Impress your guests with stunning dishes and drinks. Whipped delicacies are a guaranteed hit at any
party!
Smoked Salmon and Avocado Cream on Mini Toasts
Ingredients:
For the Mini Toasts:
• 1 baguette or sliced bread (whole wheat or white, if preferred)
• 2 tbsp olive oil
• Salt and pepper to taste
For the Avocado Cream:
• 1 ripe avocado
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp white pepper
For the Smoked Salmon Filling:
• 150g smoked salmon (thinly sliced or chopped)
• 1-2 tbsp fresh dill, chopped
For the Cream:
• 100 ml heavy cream
• 1 tsp Dijon mustard
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
Instructions:
1. Prepare the Mini Toasts:
◦ Slice the baguette or bread into thin pieces (about 1 cm
thick).
◦ Brush each slice with a thin layer of olive oil. Season with salt and pepper.
◦ Toast the bread in the oven at 180°C for about 5-7 minutes until golden brown and crispy, or use a toaster for quicker results.
◦ Remove the toasts and let them cool.
2. Make the Avocado Cream:
◦ Peel and chop the avocado. Mash it with a fork until smooth.
◦ Add the lemon juice, salt, and pepper. Mix until you have a creamy consistency.
3. Whipped Cream with Nitrous Oxide:
◦ Pour the heavy cream into a siphon bottle.
◦ Add mustard, salt, and pepper to give the cream a savory taste.
◦ Seal the siphon bottle and charge it with a nitrous oxide cartridge. Shake the bottle well.
4. Assemble the Snacks:
◦ Spread a layer of avocado cream on each mini toast.
◦ Place a slice of smoked salmon on top of the avocado cream and sprinkle with chopped dill.
◦ Push the whipped cream on top of each toast to add a luxurious texture and flavor.
◦ Garnish with a sprig of dill or small lemon wedges if desired.
Tips:
• Avocado Cream: To keep the avocado cream fresh and green, be sure to add lemon juice. If you prefer a creamier texture, add a little
more olive oil.
• Whipped Cream: The nitrous oxide whipped cream adds an airy and luxurious texture to each snack. If the flavor is too strong, adjust the mustard and salt to your liking.
• Toasts: If the toasts turn out too crispy, you can lightly moisten them before adding the filling to avoid them being too hard. Feel
free to use different types of bread to vary the flavors. These mini toasts make an elegant and delicious snack, perfect for parties or special occasions!
Cocktail Foam with Egg Whites
Ingredients:
• 1 egg (only the egg white)
• 100 ml heavy cream
• 1-2 tbsp sweetener (e.g., sugar or syrup)
• 1 tsp lemon juice (optional, for a refreshing tart taste)
Instructions:
1. Prepare the Egg White:
◦ Separate the egg white from the yolk. Use only the egg white, as the yolk can make the foam heavier and reduce its fluffiness.
◦ Lightly whisk the egg white in a bowl to activate its ability to foam. It doesn’t need to be fully whipped, just mixed to help achieve a better foam.
2. Mix the Foam in the Siphon:
◦ Pour the egg white into the siphon bottle.
◦ Add the heavy cream, sweetener, and lemon juice (if you want a tangy flavor).
◦ Seal the siphon bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle well to ensure the gas mixes with the egg white and cream mixture. Shaking is crucial to properly incorporate the nitrous oxide and create the foam.
3. Chill and Serve the Cocktail:
◦ Place the bottle in the fridge for at least 10-15 minutes so the foam sets properly and becomes fluffy.
◦ When ready to serve your cocktail, pour the cocktail into a glass.
◦ Use the siphon bottle to top the cocktail with the airy eggwhite and cream foam.
◦ Serve immediately to enjoy the fresh, light foam.
Cocktail Ideas for Foam:
• Whiskey Sour: A classic cocktail made with whiskey, lemon juice, and syrup, with egg white foam on top to add a creamy texture.
• Pisco Sour: A special cocktail with Pisco (a South American spirit) and egg white, creating a soft and creamy foam texture.
• Gin Fizz: A combination of gin, lemon juice, sugar, and egg white, topped with nitrous oxide foam for a luxurious finish.
Tips:
• Whisking Egg White: Whisking the egg white lightly for a minute or two before adding it to the siphon will help incorporate air into
the mixture and create a better foam.
• Foam Consistency: Nitrous oxide will make the foam particularly airy. If you want a firmer or denser foam, you can add more nitrous oxide, but balance is key to prevent it from becoming too dense or heavy.
Hot Shot Liqueur Cocktail
Ingredients:
Coffee Layer:
• 30 ml freshly brewed hot coffee (e.g., espresso or strong filter coffee)
• 15 ml Baileys (or Kahlúa or Amaretto)
Cream Layer:
• 100 ml heavy cream
• 1 tbsp sugar or 1 tsp vanilla extract (optional, for sweetness)
Instructions:
1. Prepare the Coffee Layer:
◦ Brew fresh coffee, preferably espresso or a strong filter coffee (about 30-50 ml). The coffee should be rich to balance the sweetness of the liqueurs.
◦ Add Baileys, Kahlúa, or Amaretto to the coffee. This will add a creamy and smooth flavor to the drink.
◦ Stir the coffee and liqueur together until well mixed.
2. Prepare the Cream:
◦ Pour the heavy cream into a siphon bottle.
◦ Add 1 tbsp sugar or 1 tsp vanilla extract to sweeten the cream (optional, or leave it out for a less sweet version).
◦ Seal the siphon bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle 10-15 times to mix the gas with the cream and create a fluffy foam.
3. Assemble the Cocktail:
◦ Pour the prepared coffee and liqueur mixture carefully into a glass.
◦ Use the siphon bottle to top the coffee with the airy, fluffy whipped cream. The foam will add a luxurious texture to the hot drink.
◦ Serve immediately and enjoy your luxurious Hot Shot cocktail!
Tips:
• Layered Effect: If you want the foam to sit beautifully on top of the coffee, pour the coffee into the glass first, then gently add the
whipped cream on top for a layered effect.
• Alternatives: If Baileys isn’t to your taste, try substituting with Frangelico (hazelnut liqueur) or Irish whiskey to bring a different
flavor profile to your drink.
• Whipped Cream Consistency: If the whipped cream seems too thick, add more cream or reduce the amount of nitrous oxide for a softer foam texture.
Raspberry Cream with Biscuit Bites
Ingredients:
For the Raspberry Cream:
• 150 g fresh raspberries (or frozen)
• 50 g sugar
• 50 ml water
• 1 tbsp lemon juice (optional)
• 100 ml heavy cream
• 1 tbsp sugar
For the Crispy Biscuits:
• 6–8 small whole grain or white biscuits (e.g., sabayone biscuits, puff pastry biscuits, or baked dough bases)
Instructions:
1. Prepare the Raspberry Cream:
◦ Combine the raspberries, sugar, and water in a small pot.
◦ Heat over medium heat until the raspberries break down and the mixture thickens into a syrup (about 5–7 minutes).
◦ Use an immersion blender to purée the mixture until
smooth. For a completely smooth texture, strain the mixture through a sieve to remove the seeds.
◦ Add lemon juice (optional) and stir. Let the raspberry
mixture cool completely.
2. Whip the Cream:
◦ Pour the heavy cream and sugar into a siphon bottle.
◦ Seal the bottle and charge it with a nitrous oxide cartridge.
◦ Shake the bottle 10–15 times to create fluffy foam.
◦ Place the bottle in the fridge for a few minutes to allow the foam to set and chill.
3. Prepare the Biscuits:
◦ Arrange the biscuits (e.g., sabayone or puff pastry biscuits) on a serving plate. If using larger biscuits or dough bases, cut them into smaller portions.
◦ If you prefer crisper biscuits, you can bake them with a light coating of cream or vanilla sugar before serving.
4. Assemble the Dessert:
◦ Dispense the raspberry cream from the siphon bottle onto each biscuit.
◦ Garnish with fresh raspberries and, if desired, add a sprinkle of grated white chocolate or fresh mint for extra flavor.
Tips & Variations:
• Raspberry Cream: For a juicier cream, you can add a little sweet strawberry puree or orange juice. This will enhance the flavor and
add more refreshing notes.
• Biscuits: If sabayone biscuits are unavailable, you can use small brioche or another softer biscuit to create a light, airy texture.
• Whipped Cream: If you want the whipped cream to be sweeter, feel free to add more sugar or a few drops of vanilla extract for a touch of extra flavor.
Feta Cheese Cream on Crispy Bread with Honey
Ingredients:
For the Feta Cheese Cream:
• 150 g feta cheese (soft feta, such as Greek feta)
• 100 ml heavy cream
• 1 tbsp olive oil
• 1 tsp lemon juice (optional, for a refreshing touch)
For the Crispy Bread:
• 6–8 slices whole grain or white bread (or pastries)
• 1 tbsp olive oil
• (Optional): salt or seasonings for the bread
• 2–3 tsp honey (or more to taste)
• Fresh herbs such as thyme, rosemary, or sage leaves
Instructions:
1. Prepare the Feta Cheese Cream:
◦ Crumble the feta cheese into smaller pieces to make it easier to blend.
◦ In a bowl or blender, combine the feta cheese, heavy cream, olive oil, and lemon juice (if using). Blend until smooth and creamy.
◦ Pour the mixture into a siphon bottle, seal it, and charge it with a nitrous oxide cartridge.
◦ Shake the bottle 10–15 times to make the mixture fluffy and airy.
◦ Let the bottle chill in the fridge for a few minutes so the foam stays firm.
2. Prepare the Crispy Bread:
◦ If using bread, slice it and brush each slice lightly with olive oil. You can also add some salt or herbs for extra flavor.
◦ Toast the slices in the oven at 180°C for 5–8 minutes, or
until they are golden and crispy. Alternatively, you can quickly brown them on a hot pan.
3. Assemble the Dish:
◦ Once the bread is ready and cooled, place each slice on a plate.
◦ Use the siphon bottle to dispense a generous amount of the whipped feta cream on each slice.
◦ Drizzle a small amount of honey on top of the cream to
balance the saltiness of the feta and add sweetness.
◦ Garnish with fresh herbs such as thyme, rosemary, or sage for an added touch of flavor and freshness.
Tips & Variations:
• Whipped Feta: If you want a creamier and softer texture, you can add more heavy cream. For a stronger flavor, you can also add extra lemon juice or a pinch of white pepper to the feta.
• Seasonings for Bread: If you prefer to season the bread before toasting, try adding salt, pepper, thyme, or rosemary for an aromatic
touch.
• Alternative Sweet Additions: If you don’t want honey, roasted fruits like figs or pears are a great option. They bring additional sweetness and freshness to complement the feta.
Blue Cheese Cream with Baked Pears on Crispy Bread
Ingredients:
For the Blue Cheese Cream:
• 100 g blue cheese (such as Roquefort or Gorgonzola)
• 100 ml heavy cream
• 1 tbsp olive oil
• 1 tsp lemon juice
For the Baked Pears:
• 2–3 ripe pears (preferably sweeter varieties like Bartlett or Williams)
• 1–2 tbsp butter
• 1 tbsp honey
For the Crispy Bread:
• 6–8 slices whole grain or white bread (or pastries)
• 1 tbsp olive oil
• Thyme, salt, and pepper for seasoning the bread
For Garnishing:
• 50 g walnuts (lightly toasted)
• 1–2 tbsp honey
• Fresh thyme sprigs (for garnish)
Instructions:
1. Prepare the Blue Cheese Cream:
◦ Place the blue cheese, heavy cream, olive oil, and lemon juice in a bowl or blender. Blend until smooth and creamy.
◦ Pour the mixture into a siphon bottle, seal it, and charge it with a nitrous oxide cartridge.
◦ Shake the bottle 10–15 times to make the foam fluffy and airy.
◦ Chill the bottle in the fridge for a few minutes so the foam stays firm.
2. Prepare the Baked Pears:
◦ Preheat the oven to 180°C.
◦ Peel and cut the pears in half, removing the core. Place the pear halves on a baking sheet lined with parchment paper.
◦ Brush the pears with melted butter and drizzle honey over them.
◦ Bake the pears for about 25–30 minutes, or until they are soft and golden.
3. Prepare the Crispy Bread:
◦ Toast the bread slices in the oven at 180°C for 5–8 minutes, or until they are golden and crispy. You can also lightly brush them with olive oil and season with thyme, salt, and pepper before toasting.
4. Assemble the Dish:
◦ Once the bread, pears, and cheese cream are ready, place each crispy bread slice on a plate.
◦ Pipe the whipped blue cheese cream onto each slice.
◦ Top each slice with a piece of the baked pear.
◦ Add a few walnut pieces on top of each bite for a crunchy texture and added flavor.
◦ Drizzle a bit of honey over the pears and garnish with fresh thyme sprigs for a touch of freshness and color.
Tips & Variations:
• Blue Cheese: If you want a stronger flavor, add more blue cheese to the cream. For a milder taste, increase the amount of cream.
• Pear Variations: If you want more depth of flavor, you can marinate the pears before baking with lemon juice, honey, and a dash of vanilla or cinnamon.
• Nuts: If you prefer, you can use toasted almonds or hazelnuts instead of walnuts for a different flavor.
• Bread: If you prefer not to use bread, you can substitute with crispy whole-grain crackers or small slices of baguette or pizza crust.