Recipe: “iSi Rapid-Infused Ceviche”

In our last post, we talked about the versatility of the iSi Gourmet Whip and how to rapidly infuse, pickle or marinate virtually anything using the iSi Rapid Infusion technique.

We also promised you recipes! Here is a brilliantly creative recipe for “iSi Rapid-Infused Ceviche”, contributed by our friend Chef Jill Houk . This dish is an exceptionally inventive, yet simple, example of Rapid Infusion put to work. Enjoy this modern twist on a classic light dish, splendid for spring & summer!"iSi Rapid Infused Ceviche" using the iSi Gourmet Whip. Contributed by Chef Jill Houk.

“iSi Rapid-Infused Ceviche” using the iSi Gourmet Whip.
Contributed by Chef Jill Houk.


iSi Rapid-Infused Ceviche

Contributed by Chef Jill Houk*

Ceviche is a seafood dish that originated in Peru. It’s a combination of raw fish, citrus juice, peppers, and onions. The citrus juice de-natures the proteins in the fish, giving it the texture of cooked fish. Because the fish isn’t actually cooked, it’s essential to use ultra-fresh fish that is kept cold at all times. The iSi Gourmet Whip speeds up how quickly you can get your ceviche to the table. Traditionally, the fish would need to sit in citrus juice for 30 minutes to an hour. Now, you can eat ceviche in minutes, simply by using iSi’s Rapid Infusion method.


Serves 2-3



0.5L (Pint) iSi Gourmet Whip

2 iSi cream chargers



1/2 pound firm white fish, such as sea bass, whitefish, tilapia, or mahi mahi

1/2 cup fresh lime juice (the juice of 4-5 limes)

1/4 cup fresh orange juice (the juice of 1/2 an orange)

1/4 cup water

1 small serrano pepper or 1/2 jalapeno pepper, stemmed, seeded and finely diced

1/4 cup thinly-sliced red onion

1/2 teaspoon sea salt



2-3 large leaves of lettuce

1 sweet potato, peeled, diced and cooked



1)  Freeze fish 10-15 minutes to make it easier to cut.

2)  Remove from freezer. Remove skin (if necessary) and slice into 1/4-inch thin strips. Cut strips into bite-sized pieces.

3)  Place half of fish into iSi Gourmet Whip. Add lime juice, orange juice, water, serrano, and onion. Screw the head firmly onto iSi Gourmet Whip.

4)  Insert an iSi cream charger into charger holder and screw onto the iSi Gourmet Whip to release the gas into the Whipper.

5)  Remove the charger and discard (or, recycle!). Cover the decorator tip with a cup (to capture spray) and, in an upright position, press the lever of the iSi Gourmet Whip to release all of the pressurized gas inside, and remove the Whipper head.

6)  Strain fish mixture over a bowl through an iSi funnel & sieve or fine chinois. Set marinated fish aside.

7)  Return marinade to iSi Gourmet Whip. Add remaining fish. Screw the head onto Gourmet Whip.

8)  Insert an iSi cream charger into charger holder and screw onto the iSi Gourmet Whip to release the gas into the Whipper.

9)  Remove the charger and discard (or, recycle!). Cover the decorator tip with a cup (to capture spray) and, in an upright position, press the lever of the iSi Gourmet Whip to release all of the pressurized gas inside, and remove the Whipper head.

10) Transfer contents of the iSi Gourmet Whip into a bowl and add the fish which was set aside in step 5. Sprinkle with salt.

11) Line plate with lettuce. Top with marinated fish. Garnish with sweet potatoes and serve immediately.


*Chef Jill Houk is also the author of “The Complete Soda Making Book”, which features over 100 creative recipes to make your own artisanal sodas at home. Jill’s book mentions our iSi Soda Siphon as an option for creating bubbly beverages!


iSi Rapid Infusion: Performance Under Pressure

The "Dirt Nap" - a Rapid Infusion of Coffee & Vodka with a Hazelnut foam topping. <br> <br> Created for iSi  by San-Francisco based "Alcohol Oracle" John Pomeroy for our iSi: Culinary Journey Cookbook.

The “Dirt Nap” – a coffee-infused Vodka drink with a Hazelnut foam topping.
Created by San-Francisco based “Alcohol Oracle” John Pomeroy for our iSi: Culinary Journey Cookbook.


For many decades, Vodka-loving nations such as Russia and Poland have experimented with infusions – made at home, in bars & taverns. Their infusions were simple – similar to the “soaking” infusion method widely used by bars today: flavorful (often pungent or spicy) solid ingredients are combined with Vodka (or another neutral spirit) in a sealed container for several days until the flavors eventually transfer over time.

Our understanding of culinary science has come a long way, veering significantly off the beaten path, and further away from traditional techniques. We’re the next generation. We’re experimenting. We’re creating. We’re inspiring. We’re pushing the boundaries of creativity in the kitchen and developing new tools, technology, and techniques. We don’t settle for something “great”, we want more … something brilliant, fascinating, functional and alluring – all at once. Voilà – Rapid Infusion is all of this and so much more.

Infusing glorious flavors of fresh herbs, fruits & spices into the solids, oils or spirits of your preference has never been considered a quick or easy process – until now. iSi’s Rapid Infusion technique is a brilliant way to experiment with your own personal taste preferences and discover magnificent new flavor combinations. For instance, who knew that Jalapeño and Watermelon infused with Vodka could be so crisp, refreshing and tasty? Or, that strong flavors like fresh lemon slices or cinnamon sticks transfer flavor very quickly, while less pungent ingredients (for instance, an apple) takes more time for its subtle flavor to develop? We do, because we’ve tried it hundreds (actually, thousands) of times with the iSi Gourmet Whip, and now you can too!


It All Began with an Experiment…

The “Father” of Rapid Infusion (and renowned culinary prodigy)  Dave Arnold of Booker + Dax and MOFAD (Museum of Food & Drink) first discovered the Rapid Infusion technique by experimenting with his iSi Gourmet Whip in 2010 to see “what else it could do”, and posted the results of his experiment on his blog, Cooking Issues, calling it “Game Changing”. Since then, we’ve worked very closely with Dave Arnold, and some of the world’s best & brightest chefs and bartenders from Leo Robitschek to Don Lee and John Pomeroy – to perfect the Rapid Infusion technique using the iSi Gourmet Whip. After years of research, and an abundance of expert advice from our outstanding friends in the bar industry, we’ve gotten it just right  🙂


Dave Arnold: "The Father of Rapid Infusion" An excerpt from our upcoming iSi Rapid Infusion recipe booklet featuring recipes for both the bar & kitchen.

Dave Arnold: “The Father of Rapid Infusion”
An excerpt from our new iSi Rapid Infusion recipe booklet featuring recipes for the bar & kitchen.


Rapid Infusion, Simplified

Rapid Infusion makes it possible to infuse the flavors of solids and liquids with one another in the shortest possible amount of time by releasing the pressure contained in an iSi cream charger into a sealed vessel (the iSi Gourmet Whip).

Once under pressure, the flavors of the solids become infused (on a molecular level) into the liquid (ie: lemon-rosemary olive oil). Through this process, the flavors of the liquid also become infused into the solid. Vodka-infused cherries, anyone?

Rapid Infusion is like a limitless treasure trove of unique, interesting and undiscovered flavor combinations, right at your fingertips!


Benefits of Rapid Infusion vs Traditional Infusions

—   Experiment with infinite flavor combinations in less time – let’s say didn’t prefer the taste of your chocolate, bergamot and gin infusion? No problem, you can whip up another infusion with completely different ingredients in minutes!

—  Fresh ingredients = fresh taste. Fresh ingredients also mean that *you* choose where your ingredients come from (ie: farmer’s market, a specific local grower, etc) without having to rely on an artificial flavoring or syrup for flavor.

—  Less bitter taste – the slight “sweetness” of the N2O in an iSi cream charger balances the bitterness of ingredients like cacao nibs or coffee beans.

—  More hygienic than leaving unattended or uncovered ingredient mixtures out for days to infuse on their own.

—  Limitless possibilities: you can infuse liquids into solids, too – think marinades, fruits, or even ceviche! Create your own artisan flavored bitters in no time – a popular trend amongst many of our favorite bartenders. And last but not least … Pickle anything in just a few minutes!


I’m Ready! Where Do I Start?

With your iSi Gourmet Whip in hand, follow these basic instructions and start your culinary engine: Ready, Set, Go!

1) Place fresh, aromatic solid ingredients of your choice into the iSi Gourmet Whip

2) Fill the iSi Gourmet Whip with your liquid of choice to the maximum fill line marked on the bottle

3) Screw on the head of the Whipper – make sure it is screwed on securely

4) Charge the iSi Gourmet Whip with 1 iSi Cream Charger (or, 2 iSi Cream Chargers if you are using a Quart/Liter size Whipper)

5) Shave vigorously a few times, swirl it around a bit, and let the charged mixture sit for 5-10 minutes (depending on the potency of the ingredients, some will take a bit longer to infuse)

6) Place a cup over the decorator tip of the Whipper (There will be some “spray” when you first begin releasing the gas) and in an upright position, dispense the gas from the Whipper until it has been fully released. This ensures that there is no pressure in the Whipper, and it is now safe to unscrew the Whipper head.

7) Unscrew the head of the Whipper. Notice that there may be a bubbling or “fizzy” appearance to the mixture inside. This is infusion, happening right before your eyes!

8) Strain the solid and liquid ingredients through an iSi Sieve (or fine chinois) to separate.

9) Enjoy the flavors, aromas, and colors of your new creation!


Recommended Resources

Seattle-based ChefSteps has developed an online Whipping Siphon course using iSi products to demonstrate Rapid Infusion (and so much more), in 33 short, fun and inspiring videos. The cost for enrollment is just $39, and you participate in the course at your own pace, with the option to revisit any section at your leisure. ChefSteps also offers a fully engaged online community forum with home & professional chefs. Ask questions, exchange advice on equipment, ingredients and techniques.  If you are interested in learning the many techniques you can apply using your iSi Gourmet Whip, we give the ChefSteps course a triple thumbs-up.

isi chefsteps recently developed a comprehensive, mind-blowing Whipping Siphons Class which features iSi equipment and offers 33 video courses of endless inspiration.
Three thumbs up – highly recommended!


iSi Rapid Infusion: Best Practices

—  Rapid Infusion works best when your liquid ingredients are at room temperature. But, that doesn’t mean you can’t experiment with infusing spicy flavors into hot chocolate!

—  Don’t use chilled/cold liquid for your infusion – the molecules in any cold liquid are bound more tightly, providing less room for the solid flavoring agent(s) to “share” its own flavor molecules.

—  The iSi Gourmet Whip’s professional-grade, sturdy construction makes it ideal for any type of infusion – hot or cold. For this reason, iSi only endorses the use of the Rapid Infusion technique with an iSi Gourmet Whip.

—  Stronger flavor profiles take less time to develop (5-10 minutes), so be patient with softer, more delicate flavors of peach, grape, etc. They may take longer to develop (20-30 minutes).

ALWAYS use iSi cream chargers with iSi equipment. They are made to work together as a system, extremely food-safe, made of the highest quality, guarantee a consistent level of pressure & filling volume (remember: an 8g cream charger is an “ingredient” in your recipe, too!) – plus, the use of any other brand of chargers in iSi equipment is neither recommended for optimal results nor covered by warranty.

The world is your iSi oyster! Experiment with an herb + fruit infusion, a marinade + protein infusion, quick-pickling, make your own bitters, infuse your own coffee, vodka-infused strawberries (and strawberry-infused vodka) – the possibilities are only limited by the borders of your own creativity!

Please share your comments, experiments and favorite flavor combinations with us – we always love to hear from you! Visit us on Facebook, chat with us on Twitter, or just send us an old-fashioned email:

We’ll share some Rapid Infusion Recipes in the next post, but in the meantime, grab your iSi Gourmet Whip, a bottle of olive oil or Vodka, and experiment with what’s in your pantry right now!


The iSi Gourmet Whip: More Than Just Whipped Cream

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.

Here’s a great recipe for Tabasco-Maple Brined Fried Chicken from our friend Chef Chris Cosentino of Incanto in San Francisco. It’s also featured in our cookbook: A Culinary Journey.


Tabasco-Maple Brine:
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

Fried Chicken:
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:

Next week, we’ll get into the science behind foams and infusions using iSi Whippers, so stay tuned!


Welcome to Whipped Cream!

Why use canned whipped cream when you can get more flavorful, healthy, and signature results – just by using an iSi Whipper with an iSi cream charger?

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!)

Versatility Matters
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:

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:

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!

Chocolate Mousse
A light and fluffy dessert classic

iSi chocolate mousse photo

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.


Drink Outside the Box

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


Whipped Cream 2.0

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 (38% butterfat)
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.

Serving Suggestion
Dispense fresh whipped cream over sliced strawberries or in a shortcake.  You can also use as a filling or a topper.


Flavor in an Instant

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.


Creative Condiments

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?

We’ll leave fashion to the um…professionals.  We’ll stick to the food.

Mustard Sauce

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)

Veal reduction

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.

Warm Mayonnaise

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


Our Gourmet Curry: Give it a Thai

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


Live from the International Home + Housewares Show 2012!

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!