The Camera Installers

Ingredients 2 × sprig of mint 5 × strawberry 2 tsp. brown sugar 1 × lime 50 ml white rum 20 ml strawberry syrup Preparation Fill a Soda Siphon with cold water. Screw on 1 Soda Charger and shake vigorously. Remove the ends of the lime and divide into eighths. Place the lime wedges in a glass with the brown sugar, strawberry syrup, fresh strawberries and mint and crush with a pestle. Fill the glass with ice, add the rum and stir. Top up with soda water. For particularly sparkling water, cool the siphon in the refrigerator for 1-2 hours before starting. from The Creamright Blog http://bit.ly/2GE6vau via IFTTT

Ingredients 600 ml heavy cream 100 g sugar 45 ml lemon juice 250 g mascarpone 400 g strawberry 200 g ladyfingers 40 ml elderflower syrup 10 g hazelnut croquant Preparation Strawberry Tiramisu Mix the mascarpone, 200 ml of heavy cream and 5 ml of lemon juice. Mix 200 g of strawberries with sugar and finely puree in a mixer. Cut the remaining strawberries into small pieces and put them in glasses in alternating layers with sponge fingers, mascarpone crème and pureed strawberries. Next, sprinkle with hazelnut croquant. Elderberry Cream Mix 400 ml of cream, elderberry syrup and 40 ml of lemon juice and pour into a 0.5 l Whipper, screw on 1 Cream Charger and vigorously shake. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Serve the Elderberry Cream with the Strawberry Tiramisu. from The Creamright Blog http://bit.ly/2rPTwYL via IFTTT

Ingredients 400 ml Prosecco 50 ml elderflower syrup 40 g Pro Espuma Preparation Mix Prosecco and the elderberry syrup and add Pro Espuma. Pour through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled appliance in the refrigerator for a min. 1-2 hours before serving Tip For an even stronger sparkling effect before serving, screw on 1 more Cream Charger and shake. Serve on a red currant cocktail. from The Creamright Blog https://ift.tt/2Gy3sQS via IFTTT

Ingredients 120 ml heavy cream 1 g white pepper 180 g cucumbers 150 g cream cheese, full fat 40 ml olive oil 2 × garlic cloves 1 g herbal salt 1 g dill 1 × onion(s) Preparation Deseed the cucumbers with a spoon and cut into small cubes. Finely puree all the ingredients (except for the heavy cream) in a blender. Then add the heavy cream and season. Pour the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Before serving, cool in the refrigerator for 1-2 hours. Our tzatziki creation tastes especially good on Greek salad, served in a glass, or on a pita bread. from The Creamright Blog https://ift.tt/2QZUtw5 via IFTTT

Ingredients 1 × egg 3 × egg yolks 1 g salt 1 g pepper 60 ml white wine 40 ml Chicken stock 0.5 × onions 2 g chili powder 1 × bay leaf 30 g honey 0.5 × lemon 125 g clarified butter 2 × peppercorns Preparation Bring the butter to the boil in a cooking pot for approx. 5 minutes and skim the foam. For the reduction, dice the onion and cook in the white wine with the peppercorns and the bay leaf and reduce for approx. 3 minutes. Beat the eggs with 4 tbsp. of lukewarm reduction and the hand-warm butter in a bowl. Add honey and chilli and season with salt, white pepper and lemon juice. Add the stock. Pass the mixture through the a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Keep the Whipper warm at a constant temperature of max. 170 °f in a bain-marie or water bath. from The Creamright Blog https://ift.tt/2S4trAZ via IFTTT

Ingredients 75 ml heavy cream 1 g salt 1 g white pepper 70 ml olive oil 30 g parmesan 30 g fresh basil 200 g mozzarella 50 ml mozzarella water 25 ml white balsamic vinegar 30 g roasted pine nuts 15 ml white wine vinegar Preparation Finely puree all the ingredients, except the cream, in a blender, then add the heavy cream and season with spices. The mixture should have a creamy consistency. Pass the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake approx. 16 times. Before serving, cool the filled Whipper in the refrigerator for 1-2 hours. Serving suggestion Serve in the glass on cherry tomatoes or tomato slices or crispbread, on olive ciabatta or inside hollowed tomatoes. from The Creamright Blog https://ift.tt/2CdeyGN via IFTTT

Ingredients 20 ml lemon juice 30 ml gin 10 ml Grenadine syrup 20 ml Cherry brandy Preparation Fill the Soda Siphon with cold water. Screw on 1 Soda Charger and shake vigorously. If the water is particularly sparkling, cool in the refrigerator for 1-2 hours. Pour the gin, cherry brandy, lemon juice and grenadine over ice cubes into a longdrink glass and top up with soda water. Garnish with lemon or cocktail cherries. from The Creamright Blog https://ift.tt/2QVhtMN via IFTTT

Ingredients 200 ml yogurt 200 g cream cheese, full fat 60 ml lime juice 70 g powdered sugar Preparation Mix the cream cheese, icing sugar and the lime juice until the sugar has dissolved. Stir in the yoghurt. Pass the mixture through a fine sieve and into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours. For the fruit ragout, cut summer fruits into small cubes. Stir 1 tbsp. vanilla pudding powder and 1 tbsp. of cold orange until smooth. Bring 100 ml of orange juice to the boil with the vanilla pudding powder mixture and bind. Add the fruit cubes and allow to cool. Serve in a glass with the fruit ragout and enjoy immediately. from The Creamright Blog https://ift.tt/2L9bUF8 via IFTTT

Ingredients 200 g yogurt 200 g cream cheese, full fat 100 g mango puree 7 g Stevia granules 50 g powdered sugar Preparation Mix all the ingredients to a smooth mixture. If necessary, sweeten with stevia (alternatively with 30-35 tsp. of stevia fluid or 50 g of icing sugar). Pass the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours. Shake vigorously before serving. Serve with fresh or marinated mango cubes. from The Creamright Blog https://ift.tt/2PqRVlv via IFTTT

Ingredients 250 ml heavy cream 100 g pistachios 150 g butter 10 g salt 100 g flour 500 g potatoes 130 g powdered sugar 3 × egg yolks 8 × Mozartkugel 100 g breadcrumb 60 g semolina Preparation Preparation of the Mozart Dumplings Peel and boil the potatoes, then mash with a potato masher. Mix the potato mass with 50 g of butter, semolina, salt, egg yolk, flour, and 50 g of icing sugar, and knead to a dough. Put the dough aside and leave for approx. 2 hours. After this time, roll out the dough and fill it with Mozart balls. Simmer the shaped dumplings in salt water for approx. 10 minutes. Next, drain the dumplings and toss in buttered breadcrumbs. Pistachio Crème Finely grind the pistachios in a blender. Briefly bring to the boil with heavy cream and 80 g of icing sugar. Add two egg yolks to the mixture and allow to cool. Pour the mixture through a Funnel & Sieve into a 0.5 l Whipper, screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the fridg...

Ingredients 20 ml lime juice 14 g ginger 25 ml raspberry juice 40 ml gin 25 ml egg white Preparation Fill the Soda Siphon with cold water. Screw on 1 soda charger and shake vigorously. To ensure the water is really fizzy refrigerate for 1-2 hours. Place three to four ice cubes in a shaker. Add all the ingredients except the soda. Mix it up and pour it into a highball glass. Garnish the glass with whole, fresh raspberries and slices of fresh ginger. Finally, finish it off with fresh soda from the soda siphon. from The Creamright Blog https://ift.tt/2rlRIqo via IFTTT

Ingredients 220 g heavy cream 30 g powdered sugar 200 g raspberry puree (seedless) 40 ml raspberry brandy Preparation Mix all ingredients and stir until smooth. Pour through a Funnel & Sieve into a 0.5 l Whipper, screw on 1 Cream Charger and shake 14 times. Cool the filled Whipper in the refrigerator for 1-2 hours. Tip Fill the hollow wafers with Raspberry Espuma using the 5 mm long Needle Tip. from The Creamright Blog https://ift.tt/2FW9Ilg via IFTTT

Ingredients 400 ml fresh orange juice 20 g powdered sugar 50 ml Campari 40 g Pro Espuma Preparation Mix the Campari and remaining orange juice and stir in Pro Espuma. Pass the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for a min. of 6 hours and shake vigorously once more before serving. from The Creamright Blog https://ift.tt/2reRGAr via IFTTT

Ingredients 125 ml milk 250 ml heavy cream 40 g sugar 2 × egg(s) 30 g butter 30 g flour 0.2 g cinnamon 1 × vanilla bean(s) 20 g cocoa powder 100 ml chocolate sauce 20 g potato starch 80 g ground walnuts Preparation Walnut Soufflé Mix the milk, vanilla, cinnamon and cocoa and briefly bring to the boil. Mix the butter, flour and potato starch and slowly stir in the milk until the mixture has a compact consistency. Then mix in the egg yolk with an egg whisk. Mix the egg whites with the sugar, whip until stiff and mix in with the grated walnuts. Fill into small moulds and bake in the oven at 400 °F or in a water bath for approx. 40 minutes. The whipped egg whites can also be produced quickly and easily with a Whipper when using sugar syrup: completely dissolve the sugar syrup in the egg whites and pass through a iSi Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Chocolate Crème Pour the heavy cream and chocolate sauce into...

Ingredients 200 ml heavy cream 200 ml yogurt 100 ml syrup (strawberry, raspberry, or blueberry syrup) Preparation Put all the ingredients into a 0.5 l Whipper. Make sure that the syrup doesn’t contain any seeds or pulp! Screw on 1 Cream Charger and shake vigorously. Reduce or increase the amount of syrup according to taste. from The Creamright Blog https://ift.tt/2R1u3Hk via IFTTT

Makes 24, 8-ounce matcha lattés Ingredients: About 2 tablespoons matcha, adjust to taste .5 liter water, heated to 175˚F Steamed milk, or milk alternative Procedure: Combine hot water and matcha together and pour into iSi whipper. Charge with one cream charger and shake well. To serve, dispense matcha mixture into serving cup and top with steamed milk. from The Creamright Blog https://ift.tt/2KiPH6E via IFTTT

Ingredients 1 cup water ¾ cup chopped cilantro 1 pkg gelatin powder 1 Tbsp cold water Directions: In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder into a large bowl, and slowly pour cold water over it. Let sit for 5 minutes. Pour warm cilantro water over gelatin mixture. Stir mixture together and pour into a whip cream dispenser and charge with one N2O charger. Refrigerate until ready to use. from The Creamright Blog https://ift.tt/2JwmPX9 via IFTTT

Ingredients: · 1 can coconut cream (full fat) · 1 ½ oz. Agave syrup Method: 1. Pour coconut cream into a bowl and add agave syrup. Mix until smooth. Pour into iSi Cream Profi whipper, close, and charge with 1 N2O Charger. 2. Shake 10x and serve. from The Creamright Blog https://ift.tt/2KhaLdA via IFTTT

Ingredients: 60 ml whole (3.5% fat) milk pinch of cayenne pepper pinch of salt 30 ml lemon juice 20 g basil cress or parsley pinch of sugar 165 g ripe avocado 60 ml vegetable stock Directions: Add the yogurt, herbs, lemon juice and the other ingredients together into a blender and mix to a fine puree. Blend in the ripe avocados (peeled and de-stoned). Season the mixture with salt and pepper and, using the iSi Funnel and Sieve, pass it directly through into the 1 pint whipped cream dispenser. Screw on an iSi cream charger and shake. Leave to cool in the refrigerator for a minimum of 1 hour. When ready, use the serrated nozzle to fill an empty egg shell. from The Creamright Blog https://ift.tt/2pXdf8w via IFTTT

When you understand the actual mechanism at work with cream whippers and the role of the nitrous oxide chargers then you will be able to appreciate exactly what is going on within each recipe and this will allow you to expand the ideas and also to notice when something is not going according to plan. The process of using a gas whipped is simply a process of injecting gas into a liquid – in this sense, it is no different from the process of using a soda siphon. The real difference is the actual gas that you are using – a soda syphon cartridge is a pressurized canister of carbon dioxide (CO2) whereas a cream charger is a canister of Nitrous Oxide (N2O). It is the different properties of these two gasses that give them entirely different culinary purposes. 1. CO2 is more soluble in water then N2O – this is why carbonated drinks are fizzy but and product from a cream whipper is not. 2. CO2 is acidic but N2O is neutral – the acidity is what makes fizzy drinks tangy, and is why seltzer ta...