A Cream Whipper is an essential tool in a commercial kitchen and a versatile fun tool at home. From creating signature dishes and deserts to adding seasonal charm to your whipped cream - just add Strawberry Red for Valentine or Pistachio Green for St. Patrick's! Please send us your personal favourite to sales@refillowhip.co.uk and we'll feature it here!

The isi brand (sold here alongside other competing brands) of whippers has probably commissioned and spawned the widest range of available recipes. Check out www.espumas.com or search for 'cream whipper recipe' using your favourite search engine.

The following recipes are but a sample of the creative possibilities. The quantity of the ingredients will dictate the appropriate size of the whipper to be used, 1/4, 1/2 or 1 Litre. Alternatively reduce the quantity to match your whipper size. Remember an 8g disposable charger is generally adequate to whip contents of 1/4 and 1/2 L whippers, 2 x 8g or 1 x 16g (if using a 16g whipper head) are required for a 1 L whipper.
Gas directly from a cylinder (using the refillowhip adapter) will be self-limiting as is in the case with the 2L and the 5L Rocket whippers. WHIP FRESH and Bon Apetit!

Mocha Cream
1/3 cup chilled whole milk
3 Tbsp. chilled heavy whipping cream
1 Tbsp. cocoa powder
1 Tbsp. confectioners' sugar
1/2 tsp. instant coffee
1/4 tsp. vanilla extract

Thoroughly mix together ingredients in whipper. Use one charger, invert whipper and shake 2-3 times to mix the gas evenly and make sure the contents are at nozzle end ready to pipe on top of coffee, cake, fruit, etc.

Fresh Mayonnaise
2 egg yokes salt
2 Tbsp oil
2 tsp. vinegar or lemon juice
1 tsp. prepared mustard

Combine all ingredients in whipper, mix thoroughly rotating a long-handled wooden fork. Charge, invert whipper and shake vigorously a 4-5 times to mix the gas evenly and make sure contents are at nozzle end ready to pipe on top your favourite club sandwich, your prawn cocktail, garnish your fish, etc.

Raspberry Espuma/Foam

2 lbs. (900 g) raspberries
1/2 c. (110 g) sugar
5 sheets gelatin
Preparation: Soak the gelatin in cold water. Boil raspberries with the sugar, puree and pass through a fine sieve. The seeds must be removed. Heat 200 ml of the raspberry puree to a temperature of 140 degrees Fahrenheit and stir in the pressed out gelatin. Add the remaining puree and leave to cool. Beat with a whisk before pouring into the whipper.

Tip: The amount of sugar (or other sweeteners) can be varied according to taste. This dish can be refined by adding raspberry brandy.

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Asparagus Espuma/Foam

2 lbs. (1000 g) peeled white asparagus
5 sheets gelatin salt, sugar
1 lemon
3.4 oz. (100ml) heavy cream (33%)
Preparation: Boil the asparagus in salt water with the sugar and a slice of lemon until done. Puree the asparagus with 10.2 oz (300 ml) of asparagus juices in a mixer, and pass through a fine sieve. Season to taste. Soak gelatine in cold water. Heat 3.4 oz (100 ml) of the asparagus puree to a temperature of 140 degrees Fahrenheit, stir in the pressed out gelatine, then add in the remaining mixture. Allow to cool thoroughly and stir in the cream. Pour into the Whipper and leave to cool at +39 F. >
Consistency: firm, creamy

Tip: To make a green asparagus Espuma, simply replace the white asparagus with blanched and pureed spinach.

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Spinach Espuma/Foam

18 oz. (500 g) drained and pressed out spinach (freshly blanched or frozen)
6.8 oz. (200 ml) vegetable or poultry stock
10.2 oz (300 ml) heavy cream (33%)
Salt, nutmeg, white pepper
Preparation: Puree the cooled spinach with the cold vegetable or poultry stock very carefully in a mixer and pass through a fine sieve. Add the cream, season to taste and pour into the Whipper.

Tip: Lightly brown 1 1/2 oz (50 g) of diced shallots and one chopped clove of garlic, add before pureeing the mixture. Refine with just a few squirts of lemon juice. Try warm spinach Espuma: Pour in the ingredients when still hot or heat to temperature of around 140 degrees Fahrenheit.

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Warm Potato Espuma/Foam

1 _ lb. (600 g) boiled potatoes (boil until powdery)
10.2 oz (300 ml) whole milk
3.4 oz (100 ml) water in which potatoes were boiled
1 _ oz. (50 g) butter
Salt, nutmeg
Preparation: Boil potatoes in salt water until done and pass through a sieve. Mix with hot milk, water in which potatoes were boiled and butter. Season and pour into the iSi Profi Whip while warm.

*Warm Espumas/Foam recipes are better made in Stainless Steel professional whippers more than in domestic models which are usually aluminium..

If preparing recipes with powdered gelatin instead of sheets, replace one sheet with 1.7 grams of powder. Arrowroot, carrageen, agar agar may also be substituted as thickener instead of Gelatin.

STRAWBERRY and CHAMPAGNE JELLY

Indulge yourself and your guests with this fabulous jelly crumble recipe from Jun Tanaka at Pearl for Taste of London. Read on for our interview with Jun.

Foam can be made in a refillable siphon or whipping cream dispenser.

1. To make the strawberry jus, mix the sliced strawberries with the sugar and place in a bain-marie or the top half of a double boiler. Cook on a low heat for 1-2 hours. Pour the strawberry mixture into a muslin bag or coffee filter paper and suspend over a bowl. Refrigerate overnight so that the jus collects in the bowl. Discard the strawberry solids.

2. To make the jelly, heat the strawberry jus. Squeeze the gelatine and add it to the strawberry jus. Stir to dissolve. When the gelatine has dissolved, transfer the mixture to a bowl, leave to cool then refrigerate until partially set - about 2 hours. Then whisk in the Champagne.

3. To make the Anglaise foam, pour the cream and milk into a saucepan and add the vanilla pod. Bring to the boil. Whisk the sugar and egg yolks together. Whisk the cream into the egg yolk and sugar mixture. Return the mixture to the saucepan and cook on a low heat, stirring constantly, until it thickens. Once the mixture reaches a consistency that is thick enough to coat the back of the spoon, remove it from the heat and whisk in the gelatine.

4. Strain the mixture through a sieve into a separate container and chill in the refrigerator. Once the mixture has cooled, place it in a whipped cream dispenser. To make the crumble, combine the ingredients in a bowl. Crumb the mixture with the fingertips and bake at 160°C until golden-brown. Reserve until required.

5. To assemble the dish, divide the Champagne strawberry jelly between four shot glasses. Fill the glasses half-full and refrigerate until set - about 1 hour. Once set, spray each of the glasses with the Anglaise foam until the glass is filled to the rim. Sprinkle the crumble on top of each glass and serve.

Recipe © courtesy of Jun Tanaka at Pearl