Making whipped cream has never been so simple – all you need is a whipped cream dispenser and some cream chargers. Then you’ll have whipped cream ready within seconds.
The 8gm cream chargers (sold separately) contain pure nitrous oxide which when injected into the pressure vessel of the dispenser will interact with the cream. When the cream is released by simply squirting it out of the nozzle then result will be lighter than air! An added bonus it that nitrous oxide preserves the cream giving it a longer life – but without effecting the flavour.
To make whipped cream simply follow these simple steps – pour the cream (along with any flavours) into the whipper. Then make the seal by screwing down the head. Then charge the mixture by screwing down a nitrous charger which pierces the steel cylinder releasing the gas into the cream. When you need to use the cream then simply squirt it out and watch it expand as the N2O equalizes with the atmospheric pressure.
This whipped cream dispenser is suitable for all manner of creative flavourings however if you intend to make any hot products you will need to use one of our catering grade professional whippers.
Top quality plastic head
Suitable for home use
Lage enough for functions
Hand wash only
Can be taken apart for cleaning
High pressure gaskets and seals
Cleaning brush included
Not to be used with 16gm chargers
Disposable cream charger are sold separately
· 98(L) x 93(W) x 327(H) mm
Not for sale to minors
As soon as you get your new whipped cream dispenser out of the box - you'll be loking for something to do with it - how about this very traditional New Zealand recipe?
Fruit Pavlova topped with Whipped Cream
Whipped cream can make an average dessert into one that can satisfy the most fussiest of tastes. For anybody who spends a lot of time in the kitchen, a whipped cream dispenser is a must, it can drastically reduce the time that is spent preparing a dessert and make even the most average looking dessert into something spectacular that will make your dinner guests rush their main course. One dessert that never ceases to amaze dinner guests and can grace any table with its overall appearance is the Pavlova - perfect partner for you new cream chargers.
Although New Zealand and Australia both claim to have created this amazing dessert they both agree to the fact that it was named after a Russian ballerina. To satisfy eight guests the recommended recipe should be followed closely.
Starting with an oven heated to a temperature of 120 degrees C or 250 degrees F or Gas mark 1
The ingredients required are:
6 egg whites
10 ounces of caster sugar
6 teaspoons of cornflour
1 ½ teaspoons of vinegar
10 ounces of whipped cream
Fresh fruit to be added to the choice of chef
For instance - sliced bananas, peaches, kiwis, segments of orange, berries or passion fruit are all suitable for this dessert.
The egg whites should be put in to a mixing bowl and beaten; as the mixture stiffens the sugar should gradually be added until the mixture becomes thick and has a glossy sheen.
Then the cornflour should be folded in the mixture along with the vinegar. A baking tray should be prepared by greasing the tin and lined with non stick baking paper. The paper should also be greased and a dusting of flour should be added as well. A nine inch circle should be marked on the paper.
One quarter of the egg white mixture should be placed in the centre of the circle and the remainder of the mixture should be piled around the edge of the circle. Any adjustments can be made with a spatula if required. The tray should then be placed in the oven for up to two hours until it is firm to the touch.
When cooked, the oven should be turned off and the Pavlova should be allowed to cool naturally while still in the oven but with the door slightly open.
When cooled completely, it is time to decorate the Pavlova and this is where the whipped cream comes in. To get whipped cream to the required consistency it is advisable to make use of a whipped cream dispenser and charger. There are alternatives but they are time consuming and can be tiring, so a dispenser is the obvious choice. Once the cream has been administered, the decorating can start and by using fruit of varying colours the end result can look sensational. To add a final touch, crushed mixed nuts can be sprinkled over the top but, once again, it is up to the chef and their overall preference.