Ingredients for the 0.5 L iSi Creative Whip:

• 270 g apricot purée
• 45 ml sugar syrup 
• 45 ml grenadine syrup 
• 45 ml apricot liqueur 
• 90 ml Prosecco
• 3 Blatt gelatine  

Preparation: Heat up 25 g of apricot purée and dissolve the soaked, pressed out gelatin in it. Slowly add the rest of the ingredients and stir well. Strain the mixture through a fine sieve. Pour into the 0.5 L iSi Creative Whip. Screw on an iSi Cream Charger and shake vigorously. Cool for at least 3 hours. 

Serving suggestion: The crown on rosé sparkling wine or Prosecco.    

Please half the ingredients for the 0.25 L iSi Creative Whip!

Ingredients for the 0.5 L iSi Creative Whip:

• 125 g red pepper
• 225 g cream cheese, full fat
• 70 ml cream
• 50 g Mascarpone
• 1 tbsp. olive oil   
• salt, pepper, garlic, lemon juice  

Preparation: Dice the pepper, sauté in olive oil. Purée with cream cheese, cream and Mascarpone with a blender or food processor and then strain through a fine sieve. The mixture must have a thick consistency. Season and pour into the 0.5 L Creative Whip. Screw on an iSi Cream Charger and shake vigorously. 

Serving suggestion: In a glass as a vegetable dip.    

Please halve the ingredients for the 0.25 L iSi Creative Whip!

Ingredients for the 0.5 L iSi Creative Whip:

• 250 g cream cheese, full fat 
• 150 ml coconut milk
• 50 ml vegetable soup 
• 2 tbsp. curry 
• 1 tbsp. pineapple juice
• 25 ml cream
• salt, pepper 

Preparation: Mix all ingredients except cream with a blender or food processor. Then stir in the cream, and pour into the 0.5 L iSi Creative Whip. Screw on an iSi Cream Charger and shake vigorously. Cool for at least 1 hour.

Please half the ingredients for the 0.25 L iSi Creative Whip!

Ingredients for the 0.5 L iSi Creative Whip:

• 200 g mango purée
• 225 ml cream
• 20 g sugar
• 75 ml coconut milk 
• grated coconut

Preparation: Mix all ingredients except the cream with a stand mixer or hand blender and then strain through a fine sieve. Add the cream and pour into 0.5 L iSi Creative Whip. Screw on an iSi Cream Charger and shake vigorously. Cool for at least 30 minutes.  
For garnishing, roast about 10g of grated coconut in a dry pan while stirring until golden brown and then arrange.

Serving suggestion: Garnish with toasted grated coconut.

Please halve the ingredients for the 0.25 L iSi Creative Whip!

Ingredients for the 0.5 L iSi Creative Whip:

• 4 egg yolks
• 300 ml cream
• 4 tbsp. Mascarpone
• 6 tbsp. powdered sugar
• 2 tsp, Amaretto
• Ladyfingers
• strong coffee and cocoa as desired  

Preparation: Stir all ingredients well. Pour into the 0.5 L iSi Creative Whip. Screw on an iSi Cream Charger and shake vigorously. Cool for at least 30 minutes. Springkle the ladyfingers with coffee. Layer the cream in glasses alternating with ladyfingers and dust with cocoa. Chill for several hours before serving.

Tip: If you do not want to work with raw eggs, you can simply replace the eggs with 150 g of Qimiq  - the first Cream Base.

Please half the ingredients for the 0.25 L iSi Creative Whip!