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Wednesday, December 22, 2010

Aerated "Cheese Cake" with Orange, Burnt Sugar, Dill


Today in the mail I got my Nitrous Oxide canisters for my ISI Creative Whip. I was really excited to use them, so I looked in my fridge to see what I had to work with. I did not want to make plain whipped cream..... I saw cream cheese, so that led me to make an aerated cheese cake. I mixed 8 oz cream cheese with a half cup of milk, some sugar, salt, vanilla, and a little bit of cinnamon. I blended this together with my hand blender and then put that in my ISI Creative Whip. I charged it with nitrous oxide and shook it up and let it chill in the fridge for a couple hours. For the "burnt sugar" I caramelized some sugar in a pan then added Orange juice, salt, and a little butter. I poured the hot mixture on some parchment and let it cool down and crisp up. I simply supremed oranges, and picked very little threads of dill. Lots of herbs have been used in desserts, but I have never seen dill used before and I don't know why not. Yes, if you add too much dill it will completely ruin a dish, but a few little threads will add a nice freshness and herbaceousness to a dish. Dill also contains some lemon volatiles, which complements most desserts. There are so many herbs that have yet to set their voyage toward the sweet world. When I used one of the tips for my Creative Whip the foam came out looking like a star, which was kind of cool.   I really loved this dish and the ISI Creative Whip. I cannot wait to have some more fun with it.




6 comments:

  1. Just found your blog and dig it! Great job. You picked a great restaurant to intern at as well. My friend is Executive Director - Culinary Development at iSi, if you ever have any questions.

    -Rob
    http://blogtimko.blogspot.com
    http://nicholascookbook.blogspot.com

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  2. Cool. Try melting cheese or adding it to cream and pureeing it, then pour into the Isi canister, cool and dispense to create aerated cheese. I've had it at Colborne Lane, it's awesome, light and delicate. Aerating cheese brings out the freshness of cheese. Is the Isi useful? Is it worth the $?
    Lucas
    www.foodglob.blogspot.com

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  3. Its worth the $50 for sure. If you get the creative whip you can do so many things: purees, aerated breads or cakes, sauces, etc. With the creative whip you can foam hot liquids as well, which is really cool. I would reccomend it for sure.

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  4. This has got me thinking of buying this...I hear that the stainless steel ISI whippers work with the Co2 cartridges as well. So you can make sodas or carbonate fruit, in addition to your aerated stuff. What would be cool is to create a flavoured liquid with sodium alginate, carbonate it then dispense into a calcium bath. The carbon dioxide would stay trapped inside the sphere, exploding and releasing the carbonated inside when eaten! What have you heard about this? Have you tried it? Plus where did you buy your ISI?
    http://blog.khymos.org/2007/04/09/carbonated-fruit-the-isi-way/
    It's getting me excited!
    Lucas
    foodglob.blogspot.com
    Lucas

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  5. That technique is really interesting. I have made pearls with soda, but not straight out of the ISI Canister, so it did not fizz when consumed. But your way seems like it would keep the fizz in. Really interesting technique!

    Michael Voltaggio has a video where he carbonates strawberries and stores them in ballons so they will keep the CO2 in. It is on his website.

    I bought my ISI online, but unfortunaltely do not remember the excact website.

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