtainable. The best luck we have had to find older soda siphon parts is to to check on Ebay. Here are a few brands that we do not have charger holders that will fit for.
We do NOT have parts for:
Unknown soda siphons / seltzer bottles with no name.
The only soda siphon charger holders that we carry is the new ISI soda siphon charger holder, which is universal with the New* Classic Glass Soda Siphon(Note: Not the *Old classic glass soda siphon, in most cases this charger holder it is much to big.). We also have Mosa charger holders that only fit Mosa soda siphons(also about an inch in diameter). To see if your siphon will fit this charger holder that we carry the first place to start is measuring the metal screw on where you would screw the charger holder.
ISI Soda Siphons
ISI changed their model of there soda siphon in 1996 the soda siphon on the right is the *NEW soda siphon while the soda siphon on the left is the old model. The charger holders are different and the new soda siphon charger holder doesn’t fit onto the old one.
The Charger holder on the right is new, where the charger holder on the left(with wings) is old.
Here is a diagram of the old ISI soda siphon model, and the new ISI soda siphon model.
A good indication of how old your ISI soda siphon is, is by looking at the bottom of the siphon, here is the diagram:
Soda siphons are a great tool to make soda water and an environmentally smarter choice. But its important before you obtain a used siphon you have the parts you need for it to work. If you don’t have a charger holder, your soda siphon will not work. If you have any questions about different soda siphons or what kind of soda siphon you have feel free to leave a comment or shoot us an email!
There is nothing quite like buttermilk pancakes, I have found that the best method to make pancakes is by using a whip cream dispenser, which makes them extra fluffy and delicious and also a much quicker and cleaner, clean up.
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- cooking spray ( for griddle)
Or try the Flappin Jack recipe, but try using 2/3 milk we find it to work better. Once you have mixed the recipe ingredients together put it into a whipped cream dispenser and add 1 Nitrous Oxide charger and then dispense onto a hot griddle, serve with your favorite maple syrup and melted butter!
Summer is here and at my house the BBQ is in hot demand and the ice cream with whipped cream is a nonstop treat. Summer is a great time to spend quality time with friends and family and using the BBQ is always a quicker and cleaner clean up, not to mention fun! Check out these recipe sauces that go really well with burgers and steaks and in my opinion they are also a delicious side to french fries and a great recipe for chip and dip as well.
WHIPPED HEINTZ 57 SAUCE
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.
WHIPPED CHIPOTLE SAUCE
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.
Check out this delicious recipe for a coconut curry foam, its quite simply to make. Foams are always a great application for any type of meal, whether it be sauce for a salad, a marination dressing for steak or a flavoring for coffee, they are easy and user friendly. If you are a vegetarian, you can substitute Knox gelatin with Agar, a seaweed based stabilizer.
1 pint coconut milk
1 teaspoon curry powder
1 teaspoon Knox gelatin
First add 1 pint of coconut milk to a saucepan on low to medium heat, then add 1 teaspoon of curry powder. Mix the ingredients together until the curry powder dissolves into the cream. Next add 1 teaspoon of Knox gelatin (Note: Adding a firming agent makes sure that the foam is not extremely runny)
Use an ISI Funnel and Filter Tool to sieve the coconut milk, this is very important that the coconut milk is strained well, put the filter in the dispenser and pour, the dispenser will be very hot so make sure to wear some type of oven mit and put the head of the dispenser back on.
500 ml banana nectar
3 sheets gelatin
For the Banana Espuma:
Bloom gelatin and blend with a small amount of the banana nectar over low heat until gelatin is melted. Combine with the remaining banana nectar. Strain into whipped cream dispenser. Charge with two N2O chargers. Chill overnight. Serve in drinks or with breakfast, great with chocolate milk too!
- 200 ml cream
- 40 – 50 ml coconut syrup
- 1.5 L coffee (hot or cold)
- 80 ml coconut rum
- 80 g shaved coconut meat or grated coconut flakes
- 8 slices of carambola (star fruit)
Pour the cream with the coconut syrup into the 1/2 pint dispenser. Screw on 1 N20 cream charger and shake vigorously.
Mix the hot or cold coffee with the coconut rum, sweeten to taste and distribute among 8 large glasses. Garnish each coffee with a cream topping. Finally, garnish with the coconut flakes and star fruit.
Summer is upon us and school gets out today, here in Florida summer heat is really starting to hit. Milk shakes are a staple of summer and since milk chocolate chip is my favorite ice cream, I thought this would be a perfect recipe to kick off summer. Check it out!
Mint Chocolate Chip Milk Shake
Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.
Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.
Note: Sweeten to taste. If using peppermint syrup, no additional sugar is needed in the recipe.
Ingredients for soup
1 pound asparagus
1 ½ cups vegetable stock
½ cup heavy cream
1 small shallot, diced
1 tablespoon clarified butter
1 clove garlic, minced
Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.
In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper. Refrigerate.
Pour the heavy cream and then the soup into a 1 pint whipped cream dispenser. Screw in 2 cream chargers and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.
2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy in NY, came up with this delicious drink. Try recreating it yourself, I’ve tried and its absolutely delicious! Perfect Spring/Summer coffee drink!
Cold-Brewed Coffee Foam:
5 pounds coarse ground coffee
½ cup cream
1 ounce soda water
½ ounce peach syrup
Double shot espresso
For the Cold-Brewed Coffee Foam:
Cold brew the coffee by steeping the ground coffee in 3 liters of cold water for 12 to 24 hours. Combine ½ cup of the cold-brewed coffee with the cream and pour the mixture into an Half-Pint whip cream dispenser. Charge with 1 whip cream charger.
For the Peach Soda:
Create the soda water using 1 charger and the Soda Siphon. Add the espresso to the peach syrup. Add the carbonated soda water.
To Assemble and Serve:
Top the peach soda and espresso with the foam. Serve immediately.
Possibly the most sought after seat in the nations capital, at the famed chef José Andrés Mini Bar in Washington DC – 6 seats at $120 a plate for 30 courses. He is the master of the cream whipper, using it to make the most unique and unimaginable dishes. It is a bar almost like a sushi bar where there are 2 chefs for every 2 persons it might be the most experimental kitchen you can find.
If you can nab a seat it’s most definitely worth the experience. Check out this video for Spherical Mojito bites – See if you can figure how to make them yourself!
First here is a video of how to make something Spherical
Spherical Mojito bites
Check out this recipe for lemon infused extra virgin olive oil, I have been wanting to try something like this for a long time, the lemon flavor is delicious, but think of all the other possibilities there are to make uniquely flavored olive oils. Don’t limit yourself to whipped cream, try this recipe I am sure you are gonna love it. We would love to read some recipes that everyone else is trying as well, You can always share your recipes in the comment sections of any blog post!
Lemon-Infused Extra Virgin Olive Oil
Put the olive oil and lemon zest into a ½-liter Whip Cream canister and secure the top. Charge with 2 N2O Cream Chargers. Let the infusion sit for 3 minutes in the canister. Pour out and let sit for 5 more minutes for flavor to fully develop.
I ran into a site a few weeks back, called www.espressomyespresso.com . We know that coffee shops and coffee aficionados are a big part of our base. This site has a lot to offer, from where to buy, how to buy, reviews on coffee maker, how to pages, coffee making methods and personal posts on his personal journey of all things coffee. There is a stockpile of useful information for all things coffee – It’s a site that shouldn’t be missed. We would definitely recommend this site.