5 Cream Whipper Techniques
48,381
Published 2023-06-18
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Video Timestamps -
00:00 Cream Whipper Basics
1:28 Basics
2:28 Flavoured Mousses
3:42 Hot Mousses
4:32 Carbonation
5:41 Batter
6:37 Microwave Cakes
8:33 Rapid Infusion
9:55 Whipper Recommendations
Fulls videos recipes mentioned -
Dark Chocolate mousse recipe and video - • Vegan Chocolate Mousse
Tempura batter recipe and video - • Carbonated Tempura Batter (Cream Whip...
Coconut Mousse recipe and video - • Black Sesame Dessert
Simple Lemon Verbena Gin recipe and video - • Lemon Verbena Gin Recipe
Gingerbread Microwave Cake Recipe -
150g Carrot juice
100g caster Sugar
85g Plain Flour
65g Butter
60g Molaces
20g Egg White Powder
5 Egg yolks (approx 100g)
5g Ground cinnamon (approx a teaspoon)
5g Ground ginger (approx a teaspoon)
Zest of one orange
Large pinch salt
Blend all the ingredients together well and our into a whipper.
Charge the whipper with 2 nitrous oxide chargers.
Dispense the cake batter into a paper cup up to 1/3 full.
Microwave the cake at 800W - approx 45 seconds or 1000W approx 35 seconds.
Sit the cup upside down to cool then remove the sponge and serve as soon as possible.
All Comments (21)
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"Kids have been making moose after moose after moose." ... In Manchester!? aha?
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I agree, the street corner interest in modern cuisine is truly remarkable.
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Love the Manchester streets bit. Got a hardy chuckle out of that
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Amazing advice! Great content… more of that, please!
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It would be awesome to see a video about your carbonation rig. Seems super interesting!
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Fantastic Idea's, im going to give these a go..! Your an out there thinker Eddie.. Cheers
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amazing video!!
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This video wasé extremely useful
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I'm so happy I found your video! So many ideas now. I just picked up a Chef master but if I get another one I'll look into the ISI
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I've been watching a few of your videos, now, and the quality is amazing, both of the photography and the incredible food ideas. Your commitment to the flavour, even for a professional, is mind-blowing. Thanks so much for sharing these. I'm also very curious about your accent which has hints of RP, northern and estuary!
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2:50 😂😂😂😂 hahahaha, you have humor level: OVER 90
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A general use question I can't seem to find explicit answers to anywhere else ... I've noticed on cooking shows they leave the charging cannister on while dispensing. But on one of the iSi videos they remove the charger. Does it matter either way? And is it okay to refrigerate with the cannister on? Thank you.
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Wanting to make a champagne & elderflower espuma, would you have a recipe for this ???
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Great content, as ever. Have you got hold of an ISI Nitro/experimented with one of them, yet? Might be cool for drinks at your restaurant.
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hey man I am just wondering if there is a difference between the standard one vs the red one in terms of the isi bottles? they say only the red ones are suitable for both hot and cold usage, would you know what's the difference?
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If I'm trying to carbonate cocktails, is there value in investing in the iSi soda siphon? Or does the iSi whipper (using a CO2 charge instead of NO2) suffice for this application
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Hold tight the drum and bass moussive!!! 😂 🎈
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Can the chargers be recycled? It’s a lot of metal.
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Did you ever work with the 0,25L version? Im wondering what size would suit my needs. Most of the time I'll be cooking once in a while for 4-6 persons. I'm trying to have as little left overs as possible. If i'm right the sifons don't work too well when there is too little liquid inside.
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2:58 It all makes sense now!
