When I saw an advertisement for a cream whipper, by iSi, that had an insulated bottle for hot savory products, I had to have it. The idea here is
that this thing not only makes light and fluffy whipped cream in
seconds but hot mousses as well, and keeps a mixture cold in the bottle
for eight hours or hot for three hours. It’s called an iSi Thermo Whip and is available at Williams Sonoma (who, by the way, are finally offering a discount to culinary professionals).
Right out of the box, we followed an iSi recipe and whipped up a Teramisu
Cream that was light and foamy. The following day we made a Lemon
Yogurt Cream comprising equal parts of heavy cream and yogurt plus four
tablespoons of Lemoncello Liqueur and two packets of Splenda. This
was delicious on leftover ladyfingers, but it did not come out of the whipper
stiff and firm.
Now it was time to make something savory–since I had assured The Little
Woman that it was the “only reason I bought the thing.” We decided
to do a modified puree of Sweet Potato with Smoked
Paprika that was light and airy –an espuma or foam, if you will.
I made the first batch too stiff with the result that the N2O gas
couldn’t aerate it. The result: sweet potato sludge.
The second batch was made with equal parts pureed sweet potato and half
and half cream. The result: sweet potato slurpy. So,
I’ve bought some heavy cream and will use that to see if I can get something
to squirt out smooth, stiff and airy. At this juncture, however,
The Little Woman appears poised to declare this purchase yet another of
“Chic’s follies.” Stay tuned, recipes are bound to follow . . .
