This article will introduce recipes for Egg Cream, Cherry Mousse, and Basil Foam. If you want to know more about cream dispenser recipes, you can click here to get more cream dispenser recipes.
Egg Cream recipe
The beverage is quite simple to produce and, more significantly, it cleverly preserves the carbonation of the water until you're ready to serve and enjoy your subsequent beverage!
2 glasses of milk
¼ cup of chocolate syrup
1/2 cup of carbonated water from a soda water machine or soda siphon
A 12 oz. glass should be filled with carbonated water and milk. Then, immediately whisk in the chocolate syrup.
Cherry Mousse Recipe
Cherry juice, 4 fl oz.
2 tablespoons powdered sugar
Cinnamon, 1 teaspoon
4 tablespoons of red wine and a heavy cream cup
Preparation: Combine all the ingredients, excluding the cream, in a small saucepan. Stirring continuously, cook the mixture over medium heat until it barely boils. Take the food off the stove and let it cool. The Whipped Cream Maker should be filled with the heavy cream and the chilled mixture. The method is carried out in accordance with these directions. Fruit pieces can be used to garnish your homemade mousse.
Basil Foam for Tomato Bisque Recipe
Fresh basil, heavy cream, gelatin powder, salt, and pepper are the only ingredients. You can explore and learn about yet another way our whippers are used to create delectable and distinctive delicacies by following the preparation procedures listed below and using your whipped cream siphon. Discover how to make culinary foam by referring to the steps listed below.
1 pound of fresh basil
1 cup heavy cream
4 teaspoons of gelatin powder
salt and pepper, as desired
Basil should be blanched for three to four minutes in boiling water before being shocked in an ice bath. Basil should be taken out of the ice bath and dried off. Blend basil till smooth (it may be necessary to add 4-6 Tbs of water in order to puree). Use a chinois to filter this product.