Delicious Old Fashioned Whipped Cream

1 cup heavy Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Amaretto Flavored Whipped Cream

1 cup Heavy Whipping Cream
2 tablespoons Amaretto
3 tablespoons powdered sugar (or to taste)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Chocolate Flavored Whipped Cream

1 cup heavy Whipping Cream
3 tablespoons powdered sugar
2 tablespoons rich chocolate milk powder (Nestles or Hershey's are both fine)

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Low Carb "Atkins Diet" Whip Cream

1 cup heavy Whipping Cream
3 teaspoons (or to taste) Splenda or other Sugar Substitute
1 teaspoon Vanilla

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Wonderful Coffee Toppings

Add these to the top of a rich cup of java and you'll really appreciate the true Vienna coffee method.

Patty's Rum Cream Coffee Topping

1 cup Heavy Whipping Cream
3 tablespoons Rum
3 tablespoons Kahua Coffee liqueur
3 tablespoons powdered sugar

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

Leslie's Hazelnut Cream Coffee Topping

1 cup heavy Whipping Cream
3 tablespoons Frangelico Hazelnut liqueur
3 tablespoons Kahluha Coffee liqueur
3 tablespoons powdered sugar

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

Amaretto Vienna Coffee Topping

1 cup heavy Whipping Cream
6 tablespoons Amarreto
3 tablespoons powdered sugar

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

You can experiment with any number of different liqueurs or to create some of the most wonderful and delicious whipped and frothy coffee toppings you can imagine!

Michele's Vanilla Yogurt Dream

1/2 cup plain yogurt
1/2 cup heavy Whipping Cream
3 tablespoons powdered sugar (or to taste)
3 teaspoons of Bourbon Vanilla

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Use with bananas, berries, or your favorite fruit

Jimmy's Chocolate Mousse

1 cup heavy Whipping Cream
1 teaspoon instant coffee
5 tablespoons instant cocoa
1-2 tablespoons Cognac or Brandy
3 tablespoons powdered sugar

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.

Rachel's Tiramisu

2 egg yokes
1 cup heavy Whipped Cream
3 tablespoons powdered sugar
1 teasspoon Amaretto

Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on lady finger cookies layered and sprinkle with cocoa powder and instant coffee. Enjoy!

Espresso Whipped Cream

1 cup whipping cream
3 tbs brown sugar
1 tsp vanilla extract
1 tsp espresso powder

Coffee Whipped Cream

1/2 cup whipping cream
2 tbs sugar
1 tbs instant coffee crystals

Cinnamon Whipped Cream

1 cup whipping cream
3 tbs icing sugar
1 tsp ground cinnamon

Kahlua Whipped Cream

1 cup whipping cream
1/2 cup icing sugar
3 tbs Kahlua

Chocolate Whipped Cream

1 cup whipping cream
3 tbs icing sugar
2 tbs cocoa powder
1/2 tsp creme de cacao

Cranberry Champagne Gelee's

-Ingredients-
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
1 11oz can frozen cranberry juice cocktail concentrate, thawed
1 cup sugar
2 1/4 cups dry champagne Fresh Whipped Cream

-Preparation-
1. In a large heatproof bowl, sprinkle the gelatin over the water. Let stand for 5 minutes, or unitl the gelatin softens.
2. In a saucepan, mix the cranberry juice with the sugar and bring to a boil. Reduce the heat and simmer until the sugar dissolves. Pour the hot juice of the gelatin and stir until smooth. Stire in the champagne. Cover and refrigerate until set, at least 4 hours or overnight.
3. Spoon the gelee into 8 glasses, alternating with fresh whipped cream, serve immediately.

CREMA CATALANA FOAM

We know and love the molded custard dessert called crema catalana, but here it takes a more dynamic form. This foam is sexier than whipped cream and is especially delicious on berries.

-Ingredients-
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, halved lengthwise
1 cinnamon stick
Grated zest of 1 orange
Grated zest of 1/4 lemon
8 large egg yolks
1/2 cup sugar
2 tablespoons all-purpose flour

Special equipment: 1-liter whipped-cream siphon and 2 gas (N2O) chargers

-Preparation-
Heat cream and milk with vanilla bean, cinnamon stick, and zests in a 2-quart heavy saucepan over moderate heat until just hot and let stand 5 minutes to infuse.

Whisk together yolks, sugar, and flour until thick and pale. Pour hot cream through a sieve into yolk mixture, whisking until smooth, and transfer custard to cleaned pan. Cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F, about 10 minutes. Pour through a fine sieve into a metal bowl set in an ice-water bath and cool, stirring occasionally.

Transfer custard to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you'll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if foam is not thick enough).

Shake siphon well. Turn upside down and press lever to fill 3/4-cup glasses or cups with foam. Serve immediately.

Cooks' note: Foam may be made 3 days ahead and kept, chilled, in siphon.

Makes 10 servings.

CHOCOLATE GANACHE CAKES WITH WHITE-COFFEE FOAM

The coffee foam attains its consistency with the help of a charged siphon. If you don’t own one, don’t worry— the coffee mixture can also be served, chilled but unfoamed, as a sauce.
Active time: 45 min Start to finish: 1 3/4 hr

-Ingredients-
For coffee foam
1/2 cup green coffee beans
1/4 cup packed light brown sugar
1 (13 1/2-oz) can unsweetened coconut milk
1/2 cup heavy cream

For chocolate ganache cakes
4 whole large eggs
4 large egg yolks
1/2 cup granulated sugar
1/2 lb Valrhona or Lindt bittersweet chocolate (not unsweetened), chopped
2 sticks (1 cup) unsalted butter, cut into pieces
1/2 cup cake flour (not self-rising)
Special equipment: 1-liter whipped-cream siphon and 2 gas (N2O) chargers

-Preparation-
Make coffee foam: Toast coffee beans with brown sugar in a 2-quart heavy saucepan over moderately low heat, stirring constantly to evenly toast beans, until sugar is melted and beans are color of almond skins, 12 to 15 minutes.
Add coconut milk and simmer (mixture will bubble up and steam, and sugar will harden), stirring occasionally, until sugar is dissolved, about 5 minutes. Pour through a sieve into a metal bowl and stir in cream.
Set metal bowl in a larger bowl of ice and cold water to chill, stirring occasionally.
Transfer sauce to siphon and screw on top tightly. Unscrew charge holder from head and put in a charger. Reattach charge holder and screw on tightly. Gas will be released into siphon (with a whooshing sound) within a few seconds. Chill filled siphon at least 1 hour to produce a stiffer foam. Remove and discard first charger. (As you unscrew charge holder, you’ll hear a brief hissing sound.) If fitting from holder comes out attached to charger, just remove charger and reattach fitting. Screw on second charger and chill at least 15 minutes (longer if a test of foam is not thick enough).
Make cakes: Preheat oven to 400°F. Butter and flour 8 (4-oz) ramekins, knocking out excess flour, and put on a baking sheet.
Whisk together whole eggs, yolks, and sugar until combined well.
Melt chocolate and butter in a double boiler or a metal bowl set over a saucepan of simmering water, stirring.
Remove top of double boiler or bowl from heat and whisk egg mixture into it. Sift flour evenly over chocolate mixture and fold in until just combined.
Divide among ramekins and bake in middle of oven until cakes begin to puff but centers are not set, 12 to 13 minutes.
Shake siphon well, about 1 minute. Turn upside down and press lever to fill a bowl with coffee foam.
Serve cakes in ramekins with coffee foam on the side.

Makes 8 servings.
Gourmet
October 2000

Strawberry Mousse

4 oz Strawberry concentrate juice
3 Tbsp Powdered Sugar
2 Tbsp Gin

¾ Cup Heavy Cream

Blend first 3 ingredients thoroughly, then add mixture to heavy cream in the dispenser. Replace top, shake several times, charge with one cartridge of N2O. Invert the dispenser and slowly squeeze trigger to serve.

Hazelnut Cream

1-2 oz Hazelnut flavor coffee creamer
1 Cup Heavy cream

Pour both liquid ingredients into dispenser. Replace top, shake several times, charge with one cartridge of N2O. Invert the dispenser and slowly squeeze trigger to serve.

Nutty Irishman

1.5 oz Frangelico liquor
1 oz Irish cream liquor
3 Tbsp powdered sugar
1 Cup (or less) Heavy whipping cream

Pour all liquid ingredients into dispenser. Replace top, shake several times, charge with one cartridge of N2O. Invert the dispenser and slowly squeeze trigger to serve.

Firm “Never Weep” Vanilla Whip Cream

2 Tbsp dry Vanilla instant pudding mix
1-2 Tbsp powdered sugar (to taste)
½ tsp pure vanilla extract
1 Cup Heavy whipping cream

Stir all ingredients thoroughly –make sure dry ingredients dissolve. Pour into dispenser. Replace top, shake several times, charge with one cartridge of N2O. Invert the dispenser and slowly squeeze trigger to serve. This will keep its shape and volume for a long time, just be careful to not clog the dispenser (if this happens, rinse tip with warm or hot water, trying not to actually heat up the contents of the dispenser!)
22

Tiramisu Recipe

-Preparation-
1. Pour egg yokes, cream, mascarpone, powered sugar and Amaretto into the whipper.
2. Close it, shake it and load the charger Shake it further 5-6 times.
3. Sprinkle ladyfingers with coffee and lay them on a serving dish. Add the cream mixture as a layer on top. Keep adding layers of cream and ladyfingers.
4. Dust with powered cocoa.

Strawberry Shortcake

- 8 Shortcake biscuits
- 1 cup Heavy cream
- 1tsp. 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 a dispenser. 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.

Pumpkin cake

- 1 can (16 oz./ 450g) pumpkins
- 12 oz. / 350 g milk powder
- 4 tsp. / 20 g pumpkin pie spice
- 3 eggs
- 1 cup / 250 g powered sugar or appropriate amount of artificial sweetener.
- 1 package (18 oz. / 500g) yellow cake mix or cookie crumbs
- ¾ cup / 200 g butter
- 1 cup chopped walnuts

The above quantities will result in almost 1 quart / 1 liter of mixture, so you can fill your 1 pint whip – dispenser r more than once! If needed, cook pumpkins, then blend and mix well with milk powder, then stir in the spices, eggs and powder sugar and pour mixture into whip – dispenser and whip up according to the operating instructions. Dispense the mixture to a well greased baking pan. ( consider, that the whip – dispenser will yield 3 times the volume you filled it with). Sprinkle with cake mix, dry cookie crumbs or biscuits, walnuts and spread butter. Bake at 350F / 180C for 1 hour. Serve with ice cream or whipped cream.

Pudding mousse

Prepare 1 package of pudding powder according to the instructions. Pour 1 pint of the warm (approx. 104 F/40 C) liquid pudding into the dispenser and whip up according to the operating instructions. Then cool down dispenser to about 80 F/28 C and dispense into glasses. Put glasses again into the refrigerator to further cool the pudding. You may also put the glasses into the freezer, but don’t leave them in too long, so you get the soft texture of a parfait. Serve with fruit.

Mousse CHOCOLATE

An all time favorite!
-1 ½ cups/ 350ml heavy cream
- ½ cup + 1 Tbs./ 120ml choc. syrup -

Mix all ingredients well, fill into the dispenser and whip up according to the operating instructions. For best results, serve immediately after dispensing and decorating. However, this dessert can of course be prepared ahead of time if the dispenser is being kept in the refrigerator.

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 dispenser. Process according to instructions. You can garnish with fruit bits.

Cold Capuccino

A cool refreshment on a hot summer day!
-6oz. freeze dried cappuccino
-5 fl oz. milk
-7 fl oz. heavy cream
-2 tsp. prune liqueur
½ tps. Liquid sweetener

Place all ingredients in dispenser. Process according to instructions. You can garnish as required.

Vanilla Yogurt Crème

-½ Vanilla yogurt
-1/2 cup heavy cream
1 tbs. powdered sugar

Place all ingredients in dispenser. Process according to instructions. Serve immediately for best results. However, this dessert can be made ahead and time and held into the refrigerator. This recipe can be doubled.