Sweet dreams come true! Gently whipped chocolate creams and berry sauces turn your desserts into
works of art.

Ingredients:

For the Cake:
• 1 package of pre-made cake base (or make your own base following your preferred recipe)
• 400 g fresh strawberries
• 100 g sugar (more if preferred)
• 1 tsp vanilla sugar (optional)

For the Cream:

• 200 ml heavy cream
• 100 g quark (preferably unsweetened or lightly sweetened)
• 1-2 tbsp sugar (more if preferred)
• 1 tsp vanilla sugar (optional)

Instructions:

1. Prepare the Cake Base:
◦ If you’re using a pre-made cake base, heat it according to the package instructions. If you’re making your own, bake your dough and allow it to cool.
◦ Wash the strawberries and slice them. Mix the strawberries with sugar and let them sit for a while until the sugar dissolves and the strawberries release their juice.

2. Prepare the Cream:
◦ Pour the heavy cream, quark, sugar, and vanilla sugar (if using) into a siphon bottle.
◦ Close the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle for about 10-15 seconds until the mixture turns into a light and creamy foam.

3. Assemble and Serve:
◦ Place the cooled cake base on a plate, and spread the
strawberries along with their juice on top.
◦ Pipe the airy cream-quark mixture over the strawberries and garnish with more strawberry slices.
◦ Serve immediately and enjoy this light and creamy cake!

Tip:
• If you want the cake to be sweeter, add a bit more sugar to the quark mixture or add a drop of vanilla extract.
• Besides strawberries, you can also try using other berries like blueberries or raspberries for a different flavor combination

Ingredients (4 servings):
• 200 g dark chocolate (preferably 70% cocoa)
• 200 ml heavy cream
• 1 tbsp sugar (optional, depending on the sweetness of the chocolate)

Instructions:

1. Melt the Chocolate:
◦ Melt the chocolate using a double boiler or in the
microwave, stirring every 20 seconds to avoid burning.
◦ Once fully melted, let it cool to room temperature.

2. Combine the Ingredients:
◦ Heat the heavy cream gently in a saucepan or microwave, but don’t bring it to a boil.
◦ Pour the warm cream over the melted chocolate and stir until fully combined. If you’d like, add sugar to balance the sweetness and create a smoother flavor.

3. Prepare the Foam:
◦ Pour the chocolate-cream mixture into a siphon bottle.
◦ Seal the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle for about 10-15 seconds until the mixture becomes light and airy.

4. Serve:
◦ Pour the chocolate foam into small bowls or glasses.
◦ Garnish with grated chocolate, chocolate glaze, or a few fresh mint leaves for added freshness.

Tip:
• If you want the chocolate foam to be richer, you can add a bit of mascarpone or cream cheese for a creamier texture.
• The chocolate foam also pairs wonderfully with small cookies or berries for extra flavor.

Ingredients:

Base:
• 200 g biscuits (e.g., Digestive or similar)
• 100 g melted butter

Custard Cream:
• 500 ml milk
• 150 g sugar
• 4 egg yolks
• 40 g corn starch
• 1 tsp vanilla sugar

Whipped Cream Topping:
• 200 ml heavy cream
• 100 ml custard cream

Instructions:

1. Preparing the Base:
◦ Crush the biscuits into fine crumbs using a food processor or by rolling them with a rolling pin.
◦ Mix the crushed biscuits with the melted butter until you get a smooth, even mixture.
◦ Press the mixture into the bottom of a cake pan and compact it tightly. Place the pan in the fridge to firm up the base.

2. Making the Custard Cream:
◦ Heat the milk over medium heat until it’s just about to boil, but don’t let it fully boil.
◦ In a separate bowl, whisk the egg yolks and sugar until
smooth and creamy.
◦ Mix the corn starch with a small amount of cold milk to
create a smooth slurry, then add it to the egg mixture and combine well.
◦ Slowly pour the hot milk into the egg mixture, stirring constantly to prevent curdling.
◦ Return the mixture to the pot and cook over medium heat, stirring continuously, until the cream thickens. This should take about 2-3 minutes.
◦ Remove from heat and stir in the vanilla sugar.
◦ Allow the custard cream to cool down to room temperature.

3. Whipping the Cream:
◦ Whisk the heavy cream until soft peaks form and then gently fold in the cooled custard cream until smooth.
◦ Pour the mixture into a siphon bottle.
◦ Seal the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle for about 10-15 seconds, until the mixture becomes light and airy.

4. Assembling the Cake:
◦ Take the cake from the fridge and top it with the fluffy custard whipped cream.
◦ Return the cake to the fridge and let it chill for at least an hour to allow the cream to set.

5. Serving:
◦ Serve the cake chilled, and if desired, garnish with fresh berries or a drizzle of chocolate glaze.

Tip:
• For extra volume and richness in the custard cream, you can add a small amount of mascarpone or cream cheese to make the cream
even more velvety and indulgent.
• For a more elegant finish, decorate the cake with fresh berries, chocolate shavings, or crumbled biscuits before serving.

Ingredients:

• 300 ml heavy cream (at least 30% fat)
• 2-3 tbsp sugar (to taste)
• 1 tsp vanilla sugar or 1 tsp vanilla extract
• 1/2 tsp cinnamon or 1 tsp cardamom (optional, depending on your
preference)

Instructions:

1. Prepare the Whipped Cream:
◦ Pour the heavy cream into a bowl and add the sugar and vanilla sugar (or vanilla extract).
◦ Stir carefully until the sugar is fully dissolved.

2. Flavoring:
◦ Add your desired spices, such as cinnamon or cardamom, for a warm, spiced flavor. Mix until well combined.

3. Whipping:
◦ Pour the flavored cream mixture into a siphon bottle.
◦ Seal the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle for about 10-15 seconds until the cream becomes fluffy and airy.

4. Serving:
◦ Serve the cinnamon-flavored whipped cream on top of fruit salads, desserts, coffee drinks, or even cakes.
◦ If desired, garnish the whipped cream with a sprinkle of cinnamon, chocolate shavings, or fresh berries.

Tip:
• For more intense flavors, let the mixture rest for a few minutes before charging it with the nitrous oxide. This allows the flavors to meld together.
• You can adjust the sweetness or spice levels to your liking by adding more sugar or experimenting with different spices, like ginger or cardamom, to create a unique flavor profile.

Ingredients:

• 300 ml heavy cream (at least 30% fat)
• 2-3 tbsp sugar (to taste)
• 1 passion fruit (fresh or 100% passion fruit puree)
• 1 tsp vanilla sugar (optional)

Instructions:

1. Prepare the Whipped Cream:
◦ Pour the heavy cream into a bowl and add the sugar and vanilla sugar (if using).
◦ Stir until the sugar is fully dissolved.

2. Add Passion Fruit Flavor:
◦ Cut the passion fruit in half and scoop out the seeds and
pulp with a spoon.
◦ If using fresh passion fruit, puree it in a bowl or blender
until smooth.
◦ Add the passion fruit puree to the whipped cream mixture and mix well to combine the flavors evenly. If you prefer to keep the seeds in the mixture, you can leave them in or strain them out for a smoother texture.

3. Whipping:
◦ Pour the passion fruit-flavored cream into a siphon bottle.
◦ Seal the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle for about 10-15 seconds until the mixture becomes fluffy and airy.

4. Serve:
◦ Serve the passion fruit whipped cream on top of fruit salads, desserts, or cakes.
◦ Garnish with fresh passion fruit or dust with a small amount of powdered sugar for an elegant touch.

Tip:
• If you want a stronger passion fruit flavor, add more passion fruit puree or a few drops of lemon juice to balance the sweetness and
tartness.
• For a more tropical taste, you can experiment with adding other fruit purees like mango or pineapple to create a unique flavor blend.

This passion fruit whipped cream is light and refreshing, perfect for summer days or as a special dessert topping. Using nitrous oxide makes it
fluffy and luxurious while preserving all the tropical and vibrant flavors of the passion fruit.

Ingredients:
• 300 ml heavy cream (at least 30% fat)
• 2-3 tbsp sugar (to taste)
• 100 g fresh strawberries (or 2-3 tbsp strawberry puree)
• 1 tsp vanilla sugar (optional)

Instructions:

1. Prepare the Strawberries:

◦ If using fresh strawberries, clean them and cut them into pieces.
◦ Blend the strawberries in a blender or with a hand blender until smooth to make a puree. If you’re using strawberry puree, simply add it directly to the mixture.

2. Prepare the Whipped Cream:
◦ Pour the heavy cream into a bowl and add the sugar and vanilla sugar (if using).
◦ Stir the mixture until the sugar has dissolved and the
mixture is smooth.

3. Add the Strawberry Puree:
◦ Add the strawberry puree to the whipped cream and stir carefully to combine. If you want a more intense strawberry flavor, you can add more puree to taste.

4. Whip the Cream:
◦ Pour the strawberry-cream mixture into a siphon bottle.
◦ Seal the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle for about 10-15 seconds until the mixture becomes fluffy and airy.

5. Serve:
◦ Serve the strawberry-flavored whipped cream with desserts, cakes, pancakes, or fruit salads.
◦ Garnish with fresh strawberries or add more strawberry puree when serving for extra flavor.

Tip:
• To make the color more vibrant, you can add a small amount of strawberry syrup or another red berry puree.
• You can adjust the sweetness by adding more sugar if you prefer a sweeter whipped cream or more strawberry puree for a stronger flavor.
This strawberry-flavored whipped cream is perfect for adding a fresh, fruity touch to any dessert! It’s light and airy with a delightful, natural sweetness from the strawberries.

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