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Thermo Whip Recipes
Sweet Garlic Foam
shown with Parmesan cup and fried garlic6 ounces Garlic cloves (peeled) 1 cup Heavy cream 1 cup Half & half 2 sheets Gelatin To taste salt and white pepper
Warm Porcini Soup
2 oz. Olive oil
2 oz. Diced shallots
6 oz. Diced yellow onion
4 oz. Diced portabello mushrooms
1 lb. frozen porcini mushrooms
1 Tbsp. Porcini powder
1/8 oz. fresh rosemary
1/8 oz. fresh thyme
8 oz. white wine
1 qt. heavy cream
1 qt. vegetable stock
To taste salt and white pepper
Sweat shallots and onion in olive oil over medium heat until beginning to color. Add mushrooms and continue to cook for 8-10 minutes. Add porcini powder and herbs. De-glaze with white wine and reduce until almost completely dry. Add vegetable stock and heavy cream and simmer until liquid has reduced by 25%. Puree in a blender until smooth. Season with salt and white pepper and strain through a chinois. Fill pint-size iSi Gourmet Whip canister with hot soup. Secure the top and charge with one or two iSi N2O cream chargers. Shake and keep warm in a hot water bath at 160-180 degrees F.
Yield: 10 cups. For the quart-size iSI Gourmet Whip, simply double the recipe.
Red Beet Foam
shown with roasted golden beets & grated horseradish4 lbs. red beets
1 c. heavy cream
2 1/2 sheets gelatin
To taste salt and white pepper
Peel and juice the beets. (This should yield approx. 4 c. of juice.) Reduce beet juice to 3/4 cup over medium heat. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to the warm beet juice. Gently heat heavy cream until tepid. Combine cream and beet reduction. Season with salt and white pepper then 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: approx. 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
Bone Marrow Foam
1 1/2 cups heavy cream
2 sprigs fresh thyme
6 oz. bone marrow
3 oz. potato (peeled, cooked, and riced)
To taste salt and white pepper
Render bone marrow over low heat until soft enough to pass through a chinois. Meanwhile, heat heavy cream to a simmer and add thyme sprigs. Add riced potato and rendered bone marrow to cream, then incorporate with a whisk. 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.
