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02. July 2014

Bushcooks Kitchen

Bushcooks Kitchen

Salmon trout / Asparagus / Wild garlic

Wild garlic Espuma

20 g wild garlic paste
400 ml cream
1 gelatin leaf
2 g sea salt
2 g sugar
2 g freshly milled black pepper
10 ml lemon juice

Soften the gelatin in cold water. Bring the cream and wild garlic paste to a boil, dissolve the well-squeezed gelatin into this and stir well. Season to taste with salt, sugar, pepper and lemon juice. Allow to cool, then pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.

Salmon trout

1 salmon trout (rainbow trout)
rapeseed oil
sea salt
freshly milled black pepper

Fillet, bone and remove the skin from the salmon trout. Divide the salmon trout fillets into portions. Heat the butter and rapeseed oil in a non-stick pan. Season the fish with salt and pepper and fry over medium heat until glazed.


500 g asparagus
sea salt
2 tbsp. butter

Peel the asparagus and cut off the dry ends. Cut the asparagus shoots to the required length. Keep the remaining asparagus pieces for use in other recipes.
Marinate the asparagus with salt and sugar in a pot until water is drawn out. Add the butter, then steam the asparagus over medium heat and covered with a lid until still just crunchy. Check on and stir the asparagus shoots from time to time to ensure that they are all well buttered.

Potato cubes

2 potatoes
rapeseed oil
sea salt

Peel and finely dice the potatoes. Heat the rapeseed oil and butter in a pan, add the potatoes, and fry until crispy. Degrease the potatoes on a paper towel and salt lightly.

Rhubarb / Strawberry / Elderflower

Elderflower Espuma

300 ml elderflower syrup
100 ml water
100 ml cream
3 sheets of gelatin

Soften the gelatin in cold water. Mix the elderflower syrup with the cream. Heat 100 ml water and dissolve the well-squeezed gelatin within. Add the elderflower cream and stir well. Pour the mixture into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Rhubarb & pine nut tart

For a tart pan with a diameter of 20 cm

Shortcrust pastry:
50 g sugar
100 g butter
150 g wheat flour
1 egg yolk
pinch of salt
a little butter for greasing the tart pan

Rhubarb & pine nut mixture:
250 g red rhubarb
30 g pine nuts
50 g ground almonds
50 g butter
50 g confectioners’ sugar
1 egg
1 egg white
a little confectioners’ sugar for dusting

Take the butter out of the fridge a few hours in advance, so that it is soft. Make sure that there is a little extra for greasing the pan.

Grease the tart pan with butter. Beat the soft butter until foamy. Add the sugar and egg yolk and mix into a creamy mass with an electric whisk. Next, briefly stir in the flour and the pinch of salt, then quickly knead into a smooth dough with your hands.

Press the dough onto the base of the tart pan, also pressing it up the edges to form a rim. Make sure that the dough is spread as evenly as possible. Cover the tart pan and leave in the fridge overnight.

The nextt day, pierce the dough evenly with a fork and preheat the oven to 180oC. Prebake the tart shell for 15 minutes.

Peel the rhubarb and cut into strips, then mix with a little sugar and a pinch of salt and let stand to draw out juice. In a dry pan, toast the pine nuts until golden yellow. Remove from the hot pan as soon as they have changed color.

Melt the butter for the rhubarb & pine nut mixture. Pour the sugar and ground almonds into a bowl and stir in the melted butter. Add the eggs and beat until the mixture becomes lighter. Stir in the juice that has been drawn from the rhubarb.

Pour the mixture onto the prebaked shell in the tart pan. Spread the rhubarb evenly over the egg mixture and sprinkle the pine nuts on top. Lightly press it all down with your hands.

Bake the tart at 180 oC for about 35 minutes. Check the color of the tart after about 25 minutes. It should be baked to a golden brown. To be on the safe side, cover with aluminum foil near the end of the baking time so that it does not turn too dark.

After baking, allow to cool, then dust with a little confectioners’ sugar.

Strawberry sorbet

500 g strawberries
120 g sugar
100 ml water
1 organic lemon
1 sheet of gelatin

Quarter the strawberries and puree with the sugar and the zest and juice of the lemon.

Soften the gelatin in cold water. Heat the 100 ml water, dissolve the well-squeezed gelatin into it and stir into the strawberry mixture.

Pour the mixture into a pacotizing beaker and freeze. If you do not have a Pacojet, you can also freeze the mixture in an ice cream maker.