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02. July 2014

Dessert at its finest

Dessert at its finest

Rhubarb Espuma with hazelnut brownies

Rhubarb espuma

150 g rhubarb
50 ml white wine
100 ml orange juice
50 g sugar
10 g vanilla sugar
1 sheet of gelatin
25 g crème fraîche
50 g strawberries

Soften the gelatin in cold water. Peel the rhubarb and cook with the white wine, orange juice, sugar and vanilla sugar until soft. Puree in a blender until smooth and pass through the iSi funnel & sieve. Stir in the dissolved gelatin and add the crème fraîche. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Decorate with finely chopped strawberries.

Hazelnut brownies

80 g chocolate
220 g hazelnuts, ground
150 g confectioners’ sugar
270 g egg white
75 ml cream
20 g cornstarch
15 g vanilla sugar

Melt the chocolate in the microwave or over a water bath. Mix the egg white thoroughly with the confectioners’ sugar and ground hazelnuts. Stir in the melted chocolate together with the cream, the cornstarch and the vanilla sugar. Pour into buttered molds and bake at 180 °C for 10-15 minutes.

Tonka bean mousse with balsamic strawberries

Tonka bean mousse

250 ml cream
110 ml milk
1 tonka bean
40 g sugar
1 vanilla bean
5 g pudding powder
30 g egg yolk 

Bring 60 ml of milk to the boil together with the cream, sugar, vanilla bean and tonka bean shavings. Combine 50 ml cold milk with the pudding powder, then add to the mix and bring to the boil again. Remove from the stovetop, add the egg yolk, and stir until the mass takes on a creamy consistency.

Lastly, pass 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.

Balsamic strawberries

50 g sugar
150 ml orange juice
200 g strawberries
50 g sugar crystals
20 ml balsamic vinegar 

Caramelize the sugar and deglaze with hot orange juice. Briefly dip the strawberries into this, then decorate with sugar crystals and balsamic vinegar to taste.