Summer is the season of fruit desserts — strawberry shortcake, peach cobbler, fresh fruit trifles. The finishing touch to all of these desserts? Real whipped cream. No need to pull out the hand mixer every time you need a little sweet cream topping. Introducing one of my favorite kitchen tools: the iSi Cream Whipper.
Pour in a little cream, add some powdered sugar, a touch of vanilla, release the Nitrous Oxide charger and voila whipped cream. The best part, whipped cream on demand. You can store the cream in the refrigerator for up to two weeks. It’s as easy as buying that tub of C.W. but taste oh so much better.
I’ve always used my iSi for whipped cream but according to the enclosed brochure I can use it to make “cream delights” such as chocolate mouse. The British Larder also provides tips for making those fancy food foams. If chocolate mouse isn’t exotic enough for you try TBL’s Pink Peppercorn Strawberry Jelly and Thyme Infused Honey Custard.
iSi Cream Whipper Chocolate Mouse
14 oz. heavy cream
1-2 tsp. instant coffee
8 Tbsp cocoa powder
2-3 Tbsp Cognac
powdered sugar to taste
Mix all ingredients well until they are completely dissolved. Pour into a one pint iSi whipper. Screw in one iSi cream charger and shake vigorously. Serve well chilled.