Recipes- Coming Soon

Ingredients for a 0.5 L iSi Whipper:

Green Smoothie with Basil Foam

Ingredients for a 0.5 L iSi Whipper:

• Green Smoothie:
• 400 ml grapefruit juice
• 300 g celery
• 250 g parsley
• 400 ml water
• 200 ml fresh apple juice
•  
• Basil Foam:
• 100 g fresh baby spinach
• leaves, blanched
• 60 g fresh basil leaves
• 150 ml heavy cream
• 100 ml vegetable stock
• 1 g salt
• 0.1 g pepper

Preparation Green Smoothie:
Wash, peel and chop the celery. Next, wash the parsley and
allow to drain. Puree both ingredients with the water in
a blender until smooth. Then add the grapefruit juice and
apple juice, puree again until smooth and pour into glasses.

Preparation Basil Foam:
Mix the spinach leaves, basil leaves and cooled vegetable
stock and puree in a blender until smooth. Add the heavy
cream and season to taste with salt and pepper. Then
puree the mixture once more until smooth then pass through
the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi
cream charger and shake vigorously. Refrigerate for 1-2 hours.

Ingredients for a 0.5 L iSi Whipper:

Strawberry Tiramisu with Elderberry Cream

Ingredients for a 0.5 L iSi Whipper:

• Strawberry Tiramisu:
• 250 g mascarpone
• 200 ml heavy cream
• 400 g strawberries
• 100 g sugar
• 5 ml lemon juice
• 200 g ladyfingers
• 10 g hazelnut croquant
•  
• Elderberry Cream:
• 400 ml heavy cream
• 40 ml elderberry syrup
• 40 ml lemon juice

Preparation Strawberry Tiramisu:

Mix together the mascarpone, heavy cream, and lemon
juice. Mix 200 g strawberries with the sugar and puree in a
blender until smooth. Chop up the remaining strawberries
and pour into glasses with alternating layers of ladyfingers,
mascarpone crème and pureed strawberries. To finish,
spinkle with hazelnut croquant.

Preparation Elderberry Cream:

Mix all ingredients and pour into a 0.5 L iSi Whipper, screw
on 1 iSi cream charger and shake vigorously. Refrigerate
for at least 6 hours.

Apple Streuselkuchen in a glass with Apple Cinnamon Mousse

Ingredients for a 0.5 L iSi Whipper:

• Apple Streuselkuchen:
• 300 g apple
• 100 g sugar
• 5 ml lemon juice
• 0.5 g cinnamon
• 60 g raisins
• 10 ml rum
• 110 g flour
• 100 g powdered sugar
• 50 g margarine
•  
• Apple Cinnamon Mousse:
• 250 ml apple juice
• 100 ml heavy cream
• 10 g ground cinnamon

Preparation Apple Streuselkuchen:

Peel, core and cut the apples into small pieces. Combine
sugar, lemon juice, cinnamon, raisins and rum in a pot and
briefly bring to a boil. Add the apples and lightly simmer for
approx. 5 minutes. Then set the apples aside and allow to
cool. Mix the flour, powdered sugar, and margarine, and
rub into coarse crumbs with your hands. Bake in the oven
at 160 °C for approx. 10 minutes until golden brown. Fill
glasses with layers of streusel mixture and apples, and top
with apple cinnamon mousse.

Preparation Apple Cinnamon Mousse:

Thoroughly mix the apple juice, heavy cream and cinnamon.
Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and
shake vigorously. Refrigerate for 1-2 hours.

Vanilla Almond Milk with Chocolate Hazelnut Topping

Ingredients for a 0.5 L iSi Whipper:

• Vanilla Almond Milk:
• 400 ml vanilla milk
• 500 ml almond milk
•  
• Chocolate Hazelnut Topping:
• 400 ml heavy cream
• 100 ml chocolate
• hazelnut sauce

Preparation Vanilla Almond Milk:

Combine the vanilla and almond milk in a pot and heat.
Blend the mixture in a blender and finish off with the
chocolate hazelnut topping.

Preparation Chocolate Hazelnut Topping:

Pour the heavy cream and chocolate hazelnut sauce into
a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake
vigorously. Refrigerate for 1-2 hours.

Campari Orange Espuma

Ingredients for a 0.5 L iSi Whipper:

The popular spirit in a new light

Ingredients:

• 50 ml Campari
• 450 ml Fresh orange juice
• 3 Sheets of gelatin
• 10 g Powdered sugar

Preparation:

Soak the gelatin in cold water. Heat up 125 ml of orange juice, and dissolve the drained gelatin in it.
Mix the Campari with the rest of the orange juice, and add the dissolved gelatin. Pass the mixture through
the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

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.

Cucumber Yogurt Espuma

Ingredients for a 0.5 L iSi Whipper:

Summertime pleasure

Ingredients:

• 250 g Cucumbers
• 250 g Natural yogurt
• 5 Sheets of gelatin
• 20 g Dill
• 4 g Salt
• 1 g White pepper

Preparation:

Wash, peel and cut the cucumber. Mix the pieces of cucumber with the yogurt and the spices and puree in a blender until
smooth. Afterwards pass the cucumber mixture through the iSi funnel & sieve. Soak the gelatin in cold water, heat up part
of the cucumber mixture, dissolve the drained gelatin in it and add to the remaining cucumber mixture. Put the mixture
into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.

iSi Tip:

Goes great with salads and shrimp.

For the iSi Thermo Whip and iSi Thermo XPress Whip: Place open in the fridge until the contents are chilled.

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.

Goat Cheese Espuma

Ingredients for a 0.5 L iSi Whipper:

A wonderful treat when combined with special breads

Ingredients:

• 250 g Goat cheese with herbs
• 125 g Sour cream
• 125 ml heavy cream
• 45 ml Olive oil
• 1 g Salt
• 1 g Pepper
• 1 g Sugar

Preparation:

Puree the goat cheese, olive oil, sour cream, and spices in a blender until smooth and pass through the iSi funnel &
sieve. Stir in the cream, so that the mixture has a compact consistency. 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.

Serving Suggestion:

Serve on nut bread or wholewheat bread.

iSi Tip:

Can also be used in catering.

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.

Tuna Espuma

Ingredients for a 0.5 L iSi Whipper:

Light and fluffy

Ingredients:

• 200 g Tuna (in olive oil)
• 200 g Cream cheese, full fat
• 100 ml heavy cream
• 1 g Salt
• 1 g Pepper

Preparation:

Drain the tuna and puree with the cream cheese in a blender until smooth. Add the cream and season with salt and pepper.
Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.
Refrigerate for 1-2 hours.

Mango-Coconut Cream Soup

Ingredients for a 0.5 L iSi Whipper:

Ingredients:

• 150 g Mango
• 100 ml Coconut milk
• 100 ml heavy cream
• 50 ml Veal stock
• 70 ml Sesame oil
• 1 g Salt
• 1 g Pepper
• 30 g red curry paste

Preparation:

Place all ingredients in a pot and let simmer about 5 minutes. Puree in a blender until smooth, pass through the iSi
funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi
Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Fried Veal Fillet with Green Asparagus and Hollandaise Sauce

Ingredients for a 0.5 L iSi Whipper:

An unbelievably wonderful taste sensation

Ingredients:

• 325 g Butter
• 3 pieces Yolks
• 1 Egg
• 25 g Shallots
• 50 ml Dry white wine
• 1 pieces Bay leaves
• 1 g Salt
• 1 g Cayenne pepper
• 25 ml Lemon juice
• 1 g Sugar
• 25 ml Vegetable oil
• 3 pieces crushed black peppercorns

Preparation:

Melt the butter in a pan, then filter through a cloth to clarify the butter. Sauté the shallots in vegetable oil until
glazed, add the bay leaf and peppercorns and deglaze with white wine. Let simmer for approx. 3 minutes (to reduce). Whisk
together the 3 egg yolks, 1 whole egg and the reduction in a metal bowl on a hot water bath (approx. 2 -3 minutes). Stir
the clarified butter (approx. 50 °C/122 °F), at first drop by drop and then gradually, until an emulsion forms (a combination
of egg and fat). Season with the spices. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw
on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Serving Suggestion:

Fry the veal fillet for 3 minutes on each side and then cook in a preheated oven at 180 °C (356 °F) for 10 minutes until ready.
Peel the bottom third of the green asparagus. Boil a pan of water with sugar, salt, and lemon juice. Boil the asparagus for 5–10
minutes until it is firm to the bite, strain and serve with the veal fillet and Hollandaise sauce.

iSi Tip:

The sauce can be reheated in the iSi Gourmet Whip in a bain-marie or water bath without stirring at max. 75 °C (167 °F).

Sweet Potato Espuma

Ingredients for a 0.5 L iSi Whipper:

Ingredients:

• 140 g Sweet potatoes
• 280 ml heavy cream
• 80 ml Potato water
• 1 g Salt
• 1 g Pepper
• 0.5 g Nutmeg

Preparation:

Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the
cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through
the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the
iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Buttermilk Pancakes

Ingredients for a 0.5 L iSi Whipper:

Heavenly

Ingredients:

• 180 g Flour
• 150 g Buttermilk
• 100 ml Water
• 2 pieces Egg(s)
• 0.5 g Salt
• 5 g Honey
• 1 g Cinnamon
• 20 ml Oil

Preparation:

Mix all ingredients and pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Heat the oil in a non-stick pan and immediately portion some dough with the iSi Whipper. Fry on each side about 1 minute until golden brown.

Serving Suggestion:

Best served warm with maple syrup or flavored cream.

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.

Raspberry Espuma

Ingredients for a 0.5 L iSi Whipper:

Berry lightness

Ingredients:

• 450 g raspberry puree (seedless)
• 25 g Powdered sugar
• 2 Sheets of gelatin
• 40 ml raspberry brandy

Preparation:

Soak the gelatin in cold water. Heat and mix together the sweetened raspberry puree and the powdered sugar, add the
raspberry brandy, and stir in the drained gelatin. Pass through the iSi funnel & sieve directly into the 0.5 L iSi
Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours, shake vigorously before serving.

Tip:

Inject Raspberry Espuma with the iSi long injector tip ⌀ 5mm into hollow crisp waffles.

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.

Tonka Bean Sponge Cake with Almond Sauce

Ingredients for a 0.5 L iSi Whipper:

A taste sensation

Ingredients:

• 100 g Almonds
• 8 pieces Paper or plastic cup
• 5 pieces Eggs
• 15 g Flour
• 15 g Cocoa powder
• 100 g Sugar
• 0.04 g Salt
• 2 pieces Tonka beans

Preparation:

Finely grind almonds and tonka beans and mix with the other ingredients to create a smooth batter. Pass the mixture
through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Make a small indentation on the bottom of the bowl and fill it up to one-third full with the mixture.
Heat for approx. 40–50 seconds in the microwave at 900 Watts. Turnover the bowl and leave to cool down. Leave the sponge
in the bowl until needed for use to prevent it drying out. Use a knife to loosen the sponge pudding from the edge of the
bowl immediately before serving.

Serving Suggestion:

For the almond sauce, mix sour cream with almond flavoring or amaretto and sugar syrup to taste. Carefully divide the
tonka bean sponge into portions and serve with the almond sauce.

Tonka Bean Sponge Cake with Almond Sauce

Ingredients for a 0.5 L iSi Whipper:

A taste sensation

Ingredients:

• 100 g Almonds
• 8 pieces Paper or plastic cup
• 5 pieces Eggs
• 15 g Flour
• 15 g Cocoa powder
• 100 g Sugar
• 0.04 g Salt
• 2 pieces Tonka beans

Preparation:

Finely grind almonds and tonka beans and mix with the other ingredients to create a smooth batter. Pass the mixture
through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Make a small indentation on the bottom of the bowl and fill it up to one-third full with the mixture.
Heat for approx. 40–50 seconds in the microwave at 900 Watts. Turnover the bowl and leave to cool down. Leave the sponge
in the bowl until needed for use to prevent it drying out. Use a knife to loosen the sponge pudding from the edge of the
bowl immediately before serving.

Serving Suggestion:

For the almond sauce, mix sour cream with almond flavoring or amaretto and sugar syrup to taste. Carefully divide the
tonka bean sponge into portions and serve with the almond sauce.