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Cream Whippers

Pro Cream Whipper 1/4L - Black - Metal Head

Pro Cream Whipper 1/4L - Black - Metal Head

£18.95 RRP: £29.99
Stock Status: In Stock
Metal Head black (0.25 L) whipped cream dispenser

This is designed to be used with any push-fit 8gm N2O cream chargers and is compatible with all of the charger refills we sell.

Making light and fluffy whipped cream is as easy as filling your new whipped cream dispenser and screwing in a nitrous charger. The cream will expand when released from the nozzle (a selection are included with this model) and increase in volume until it is as much a three times as large as it initially one so this 0.25L whipper can produce 0.75L of whipped cream.

All parts of the black, metal headed whipper are easily cleaned with the included brush so it stay fresh and clean.
Nitrous Oxide contained in cream chargers is food-safe and will sterilize the cream making fresh cream last for up to 10 days if stored in a fridge.

Our smallest cream chargers (0.25L) are great for packing away in picnic bags to add a touch of luxury to outdoor dining.

The metal head is a sturdy upgrade on the lighter plastic-head models; however for heavy catering use please consider purchasing the Professional Stainless Steel dispenser.
Cream Chargers are sold separately | Only to be used with 8gmChargers | Handwash only

  • Black, 0.25 L dispenser bottle
  • Metal  Dispensing head with stainless steel moving parts
  • Washable silicone gaskets
  • Produces one pint of whipped cream
  • Only for 8gm Cream Chargers
  • Wash with soapy water and cleaning brush (included)
  • Selection of Nozzles in box
  • Small size (230mm)

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.

Lemon baked Cheesecake

Cheesecake usually consists of a base made from pastry, sponge cake or, more popularly, biscuit, as this provides a nice crisp texture and accompaniment to the soft topping.  This is made up of soft fresh cheese sweetened with syrup or sugar and has fruit or nuts or both combined with the topping.  There is an abundance of many fillings to complement the different bases.  In addition, it could be baked or unbaked; so many variations exist and it has become increasingly popular over the years.
Cheesecake was a popular dish in early Greek history where it first originated although in a very basic form to what we know today.
However, dependent upon the country cheesecakes are made, the ingredients could be either cream cheese, quark or ricotta but there are many other alternatives equally popular and tasty to eat.  Generally, in the United Kingdom, a typical cheesecake is made with a biscuit base with a fruit blended with cream cheese, cream and sugar which is then refrigerated once it has been prepared. 
As lemons provide a delicious, cool and light tang to incorporate in to a dessert particularly after a satisfying dinner or lunch, this fruit ideally cleanses and suits all palates providing a perfect result to any meal.  So this particular recipe, lemon baked cheesecake is a firm favourite for so many diners.  The beauty of this type of dessert is that it is quick to make so can be achieved in a short space of time.   This is an ideal dish to use your whipped cream dispenser so make sure your cream chargers has aerated the cream in preparation for providing a delicious and tasty overall finish and certainly with an adequate portion of cream to suit.
The recipe will need:
225 grammes digestive biscuits
100 grammes butter
250 grammes mascarpone
600 grammes soft cheese
2 eggs plus another two egg yolks
3 lemons (rind of three and juice of one)
4 tablespoons plain flour
175 grammes caster sugar
The topping requires 142 ml sour cream and grapes to decorate.
Prepare an appropriate tin by lining with greaseproof paper.  Using a food processor put the biscuits and butter which has been melted previously together and turn into fine crumbs.  Once this has been done place in to the tin and refrigerate.  Then whisk all other ingredients until thoroughly mixed.  Pour mixture into tin and bake in the oven for 35 minutes at a temperature of 180 degrees C / 160 C degrees (fan) / gas 4.  Switch oven off and let the cheesecake remain in the oven until it has cooled.  Later once completely cooled, retrieve from oven and remove from tin.  Top with the sour cream and decorate with the grapes accordingly.
An alternative version can be made which involves replacing the lemon with orange and decorating with dark chocolate instead of grapes.  The combination of chocolate and orange is another favourite.  So, this provides another equally delicious cheesecake which needs a certain amount of whipped cream topping by courtesy of your whipped cream dispenser so ensure the cream has been aerated by screwing the cream chargers in to position.




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