Product Description
Cream Whipper
Stainless Steel Cream Whipper with Metal Head.
This cream dispenser will accommodate any brand of push-fitting Nitrous Oxide cream charger.
Making whipped cream is easy, cheap and reliable with the cost-effective combination of this whipper and disposable 8gm cream chargers (sold separately).
Cream aerated using this product will be fluffier than traditional whipped cream and will last for longer because of the properties of the Nitrous Oxide gas which help to sterilize the cream held within the dispenser. To use it simply fill the cream whipper with the liquid to be foamed and charge with a single cream charger - the combined gas and liquid can remain in the body of the whipper until required, when they can be dispensed as and when required.
This dispenser is not dishwasher safe but can easily be cleaned by hand.
This model of dispenser is only intended for domestic or light catering purposes and is suitable for whipping cream or other cold liquids. The “Professional Stainless Steel” dispenser is designed for hot liquids and is also suitable for professional catering use.
This is a cream dispenser only – cream chargers are sold separately.
IMPORTANT: Only suitable for 8gm Cream Chargers.
Features:
- Metal cream whipper
- Matching Metal whipper head
- Silicone gasket seals – heat proof and cleanable
- 24 hour delivery (order before 4pm)
- Suitable for all push fit chargers
- Easy to clean
- Includes additional dispensing nozzle
- Airtight to keep cream chargers for long-periods
- Spare parts available
OVER 18's ONLY - This product is not for sale to under 18's.
MISUSE - We will refuse to sell to you if we suspect you intend to misuse our products.
Light and Dark Chocolate Mousse
One of the most delectable and delicious desserts is one that contains chocolate and there is no better than chocolate mousse. It complements any meal and provides a satisfying sweetness and finale to any occasion. The texture of a mousse is a creamy richness endearing most taste buds to enjoy.
The white and dark chocolate mousse combines two different types of chocolate, is remarkably light yet has a certain blend of richness oozing from the delicate tones of the combination of white and dark chocolate. Clearly, the key to this dessert is the quality of the chocolate used so it is worthwhile selecting one of the top brands of chocolate to ensure the flavour is smooth yet intense.
The recipe is as follows and will serve nine:
125 grammes white chocolate
125 grammes plain quality chocolate
125 grammes butter preferably unsalted
4 eggs (separated)
11 grammes powdered gelatine
60 ml hot water
300 ml double cream
Whipped cream to decorate
Time to prepare: 45 minutes plus chilling time of about 4 hours
First prepare a six inch round cake tin by lining with cling film.
Divide the plain chocolate into half and put half to one side for later. Break up both the plain and white chocolate and put into two separate bowls.
Divide the butter into the two bowls too.
Then place over pans of simmering water and leave until chocolate is melted.
Remove and add two egg yolks to the bowls stirring until a completely smooth mixture has been obtained.
Combine the gelatine with the water and dissolve over a pan of hot water.
Whisk egg whites together until stiff and forming soft peaks.
In a separate bowl whisk the cream until stiff the same as the egg whites.
Split the cream between the two bowls of chocolate mixing carefully.
Divide the gelatine into both bowls and stir thoroughly. Then put half the egg whites in to each container.
Now put half of the white chocolate mixture in to the tin making sure it is evenly spread. Next do the same with the dark chocolate spreading half of the mixture on top of the white chocolate. Continue layering the mixture until used. Refrigerate and leave to set either overnight or for approximately four hours. Save a little bit of the white chocolate to combine with cream before aerating with the nitrous oxide cream chargers.
Next, place the remaining half of plain chocolate in a bowl and simmer over a pan of hot water until melted. Once melted, spread the chocolate on to a sheet of foil to an approximate size of six by twelve inches which then needs to set before cutting into eighteen squares.
The mousse is turned out on to a lined board and cut in to nine portions. Position a chocolate square under each mousse portion and top each one too. Dust with cocoa powder before serving on individual dishes. Finally apply a squirt of cream from your whipped cream dispenser. Make sure the whipped cream chargers are on standby for any further portions of cream if needed.
For an alternative recipe replace the white chocolate with milk chocolate but again ensure the quality is first class to ensure the most divine taste is attained.
If preparing this recipe for a special occasion why not include a little coffee liqueur or brandy for an extra special taste! It is worth noting that this mousse is suitable for freezing should you wish to make in advance. You should top with the cream chargers’ whipped cream only after it has been fully defrosted – nitrous oxide whipped cream does not freeze very well.
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