Cookaholics Bulletin Board

Asher bought me an iSi Mini Whip (half pint) for Christmas because everyone was out of stock for the 1 pint version. I opened it tonight and it specifically says for whipped cream only and "not espumas, light desserts and warm applications." I am, of course bummed out by this because I wanted to play with it this week while I am off, and not at all looking forward to going to the mall during return hell season.

Does anyone have the mini whip and a regular 1 pint or 1 quart version and tell me if there is a mechanical difference in the actual siphon or if they are just wanting you to buy the bigger one before we take it back? Honestly, a 1/2 pint is a better option for a two person household if it will work.

--Lisa

Blah. Looking online shows the rest of the iSi whips have a lever for dispensing and this one has a small button, so it in fact has different mechanics. I am NOT looking forward to going to the mall to return in.

--Lisa

There is a difference in the gasket. You are not supposed to use the white whip versions with hot materials, i.e., you cannot put it into a water bath or heat too high. Technically, only the red gaskets are heat resistant. Never tested it, but that's what they say.

Amy

Edited to add: didn't realize you had the button one...must have lever.

Thanks, Amy!

--Lisa

Anyone have a good chocolate mousse recipe that uses the iSi? I wanted to test something.

--Lisa

Lisa,

Shoot...I meant to post a follow-up note. Check out the iSi Whip website (not the creative whip site I originally linked to) for recipes. Register as a professional.

Amy

Thanks, Amy!

I will go do that. The version I found on their Creative site had instant hot cocoa mix as an ingredient. Hopefully, this one will have something better.

--Lisa

Well, I learned a sad lesson on foams last night. I made a dark chocolate mousse from the iSi website (the one with dark chocolate, cream, milk and powdered sugar. I filled some small chocolate shot glasses with the mixture and it looked great. About an hour later I looked over and the foam had sunk down to about half height in the cups. Fortunately, no one cared and it tasted great. I'll have to do more experimenting to find recipes that hold a littler longer. Definitely a case of needing to do more trial runs first.

Also, I have an entire canister of goat cheese espuma left over (I over estimated need). Other than eating it on sliced sous vide london broil (how I served it last night) and dispensing directly into my mouth, I am at a loss what I can use it for. Ideas?

--Lisa

As a garnish of soup or salad? On a plate of hot veggies?

You make dispensing it directly into your mouth sound like a bad thing.