Desserts

Ice Cream Float

Whip-It! Equipment:

Ingredients:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 scoops of your favorite ice cream
  • 1 cup cold soda (any flavor you prefer)
  • Whipped cream dispenser with one N2O charger

Instructions:

  1. Prepare the Whipped Cream: 
    • Pour heavy cream, powdered sugar and vanilla extract into the whipped cream dispenser. Charge it with one N2O charger and shake well.
  2. Add Ice Cream: 
    • Place 2 scoops of your favorite ice cream into a tall glass.
  3. Pour Soda
    • Slowly pour cold soda over ice cream until the glass is nearly full.
  4. Top with Whipped Cream: 
    • Dispense the prepared whipped cream on top of the ice cream soda.
  5. Serve Immediately:
    • Garnish with a cherry or sprinkles if desired, and serve with a straw and a spoon.

Strawberry Shortcake

Whip-It! Equipment:

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  1. Prepare the Strawberry Shortcake Dough:
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
    • In a separate small bowl, mix together the milk and vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined.
  1. Shape and Bake the Shortcakes:
    • Turn the dough out onto a floured surface. Gently knead the dough a few times until it comes together.
    • Roll out the dough to about 1-inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
    • Place the dough circles onto the prepared baking sheet, leaving a little space between each one.
    • Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and let them cool slightly on a wire rack.
  1. Prepare the Whipped Cream:
    • Make whipped cream with your Whip-It! Dispenser.
    • While the shortcakes are baking, prepare the whipped cream. In a Whip-It! Dispenser, combine the heavy whipping cream, powdered sugar, and vanilla extract.
    • Screw on the lid securely and attach a cream charger. Shake the dispenser vigorously for about 20-30 seconds to combine the ingredients and dispense the whipped cream.
  1. Assemble the Strawberry Shortcakes:
    • Once the shortcakes have cooled slightly, slice them in half horizontally.
    • Place a spoonful of sliced strawberries on the bottom half of each shortcake.
    • Top with a generous dollop of whipped cream.
    • Place the other half of the shortcake on top.
    • Garnish with additional sliced strawberries and a sprinkle of powdered sugar, if desired.
  1. Serve and Enjoy!
    • Serve the strawberry shortcakes immediately as a delightful treat for brunch or dessert.
    • Enjoy the light and fluffy shortcake paired with the fresh sweetness of strawberries and the creamy richness of whipped cream, all made extra special with the help of a whip cream dispenser.

Classic Root Beer Float with Whipped Cream

Whip-It! Equipment:

Ingredients:

  • 1 can or bottle of root beer (cold)
  • 2 scoops of vanilla ice cream
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Whipped Cream: 
    • Pour heavy cream, powdered sugar and vanilla extract into the whipped cream dispenser.
    • Secure the lid, charge the dispenser with one N2O charger & shake well.
  2. Assemble the Root Beer Float: 
    • Place 2 scoops of your favorite ice cream into a tall glass.
    • Slowly pour the root beer over the ice cream, allowing it to foam up.
  3. Top with Whipped Cream: 
    • Dispense the whipped cream from the dispenser onto the top of the root beer float.
    • Serve immediately with a straw and spoon.

Fourth of July Cake!

Whip-It! Equipment:

Ingredients:

  • 1 box white cake mix (plus ingredients listed on the box)
  • Red and blue food coloring
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries and blueberries

Instructions:

  1. Prepare the Cake Batter: 
    • Make the cake batter as per box instructions. Divide into three bowls. Color one red, one blue, and leave one white.
  2. Bake: 
    • Bake each colored batter in separate pans as directed. Cool completely.
  3. Prepare the Whipped Cream:
    • Pour heavy cream, powdered sugar and vanilla extract into the whipped cream dispenser. Charge it with one N2O charger and shake well. 
  4. Assemble: 
    • Layer cakes by adding whipped cream between each layer (blue, white, red). Cover the entire cake with remaining whipped cream.
  5. Decorate & Serve:
    • Top with strawberries and blueberries & wow your guests!

Whipped Cream Tiramisu Parfaits

Whip-It! Equipment:

Ingredients:

  • Ladyfingers biscuits
  • Strong brewed coffee, cooled
  • Whipped cream
  • Cocoa powder or chocolate shavings for garnish

Instructions:

  1. Dip each ladyfinger biscuit into the cooled coffee, ensuring they are evenly soaked but not soggy.
  2. Place a layer of soaked ladyfinger biscuits at the bottom of serving glasses or jars.
  3. Make whipped cream with your Whip-It! Dispenser. Top the ladyfingers with a layer of whipped cream.
  4. Repeat the layers of soaked ladyfingers and whipped cream until the glasses are almost full, ending with a layer of whipped cream on top.
  5. Dust the top layer of whipped cream with cocoa powder or garnish with chocolate shavings for a finishing touch.
  6. Chill the parfaits in the refrigerator for at least 2 hours to allow the flavors to meld together.
  7. Serve chilled and enjoy these delectable tiramisu parfaits!  

Strawberry Shortcake

Whip-It! Equipment:

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  1. Prepare the Strawberry Shortcake Dough:
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
    • In a separate small bowl, mix together the milk and vanilla extract. Pour the milk mixture into the flour mixture and stir until just combined.
  1. Shape and Bake the Shortcakes:
    • Turn the dough out onto a floured surface. Gently knead the dough a few times until it comes together.
    • Roll out the dough to about 1-inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
    • Place the dough circles onto the prepared baking sheet, leaving a little space between each one.
    • Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and let them cool slightly on a wire rack.
  1. Prepare the Whipped Cream:
    • Make whipped cream with your Whip-It! Dispenser.
    • While the shortcakes are baking, prepare the whipped cream. In a Whip-It! Dispenser, combine the heavy whipping cream, powdered sugar, and vanilla extract.
    • Screw on the lid securely and attach a cream charger. Shake the dispenser vigorously for about 20-30 seconds to combine the ingredients and dispense the whipped cream.
  1. Assemble the Strawberry Shortcakes:
    • Once the shortcakes have cooled slightly, slice them in half horizontally.
    • Place a spoonful of sliced strawberries on the bottom half of each shortcake.
    • Top with a generous dollop of whipped cream.
    • Place the other half of the shortcake on top.
    • Garnish with additional sliced strawberries and a sprinkle of powdered sugar, if desired.
  1. Serve and Enjoy!
    • Serve the strawberry shortcakes immediately as a delightful treat for brunch or dessert.
    • Enjoy the light and fluffy shortcake paired with the fresh sweetness of strawberries and the creamy richness of whipped cream, all made extra special with the help of a whip cream dispenser.

Cream-Filled Churros

Indulge in the crispy exterior and creamy interior of these delicious cream-filled churros for a delightful treat that will satisfy any sweet tooth!

Whip-It! Equipment:

Ingredients:

  • 1 cup water
  • 2 tablespoons white sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • Oil for frying
  • ½ cup sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)

Whipped Cream or Pastry Cream for Filling Instructions:

  1. Prepare the Churro Dough:
    • Using a Whip-It! Hot Spot Stove, place a saucepan over medium heat, combine water, sugar, salt, and vegetable oil. Bring the mixture to a boil.
    • Remove the saucepan from heat and stir in the flour until the mixture forms a ball.
    • Transfer the dough to a piping bag fitted with a star tip or a pastry bag with a large opening.
  1. Fry the Churros:
    • Heat oil in a deep pot or frying pan over medium-high heat until it reaches 350°F (175°C).
    • Carefully pipe the churro dough into the hot oil, using scissors or a knife to cut the dough into desired lengths. Fry until golden brown, about 5-7 minutes, turning occasionally to ensure even cooking.
    • Once cooked, place the churros in a Whip-It! Strainer then place them on a plate lined with paper towels to drain excess oil.
  1. Coat the Churros:
    • In a shallow bowl, mix together sugar and ground cinnamon.
    • While the churros are still warm, roll them in the cinnamon-sugar mixture until evenly coated.
  1. Prepare the Filling:
  1. Fill the Churros:
    • Insert the injector tip into the end of each churro and gently squeeze to fill with whipped cream until the churro feels slightly heavier.
  1. Serve and Enjoy:
    • Arrange the filled churros on a serving platter and serve immediately while still warm.
    • As an option, serve with chocolate sauce or caramel sauce for dipping!

Smoked Chocolate Mousse Dessert

Chocolate Sesame Flourless Cake, Smoked Chocolate Mousse, Black Pepper Cajeta, Charred Avocado, Passion fruit Foam

By: Greg Mosko, NoMI Kitchen

Sesame Seed Flourless Chocolate Cake

Yields: 2.5 Half Sheet trays

  • 285 g chocolate- 58%
  • 285 g butter
  • 8 eggs
  • 400 g granulated sugar
  • 100 g cocoa powder
  • 15 g vanilla extract
  • 300 g toasted sesame seeds
  1. Melt chocolate and butter in a bowl over a water bath.
  2. Mix eggs, sugar and extract in a bowl until ribbon stage.
  3. Add in melted chocolate and butter. Next, add in cocoa butter and mix until incorporated. Then, add in sesame seeds.
  4. Portion out into half sheet trays that have been lined and sprayed at 700g per sheet tray of batter.
  5. Bake at 325°F for 8 minutes, rotating at 4 minutes or until a cake tester comes out clean.
  6. Once cake is cool, invert onto a cutting board and peel and replace the parchment paper and place back into a clean and dry sheet tray that has not been sprayed.
  7. Press down with another flat sheet tray to compress the cake so that it is even.

Smoked Chocolate Mousse

Yields: 50 portions

  • 8 yolks
  • 125 g sugar
  • 315 g Smoked Chocolate – Valrhona 70% Guanaja
  • 625 g whipped cream – medium peaks
  • 3.5 sheets gelatin – bloomed
  1. Melt chocolate.
  2. Make a Pâte a Bombe with the yolks.
  3. When the pâte a bombe is cool, melt the gelatin with 2 tbsp of cream, then strain into pâte a bombe and mix through.
  4. Add pâte bomb to melted chocolate, fold in.
  5. Add in cream mixture in two batches, working quickly to prevent the mixture from “chipping” out.
  6. Portion into Flexi molds, then top with rounds of the Sesame Flourless cake.

Black Pepper Cajeta

Yields: 1-1/2 pints

  • 1 qt goat’s milk
  • 340 g sugar
  • 1 Mexican vanilla bean
  • 1/2 tsp baking soda + 2 tsp water to make slurry
  • 1 tsp salt
  • 2 tsp black pepper
  1. Place milk, sugar, and vanilla bean in a pot and place over medium heat and bring to a simmer, stirring occasionally.
  2. Once sugar has dissolved, add baking soda slurry and stir to combine.
  3. Cook at a simmer, stirring occasionally until dark in color.
  4. Season with salt and pepper and strain, then chill.

Avocado Puree

  • 3 ripe avocados
  • 50 g spinach leaves
  • Juice of 1-2 limes or yuzu juice
  • Crushed ice
  • Salt, to taste
  1. Spin everything in a blender, prep adding a little of the crushed ice to keep the puree from getting to warm and oxidizing.
  2. Pass through a strainer.

Passion Fruit Foam

  • 500 g passion fruit puree
  • 500 g – 3:1 simple syrup (three parts water to 1 part sugar)
  • 6 sheets bloomed gelatin
  1. Bloom the gelatin in ice cold water until soft.
  2. Combine the simple syrup and puree together.
  3. Take the gelatin and combine with a portion of the liquid mixture and melt. Once melted, add back into the main mixture then strain.
  4. Place in Whip-It! dispenser and charge with two N2O cartridges shaking well after each time, then place in cooler until you are ready to serve.

Brown Butter Spiced Apple Crisp with Cider Zabaglione

By: Mimi Young

Serves 4

Apples:

  • 5-6 medium tart apples (Cortland, Granny Smith, Pink Lady), peeled, quartered & sliced
  • 4 tbsp butter
  • 1/3 cup light brown sugar
  • pinch of sea salt
  • ¼ vanilla bean, split & scraped
  • ¾ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1 tsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp hard apple cider
  1. In a large sauté pan on medium heat cook the butter until it turns a nutty dark golden brown. 
  2. Add the sliced apple, brown sugar, salt, vanilla bean, cinnamon, and ginger, and sauté until the apples begin to get tender. 
  3. Dissolve the cornstarch in the lemon juice and cider, then stir into the apple mixture.
  4. Continue simmering until the apples are tender.  Remove from the heat and discard the vanilla pod.

Oat Streusel Topping:

  • 1 cup all-purpose flour
  • ¾ cup rolled oats
  • ½ cup light brown sugar
  • ¼ tsp sea salt
  • ½ tsp ground cinnamon
  • 6 tbsp butter, melted and cooled to room temperature
  1. Combine all the dry ingredients in a mixing bowl. 
  2. Drizzle in the melted butter, then working with your hands, rub the ingredients together to form a coarse crumble topping. 
  3. Spread the crumble in a single layer on a parchment-lined sheet pan and bake at 350° for about 12-15 mins. or until the streusel is a golden brown. 

Cider Zabaglione:

  1. In a heatproof bowl, whisk together the yolks, honey, ciders, and salt.  Set the bowl over a pot of simmering water and whisk continuously until the mixture is very pale and thick (should register 160°F degrees).  
  2. Remove the bowl from the heat and chill the mixture over a bowl of ice to room temperature, then whisk in the cream.
  3. Strain zabaglione through a strainer/funnel into a .5 ltr capacity Whip-It! dispenser. Secure the head fitted with a decorator tip and refrigerate dispenser for at least 30 mins.
  4. Screw on one N2O charger and shake vigorously 7-8 times.

Assembly:

  1. Portion the sautéed apples onto four plates, then scatter a generous amount of oat streusel topping onto each one.  
  2. Dispense some zabaglione over the apple crisp. 
  3. Sprinkle the surface of the zabaglione with a teaspoon of raw or turbinado sugar and caramelize with a Whip-It! torch on medium flame. 

Roasted Sweet Potato with Bruleed Maple-Spiced Greek Yogurt

By: Mimi Young

  • 1 medium sweet potato
  • ¼ cup plain or vanilla Greek yogurt (2%)
  • 1 tbsp maple syrup
  • ¼ tsp ground cinnamon
  • pinch of ground ginger
  • 1 tsp bourbon
  • 1 tbsp Turbinado or raw sugar
  • 1 tbsp chopped toasted pecans
  1. Lightly rinse the sweet potato to remove any dirt and wipe dry. Wrap the sweet potato in aluminum foil, place on a baking sheet or dish and roast at 350° for about 45-60 mins. or until it is fork tender. 
  2. Remove the foil covering and split the roasted sweet potato down the middle to expose the flesh. Sprinkle about half of the nuts over it. 
  3. In a small bowl mix together the yogurt, maple syrup, spices and bourbon, then spoon into the center of the split sweet potato. Sprinkle the Turbinado sugar over the top of the yogurt. 
  4. With a Whip-It! torch set on medium flame, carefully caramelize the sugar until it is dark amber and bubbly. Garnish the sweet potato with the remaining nuts.

Yuzu Tart, White Chocolate, Burnt Meringue

By: Jonathan Whitener

Ingredients for Pâté Sucrée (sweet tart dough):

  • 525 grams all-purpose flour
  • 283.5 grams unsalted butter, softened
  • 200 grams powdered sugar, sifter
  • 110 grams egg, whole (room temp)
  • 60 grams almond flour
  • 2 grams vanilla extract
  • 1.5 grams Kosher salt
  1. Beat butter on low heat until creamy. Add everything except all-purpose flour, mix on low, scraping down sides of bowl until incorporated. This should appear slightly curdled.
  2. Still mixing on low speed, add all-purpose flour in thirds until the dough comes together.
  3. Line tart shell with dough, line with parchment to cover, and fill with pie weights.
  4. Bake at 350°F for 15 minutes. After 15 minutes, remove parchment and weights and continue to bake blind for additional 10 minutes.


Ingredients for Yuzu Custard:

  • 150 grams yuzu juice
  • 150 grams egg yolk
  • 150 grams sugar
  • 150 grams butter, unsalted
  • 2.5 sheets gelatin (silver), bloomed
  1. Cook yolks, juice, and sugar over low heat in bain marie. Whisk continuously until pale and fluffy, and yolks are cooked through.
  2. Add bloomed gelatin just before removing from heat.
  3. Transfer to Robot Coupe, add cubed butter and buzz until smooth.
  4. Pour immediately into tart shell.

Ingredients for White Chocolate Cremeaux:

  • 226 grams white chocolate (35% cacao)
  • 50 grams sugar, granulated
  • 3 sheets gelatin (silver)
  • 5 egg yolks
  • 250 mL whole milk
  • 250 mL heavy cream
  • 1.5 additional sheets of gelatin, for white chocolate only
  1. Melt chocolate slowly in bain marie. Bloom gelatin in ice water.
  2. Whip yolks and sugar until pale and thick. Pour into a sauce pan with whole milk and heavy cream. Cook over low flame until the mixture is slightly thickened and coats the back of a spoon (82-84°F).
  3. Whisk in bloomed gelatin to incorporate. Remove from heat.
  4. Slowly pour 1/3 of the custard over the melted chocolate. With a rubber spatula energetically mix the cream into the center of the chocolate in small, quick circles.
  5. Incorporate the second and final 1/3, stirring until the custard and chocolate are emulsified. Buzz with immersion blender to finish emulsifying, cool to room temperature.
  6. Pour over the yuzu custard and set in the cooler.
  7. When set, cut the Yuzu Tart into 8 equal slices.

Ingredients for Italian Meringue:

  • 150 grams sugar, granulated
  • 60 grams egg whites
  • 60 mL water
  1. Combine sugar and water in a heavy bottomed pot. Boil until the temperature registers 116C/240°F on a candy thermometer (soft ball).
  2. In a standing mixer, whip egg whites until foamy.
  3. When the syrup reaches 240°F, remove from the heat and drizzle slowly into egg whites on high speed. Continue to beat on high until the bottom of the mixing bowl reaches room temperature.
  4. Place the meringue into a piping bag with 1/2 inch flat tip. Pipe the meringue onto the tart slices starting at the top left corner and pipe to right, moving back and forth until you reach the bottom tip of the tart.
  5. Torch the meringue with the Whip-It! torch until almost black and enjoy.

S’Murtle Dessert

By: Greg Mosko

Graham Cracker, Hot Chocolate Foam, Toasted Marshmallow Fluff Sauce, Smoked Candied Pecans

Graham Cracker

Yields: 2 Full sized sheet trays sheeted

  • 227 g butter
  • 84 g brown sugar
  • 84 g sugar
  • 14 g honey
  • 113 g all-purpose flour
  • 113 g cake Flour
  • 113 g whole wheat flour
  • salt, to taste
  • 1 tsp baking powder
  • 2 tbsp fresh ground cinnamon
  • 2 tbsp ground ginger
  • 1/8 cup water
  1. Cream together the butter, sugar and honey. Add in sifted dry ingredients and water.
  2. Taste for seasoning once you are finished.  Do not be shy with the spices, it will only make it taste better!
  3. Chill the dough then roll out thin.
  4. Bake at 325°F for 6 minutes, then rotate and punch out with cutters. Cut or dice to make a clean break.
  5. Bake for another 6 minutes or until desired color is achieved.

Hot Chocolate Foam

Yields: 2 Whip-It Brand Dispensers

  • 400 g chocolate
  • 300 g whipped cream
  • 300 g fresh egg whites
  • 2 N2O cartridges
  1. In a pot, bring the cream to a boil, then pour over the chocolate and melt.
  2. When the temperature is down to 60°C/140°F, mix in the egg whites.
  3. Pour the mixture into a Whip-It! dispenser and charge with 2 N2O cartridges, shaking well after each time.
  4. Keep warm.

Graham Cracker, Hot Chocolate Foam, Toasted marshmallow fluff sauce, smoked candied pecans

Marshmallow Sauce

Yields: 2 qts

  • 250 g granulated sugar
  • 250 g corn syrup
  • ½ cup water
  • Pinch salt
  • 120 g whites
  • 1/ 2 tsp cream of tartar
  • 1 tbsp vanilla paste
  1. Place sugar, corn syrup, water and salt in a pan and boil until the temperature reaches 115°C
  2. Meanwhile place whites, tartar and vanilla in a bowl and whip until semi stiff peaks.
  3. Once the sugar comes to temp, slowly pour over the whites, making sure not to add too much in right off the bat, and scramble the whites. Then whip until cool, 5-7 minutes on medium speed so not to add to much air into the mixture.

Smoked Candied Pecans

  • Pecans
  • Simple Syrup 1:1 ratio sugar to water
  • Maldon salt, to taste
  1. Place the pecans in a smoker and smoke for 1 hour. After they are done, place in a container.
  2. Make a fresh batch of simple syrup and pour over the pecans, then fully submerge and cover with plastic wrap and let them sit in the cooler overnight.
  3. Next day, drain off the pecans and bake on a silpat lined sheet tray, until they are nice and golden brown, running an offset spatula trough them every 5-8 minutes so that they don’t burn.
  4. Once they are cooked, toss in a bowl with Maldon salt and place back on a sheet tray to cool.

Angel Food Cake

By: Debbie Gold, Tied House and Schubas Tavern

Ingredients:

  • 6 oz cake flour
  • 8 oz sugar
  • 1 oz vanilla
  • 2 g cream of tartar
  • 1/4 tsp salt
  • 24 oz whites

Procedure:

  1. Puree all ingredients in a blender.
  2. Use a strainer to drain.
  3. Fill your Whip-It! dispenser and charge with two N2O cartridges. Shake vigorously to disperse gas.
  4. Dispense batter into paper cups (with vents slashed into the bottom to release steam) to fill about halfway, and bake in microwave for about 35-40 seconds depending on size of cup.