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7 ways to use an isi gun - a crash course




Aerated Milk Chocolate

The ISI gun is an extremely versatile tool. It can used to aerate a number of different things to add a little bit of magic to garnishes. The Isi gun has 4 basic parts - the chamber, head, nozzle and charger. Generally, there are two types of gasses used in product preparation including Carbon Dioxide (CO2) and nitrous oxide (NO2). Each gas produces a different result - CO2 is used to add carbonation to water based things like juice for making soda or fruits with high water content to make them fizzy. NO2 creates aeration in Products with little or no water content and high viscosity, such as oil, chocolate or cake batter.


7 Ways way to use an ISI gun:


1. Sponge cake

2. Honey Foam

3. Mousse

4. Aerated Chocolate

5. Soda

6. Fizzy Grapes

7. Whipped Olive Oil


I've Included recipes and instructions for each section below :)



1. Sponge Cake

Basil Sponge Cake

Basil Sponge cake


100g Basil

80 g spinach (for colour)

290g AP Flour

7g salt

165g Olive oil

4 Eggs

330g Sugar


Put all of your ingredients in a blender, blend until smooth. Pass the batter through a strainer and fill isi gun half way. Charge with one NO2 charger, shake well. Charge with a second NO2 charger and shake again. Refrigerate 2 hrs before using.

Next, dispense the cake batter from the isi gun into a microwave safe container, fill the container half way because the cake will double in size when cooked. Place the container in the microwave for 1 minute.


I have 2 different recipes below for sponge cake so you can mess around and see what works best for you. The process is the same for each recipe.


Basic recipe

320g egg

150g flour

180g sugar

160g oil


* you can replace a portion of the flour with coco powder for chocolate sponge cake! Try 140g flour and 10g cocoa powder



Almond Sponge Cake


6 Eggs

150g Sugar

120g Olive oil

120g almonds

164g AP Flour

7g Salt


*you can use any nut you like, be sure to strain the batter through a fine strainer so it doesnt clog the isi gun.



Strawberry Cheesecake with Pistachio Sponge






2. Foam

Foams are a fun garnish for any dessert. It looks amazing and adds and airy texture of flavor.


Honey Foam


120ml water

200g honey

Salt

1g gelitine


Bloom gelatin in cold water. Warm water, honey and salt to dissolve the gelatin. Pour into isi gun and charge with 2 NO2 Chargers. Refrigerate 4 hours before using.


3. Mousse


White Chocolate Mousse


150 g White Chocolate

200g 35% Cream

100g milk


Melt White chocolate over a bain marie. Stir in room temperture milk, then cream. Pass through a strainer and pour into the isi gun. Charge with 2 NO2 chargers. Refriderate 2 hours before using.


You can use milk chocolate or dark chocolate with this recipe too!



White Chocolate Mousse - ISI Style!





4. Aerated Chocolate


- 450g Dark chocolate

-3 tbs Canola oil - ( You can use a flavored oil to add a little extra wow factor)



This recipe is basically making an areobar. The first thing you want to do is is remove the head from from the base of the isi gun and leave both parts somewhere warm like on top of an oven or under heat lamps. Keeping the isi gun warm is important so the chocolate holds its temperature and doesn't set inside.


Place a metal container in the freezer lined with parchment paper. This will be where you will dispense the isi gun. Its important the container is very cold because we want the chocolate to set quickly so the air bubbles don't escape.


Next, temper the chocolate. To temper chocolate, you will need a thermometer. Over a bain marie bring the chocolate to 45 Celcius, then let it cool to 27 celcius. When it has reached 27 celcius heat the chocolate to 31 Celcius. Now that the chocolate is tempured, stir in 3 tbs of oil and pour into the isi gun. Charge the isi gun with 2 canisters of NO2. Shake the isi gun vigorously for a minute or so, then go to the freezer and dispense it into the cold metal container. This Step can be messy so make sure you hold the nozzel close to the bottom of the container and squeeze the trigger slowly. Leave the container in the freezer for an hour or two until the chocolate is completely set.





5. Fizzy Grapes


- 20 Grapes

- 250ml Champagne or soda

- 2 Co2 chargers

First wash your grapes, then score one end with an X with a pairing knife. We score then end so the CO2 can be forced into the grape, and we leave the skin on so the gas doesn't escape and the grape stays fizzy. Next, place the grapes in the ISI gun with your carbonated beverage of choice. Screw on the head and charge with 2 CO2 chargers. Shake well and leave in the fridge for 30 minutes so the grapes can carbonate. Let the gas out of the nozzel by squeezing the trigger. Once all the CO2 has left the device, remove the head and pour out the grapes. The should definitely be fizzy at this point.


6. Soda

- your favourite juice

- 2 CO2 chargers

- Soda Siphon





This one is super easy, tho you will need a soda siphon attament - its looks like thhe photo above. Simply fill the isi gun with your beverage of choice, charge with 2 chargers, and refrigerate until its nice a cold. Get creative with carbonated cocktails!




7. Whipped Olive oil


- 500 ml Olive oil

- 30g Glice




This is a fun one for bread service, normally we serve whipped butter, but whipped olive oil? How do we do that?

Glice is a food grade chemical used for emulsifying fats. Start by gently heating the olive oil, add all of the glice at once and stir until it is completely melted into the oil. The oil just needs to be warm, not hot. Remove from heat and let the oil cool completely before pouring it in to the isi gun. Charge with two NO2 chargers. This can be used right away.



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