KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Foaming

Open Sandwiches with Whipped Paprika and Horseradish

levelEASY
easy

Level

servings

Servings
30

preptime

Prep.Time
45 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the whipped paprika

140 gcream cheese (20–25% fat content)
270 mlcream (min. 33% fat content)
2 tsppowdered paprika
1 splashof tabasco sauce or a pinch of cayenne pepper
salt and pepper as required

For the whipped horseradish

50 ghorseradish cream cheese (20–25% fat content)
200 gsour cream
200 mlcream (min. 33% fat content)
30 ghorseradish cream from a jar
 salt and pepper
 baguette (whole grain or white)

To decorate

 Lettuce leaves
 salad gherkins
 red pepper
 raw or cooked ham
 fresh herbs

To make the paprika sandwiches, beat the cream cheese with 1/3 of the cream and the paprika powder until smooth. Stir in the remaining cream and season to taste with salt, pepper and tabasco sauce.

Pass through a sieve into the KAYSER cream whipper*. Tighten the lid of the KAYSER bottle firmly, insert the KAYSER cream charger and chill. Slice the baguette and add a layer of lettuce leaves. Shake the KAYSER bottle containing the whipped paprika vigorously 3-4 times and dispense a small rosette onto the bread. Decorate with gherkins, peppers and herbs.

To make the horseradish sandwiches, beat the cream cheese with the sour cream and horseradish cream until smooth. Slowly stir in the cream and season to taste with salt and pepper. Pass through a sieve into the KAYSER cream whipper*. Tighten the lid of the KAYSER bottle firmly, insert the KAYSER cream charger and chill. Slice the baguette and add a layer of ham. Shake the KAYSER bottle vigorously 3–4 times and dispense a small rosette next to the ham. Decorate with fresh herbs.

Tips:
You can of course decorate the sandwiches in whatever way you like. The whipped horseradish can also be made with garlic instead. To do this, just use plain cream cheese and stir in 1 tsp of garlic paste instead of horseradish cream.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Smoked Salmon Mousse and Blinis

levelINTERMEDIATE
intermediate

Level

servings

Servings
25

preptime

Prep.Time
6 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the salmon mousse

140 gsmoked salmon
70 mlvegetable or fish stock
280mlcream (min. 33% fat content)
 salt and pepper

For the blinis

35 gsoft butter
2egg yolks**
80 gbuckwheat flour
40 gplain wheat flour
1 tspdried yeast
200 mlmilk
2egg whites**, whisked
1pinch grated nutmeg
 salt and pepper
 oil for frying

To decorate

 avocado
 salmon or trout caviar
 dill
 raw or cooked ham

To make the smoked salmon mousse, purée the smoked salmon with the stock in a chopper and pass through a sieve. Stir in 1/3 of the cream and season with salt and pepper. Add the rest of the cream and beat until smooth.

Pour into the KAYSER cream whipper* and tighten the lid. Insert the KAYSER cream charger and chill. Shake vigorously 3–4 times before using.

To make the blinis, beat the butter and egg white together until creamy. Mix the flour with the yeast and stir in the milk and butter mixture until smooth. Fold in the beaten egg whites and season to taste with salt, pepper and nutmeg. Leave to rest for about 30 minutes at room temperature. Fry the small blinis in a greased, warmed blini pan or a non-stick pan and leave to cool. Don’t put too much mixture in the pan, since the batter will expand further during cooking.

To assemble, dispense the smoked salmon mousse onto the blinis and decorate with avocado, caviar and dill.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Chicken Liver Mousse

levelEASY
easy

Level

servings

Servings
30

preptime

Prep.Time
40 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the chicken liver mousse

Reduction of:

50 mlred wine
50 mlport (red)
1 tbsphoney
Pulpof 1 vanilla pod
100 gsmooth chicken liver parfait
250 mlcream (min. 33% fat content)
2 tbspwhisky or cognac salt and pepper
Apple cubes1 apple

Stock made from

200 mlwater
50 mlwhite wine
2 tbspsugar
1clove
1small piece of cinnamon stick
Juiceof 1/2 lemon

To decorate

 marjoram

For the chicken liver mousse, first make the reduction by simmering the ingredients slowly over a low heat. Reduce by 1/4 and leave to cool.

Mix the chicken liver parfait with 1/3 of the cream and the reduction and stir until smooth. Gradually stir in the remaining cream, season with salt and pepper, and with whisky to taste. Pass through a fine sieve, pour into the KAYSER cream whipper* and tighten the lid. Insert a KAYSER cream charger and chill. Shake vigorously 3–4 times before using.

For the apple cubes, cut the apples into small cubes, leaving the skin on. Bring to the boil all the ingredients for the stock. Add the apple cubes and bring to the boil briefly before leaving them to cool in the stock.

To serve, squirt the chicken liver mousse onto decorative spoons and garnish with the apple cubes and the marjoram.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Gazpacho

levelEASY
easy

Level

servings

Servings
15

preptime

Prep.Time
20 min

chilltime

Chill Time
60 min

 

Suitable for: WHIPcreamer INOX 0,5 L

250 gripe tomatoes
1/4 cucumbercucumber
1red pepper
2spring onions
500 gsieved tomatoes / passata
125 mlcold vegetable stock or water
60 mlolive oil
30 mlwhite balsamic vinegar
1 tbspsugar
a splashtabasco sauce
 salt and pepper

To decorate

 basil leaves

Chop all ingredients finely and mix roughly in a bowl. Season to taste with salt, pepper and tabasco sauce. If the gazpacho is too thick, it can be thinned with a little vegetable stock.

Mix 500 ml of this mixture in a blender and pass it through a fine sieve into the KAYSER cream whipper*. Tighten the lid of the KAYSER bottle firmly, insert the KAYSER cream charger and chill with the rest of the gazpacho. Shake the KAYSER cream whipper vigorously 3–4 times before using.

To serve, part-fill glasses with the coarser gazpacho mixture and top with gazpacho foam. Garnish with basil leaves.

It is important to serve the gazpacho very cold.

Tip:
Serve some crispy garlic or herb bread alongside.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Curry Foam Soup with King Prawns

levelEASY
easy

Level

servings

Servings
12

preptime

Prep.Time
30 min

chilltime

Chill Time
0 min

 

Suitable for: WHIPcreamer INOX 0,5 L

For the soup

1 tbspoil
2shallots
1clove of garlic
1small apple, peeled and cored
1/3banana
1 stalklemon grass
1 tspfresh ginger, finely chopped
1 tspcurry powder
1/2 tspgreen curry paste
300 mlcoconut milk (approx. 18 % fat content)
300 mlvegetable stock or water
 salt and pepper

To decorate

8king prawns
8lemon grass skewers
2 tbspoil for frying salt
 Thai basil or coriander

To make the soup, finely chop the shallots, garlic and lemon grass and sauté them briefly in the oil. Cut the apple and banana into small pieces, add the ginger and add all into the pan, frying them without colouring them.

Add the curry powder and curry paste, mix briefly and top with the coconut milk and vegetable stock. Simmer gently for 5 minutes and add salt and pepper to taste. Purée in a blender and pass through a fine sieve. Pour 500 ml into the KAYSER cream whipper*, tighten the lid, insert the KAYSER cream charger and warm over a bain-marie to a temperature of 70°C (158°F). Shake vigorously 3–4 times before using. Keep the rest of the soup warm as well.

Clean and devein the king prawns. Place on a lemon grass skewer and season with salt. Fry in hot oil for a couple of minutes on each side.

To serve, part-fill glasses with the rest of the soup and squirt the hot soup carefully on top, place a skewer of king prawns on the edge of the glass and garnish with fresh herbs.

Tip:
To get the soup more foamy, you can mix 1 tsp of soja lecithin into the hot soup before pouring it into the KAYSER cream whipper.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Egg Benedict with Hollandaise sauce

levelEASY
easy

Level

servings

Servings
4

preptime

Prep.Time
40 min

chilltime

Chill Time
0 min

 

Suitable for: WHIPcreamer INOX 0,5 L

For the Hollandaise sauce

350 gbutter cubes (yields about 280 ml clarified butter)
2egg yolks**
1whole egg**
100 mldry white wine
1 tsplemon juice
1/2bay leaf
4crushed, black peppercorns
2 sprigstarragon
1 pinchof sugar
 salt

For the egg benedict

4 slicesof toast
8 slicesof ham
4eggs**
2 lwater
3 clwhite wine vinegar

To decorate

 parsley and tomato cubes

To prepare the Hollandaise sauce melt the butter cubes in a pan and bring to the boil (clarify for about 5 minutes). Skim off the foam from the surface of the butter.

Bring the white wine to a simmer with the chopped shallot, crushed peppercorns, bay leaf, tarragon, sugar and lemon juice, and reduce for about 3–5 minutes. Pour the reduced herbs and other ingredients through a fine sieve. Put the egg yolks, whole egg and 30 ml of the reduction in a metal bowl and beat over a pan of boiling water (steam) at approx. 70°C / 158°F. Next, carefully stir in the warm, liquid butter (approx. 50°C / 122°F) using a whisk until the mixture emulsifies. Season with salt. Pass through a fine sieve into the KAYSER cream whipper*. Tighten the lid, insert a KAYSER cream charger and shake vigorously 3–4 times. Keep the KAYSER cream whipper warm in a bain-marie at a temperature of max. 65°C / 149°F.

To prepare the poached eggs bring the water and vinegar to the boil. Crack each egg carefully into a small ladle that you have first rinsed with water, without breaking the yolk. Once the water starts to simmer slide the egg into it slowly and leave to simmer for approx. 5-6 minutes (do not allow the water to come back to the boil again in this time). Lift out and drain.

Put 2 slices of ham on each slice of toast and then place a poached egg on top. Shake the KAYSER cream whipper again briefly and pipe the Hollandaise sauce over the eggs. Decorate with parsley and tomato cubes.

Tip:
You can fry the ham slightly first.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

WHIPcreamer Pancakes

levelINTERMEDIATE
intermediate

Level

servings

Servings
12

preptime

Prep.Time
30 min

chilltime

Chill Time
15 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

140 gplain flour
1 tbspicing sugar (30 g)
1 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt
1 tspcinnamon
a pinchof nutmeg
180 mlbuttermilk (or milk mixed with a spoonful of vinegar)
40 mlcream (min. 33% fat content)
1egg**
 oil for frying

To decorate

 honey cream, honey or maple syrup, icing sugar, blueberries, lemon balm or mint

Mix the dry ingredients together, add the buttermilk and cream and stir until smooth. Stir in the egg and pass the mixture through a sieve. Pour into KAYSER cream whipper*, tighten lid, screw in a KAYSER cream charger and shake briefly.

Leave to cool in the fridge for 15 minutes. Squirt the batter into a greased, warmed pancake pan and fry until golden brown on each side. Don’t put too much batter in the pan, because it expands as it cooks. Serve with honey cream (see recipe) and blueberries. Decorate with lemon balm. If desired, drizzle with more honey or maple syrup, or sprinkle with icing sugar.

Tip:
The batter tastes even better if you make it a day in advance.

Honey Cream

400 mlcream (min. 33% fat content)
4-6 tbsphoney

Mix the cream and honey together and pour into KAYSER cream whipper*. Tighten the lid, screw in the cream charger and shake briefly. Can be served with any dessert, such as pancakes, or with hot chocolate or coffee.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Fruit Mousse

levelEASY
easy

Level

servings

Servings
10

preptime

Prep.Time
10 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

150 mlwell sweetened fruit purée
100 gyoghurt
240 mlcream (min. 33% fat content)
1 tsplemon juice

Stir all ingredients together and and pass it through a fine sieve into the KAYSER cream whipper*. Tighten the lid, screw in the KAYSER cream charger, shake briefly and chill.

Tip:
Fruit mousse can be made with a wide variety of fruit purées. The main thing is that the purée should have an intense taste.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Wildberry Foam

levelEASY
easy

Level

servings

Servings
10

preptime

Prep.Time
10 min

chilltime

Chill Time
4 hours

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

360 mlwildberry purée
90 mlraspberry syrup (or wildberry syrup)
30 gicing sugar
3 leavesgelatine

To decorate

 fresh wildberries

Soak the gelatine leaves in cold water, squeeze them out and heat them gently together with raspberry syrup. The gelatine should dissolve. Mix all the ingredients together, pass through a fine sieve, pour into the KAYSER cream whipper* and tighten the lid. Insert the KAYSER cream charger. Shake vigorously 3–4 times and chill (min. 4 hours). Decorate with fresh wildberries and serve cold.

Tip:
If no wildberries are available, you can also use raspberries.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Cheesecake in Glasses with Raspberries

levelEASY
easy

Level

servings

Servings
10

preptime

Prep.Time
30 min

chilltime

Chill Time
15 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

250 gbiscuits (e.g. almond biscuits)
80 gmelted butter
90 gcream cheese
140 gmascarpone
190 mlmilk
50 mlcream (min. 30% fat content)
1 tbspicing sugar
300 graspberries, frozen
80 graspberry jam

To decorate

 fresh raspberries

Crush the biscuits, mix them with the warm butter and allow to cool. Beat the cream cheese with the mascarpone, sugar and half of the milk until smooth. Stir in the remaining milk and the cream.

Pour into KAYSER cream whipper* through a sieve, tighten the lid and release the contents of the KAYSER cream charger. Allow to cool for at least 15 minutes, then shake vigorously 3–4 times.

Warm the jam and half the raspberries, stirring. Add the remaining raspberries and set aside. Press the biscuit mixture into the glasses, top with the mixture from the KAYSER cream whipper and pour over the cold raspberries.

Decorate with fresh raspberries.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Light Honey Parfait with Kumquats

levelPROFESSIONAL
professional

Level

servings

Servings
4

preptime

Prep.Time
40 min

chilltime

Chill Time
12 hours

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the honey parfait

100 ghoney
150 mlcream (min. 33 % fat content)
50 mlmilk
80 gegg whites**, soft beaten
1 leavegelatine

For the kumquats

100 gkumquats
100 mlwater
50 gpreserving sugar
Pulpof 1 vanilla pod
Juiceof 1/2 lemon
1/2 tspcornstarch for thickening

For the pavlova

 see recipe for Pavlova with Chestnut Purée

To decorate

 Mint

For the honey parfait, first grease a ca. 15 x 15 x 4 cm baking tray with oil, line with cling film and place in the freezer to cool. Soak the gelatine leaves in cold water, squeeze out, then warm with 25 ml of the milk.

The gelatine should dissolve. Stir the remaining parfait ingredients together, pass through a fine sieve, pour into the KAYSER cream whipper* and tighten the lid. Insert a KAYSER cream charger and chill for approx. 1 hour. Shake vigorously 4–5 times before using, squirt into the ice–cold baking tray, smooth the surface with a palette knife and freeze overnight.

Wash the kumquats, cut into thick slices or simply in half and remove the pips. Bring to the boil the water, preserving sugar, vanilla pod contents and lemon juice. Simmer the kumquats in the mixture for approx. 2 minutes and then remove them. Stir the cornstarch with a little cold water and add to the boiling juice to thicken slightly. Boil for about another 2 minutes, return the kumquats to the pan and leave to cool.

Make the pavlova according to the recipe. Feel free to choose the size and shape of your pavlova for yourself.

To serve, scoop or cut the parfait into the desired shape and serve on a plate between a pavlova base and lid, along with the kumquats. Garnish with mint.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Pavlova with Chestnut Purée

levelINTERMEDIATE
intermediate

Level

servings

Servings
8

preptime

Prep.Time
180 min

chilltime

Chill Time
0 min

 

Suitable for: WHIPcreamer INOX 0,5 L, WHIPcreamer SYMPHONIE 0,5 L and WHIPcreamer STYLE 0,5 L

For the pavlova

4egg whites** (150 g)
220 gcaster sugar
10 gcornstarch
20 gicing sugar
2 tsplemon juice

For the chestnut purée

300 gchestnut purée
1 tbspicing sugar
2 tbsprum or kirsch

To decorate

 cream

To make the Pavlova, mix the caster sugar with the cornstarch. Beat the egg whites in a food mixer, slowly adding the sugar mixture and the lemon juice, until they form stiff peaks.

Stir in the icing sugar using a whisk. Spread the mixture in even circles on baking parchment, making a depression at the centre of each one. Preheat the oven to 150°C / 300°F. Turn down to 120°C / 250°F and bake the Pavlova for 20 minutes. Turn down to 100°C / 210°F and bake for a further 60 minutes. Turn off the oven and leave Pavlova in the oven until completely cool, leaving the oven door slightly open to allow moisture to escape.

To assemble, beat the chestnut purée with the icing sugar and alcohol until smooth and spread the mixture over the meringue with a chestnut (or potato) ricer. Decorate with cream from the KAYSER cream whipper.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

** Use only pasteurized eggs

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Mascarpone Mousse with Crème Brûlée Syrup

levelINTERMEDIATE
intermediate

Level

servings

Servings
10

preptime

Prep.Time
30 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

250 gmascarpone
70 mlcrème brûlée syrup
130 mlmilk
50 mlcream (min. 33% fat content)

To decorate

 amaretti broken into pieces
 raspberries
 approx. 200 g sugar for caramel decoration
 mint

Stir the mascarpone with the crème brûlée syrup until smooth. Slowly add the milk and cream and stir until smooth. Fill into the KAYSER cream whipper* using a sieve. Screw the head firmly onto the bottle, screw in the KAYSER cream charger and refrigerate for at least 30 minutes. Shake vigorously 3–4 times before serving.

For the caramel decoration melt approximately 1/3 of the sugar in a small pot over medium heat. When the sugar begins to liquefy, gradually add the remaining sugar. Repeatedly stir with a cooking spoon so that the sugar does not burn. When the sugar has taken on a golden colour, remove the pot from the stove and briefly place it in cold water. The liquid then becomes viscous and takes on the consistency of syrup. Now dip a tablespoon into the caramelized sugar and use it to pull threads to form a caramel lattice on a sheet of baking paper. The caramelized sugar hardens rapidly and must therefore be processed quickly.

If you notice that the mass becomes too firm, you can place the pot back on the hot stove. After a short time, the caramel will then become a little more liquid again and you can continue to work with it.

Put amaretti pieces and raspberries into a glass and dispense the cream on top. Sprinkle with the remaining amaretti and raspberries and decorate with the caramel lattice and mint.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Chocolate Mousse

levelEASY
easy

Level

servings

Servings
10

preptime

Prep.Time
10 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

350 mlcream (min. 33% fat content)
130 gdark chocolate sauce
20 gcocoa powder (unsweetened)

To decorate

 strawberries
 amaretti biscuits
 mint

Stir the chocolate sauce with the cocoa powder until smooth and slowly stir the cream into it. Fill into the KAYSER cream whipper* using a sieve. Tighten the lid of the KAYSER bottle firmly, insert the KAYSER cream charger and cool. Shake vigorously 3–4 times before serving.

Fill glasses with 1/3 Amaretti biscuits and strawberry slices and top with the chocolate mousse. Decorate with mint.

Tip:
Also very good with orange slices.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Spicy Chocolate Mango Mousse

levelEASY
easy

Level

servings

Servings
15

preptime

Prep.Time
20 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

Chocolate mousse

130 gdark chocolate sauce
20 gcocoa powder (unsweetened)
350 mlcream (min. 33% fat content)

Spicy mango mousse

80 mlmango fruit mix
40 mlspicy mango syrup
130 gyoghurt (ideally with 10% fat content)
240 mlcream (min. 33% fat content)

For the mango ragout and for decorating

 a ripe mango
 mango fruit mix
 mint

For the chocolate mousse, stir the chocolate sauce with the cocoa powder until smooth and slowly stir the cream into it. Fill into the KAYSER cream whipper* using a sieve.

For the mango mousse, stir the yoghurt with the mango fruit mix and the spicy mango syrup until smooth. Stir the cream in and fill it into another KAYSER cream whipper* using the sieve. Screw the respective head firmly onto each KAYSER bottle, screw in the KAYSER cream charger and refrigerate. Shake 3–4 times each before serving.

Cut the mango into small cubes, mix them with a little mango fruit mix and fill into glasses to a height of about 2 cm. Dispense the chocolate mousse and mango mousse and decorate it with mango fruit mix and mint.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Café Macadamia

levelEASY
easy

Level

servings

Servings
12

preptime

Prep.Time
10 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the macadamia cream

380 mlcream (min. 33% fat content)
70 mlmacadamia syrup
50 gdark chocolate sauce or caramel sauce
 coffee

To decorate

 chocolate sauce

Mix the cream with macadamia syrup and chocolate sauce. Fill into the KAYSER cream whipper* using a sieve. Screw the head firmly onto the bottle, screw in the KAYSER cream charger and refrigerate for at least 30 minutes. Shake vigorously 3–4 times before serving.

Pour hot or cold coffee into a glass and sweeten it according to taste with a little macadamia syrup. Dispense the macadamia cream and decorate it with chocolate sauce.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Spicy Chocolate with Coconut Foam

levelINTERMEDIATE
intermediate

Level

servings

Servings
12

preptime

Prep.Time
60 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the Spicy Chocolate

260 mlmilk
1vanilla pod
4crushed cardamom pods
1small piece fresh ginger, sliced
1chilli pepper, sliced
200 gdark couverture chocolate
peel of1/2 lime

For the Coconut Foam

100 mlcoconut milk (16-18 % fat content)
80 mlcream of coconut (sweetened)
160 mlcream (min. 33% fat content)
2 tbspBatida de coco
1 tsplime juice

For the Sesame Tuiles

60 gbutter, soft
60 gicing sugar
60 gegg white**
65 gplain flour
pinchsalt
pulpof 1/4 vanilla pod or vanilla sugar
 sesame seeds for sprinkling

To make the spicy chocolate, heat the milk with the vanilla pulp, cardamom, ginger, chilli and lime peel to boiling point, then remove from the heat and leave to steep for about 30 minutes.

Pass through a fine sieve and re-heat. Chop the chocolate into small pieces, then dissolve in the milk, stirring until smooth.

To make the coconut foam, stir all the ingredients together until smooth, pass through a sieve and pour into the KAYSER cream whipper*. Tighten the top of the KAYSER bottle, insert the KAYSER cream charger and chill. Shake vigorously 3–4 times before serving.

To make the sesame tuiles, cream the butter, icing sugar, salt and vanilla pulp until smooth. Stir in the flour and egg whites alternately and mix until smooth. Using a cardboard template (approx. 1 mm thick) spread thin, v-shaped wedges onto baking parchment or a baking mat. Sprinkle with sesame seeds. Bake at 180°C / 350°F in a preheated oven until golden brown. Remove from the oven and while still warm, shape into tubes around a wooden spoon handle. Or create any other design as desired.

To assemble, heat the spicy chocolate and half-fill small cups with the mixture. Top with the coconut foam and decorate to taste with chilli cubes and the sesame snaps.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Cream Whipper Advocaat

levelEASY
easy

Level

servings

Servings
15

preptime

Prep.Time
30 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

4fresh egg yolks**
50 gicing sugar (extra fine)
200 mlcream (min. 33% fat content)
50-60 mlrum 40% alcohol

Beat the egg yolks and sugar over boiling water until stiff (at a temperature of approx. 55°C / 130°F). Leave in the mixer to cool. Stir in the cream and rum, pass through a sieve, pour into cooled KAYSER cream whipper* and tighten the top. Insert KAYSER cream charger, shake 3–4 times and leave to cool in the fridge. Dispense into small glasses and serve.

Tip:
Advocaat can also be made with other spirits, for instance whisky or pure alcohol.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

** Use only pasteurized eggs.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Mango Coconut Cocktail

levelEASY
easy

Level

servings

Servings
10

preptime

Prep.Time
10 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L, WHIPcreamer SYMPHONIE 0,5 L and SODAsiphon STANDARD 1,0 L

For the coconut foam

200 mlcoconut milk (15–18% fat)
80 mlsweetened cream of coconut
juiceof 1/2 lime

For one cocktail

5 clwhite rum
2 clfresh lime juice
100 mlmango juice
 soda water
 ice cubes

To make the coconut foam, mix all the ingredients together until smooth. Pass through a sieve, pour into a KAYSER cream whipper*, close firmly, screw in the KAYSER cream charger, shake briefly and chill.

Pour the white rum and lime juice into a cocktail glass. Add the mango juice and fill with ice cubes. Top with soda water from the KAYSER SODAsiphon STANDARD and finish with coconut foam.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Carbonating

Mojito

levelEASY
easy

Level

servings

Servings
1

preptime

Prep.Time
5 min

chilltime

Chill Time
0 min

 

Suitable for: SODAsiphon STANDARD 1,0 L

2 tspbrown sugar (raw sugar)
1lime
10 leavesmint
5 clwhite rum
6 clsoda water
ice cubes

Cut the lime into small wedges and place in a highball glass with the sugar and mint. Muddle well. Pour in the rum and add ice cubes. Top up the glass with soda water from the KAYSER SODAsiphon STANDARD and stir again thoroughly.

Always follow the operating instructions of the KAYSER SODAsiphon STANDARD as well as for the KAYSER soda chargers!

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Cucumber Splash

levelEASY
easy

Level

servings

Servings
1

preptime

Prep.Time
5 min

chilltime

Chill Time
0 min

 

Suitable for: SODAsiphon STANDARD 1,0 L

12 clwhite wine
4 clcucumber syrup
1 clfresh lemon juice
12 clsoda water
3-5cucumber slices
ice cubes

To decorate

fresh mint

Pour white wine, cucumber syrup and lemon juice into a wine glass and stir. Fill with ice cubes and spray with soda from the KAYSER SODAsiphon STANDARD. Add cucumber slices and decorate with fresh mint.

Always follow the operating instructions of the KAYSER SODAsiphon STANDARD as well as for the KAYSER soda chargers!

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Watermelon Cocktail

levelEASY
easy

Level

servings

Servings
1

preptime

Prep.Time
10 min

chilltime

Chill Time
0 min

 

Suitable for: SODAsiphon STANDARD 1,0 L

3 clvodka
4 clwatermelon syrup
1 cllemongrass syrup
12 clsoda water
60 gwatermelon pearls
ice cubes or crushed ice

To decorate

2 lime wedges
1 stem of lemongrass

Pour vodka, watermelon syrup and lemongrass syrup into a cocktail glass and stir. Fill with ice and watermelon pearls. Spray with soda from the KAYSER SODAsiphon STANDARD and briefly stir again. Decorate with lime wedges and lemongrass stem.

Always follow the operating instructions of the KAYSER SODAsiphon STANDARD as well as for the KAYSER soda chargers!

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Raspberry Ginger Fizz

levelEASY
easy

Level

servings

Servings
1

preptime

Prep.Time
5 min

chilltime

Chill Time
0 min

 

Suitable for: SODAsiphon STANDARD 1,0 L

4 clgin
2 clfresh lemon juice (to taste)
2 clsugar syrup
6raspberries
3-4 slicesof fresh ginger
soda water
ice cubes / crushed ice

To decorate

raspberries

Put the gin, lemon juice, sugar syrup, raspberries, ginger and ice cubes in a cocktail shaker and shake vigorously. Pour through a strainer into a glass, fill with crushed ice or ice cubes and top up with soda water from the KAYSER SODAsiphon STANDARD.

Always follow the operating instructions of the KAYSER SODAsiphon STANDARD as well as for the KAYSER soda chargers!

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Pink Grapefruit Gin Cooler

levelEASY
easy

Level

servings

Servings
1

preptime

Prep.Time
5 min

chilltime

Chill Time
0 min

 
Suitable for: SODAsiphon STANDARD 1,0 L
3 cl gin
4 cl pink grapefruit syrup
1 cl ginger syrup
13 cl soda water
crushed ice
To decorate
fresh cilantro

Pour gin, pink grapefruit syrup and ginger syrup into a cocktail glass and stir. Fill with crushed ice and spray with soda from the KAYSER SODAsiphon STANDARD. Put a couple of cilantro leaves in the drink and briefly stir again. Decorate with a twig of cliantro.

Always follow the operating instructions of the KAYSER SODAsiphon STANDARD as well as for the KAYSER soda chargers!

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Lemonade with Mint and Lemon Grass

levelEASY
easy

Level

servings

Servings
15

preptime

Prep.Time
10 min

chilltime

Chill Time
12 hours

 

Suitable for: SODAsiphon STANDARD 1,0 L

1 Lwater
300 gsugar
200 mllemon juice
4-5 stemslemon grass
1 small bunchmint leaves
soda water for topping up

To decorate

mint
lemon grass

Chop the lemon grass into small pieces and mix with the sugar, lemon juice and mint leaves. Add water, stir together and leave to cool for several hours. Top with soda water from the KAYSER SODAsiphon STANDARD to taste. Decorate with a stem of lemon grass and mint.

Always follow the operating instructions of the KAYSER SODAsiphon STANDARD as well as for the KAYSER soda chargers!

KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Mango Coconut Cocktail

levelEASY
easy

Level

servings

Servings
10

preptime

Prep.Time
10 min

chilltime

Chill Time
30 min

 

Suitable for: WHIPcreamer INOX 0,5 L, WHIPcreamer SYMPHONIE 0,5 L and SODAsiphon STANDARD 1,0 L

For the coconut foam

200 mlcoconut milk (15–18% fat)
80 mlsweetened cream of coconut
juiceof 1/2 lime

For one cocktail

5 clwhite rum
2 clfresh lime juice
100 mlmango juice
soda water
ice cubes

To make the coconut foam, mix all the ingredients together until smooth. Pass through a sieve, pour into a KAYSER cream whipper*, close firmly, screw in the KAYSER cream charger, shake briefly and chill.

Pour the white rum and lime juice into a cocktail glass. Add the mango juice and fill with ice cubes. Top with soda water from the KAYSER SODAsiphon STANDARD and finish with coconut foam.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

* Take care not to exceed the filling mark on the side of the bottle.

Rapid infusion

Lorem Ipsum

easy

12

45 min

15 min

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KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at