GOURMET WHIP RECIPES

Traditional Sweetened Whipped Cream

14 oz. chilled heavy whipping cream
2 Tbsp. confectioners' sugar (or to taste)
1 tsp. vanilla extract

Swirl to dissolve sugar before charging.

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Low-Carb Whipped Cream

14 oz. chilled heavy whipping cream
2 Tbsp. Splenda® (or to taste)
1 tsp. vanilla extract

Swirl to dissolve sugar before charging.

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Flavored Whipped Cream

14 oz. chilled heavy whipping cream
2 oz. any flavoring syrup

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Hazelnut Cream Topping

1 1/2 cups chilled heavy whipping cream
6 Tbsp. hazelnut liqueur

(You may substitute amaretto, coconut, coffee, mint, or other liqueurs to suit your own taste.)

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Mocha Cream

1/3 cup chilled whole milk
3 Tbsp. chilled heavy whipping cream
1 Tbsp. cocoa powder
1 Tbsp. confectioners' sugar
1/2 tsp. instant coffee
1/4 tsp. vanilla extract

Swirl to dissolve all ingredients before charging.

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Vanilla Yogurt Parfait

1 cup plain yogurt
1 cup chilled heavy whipping cream
2 Tbsp. vanilla syrup

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Chocolate Mousse

14 oz. chilled heavy whipping cream
1-2 tsp. instant coffee
8 Tbsp. instant cocoa
2-3 Tbsp. cognac
confectioners' sugar to taste

Swirl to dissolve all ingredients before charging.

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Tiramisu

4 egg yolks (pasteurized)
10 oz. chilled heavy whipping cream
4 Tbsp. mascarpone
6 Tbsp. confectioners' sugar
2 tsp. Amaretto
lady fingers
strong coffee
powdered cocoa

Stir egg yolks, cream, mascarpone, confectioners' sugar and Amaretto. Pour into the whipper and charge. Sprinkle lady fingers with coffee. Fill serving dish with alternate layers of lady fingers and cream mixture. Dust with powdered cocoa. Chill in the refrigerator for several hours prior to serving.

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White Mocha Mousse

4 1/2 oz. white chocolate
8 oz. chilled heavy whipping cream
ground coffee beans
Crème de Cacao to taste

Combine ground coffee beans and heavy cream and allow to stand for 6 hours. Melt chocolate over hot (not boiling) water. Pour heavy cream and ground coffee beans through a fine strainer and add Crème de Cacao. Add melted chocolate and stir until well blended (no lumps!). After charging, chill until thoroughly cold (at least 2 hours).

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Whipped Pastry "Cream"

1 cup light ricotta
1/2 cup nonfat sugar-free vanilla yogurt
3 Tbsp. confectioners' sugar
2 Tbsp. vanilla syrup

Shake vigorously to dissolve all ingredients before charging.

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Caramel Frozen Latte

1/2 cup chilled whole milk
1/2 cup vanilla ice cream
2 Tbsp. caramel syrup
2 Tbsp. coffee syrup
1/2 cup brewed coffee

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Raspberry Frappe Al Latte

2 cups chilled whole milk
6 Tbsp. raspberry syrup
Fresh raspberries for garnish

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Frozen Vanilla-Orange Smoothie

1 cup lowfat vanilla frozen yogurt, softened
1/4 cup frozen orange juice concentrate, softened
1/3 cup chilled skim milk
1 Tbsp. vanilla syrup
1/4 tsp. cream of tartar

Swirl to dissolve all ingredients before charging.

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Citrus Foam
shown with citrus salad and grated chocolate

Ingredients:
1 1/2 cups Orange juice
2 tablespoons Sugar
1 1/2 cups Heavy cream
1/2 piece Lemon
1 1/2 sheets Gelatin

Method & Technique:
Combine orange juice and sugar and reduce over medium heat by half. Add the juice of half a lemon. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to warm juice reduction. Add juice to heavy cream and strain through a chinois. Fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

Fois Gras Foam
shown with marinated figs

Ingredients:
1/2 cup Heavy cream
3/4 cup Half & half
1/2 pound Foie gras
1 sheet Gelatin
To taste Salt and white pepper

Method & Technique:
Bring the heavy cream and half & half to a simmer. Add chopped foie gras and simmer gently for 2 minutes. Blend the mixture until smooth. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 12 ounces. For the quart-size iSi Gourmet Whip, simply double the recipe.

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Saffron Foam
shown with mosaic of seafood

Ingredients:
1 1/2 cups Heavy cream
1/2 cup Half & half
2 teaspoons Saffron threads
6 ounces White wine
2 sheets Gelatin
To taste Salt and white pepper

Method & Technique:
Combine the white wine and saffron in a small sauce pot and simmer over medium heat until liquid is reduced to 2 ounces. Add the heavy cream and half & half and gently bring to a simmer. Meanwhile, bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

Chive Foam
shown with fingerling potato

Ingredients:
3/4 pound Fresh chives
1 1/2 cups Heavy cream
4 sheets Gelatin
To taste Salt and white pepper

Method & Technique:
Blanch chives in boiling water for 3-4 minutes then shock in an ice bath. Remove chives from ice bath and puree in a blender until smooth (it may be necessary to add 2-3 ounces of water in order to puree chives). Strain through a chinois (this should yield approximately 1 cup of chive puree). Gently warm heavy cream until tepid. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Add chive puree to warm cream. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 1/2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

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Sweet Garlic Foam
shown with parmesan cup and fried garlic

Ingredients:
6 ounces Garlic cloves (peeled)
1 cup Heavy cream
1 cup Half & half
2 sheets Gelatin
To taste Salt and white pepper

Method & Technique:
Blanch the garlic 7 times (blanch is complete when water comes to a boil). Change water after each blanch. Bring heavy cream and half & half to a simmer. Add blanched garlic and puree in a blender. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

Warm Porcini Soup

Ingredients:
2 ounces Olive oil
2 ounces Diced shallots
6 ounces Diced yellow onion
4 ounces Diced portabello
mushrooms
1 pound Frozen porcini
mushrooms
1 tablespoon Porcini powder
1/8 ounce Fresh rosemary
1/8 ounce Fresh thyme
8 ounces White wine
1 quart Heavy cream
1 quart Vegetable stock
To taste Salt and
white pepper

Method & Technique:
Sweat shallots and onion in olive oil over medium heat until beginning to color. Add mushrooms and continue to cook for 8-10 minutes. Add porcini powder and herbs. De-glaze with white wine and reduce until almost dry. Add vegetable stock and heavy cream and simmer until liquid has reduced by 25%. Puree in a blender until smooth. Season with salt and white pepper and strain through a chinois. Fill pint-size iSi Gourmet Whip canister with hot soup. Secure the top and charge with one or two iSi N2O cream chargers. Shake and keep warm in a hot water bath at 160-180 degrees F.

Yield: 10 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

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Red Beet Foam
shown with roasted golden beets & grated horseradish

Ingredients:
4 pounds Red beets
1 cup Heavy cream
2 1/2 sheets Gelatin
To taste Salt and white pepper

Method & Technique:
Peel and juice the beets. (This should yield approx. 4 cups of juice.) Reduce beet juice to 3/4 cup over medium heat. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the warm beet juice. Gently heat heavy cream until tepid. Combine cream and beet reduction. Season with salt and white pepper then strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: approx. 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

Bone Marrow Foam

Ingredients:
1 1/2 cups Heavy cream
2 sprigs Fresh thyme
6 ounces Bone marrow
3 ounces Potato (peeled, cooked, and riced)
To taste Salt and white pepper

Method & Technique:
Render bone marrow over low heat until soft enough to pass through a chinois. Meanwhile heat heavy cream to a simmer and add thyme sprigs. Add riced potato and rendered bone marrow to cream, then incorporate with a whisk. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

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