This recipe can be prepared with the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS.

• 125 g white chocolate
• 125 g QimiQ
• 250 ml cream
• ground coffee beans
• Crème de Cacao to taste

Preparation: Mix the ground coffee beans and liquid cream and allow to stand for 6 hours. Melt chocolate over a water bath (not too hot), stir QimiQ smooth and add to the melted chocolate.
Pour cream and ground coffee beans through a very fine sieve (tea strainer) and then add Crème de Cacao Stir everything well and pour it into the 0.5 L iSi Gourmet Whip PLUS. Use 1 iSi cream charger and cool well.

In the iSi Thermo Whip PLUS: Place open in the fridge until the content is chilled.

This recipe can be prepared in the 0.5 L iSi Gourmet Whip PLUS. 

• 0.5 L pineapple juice (100% natural)
• 2 sheets of gelatin
• sugar to taste

Preparation: Mix pineapple juice with sugar (to taste) and stir until sugar is completely dissolved. Then strain through a fine sieve. Heat the soaked and pressed out gelatin in some pineapple juice (60° C), add to the rest of the mixture and stir in. Let it cool off, pour it into the 0.5 L iSi Gourmet Whip PLUS. Screw on 1 iSi cream charger and shake vigorously. Cool for several hours in the refrigerator.

Serving suggestion: Use with various desserts or with exotic entrées.

This recipe can be prepared in the 0.5 L iSi Gourmet Whip PLUS.

• 200 ml cream
• 200 ml yogurt
• 5 tbsp. syrup (strawberry, raspberry or blueberry syrup. Please make sure that the syrup does not contain any kernels or fruit pulp!)

Preparation: Pour all ingredients into the 0.5 L iSi Gourmet Whip PLUS. Screw on 1 iSi cream charger and shake vigorously. The quantity of syrup can be reduced or increased to taste.

Tip: fruit purée can also be used instead of syrup (without kernels, sweeten to taste).