iSi Culinary International

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iSi Culinary is a division of iSi Group

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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International


iSi Rapid Infusion.

Get to know Rapid Infusion


What is Rapid Infusion?


With the iSi Gourmet Whip and the Rapid Infusion technique, liquids can be infused with aromas. What was once a question of days or even weeks can be reduced to a few minutes with Rapid Infusion. The Rapid Infusion process using the iSi system was first discovered by the US mixologist Dave Arnold.


How does Rapid Infusion work ?


N2O flows out of the iSi cream charger into the iSi Whipper, forcing the liquid and the  N2O to organically combine together under high pressure with the flavoring substance. When the pressure in the Whipper is released, the N2O forms bubbles and takes on the flavors of the ingredient. This means the aroma has been transferred into the liquid.

How is Rapid Infusion applied?

Fill with liquid & solids.

Fill with liquid & solids.

Fill the iSi Gourmet Whip with the ingredients up to the maximum filling capacity.

Screw on the charger holder.

Screw on the charger holder.

Screw the charger holder with the inlaid iSi cream charger onto the upright iSi Whipper.

Relieve the pressure.

Relieve the pressure.

Quickly vent by pressing the lever.

Remove the preparation.

Remove the preparation.

Empty the aromatized liquid through the iSi funnel & sieve into a container.

Recommandations for Rapid Infusion

Right temperature.

Temperature plays an important role in Rapid Infusion. For best results use ingredients at room temperature to infuse as much flavor as possible into the liquid. If you would like to infuse a liquid into solids (ex. raspberries), it is recommended to chill the solid ingredients first before placing them in the iSi bottle. The solid ingredients can thus take on the flavor of the liquid.

Maximum filling level.

The liquid level in the iSi Whipper determines the pressure. In order to achieve the best possible results, pay close attention to the line marking the maximum filling level.

Optimum rest period.

For the “flavor exchange” of Rapid Infusion to occur, ingredients must rest for a certain amount of time to the pressure in the iSi Whipper. For this reason, it is important to follow the indicated rest periods.

Quick venting.

Quickly venting the gas is essential to creating a perfectly infused recipe.

The finest results with Rapid Infusion

Lamb Loin / White Peach / Mint Simple Syrup / Bean Mushroom Salsa

Aromatized olive oil gives this recipe that certain something extra.

to the recipe

Peach Melba / Raspberry Emulsion / Vanilla Espuma

Even fruit can be aromatized with iSi Rapid Infusion.

to the recipe

What is required for the Rapid Infusion technique?

iSi Gourmet Whip

For the preparation of light and fluffy Espumas, finger food, warm and cold sauces and whipped soups, as well as whipped cream and desserts. For cold and hot preparations. Stainless steel bottle and head - designed for professional use.

To the product

iSi Rapid Infusion Accessories

Rapid Infusion enables a liquid to be infused with different flavors in the shortest possible time. First, combine aromatic solids and a liquid in the iSi Whipper. By applying pressure into the iSi Whipper using an iSi cream charger, the flavor of the solids becomes infused into the liquid, which develops a unique taste.

To the product

iSi Cream Chargers

Get the perfect results with the original iSi cream chargers!

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