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02. July 2014

Vegan delicacies

Vegan delicacies

Citrus Salad with Amaranth and Mango Espuma

Ingredients:
2 pink grapefruits
2 white grapefruits
4 oranges
1 pomelo
2 mandarins
250 ml orange juice
20 g popped amaranth
25 g agave syrup
200 ml mango juice
150 ml rice or soy cream
10 ml lemon juice
20 g mint leaves 

Preparation:
Peel and cut out the segments from the grapefruits, oranges, pomelo and mandarins. Mix the segments with the orange juice, lemon juice and agave syrup.

Stir together the mango juice (should be somewhat creamy) and rice or soy cream and refine with a little lemon juice. Pass the juice directly through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serve the citrus salad with mint and amaranth.

Strawberry tarts with strawberry foam

Sponge cake with strawberry mixture

Ingredients:
1 sponge cake base
100 g granulated sugar
400 g strawberry puree
50 g soy yogurt
10 ml lemon juice
15 ml Grand Marnier
500 g soya cream
4 g agar agar 

Preparation:
Gently simmer 200 g strawberry puree with the lemon juice, sugar and agar agar for approx. 3 minutes. Allow to cool a little, then mix with the remaining puree and the Grand Marnier. Carefully fold the whipped soya cream into the strawberry puree. Lay the sponge cake base into a rectangular mold, fill in the strawberry mixture and chill.

Jelly

Ingredients:
170 g strawberry puree
50 g sugar syrup
25 g Grand Marnier
2 g agar agar

Preparation:
Gently simmer the strawberry puree, sugar syrup, Grand Marnier and agar agar for approx. 3 minutes. Allow to cool a little, then pour it over the cold strawberry mixture.

Strawberry foam

Ingredients:
300 g strawberries
100 g powdered sugar
10 ml lemon juice
1 vanilla bean
150 ml soya cream

Preparation:
Scrape out the vanilla bean. Blend the strawberries with the confectioners’ sugar and a little lemon juice, then mix with the vanilla and soya cream. Lastly, pass the mixture through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.