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Something to Get Whipped Up About

iSi Professional Whip

Something to Get Whipped Up About

Sometimes, a little gas is exactly what we need. It saves lives and it makes them more fun. Gas makes your airbags deploy in a car crash. It’s in the air we breathe. It’s what pushes the beer from your keg, through your lines, to your customer’s glass. And now, using gas to make your drinks, side dishes, batters and desserts more lively, entertaining and delicious, just got a whole lot easier.  

An innovator in the field of modern gastronomy and gas charger technology, iSi North America has inspired new trends by bringing the culinary world the Gourmet Whip. 

Food and Wine Magazine calls it, “the next chef tool to try.” We agree. 

The iSi Cream Profi Whip helps you maintain efficiency, while uncovering new creative paths in the kitchen. Fresh whipped cream and buttercreams can become simple and exquisite staples on your food and drink menus. Sweeten cream with powdered sugar, honey or maple syrup. Add extracts like vanilla, almond, lemon and coffee. Use it to aerate pancake and waffle batter to make them light and fluffy. Expand the flavor palette on your menu, and spice up savory creams and foams with chili powder, wasabi, horseradish, sherry, and much more. 

No processing means that you will be able to introduce new flavors and textures using the freshest ingredients possible. If you have some left over, there’s no need to waste it. Creams and foams can be in your refrigerator for up to ten days. When you’re ready to serve again, all you have to do is add a little...you guessed it...gas.

Innovation meeting functionality, the iSi Cream Profi Whip is refillable, environmentally friendly, NSF certified, and dishwasher safe. 

Here are a couple recipes—courtesy of Blue Jacket Milwaukee Chef, Matt Kerley—we had some fun with!

 

Lobster Cream

2 cups lobster stock

1 cup cream

1 tablespoon dry sherry

Pinch of salt

Bring lobster stock and cream to a boil then turn heat down to a simmer. Reduce by ½; add salt and sherry to taste. Remove from heat and let cool before adding to iSi Whipper. 

 

 Herb Foam

.25 cup picked dill

.25 cup picked parsley

.25 cup picked chive

.25 cup picked tarragon

.75 cup water

1 tsp xanthun gum

 

Blend dill, parsley, chive, tarragon, and water in blender until smooth. Add xanthun gum until you reach desired viscosity. Add to iSi Whipper. 

 

Have you had any great innovation of your own with the Cream Profi Whip? We’d love to hear about them. Feel free to share!