Soak the gelatine in water. Briefly mix the eggs with icing sugar and mascarpone using the hand blender.
Warm up a little water, dissolve the gelatin in it and then stir into the rest of the mixture with the cream.
Pour directly into a 0.5L iSi Whip through an iSi Funnel & Sieve, screw on an iSi Professional Charger and shake 10 to 12 times.
Serve the mousse on layers of berries and biscuits.
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Subscribe to our newsletterIngredients for a 0.5 L iSi Whipper:
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:
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.
Ingredients for a 0.5 L iSi Whipper:
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.
Ingredients for a 0.5 L iSi Whipper:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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).
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
Ingredients for a 0.5 L iSi Whipper:
Ingredients:
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.
