Peanut and Chili Foam


Peanut and Chili Foam

Ingredients

  • 150 g peanuts
  • 100 ml meat stock
  • 150 ml coconut milk
  • 200 g cream cheese, full fat
  • 2 g chili powder or cayenne pepper

Preparation

  1. Puree all ingredients in a blender until smooth and pass through the iSi funnel sieve directly into a 0.5 L iSi Whipper.
  2. Screw on 1 iSi cream charger and shake vigorously.
  3. Refrigerate for 1-2 hours.

Serving suggestion

Serve as a dip with crackers.

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Amaretto Iced Coffee


Amaretto Iced Coffee

Ingredients

  • 425 ml heavy cream
  • 75 ml amaretto syrup (alcohol-free)

Preparation

  1. Put all ingredients into a 0.5 L (~17 fl. oz.) iSi Whipper.
  2. Screw on 1 iSi cream charger and shake vigorously until the desired consistency is achieved.
  3. Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion

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

Cook’s Notes

  1. Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other.
  2. Shake vigorously after attaching each charger.
  3. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Basil Olive Oil


Basil Olive Oil
Ingredients

  • 400 ml olive oil
  • 150 g basil

Preparation

  1. Roughly tear up the basil and fill into a 0.5 L iSi Whipper along with the olive oil.
  2. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to the instructions.
  3. Screw on 1 iSi cream charger, vigorously shake the iSi Gourmet Whip 5 times and allow to sit for 15 minutes. Then press the lever to rapidly vent the iSi Gourmet Whip.
  4. Unscrew the head from the iSi stainless steel bottle and remove the sieve along with the seal.
  5. Empty the olive oil through the iSi funnel & sieve into a glass.

Cream Cheese Espuma


Cream Cheese Espuma
Ingredients

  • 160 g Cream cheese, full fat
  • 340 ml heavy cream
  • 1 g Salt
  • 1 g Pepper

Preparation

  1. Mix all the ingredients.
  2. Pass through the iSi funnel & sieve directly into the 1 Pint Dispenser, screw on 1 N20 cream charger and shake vigorously.
  3. Refrigerate for 1-2 hours.

Orange Mousse


Orange Mousse

Ingredients

  • 100 g orange chocolate
  • 100 ml orange juice
  • 10 ml orange liqueur
  • 25 g powdered sugar
  • 100 ml milk
  • 3 x sheet(s) of gelatin
  • 200 ml heavy cream

Preparation

  1. Soak the gelatin in cold water.
  2. Gently heat the orange chocolate along with the orange juice, milk and powdered sugar until the chocolate has melted.
  3. Dissolve the bloomed gelatin in the mixture and allow to cool.
  4. Add the orange liqueur and cream.
  5. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Cook’s Notes

  • Add 1/2 teaspoon orange extract if you substitute  either milk or dark chocolate for the orange chocolate.
  • Add an extra 10 ml orange juice if you want to omit the orange liquor.

Orange Mousse


Orange Mousse

Ingredients

Preparation

  1. Transfer a quarter of the orange juice to a pot.
  2. Lay the gelatin sheet into the liquid to soften it.
  3. Warm over low heat until just dissolved.
  4. Add the rest of the orange juice.
  5. Blend xanthan into liquid (optional)  – If using xanthan, combine it with the orange juice in a blender, and mix thoroughly.Adding xanthan (0.1% of the weight of the liquid) will create a smoother, more durable bubble structure.
  6. Add the cream
  7. Chill over an ice bath until cold. This allows the gelatin to set.
  8. Fill siphon and shake vigorously.
  9. Charge siphon with one to three cartridges, depending on how many bubbles you want.
  10. Shake siphon vigorously.
  11. Dispense foam to test texture; charge again as needed.
  12. Store in refrigerator, or hold in an ice bath. Use as needed.

Concentrated Orange Juice

This method of concentrating orange juice is based on the fact that juice can be extracted from ice. if you’ve ever made a fruit juice popsicle and sucked on it too hard, you remember that you sucked all the flavor out and had a pure ice-sicle left on the stick! Here’s how to use that.

Ingredients

  • Oranges

Preparation

  1. Juice your fruit by any method- a hand juicer, a lime squeezer, by hand, nto a freezer-safe container.
  2. Freeze the juice.
  3. Set up a container that can hold all of the juice with a narrow funnel on top. Upend frozen juice on top of it.
  4. Let sit at room temperature while the juice drips out.
  5. When the ice is sufficiently clear/white, you’re done! Throw out the ice and keep the concentrated juice.
  6. Repeat freezing/thawing as necessary.

Chocolate Mousse


Chocolate Mousse
Instant gratification is just a whipper away. Make this easy, mix and shake chocolaote mousse any time the mood strikes or keep some on hand for those late night chocolate cravings. Serve on it’s own on with a garnish of fresh seasonal berries.

Ingredients

  • 1 3/4 cups chilled heavy cream
  • 8 tablespoons instant hot chocolate powder
  • 1 to 2 tablespoons instant coffee or espresso powder
  • 1/4 teaspoon Xanthium gum
  • 1 tablespoon dark rum (optional)

Chocolate Mousse-Filled Strawberries

Preparation

  1. Combine all ingredients and stir together until powders are completely dissolved.
  2. Strain mixture through a fine mesh sieve and pour into a 1 pint iSi Creative Whip>.
  3. Screw on one iSi cream charger and shake vigorously.
  4. Serve immediately or refrigerate until needed.