Celebrate St. Patrick’s Day on March 17th with the help of your iSi Creative Whip and make desserts and treats that are an ode to Irish beer and spirits. Mix a wee bit of Baileys Irish Cream into your basic whipped cream for a simple way to add a dash of cheer.
Baileys is a liqueur, 17% alcohol by volume, made from Irish whiskey, milk from Irish farms, cocoa nibs, vanilla, and sugar. Using the Creative Whip, top hot coffee with Baileys Whipped Cream for a festive version of an Irish coffee or cap a Guinness float (stout beer and vanilla ice cream) for a quick St. Patrick’s Day dessert that is far too much fun. But for a truly rich treat, try a chocolate stout cupcake frosted with this decadent whipped cream.
There are many delicious variations of chocolate stout cake but all involve adding a dark beer, such as Guinness, to the cake batter. The result is a dense rich cake just begging to be topped with a frothy light cream. With a touch of cocoa powder, powdered sugar, and Baileys, you have a frosting for a very grown up cupcake with a whole lot of Irish spirit.
Sláinte!
Recipe for Chocolate Stout Cake
Strain through a fine mesh sieve.
Pour the smooth batter into your iSi Creative Whip.
Screw on one iSi 
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies – like the green beans in the photo above – or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until you’re ready to fry.
Guide to Perfect Homemade Mayonnaise
Thanksgiving Pumpkin Pie Without the Pie
Thanksgiving wouldn’t be the same without pumpkin pie. But that doesn’t mean you have to be boring — not at all. With the iSi Creative Whip, you can put a new spin on a classic to keep things interesting and fun during this year’s feast.
So how about considering a creamy pumpkin pie mousse with pecan-gingersnap crumble?
Once you mix together a base of five easy ingredients, you’re practically done! And for some added texture, a pecan-gingersnap crumble adds just the right amount of crunch so you’re not missing the crust.
There’s no worrying about if your pie crust is cooked through or if it’ll be done on time. You can even take this “pie” on the road without worry.
Ingredients for Pumpkin Pie Mousse
1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream
In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one hour before serving.
Ingredients for Pecan-Gingersnap Crumble:
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar
Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.
To serve:
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.
Recipe and post by Bao Ong.