Now that we’ve covered all you need to know on making fresh whipped cream in your iSi Whippers, let’s explore some other inspirational techniques that will take you beyond traditional whipped cream. It’s time to experiment and have some fun – if you can dream it up, you can whip it up!
Important: We only endorse using the iSi Gourmet Whip for these techniques, because it’s the most versatile product we offer, and it’s specially designed to handle all of the “beyond whipped cream” applications we’ll talk about today.
Flavor Injections – iSi Injector Tips
You already know and love your iSi Gourmet Whip. You’ve tried endless recipes for foams, espumas, batters, and just need that extra “umph” to take your culinary creations to the next level. iSi Injector Tips are an inexpensive attachment for your iSi Gourmet Whip which multiply the versatility of this already marvelous tool. Just attach an Injector tip in place of the decorator tip, and you’ve opened up a whole new world of possibilities.
Quickly inject flavor, brines or marinades into proteins like chicken, turkey or pork. The pressure from the iSi cream charger will do all the work.
To satisfy your sweet-tooth, use the iSi Injector Tip attachment to fill pastries like donut holes or muffins with flavored cream – or even “espesso” (espresso-flavored foam created by the great Ferran Adrià)!
Use the shorter Tips to decorate donuts with a mouthwatering chocolate drizzle, or when you’re working with strong flavors that just need a “touch” of iSi magic. Chef Louisa Chu of Chicago recently created a zesty Chive Emulsion – just a few small drops brought the perfect bit of “bite” to top off Roasted Potato Foam on a Roast Beef Crostini.
Made of 100% stainless steel, iSi Injector Tips are a great addition to a product you already have in your kitchen – or, if you don’t already own an iSi Gourmet Whip, maybe they’ll inspire you to add one to your toolkit just so you can inject, decorate, and stuff away! Plus, they’re dishwasher-safe. Just be sure to clean them between uses.
Ingredients for 1/2 pint (.25 liter) iSi Gourmet Whip using an iSi Injector Tip
1 iSi cream charger
1/2 cup maple syrup
1/2 cup Tabasco or other hot sauce
1/2 tablespoon lemon juice
1 teaspoons kosher salt
4 chicken legs
Tabasco-Maple Brine (see recipe above)
Buttermilk, for soaking
Seasoned flour, for dredging
Vegetable oil, for deep-frying
Combine all ingredients for brine until dissolved. Transfer 1 cup of the brine to a 1/2 pint iSi Gourmet Whip. Charge with one iSi cream charger and shake well. Screw on a long iSi Injector Tip needle. Hold Whipper with Tip pointed downward and inject chicken with brine. When complete, place chicken in a bowl and cover with buttermilk. Refrigerate overnight.
In a deep, heavy bottomed skillet or electric fryer, heat oil to 350°F, using a thermometer to keep track of the temperature.
Drain chicken and dredge in seasoned flour, shaking off the excess.
Working in small batches (to avoid a drastic temperature fluctuations in preheated oil), fry chicken until golden brown, about 10 to 12 minutes per side. The internal temperature of the chicken should reach at least 180°F.
Drain chicken on a rack placed over a sheet pan. Cover loosely with foil to keep the skin crisp while keeping the chicken warm.
Carbonation – iSi Soda Chargers (CO2)
Did you know that your iSi Gourmet Whip can also carbonate water (or, any liquid) – and also create fizzy fruits? The same (CO2) iSi soda chargers that you use in your iSi Soda Siphon can be used interchangeably in the iSi Gourmet Whip. Just be careful not to carbonate anything cream or milk-based (carbonation and cream don’t mix) – but anything else is yours to bubble up!
Carbonation adds zing and zip, and lightens flavors on the palate. Fizz up pure green teas or seasonal fruit juices. Or add all-natural Monin or homemade syrups to water to create your own artisanal, hand-made soda. Add a bit of bubbly to cocktails and wine. While it’s still cold outside, try sparkling mulled hard cider! We like Jill Houk’s newly released Complete Soda Making Book, featuring 100 all-natural handmade soda recipes – right now, we’re stuck on the homemade root beer, but we’ll leave the experimenting up to you.
To take your carbonation experiments to the next level, consider carbonating fruit in your iSi Gourmet Whip. Imagine orange slices, watermelon chunks, strawberries, raspberries, grapes, or even cucumber with a fizzy “love at first bite”. Why carbonate fruits? Why not! Imagine the difference between a glass of still water and soda water on your tastebuds. Soda water is more crisp, refreshing, and leaves a tingling sensation in your mouth. Plus it’s unique, fun, and an easy way to add some pizzazz to your next dinner party (and, of course – impress your guests with your modern cuisine skills)!
For best results, select fresh, juicy seasonal fruits (or, even vegetables). Ingredients with high water content work best (remember, it’s the water in the fruit that’s actually carbonating to make the crispy bubbles). Juicy pears, grapes, pomegranate seeds and ripe strawberries are some of our favorite ingredients for this technique.
Make sure to peel your fruit first and cut it into bite-sized pieces. If you’re using pomegranates, carbonate only the seeds.
For this technique, fill your Gourmet Whip bottle with the ingredient you want to carbonate. Screw on the head securely, and then charge with one iSi soda charger. Rotate/shake the bottle around a bit to mix the gas into the fruit. This process literally happens overnight – so make sure to chill in the fridge overnight for best results.
When you’re ready to serve, press the lever down to release all the gas from the bottle. Now the Whipper is de-pressurized, so you can unscrew the head. It’s important to serve your fizzy fruit immediately. This makes for a simple and fun garnish – drop into cocktails for an unexpected little surprise, or enjoy the twinkle of carbonated grapes one by one.
Batters – iSi Soda Chargers (CO2)
Whether you’re making pancakes or crispy tempura, using your iSi Gourmet Whip to aerate the batter makes it better. In the case of pancakes or waffles, you’ll see that they’re noticeably lighter and fluffier than a traditional preparation – and, as an added benefit you’ll get more yield from your batter since the tiny bubbles that are fluffing your food up take up extra space in the batter mixture.
In the case of tempura, you’ll notice an undeniably crispier, crunchier crust. We recently attended a cooking demonstration with Chef Richard Blais and the James Beard Foundation at Sur la Table in Chicago, where Chef Blais said he uses iSi soda chargers to aerate batter for his famously delicious onion rings in all of his restaurants – because they don’t get soggy as quickly, and have a crispier crust. Take it from us, or from the pros – this is a technique to try.
The trick to great tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate and crisp -not doughy. With your iSi Gourmet Whip, you’ll make tempura like a master in no time. Here’s a simple tempura recipe to start with, although you can aerate any of your favorite batters (just make sure to run the batter through a fine mesh sieve – or the iSi Funnel & Sieve to avoid any particles getting stuck in the nozzle of your Whipper).
Tempura Batter Recipe
Ingredients for a 1 Pint iSi Gourmet Whip:
1 cup cold water
1 cup all-purpose or rice flour
1/4 teaspoon salt
1) Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps – don’t worry, this is normal!
2) Strain through a fine mesh sieve, or the iSi Funnel & Sieve
3) Pour the smooth batter into your iSi Gourmet Whip up to the indicated fill line
4) Screw on one iSi soda charger. Shake vigorously about 5 times
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies or tofu immediately, or you can let the batter chill in your fridge until you’re ready to fry.
Preheat your oil to 375°F and fry battered pieces until they are a light golden color. Sprinkle with salt while still hot – serve and enjoy immediately.
Welcome to light & crispy tempura – made the iSi way!
Now, let’s talk about fluffy pancakes (and waffles, too!)
1) Prepare your favorite pancake/waffle recipe, or pre-packaged mixture. Pour the batter through a fine sieve (or iSi Funnel & Sieve) into your Gourmet Whip, up to the indicated fill line
2) Screw on the iSi Whipper head, and charge with an iSi soda charger
3) Dispense batter directly onto hot griddle until golden brown
Voila! Fluffy pancakes/waffles served!
Tip: you can keep any unused batter in the fridge for up to 5 days.
Thanks for joining us in exploring some fun techniques beyond whipped cream! Remember, we also have a wealth of recipes in our online database: http://bit.ly/1exNQTa
Next week, we’ll get into the science behind foams and infusions using iSi Whippers, so stay tuned!
There’s nothing better than billows of sweet, indulgent whipped cream on desserts and coffee drinks… unless it’s freshly made whipped cream that can be flavored with all sorts of other delicious ingredients, from flavored syrups & extracts to cocoa powder. It’s the kind of over-the-top garnish that creates craveability and premium appeal for any dessert-lover, and using the iSi Culinary System (iSi Whippers + iSi cream chargers) makes it easy to make & store, too.
Cream of the Crop
The appeal of fluffy, delicious homemade whipped cream can turn a standard dessert into an irresistible signature dish that will taste as wonderful as it looks!
• Transform pre-purchased, fully prepared desserts like cakes, pie, brownies and more into must-have signature desserts
• Build decadent sundaes and other ice cream confections that will appeal to anyone on your guest list
• Garnish floats, milkshakes, and malts that no one could turn down
• Create specialty coffee toppings and creamy, hot after-dinner drinks to enjoy as a treat for yourself, or with guests at your next dinner party
But wait – iSi Whippers are more than just fresh whipped cream- they are:
• More sanitary than consistently pressing your finger on the tip of an aerosol can
• Hygienic, with a controlled, air-tight system
• High-yield: 5 times what you put in (higher yield = lower cost per serving!)
• Long-lasting: Cream stays fresh for up to 10 days when using fresh ingredients and storing in the refrigerator
• Refillable and environmentally-friendly
• Under Warranty for 2 Years
• Easy to use
Plus, professional, stainless steel iSi Whippers are:
• Dishwasher safe
• NSF certified; HACCP compliant (for restaurant/foodservice use, too!)
Replacing pre-made or canned whipped toppings with fresh whipped cream made in an iSi Whipper allows you to use ingredients you may already have on hand—not just heavy cream, but a whole pantryful of flavors—to create delicious desserts and much, much more, including:
• Light & fluffy whipped cream to top off coffee drinks
• An extra-special treat for indulgent tiramisu or chocolate mousse
• The most important ingredient in strawberry shortcake!
• A filling for donut holes (using iSi Injector tips)
• A topping for freshly made waffles with fruit compote
The versatility of whipped cream is another reason why we love it so much. You can also make it lowfat if you like, and cream is a great base for many sweet & tasty flavorings – you can flavor it in so many ways (sugars, syrups, powders). For us, it just doesn’t get any better than that. Whatever you decide, it’s sure to be delicious and fresh every single time.
The Sweet Stuff
To sweeten your fresh whipped cream, you can use either powdered sugar or regular granulated sugar (powdered sugar dissolves a bit faster). Honey, maple syrup, agave nectar or flavored syrups all work well too. If you’re looking for a lower-calorie alternative, you can use Splenda, Equal or any number of the many Stevia-based sweeteners available.
Monin, maker of gourmet flavors from France since 1912, offers natural syrups including many fun seasonal flavors.
Extracts offer you the ability to add flavor while controlling the amount and type of sweetener used. You can’t go wrong with pure vanilla extract – but other commonly available extracts on your supermarket shelves include almond, lemon, coffee, and rum- just to name a few.
Or, spice it up a bit! Try a savory whipped cream with smoked salt, chili powder, wasabi, or even horseradish to serve with savory dishes like braised short ribs or smoked salmon.
Making Whipped Cream in an iSi Whipper
All iSi Whippers make fresh whipped cream (makes sense – right?). To choose the best iSi Whipper for your needs, visit the products section of our website: http://www.isi.com/us/culinary/
Choose either “Home Use” or “Professional Use” to get started, and you’re on your way to exploring the many varieties of iSi Whippers that you can add to your kitchen, based on the recipes you want to make.
So – let’s get started with making your own fresh whipped cream with an iSi Whipper:
1) First the cream. You can use any kind of heavy whipping cream. We like heavy whipping cream, and use it in most of our iSi recipes because of its lovely taste and texture.
2) Then add any sweeteners and flavorings. Again, use whatever you want: cane sugar, Stevia, honey, agave, maple syrup, or flavored syrups. Just make sure any sweetener is completely dissolved, or particles will clog the release valve of your iSi Whipper. If you prefer, you can also avoid any sweetener because you may find find the taste of cream sweet enough, especially when topping a rich drink or dessert.
3) Make sure to fill your iSi Whipper up no further than the maximum fill line etched on the outside of the bottle. You can also use a measuring cup, like our iSi Basics Flex~it ® flexible silicone measuring cups to pre-measure your ingredients for a half-pint, pint, or quart-sized iSi Whipper. This is an especially good idea when adding flavored syrups as you don’t want to pour in more liquid than the capacity stated on the iSi Whipper’s fill line.
4) Screw on 1 iSi cream charger and shake vigorously until the desired consistency is achieved, typically 3 to 5 times.
Now – test the consistency. Hold the bottle with the tip pointed straight down and press the lever to dispense.
And… voila! Fresh whipped cream! Time to taste your fresh creation!
Storing Your Whipped Cream
You can store the rest of your whipped cream in the refrigerator with the bottle on its side. Remove the decorator tip and wash it by hand, using the cleaning brush included in the original packaging. Remember to recycle your empty iSi cream charger – it’s made of recyclable steel. Your whipped cream will keep fresh and fluffy up to 10 days when stored in the refrigerator!
For any questions on storing, cleaning, or using your iSi Whipper, visit the FAQ section of our website.
Other Recipes for Flavored Whipped Cream
Our online iSi recipe database offers complete access to the many inspiring recipes in our collection – including whipped cream and beyond! You can filter your search by ingredients needed, the type of iSi Whipper you are working with, or even level of difficulty & preparation time.
Signing up for free access to over 800 iSi Recipes is quick and easy –join our online community of iSi fans worldwide: http://www.isi.com/us/culinary/home-edition/recipes/
In the meantime, here is a recipe for something a little “beyond whipped cream” from our Database that you can get started on right away!
A light and fluffy dessert classic
Ingredients for a 0.5 L (~17 fl. oz) iSi Whipper:
400 ml Cream
10 g Instant coffee
24 g Instant hot chocolate
90 ml Cognac
48 g Powdered sugar
Stir all ingredients until well combined and the powder is completely dissolved, then put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Find yourself with too much of a good thing this summer? Perhaps that giant tuft of basil is turning a little brown or those five pounds of cherries are developing some spots. But they’re on sale now and it’s the height of the season!
At iSi, we say, if you can’t cook with it, drink with it! Beverages nowadays are astounding: you can find every type of flavor, ones with sugars and without, electrolytes, carbonation – you name it, it’s out there. Why not try something on your own? This summer, we challenge you to drink outside the box.
This summer, try a variation on one of Kathy Casey’s recipes, created by the clever folks at Food52, providing a delicious use for those fresh cherries and basil.
Cherry and Thai Basil Soda by Food52
Ingredients for 1 pint Whipper
1 Bunch Thai Basil
500 ml cold water, then 800 ml cold water
1/2 pint cherries, sliced and halved
1/4 cup white sugar, to taste
The night before: remove the basil leaves from the stems and wash well. Discard any brown/wilted leaves. Add the leaves to the 500mL cold water and muddle/bruise with a wooden spoon or muddler. Refrigerate overnight.
Once the cherries are rinsed, stemmed, and halved, add to the 800mL water and boil for about 45 minutes. When the cherries are boiled and have lost most of their color, taste the juice and add sugar, about 1/4 cup, if necessary. Filter the juice through a strainer; be sure to remove any pulpy bits (a fine sieve or gold coffee filter is best). You want the juice as clear as possible. Press out any remaining juice from the cherries.
Once the fruit juice is cool, strain the basil-infused water into the cherry juice. Pour the juice into your pre-chilled iSi whipper, screw on one to two iSi soda chargers (however carbonated you’d like!) and shake well. Refrigerate overnight. Serve immediately and very chilled.
Note: You can use the Gourmet Whip Plus or Creative Whip for the above applications. You could even blend the juices and add in carbonated water using our iSi Soda Siphon.
Or how about something slightly more adult? Kathy Casey of The Liquid Kitchen shows you how to make a delicate and light cocktail incorporating lemon, mint and a touch of local honey using our iSi Gourmet Whip PLUS. A perfect summer porch drink!
Photo by Food52
We love finding a “one size fits all”. It so rarely happens anymore, but such a thrill when it does! We like to think of our whipped cream as such. Its applications are endless: topping off a root beer float or fruit compote, even an after dinner pie and coffee, the list goes on and on. Some of our personal favorites show off whipped cream as the star: a key component in a strawberry shortcake or even as a filling in donuts, a specialty of ours we showed off at the Housewares show earlier this year.
We’ve made it incredibly easy to make whipped cream yourself at home. Using our iSi Gourmet Whip PLUS you can create any flavor of whipped cream you want. Plus, it’s dishwasher safe and we include a variety of decorator tips to satisfy any creative whim. A bonus? The cream can stay fresh for up to 10 days with fresh ingredients and storage in the refrigerator AND yields up to five times what you put into the whipper. Additionally, you can use our iSi Cream Profi Whip PLUS which was practically built to serve whipped cream. Perhaps you’ve seen them in use at your local coffee shop.
The versatility of whipped cream is another reason why we love it so much. You can make it lowfat if you wish, and you can flavor it about a zillion different ways (sugars, syrups, powders) – which is just how we served our donut holes at the 2012 Home and Housewares Show. Using our stainless steel injector needles, we were able to add an organic chocolate powder and inject freshly made donuts with homemade whipped creams, right on the spot. For us, it just doesn’t get any better than that.
Fresh Whipped Cream
Ingredients for 1 Pint Whipper
14 oz. chilled heavy cream
2 oz. flavoring syrup
Pour heavy cream and syrup into the iSi whipper, screw in 1 iSi cream charger and shake vigorously 4-5 times.
Dispense fresh whipped cream over sliced strawberries or in a shortcake. You can also use as a filling or a topper.
Sun Tea. Mojitos. Lemonade. It’s what we have on our mind today as the Summer Solstice hit just this past week. But as always, we are always thinking of ways to make them well…. just a wee bit better.
We need flavor. We need versatility. We don’t like limitations and we believe in endless possibilities. Enter rapid infusion. What we call “Performance under Pressure”. Simply place any porous flavoring ingredient—lemon zest, fresh herbs, cocoa nibs, chilies, etc. in the iSi Gourmet Whip PLUS , fill with a liquid such as olive oil, vinegar, water or spirits, and charge it with an iSi cream charger – and bingo! Now at your fingertips, instantly create cold or warm infusions, which would otherwise take weeks or sacrifice flavor. Your good ‘ole Gourmet Whip PLUS is the ultimate solution for securing flavor and ensuring versatility and consistency.
In the video below, check out John Pomeroy, Purity Vodka Brand Ambassador, as he demonstrates the rapid infusion technique using one of our favorite infusible spirits: Purity Vodka.
Purity Pineapple Rain:
Ingredients for 1/2 Liter Whipper
Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water
Place two ounces of fresh cubed pineapple into a 0.5L iSi Gourmet Whip PLUS with 2oz Purity Vodka (iSi recommends using the highest quality vodka for this recipe) . Charge with two iSi Cream Chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity-infused pineapple cubes and a pineapple leaf.
Lemon Thyme infused olive oil. Cherry flavored vodka. Mango water. From something as simple as flavored olive oils to infused cocktails, the possibilities are endless. Especially during these hot summer months, the addition of fresh fruit or herb flavors in beverages are delightfully crisp, refreshing and flavorful.
So, what will you infuse today? Tell us about your infusion creations in the comments section below.
We here at iSi are all about innovation. We love to find the extraordinary in an otherwise ordinary recipe. But come the summer months, especially Memorial Day weekend, we love nothing more than to toss off our aprons, get out of the kitchen and kick back with a burger and beer just like everyone else.
Well, why can’t we have both? After all, there’s a reason ketchup and mustard make a lethal combination, the ultimate definite of umami. Mustard, that tang is unmistakable and at the end of the day, nothing binds those flavors together better than an old fashioned mayonnaise. With cheese on top, please.
With all respect to these flavors, this Memorial Day, we politely encourage you to ditch the old plastic containers of condiments, and add a little DIY twist.
Our recipe for Mustard Sauce gives not only a fabulous depth of flavor but a creamy mouthfeel with the addition of heavy cream. You can also choose to take it up a notch with a bit of a veal stock reduction, for an added wow effect.
What about mayonnaise – served warm? It’s one way to ensure your burger is served piping hot. Ours calls for two different oils and a dash of mustard. In addition, our classic gorgonzola mousse, or Chef Richard Blais’ recipe for Cheese Wizard are two ways to evenly distribute a cheese flavor, without the messy melting or seizing problem.
If you’re feeling a bit more adventurous or have some prep time, why not a wasabi or avocado espuma?
Ingredients for 1 Liter Whipper
640 ml water
200 ml heavy cream
40 g Dijon mustard
6 g mustard powder
125 ml veal reduction ( optional)
100 ml veal stock
50 g butter
1 tbsp flour
For the veal reduction: Melt butter, add flour and cook over high heat for a few minutes. Whisk in veal stock and simmer for 10 minutes.
For the sauce: Bring all ingredients, including the reduction, to a boil and strain into a 1 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. You can serve this immediately warm or refrigerate.
Ingredients for 1 Liter Whipper
10 eggs (room temperature)
400 ml sunflower seed oil
100 ml olive oil
1 tsp mustard (medium hot)
2-3 tbsp white wine vinegar
salt, sugar, white pepper, lemon juice to taste
Whisk eggs and mustard into a large bowl. Combine oils and add in drop by drop, then whisk in a steady trickle into egg mixture. Season to taste with vinegar, salt, sugar, white pepper and lemon juice.
Strain sauce through the iSi funnel and pour into a 1 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. Allow mixture to settle for fifteen minutes prior to serving and store in warm water bath in a bowl to keep warm. Refrigerate after use.
Note: You may also add pureed garlic to make a warm aioli sauce.
Cheese Wizard by Chef Richard Blais
Ingredients for 1 pint Whipper
200 grams whole milk
100 grams Velveeta
100 grams white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint iSi whipper. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for the above applications.
Photo by Amusing Planet
Have you had your first spring pea dish yet? What about young asparagus? Spring is most definitely here, and while you may think this season is for delicate flavors alone, think again. It’s rather simple to achieve a dish full of robust flavors without the heaviness that winter dishes can provide. Which brings us to one of our favorites: Thai curry.
Curry is a bold flavor. Even better? It’s fast and extremely versatile. So often we believe we can only get curries for $7.95 at our local Thai restaurant. But why bother when it is achieved in only a few simple steps at home? In our recipe below, we’ve also added some gelatine powder and xanthan gum for added texture and thicker consistency, as sometimes a curry sauce can look and taste more like a soup. You may feel like you’re cooking with the molecular gastronomists at New York’s WD-50 or Chicago’s Alinea, but fear not! This dish pairs wonderfully with just about everything: proteins (chicken, fish, tofu) and vegetables alike. With the added benefit of the iSi whipper, you achieve a beautiful foam that makes the dish even more fun to eat. It’s almost like biting into edible bubble wrap, bursting with the sweet, spicy and sour flavors of your favorite curry.
Red Thai Curry
Ingredients for 1 pint Whipper
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat. Add the red curry paste and cook for another minute until all the spices become very aromatic. Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice. Stir well to make sure the curry paste dissolves. Let simmer for at least 10 minutes.
Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined. Strain the sauce through the iSi funnel and let cool before pouring into a 0.5 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one. Pair with your favorite protein and/or vegetables and garnish with lime zest.
Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for this application.
Post and photo by Bao Ong
Welcome to our new home at the International Home + Housewares Show 2012!
You may have seen our booth last year, which was nice, but our new glowing counter looks like we’ve landed the Starship iSi in the middle of McCormick Place in Chicago—and that’s kind of how it feels too. With demos and tastings of futuristic-sounding food and drink—like microwave chocolate sponge cake with peanut butter chips, carbonated grape, and whipped cream (below)—it might seem like we’re back from the future, but it’s just our easy take on a classic PB & J with milk, any kid’s favorite after-school snack.
For a little more grown up tastes, we also served “Virgin Mary” infused celery sticks with blue cheese wiz (below). The celery sticks show off the new Rapid Infusion Technique, which you may have seen in the New York Times as Bloody Mary celery sticks.
Our hot, new, most coveted item at the show is hands down the Flex-it Mini Measuring Cup (below).
But our personal favorite at the show is meeting friends, old and new, and showing what you can easily do at home too. We’ve been so busy that we were only able to catch most of our show team together for a quick “class photo” — and yes, that’s Rick Agresta, whom you met last year! If you’re coming to the show, please stop by our booth—we’re in our usual spot (#S1224). If you did, please let us know what you thought in the comments below—and on Facebook. Thanks!
Late winter. How many of us are still craving stews and pot roasts? With this unusually warm “winter” we’ve been having, and our daffodils already peeking through the ground cover, we can’t help but wonder if spring is right around the corner. It has us thinking about spring fruit and produce more than ever, to just hurry up and get here!
Call us impatient, but we know we’re still stuck with winter’s produce in the meantime. Maybe some lovely blood oranges or kiwis, pink and red grapefruits, even an Anjou pear or two! With that, we’ve come up with this delicious, yet versatile vanilla yogurt cream, which works well for every season — even those that are confused (and shall remain nameless, you Winter of 2012)!
Vanilla Yogurt Cream
Ingredients for 1 pint Creative Whip
2 cups vanilla yogurt
2 cups heavy cream
1 tbsp confectioners sugar
pinch vanilla seeds (from the bean), optional
Mix all ingredients until the sugar is completely dissolved and pour into a 1 pint iSi Creative Whip and screw on 2 iSi cream chargers and shake vigorously after each charge. Chill for at least 30 minutes. To serve, this versatile cream pairs well with any meal: dollop on top of seasonal fresh fruit, oatmeal or pancakes for breakfast, lamb shanks or lobster for dinner and chocolate or poached apples for dessert, just to name a few.
Note: You can substitute or add to the vanilla for any kind of additional flavoring, such as a touch of lemon or orange oil, based on your dish. Really anything pairs fabulously with this cream.
Photo adapted from A Series of Kitchen Experiments