1L Cream Dispenser
This device is the big momma of cream whippers. It can instantly transform one litre of cream into a full three litres of luxuriously whipped cream. That is enough cream to sate any appetite - all in a single squirt!
Despite its size the 1L cream dispenser can also release a tiny squirt of cream is that is all you desire. The remaining cream withtin the canister will remain fresh for up to ten days because of the anti-biotic nature of the nitrous propellant.
Wash by hand – not suitable for dishwashers. Not for commercial use.
Stainless steel valves and moving parts. Plastic head.
Choice of colours (Red, Silver, White)
Sealing head gasket manufactured from silicone for durability and functionality at both high and low temperatures.
Includes two dispensing nozzles and charger holder
Spare parts are stocked here
NB: Only for use with 8gm chargers (standard). No chargers are included.
Blackberry Mousse Gateau
A gateau is a sponge comprising of more than one layer with cream, fruit and any other suitable ingredient such as nuts, yogurt and mousse to create a heavenly treat. This particular recipe uses all of these ingredients and is finally topped with a portion of whipped cream. It is an ideal dessert for using your whipped cream dispenser so ensure the cream chargers is screwed into the appliance to aerate the cream.
This gateau will serve 6-8 people and you will need the following ingredients:
For the sponge cake:
6 ounces hazelnuts (shelled)
4 ounces muscovado sugar (light)
4 ounces plain flour
½ teaspoon baking powder
1 ounce butter (melted and cooled)
Topping and filling:
1 lb blackberries
1 egg (separated)
1 ounce caster sugar
1 ½ teaspoons gelatine powder
¾ pint double cream which has been whipped
¼ pint yogurt (Greek style)
Whipped cream to decorate
Whipped cream dispenser
Grease and line an 8 inch round cake tin.
Place the hazelnuts on a baking tray and bake until browned for around 15-20 minutes. Put to one side to cool then chop 1 ounce of the nuts and place on the side. Put the remainder of the nuts in a blender and process until they are finely ground.
Put the sugar and eggs in a bowl and whisk over a pan of simmering water. Whisk until a thick, pale consistency is obtained and the whisk leaves a noticeable trail in the mixture. Take the bowl off the heat and continue whisking for a few more minutes. Next sift flour and baking powder and fold in to the mixture alternately with the nuts and butter that has been melted. Prepare the whipped cream chargers now for later in the recipe by placing then near the sink.
Turn out the mixture in to the prepared tin and bake for approximately 30-35 minutes at a pre-heated temperature of 180 degrees C / 350 degrees F / Gas mark 4, until well risen and firm. Remove from the tin and peel off paper, leave to cool on a wire rack.
For the mousse filling, sieve half of the fruit. Then whisk egg yolk, sugar and fruit puree in a bowl again over simmering water in a pan whisking until thick and a trail is formed within the mixture. Remove from heat but continue whisking until cool.
Place the gelatine with two tablespoons water in to a heatproof bowl and leave it to expand. Once this has happened stand the bowl in hot water when the gelatine should dissolve. Now put two fluid ounces whipped cream into the blackberry mixture, followed by the gelatine. Whisk egg whites until the mixture forms soft peaks and fold in to the mixture too. It is possible to create the mousse with the cream chargers if you have the professional whipper.
Prepare another 8 inch baking tin by lining with cling film. Cut the hazelnut cake into three and trim to an 8 inch diameter. Put one sponge round in the base of prepared tin. Put ¼ pint whipped cream with the yogurt and spread over cake. Sprinkle about one third of the remainder of the blackberries and place a second sponge layer on top. Spoon the mousse over the top and sprinkle another third of the fruit and cover with the last sponge round. Press sponge down lightly and refrigerate for two hours until the mousse has set.
For serving the gateau, gently put it on to a prepared serving plate. Put the rest of the whipped cream around the edge of the cake and sprinkle the final portion of fruit and hazelnuts in the centre. An extra serving of whipped cream can be added to this to create a mouth-watering sensation. Why not add a touch of flavouring to the cream by mixing it with maple syrup before using the cream chargers.
Alternative fruits to use successfully for this recipe are raspberries, strawberries, blueberries, redcurrants, blackcurrants, cherries or a combination of a few of these fruits. It really is a case of personal preference as well as taking account of the season too.
Whatever fruit you select, the result will be the same and produce a sensational dessert that you will choose to create time and again.
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