Gourmet Whip Recipes

Citrus Foam

shown with citrus salad and grated chocolate

1/1/2 cups Orange juice
2 tablespoons Sugar
1 1/2 cups Heavy cream
1/2 piece Lemon
1 1/2 sheets Gelatin

Combine orange juice and sugar and reduce over medium heat by half. Add the juice of half a lemon. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to warm juice reduction. Add juice to heavy cream and strain through a chinois. Fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

Fois Gras Foam

shown with marinated figs

1/2 cup Heavy cream
3/4 cup Half & half
1/2 pound Foie gras
1 sheet Gelatin
To taste Salt and white pepper

Bring the heavy cream and half & half to a simmer. Add chopped foie gras and simmer gently for 2 minutes. Blend the mixture until smooth. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 12 ounces. For the quart-size iSi Gourmet Whip, simply double the recipe.

Saffron Foam

shown with mosaic of seafood

1 1/2 cups Heavy cream
1/2 cup Half & half
2 teaspoons Saffron threads
6 ounces white wine
2 sheets Gelatin
To taste Salt and white Pepper

Combine the white wine and saffron in a small sauce pot and simmer over medium heat until liquid is reduced to 2 ounces. Add the heavy cram and half & half and gently bring to a simmer. Meanwhile, bloom gelatin n cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the cream mixture. Season with salt and white pepper and strain through a chinois. Chill to room temperature and fill pint-size iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.

Chive Foam

shown with fingerling potato

3/4 pound Fresh chives
1 1/2 cups Heavy cream
4 sheets Gelatin
To taste Salt and white pepper

Yield: 2 1/2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.