Tuesday, 19 October 2010

Whip It!

My husband is the barista of the family. He mans the espresso machine in the morning, and is king of the fancy coffees when guests come for dinner. He loves to grind his own beans and calibrate each shot, and for dessert he loves to garnish with liqueurs and creams. For a while he had to go without the whipped creams though - the store-bought ones (besides being disposable and therefore not environmentally friendly) are full of sugars and thickeners. Not good eats, even when you can find one that contains actual cream. And whipping at home with a wire whip just doesn't seem to give you the loft and fancy presentation that you get with the commercial whippers.

Enter the home-use cream whippers. We had the good fortune to test out a LISS Professional 1 Pint Cream Whipper from Cookware.com. It takes N2O canisters, easily available in my local housewares, hardware, and restaurant supply stores - as well as being available online, and lets you control exactly what goes into your whipped cream while giving you that professional volume and look. Cream whips up to 5x its original volume, and the whole  thing can be stored in the fridge.

The LISS Cream Whipper can also be used for making espumas, foams, or warm sauces. At first I thought it might be intimidating - attaching a little nitrous oxide canister to this gadget and creating whipped cream - but it was so easy! And I just stored the rest in the fridge (after unscrewing and rinsing the nozzle) canister and all! That chunky little attachment holds and protects the canister and the strong metal body means you never have to worry about it. This is my new favourite toy. And it is red, which matches my espresso maker. Which makes me happy. ☺ It also comes in stainless steel and brushed stainless.

More recipes by LISS:

Cherry Mousse

- 4 fl oz. Cherry juice
- 2 tbs. powered sugar
- 1 tsp. cinnamon
- 4 tbs. red wine
- 1 cup Heavy Cream
Bring all the ingredients, expect the cream and allow to cool. Fill with the cream into the LISS Cream Whipper. Process according to instructions. You can garnish with fruit bits.

Cold Cappuccino

- 0,6 oz. Freeze dried cappuccino
- 5 fl oz. Milk
- 7 fl oz. Heavy Cream
- 2 tsp. Prune liqueur
- ½ tps. liquid sweetener

Place all ingredients in LISS Cream Whipper. Process according to instructions. You can garnish as required.

Vanilla Yogurt Cream

- ½ Vanilla yoghurt
- ½ cup Heavy Cream
- 1 tbs. powered sugar
Place all ingredients in LISS Cream Whipper. Process according to instructions. Serve immediately for best results. However, this dessert can be made ahead of time and held into the refrigerator. This recipe can be doubled.

Strawberry Shortcake

- 8 Shortcake biscuits
- 1 cup Heavy Cream
- 1 tsp. Vanilla
- 2 one pound packages frozen Strawberry in syrup

Drain the strawberries and measure out ½ cup of syrup. Place the cream, syrup and vanilla in LISS Cream Whipper. Process according to instructions. Split the biscuits, dispense some cream onto each bottom half, top with some berries, place the biscuit top back on the cream. Crown each one with another swirl of cream and a couple of berries.

And the LISS Cream Whipper can be used for savoury creams too:

Mustard Sauce

Warm – but do not boil – ½ cup Heavy Cream. Mix with 1 tbs. mustard and 1 yolk, then fill into LISS Cream Whipper. Process according to instructions. Cover the meats with the sauce immediately. Instead of mustard you can use garlic cream or powder, pepper or powdered dill. We recommend this recipe to boiled and roasted beef as well as to poultry.

Mustard Mousse

- 1/2 cup/ 100 ml heavy cream
- 1 tbsp./ 15 g mustard
- 1 egg yolk and a pinch of salt

Make heavy cream warm, but not hot, and mix well with the other ingredients. Let mixture cool in the refrigerator, fill into the LISS Cream Whipper and whip up according to the operating instructions. Instead of mustard you can use garlic cream or powder, pepper or powdered dill. We recommend this recipe to boiled and roasted beef as well as to poultry.