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.