Cranberry Espuma

Ingredients
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.

Diabetic Friendly Whipped Cream

Ingredients

  • 1 pint regular whipping cream
  • 1 tablespoon light agave nectar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon of Cinnamon

Preparation

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.

New England Whoopie pies

Ingredients ( makes 12)

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • Orange nonpareils or sanding sugar, for decoration

Directions

  • Preheat oven to 375. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
  • In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  • Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  • Meanwhile, make filling: With a whipped cream dispenser put 16 oz of regular whipping cream into canister add vanilla extract and confectionery sugar to taste. Dispense nitrous oxide, and put in refrigerator, until use.
  • Spread bottom of half the cookies with 1 tablespoon whipped cream each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set. (To store cookies, keep in refrigerator  wrapped for up to 2 days.)

Hollandaise Sauce

Ingredients

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

Preparation:

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.

Peanut Butter Pie

Preparation
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners sugar
¼ cup milk
1 teaspoon vanilla extract
Whipped Cream
9-inch store bought chocolate Oreo pie crust
Chocolate syrup for garnish, optional
Peanut butter chips for garnish, optional

Instructions
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.

Spicy Satay Dip

Ingredients
1/2 cup Coconut milk
150 g Salted peanuts
1/2 Meat stock
3.5 oz Cream cheese
Cayenne pepper ( to taste)

Instructions:
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.

Sesame Sauce

Ingredients
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

Preparation:

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.

Cucumber Yogurte

Ingredients
2 cups yogurt
2 pieces sheet of gelatin
1 pieces dill
1 g salt
1 g white pepper

Preparation:

Rinse the cucumbers and cut into pieces without peeling. Mix the cucumber slices with the yogurt and seasonings and purée the entire mixture in a blender, then sieve. Soften the gelatin in cold water. Heat up a portion of the mixture and dissolve the pressed gelatin in it. Add the rest of the mixture. Pass the mixture through an iSi Funnel & Sieve directly into the 1pint Whipped Cream Dispenser. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Churro Cream Puffs

Ingredients

3/4 cup all purpose flour
6 tbsp unsalted butter cut into 6 pieces
1 tsp sugar
1/4 tsp salt
4 large eggs at room temperature, divided

For the Churro Topping:
2 tsp ground cinnamon, divided
1 tbsp granulated sugar
2 tbsp honey
1 1/2 cups heavy cream
pinch of table salt
1/3 cup powdered sugar

Instructions

Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper. Measure your flour and set aside.
Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally. Immediately remove from heat and stir in flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a stand mixer and let rest for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon into a pastry bag fitted with a tip.
Pipe dough onto prepared pan into 1 1/2 inch rounds (1 1/2 inch high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining one egg and 1 tsp water. Brush tops of dough with egg mixture. Bake at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and bake an additional 30 minutes, or until puffed and golden brown. Turn oven off and let sit in closed oven for 10 minutes. Remove from oven and let cool completely on wire racks.

For the Churro Topping:
Preheat oven to 350 degrees F. Combine 1 tsp ground cinnamon with 1 tbsp granulated sugar in a small bowl and set aside.
Microwave honey in a microwave-safe bowl on HIGH for 20 seconds, or just until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs on a parchment lined baking sheet in an even layer and bake for 5 minutes. Let cool for 30 minutes.
Add cream, salt, cinnamon and sugar in a 1 pint whipped cream dispenser. Charge with 1 N2o cream charger and shake.

Using the isi injector tool pierce the pastry puff and press the whipped cream dispenser lever to fill the pastry with whipped cream.

Rum and Kahlua Cream

Ingredients
1 cup Regular Whipping Cream
3 tablespoons Rum
3 tablespoons Kahlua Coffee liqueur
3 tablespoons powdered sugar
Instructions

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

Grilled Pineapple with Whipped Cream

Ingredients
8 slices of pineapple
A small amount of olive oil to brush on the pineapple
Whipped Cream Recipe:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Instructions

Heat a grill or grill pan to medium high heat.
Use a brush dipped in olive oil and brush each side of pineapple.
Place the pineapple slices on the grill.
Cook 6-8 minutes on each side, until nicely charred.
Serve with whipped cream.

Coconut Cream Pie

INGREDIENTS
1 9-inch pre-baked pie crust, cooled completely
1 and ½ cups (130 grams) sweetened shredded coconut
½ cup (100 grams) granulated sugar
¼ cup (32 grams) cornstarch
1 cup (240ml) half and half
1 cup (240ml) canned coconut milk*
4 large eggs
3 tablespoons (45 grams) butter, cut into tablespoon sized pieces
1 teaspoon pure vanilla extract
For the whipped cream:
1 cup (240 ml) heavy whipping cream
¼ cup (30 grams) powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS
Preheat oven to 350°F. Spread the sweetened shredded coconut onto a large baking sheet and bake at 350°F for about 10 minutes, stirring a few times, until the coconut is toasted. Remove from the oven and set aside to cool.
In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
In a separate large mixing bowl, whisk together the half and half, coconut milk, and eggs until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
Place the saucepan over medium heat and bring to a boil stirring constantly. Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in one tablespoon of butter at a time, then mix in the vanilla extract and 1 cup of the toasted coconut (reserve the rest for the top).
Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
Remove the plastic wrap, stir the filling, and scoop it into the prepared pie crust. Spread the filling out into one even layer. Cover tightly with plastic wrap and refrigerate the pie for 2-3 hours or until completely chilled and firm.
To make the whipped cream:
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one N20 charger and shake.

Fruit and Cream Pie

Ingredients

1 Pie Crust
2 cups whipping cream
1/4 cup powdered sugar
3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices or any combination)

Instructions
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled.
Using a 1 pint whipped cream dispenser follow the classic whipped cream recipe

Add Fruit to pie crust and put whipped cream in and mix. Refrigerate at least 1 hour before serving. Store in refrigerator.

Banana Cream Pie Recipe

Preparation
GRAHAM CRACKER CRUST
1½ cups graham cracker crumbs
⅓ cup sugar
6Tablespoons melted butter
BANANA CREAM FILLING
¾ cup sugar
¼ cup cornstarch
2 cups half and half
4 egg yolks
3 Tablespoons butter
1½ teaspoons vanilla extract
2 bananas, sliced
WHIPPED CREAM TOPPING
2 cups heavy whipping cream
½ cup sugar
½ teaspoon vanilla

Instructions

GRAHAM CRACKER CRUST
Preheat oven to 375 degrees F.
In a small bowl, combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended.
Press into a 9 inch pie pan and bake for 7 minutes.
Cool completely.
BANANA CREAM FILLING
In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, and vanilla.
Pour ½ of the filling into the crust.
Top with sliced bananas to cover the filling.
Pour the rest of the filling over the bananas.
Cover with saran wrap directly on the filling itself to avoiding a sticky film on top.
Chill for at least 3 hours.
Top with another layer of sliced bananas.
WHIPPED CREAM TOPPING
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas.

Vanilla Yogurte Cream

Ingredients
1/2 cup plain yogurt
1/2 cup Regular Whipping Cream
3 tablespoons powdered sugar (or to taste)
3 teaspoons of Bourbon Vanilla
Instructions
Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Use with bananas, berries, or your favorite fruit

Spiced Whipped Cream

Ingredients
1 tsp nutmeg
1 tsp cinnamon
1 cup whipping cream
2 tbsp powdered sugar

Instructions
Add 1 cup of regular whipping cream to a 1 pint whip cream dispenser. Next add 1 tsp nutmeg, 1 tsp cinnamon and 2 tbsp powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Raspberry Whipped Cream

Ingredients
2 tablespoons powdered sugar
2 cups whipping cream
1 drop red food color
1 teaspoon raspberry flavor

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add 1 teaspoon raspberry flavor and 2 tablespoons powdered sugar. Charge with 1 N20 Cream charger. Shake and serve!

Salty Caramel Whipped Cream

Ingredients
2 cups regular whipping cream
¼ teaspoon salt
1 tablespoon caramel syrup
garnish with caramel sauce

Instructions
Add 2 cups of regular whipping cream to a 1 pint whip cream dispenser. Next add ¼ teaspoon salt, 1 tablespoon caramel syrup. Charge with 1 N20 Cream charger. Shake and serve!

Mango Mousse

Ingredients

6 ounces mango puree
2 ounces coconut milk
2 tablespoons powdered sugar
1 cup chilled whipping cream

Preparation

In a blender, combine mango puree, coconut milk, and sugar and blend until smooth. Stir in the cream. Strain mixture through a fine mesh sieve and pour into your whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 30 minutes before serving.