Foie Gras Prosciutto with Salted Honeydew Foam

By: Gabriel Rucker of Le Pigeon, Little Bird Bistro, & Canard


Foie Gras:

  • 8 oz Grade A foie gras
  • 1 cup salt
  • ¾ cup sugar
  • 4 oz prociutto scraps or bits and pieces
  • ½ tsp pink curing salt


In a bowl or food processor, combine salt, sugar, pink salt and prociutto. Spin to consistency of wet sand. Place in a zip lock bag with foie gras then seal tight. Make sure all the air is sucked out of the bag and the foie gras is completely surrounded by the mixture. Refrigerate for 24 hours. After 24 hours, gently rinse off the foie gras under cold running water and dry. Place in a clean bag and refrigerate. Good for up to 4 days.

Salted Honeydew:

  • 1 medium honeydew
  • ¼ cup honey
  • 2 tsp kosher salt
  • ½ tsp xanthan gum


Peel honeydew with a peeler. Discard peel. You will be left with a thin layer of rind. Peel the rind with a knife about 1/8 inch thick. Reserve for later use. Cut melon in half and discard the seeds. Place the melon, salt and honey in a food processor and puree. Line a basket strainer with cheese cloth and place over a bowl. Pour the pureed honeydew into the strainer and place it in the refrigerator overnight.

In the morning, take the beautiful salted honey dew liquid that has drained into the bowl and place it in a blender. Turn the blender on and slowly add the xanthan gum, spin for 30 seconds. Transfer the mixture into a Whip-It! dispenser and charge with two N20 cartridges. Refrigerate.

Pickled Honeydew Rind:

  • ½ cup champagne vinegar
  • 2 tbsp sugar
  • 1 tbsp salt


Cut your reserved melon rind into thin strips. Bring vinegar, sugar and salt up to a boil in a small sauce pan. Remove from heat and add melon strips. Let cool to room temperature.

To Serve:

  • 10 slices prociutto
  • 1 cup grapes halved
  • a few sprigs of chervil
  • 1 cup cantaloupe diced

Plate as shown and make sure to have fun dispensing your salted honeydew foam!


By: Debbie Gold, Tied House and Schubas Tavern


  • 36 g white wine
  • 60 g champagne vinegar
  • 25 g shallot, thinly sliced
  • 1 sprig fresh thyme
  • Combine the above ingredients in a small sauce pot. Bring to a simmer. Reduce by half.
  • 10 g wine reduction
  • 20 g lemon juice
  • 85 g egg yolks
  • 60 g water
  • 150 g butter
  • 3 g salt


  1. Set a water bath at 70°C.
  2. Combine the wine reduction, lemon juice, yolks, water, butter and salt in a Cryovac pouch.
  3. Circulate for 30 minutes. Put directly into Whip-It! dispenser.
  4. Charge with two N20 cartridges – shaking between each charge.
  5. Hold at 50 degrees.

Prosciutto di Parma

By: Eric Damidot, NoMI Kitchen  

4 servings

  • 12 white asparagus
  • 12 green asparagus
  • 12 purple asparagus
  • 1  head of yellow frisee
  • 8 oz. Parmigiano-Reggiano cheese
  • 1 cup heavy whipping cream
  • Extra virgin olive oil
  • Muscat vinegar
  • Salt
  • White pepper
  • 2 breakfast radish
  • Green almond
  • 1 leg of Prosciutto di Parma


Peel the white asparagus. Trim purple and green asparagus. Cut 4” to 5“ long. Rubbed them with Extra Virgin Olive Oil, salt and pepper and roast them in a high temperature oven for 10 minutes. You should get a slight color on the asparagus. Cool quickly as soon as it comes out of the oven.

Butcher Prosciutto di Parma:

Remove portion of the skin, cut them in large pieces and let them infuse in heavy cream. Simmer the cream rapidly and remove from stove and let it cool covered. Infuse the Parma skin overnight in the cream. Next day, strain the cream, check seasoning and use a Whip-It! dispenser to create the cloud to finish the plate.

Remove fat from the leg and render the fat in an oven at 300°F not to burn the fat. Make a vinaigrette with the from the leg with a nice Muscat vinegar, salt and white pepper.

Using a silpat sheet, use freshly grated Reggiano parmesan cheese and with a Whip-It! torch, caramelize/melt the cheese to a nice brown color and melt together. Wait to cool off and break pieces on top of the salad.

Slice the breakfast radishes very thin then place in ice water.


Mix all 3 asparaguses with some yellow frisée. Add Parma vinaigrette. Display nicely with large Prosciutto julienne. Spread some shaved radishes, shave some fresh green almond, and finish with some pieces of parmesan tuile, and make a Parma cream cloud.

Tomato Foam 

By: Matthew Brems, Big City Chefs  

Yields: 1 quart


  • 200 ml heavy cream
  • 2 g sugar
  • 2 g salt
  • 2 g white pepper
  • 200 ml vegetable stock
  • 600 g tomatoes
  • 4 sheets bloomed gelatin to stabilize


Lightly cook the ripened tomatoes in vegetable stock and puree in a blender until smooth. Add the heavy cream, sugar, and season to taste with salt and pepper. Add in bloomed gelatin sheets and puree smooth. Pass through a funnel & strainer, chill and add directly into a 1L Whip-It! dispenser. Use the 5 mm short injector tip. Charge with two N2O cartridges and shake vigorously for 20 seconds. Serve slightly chilled.

Serving Suggestion:

Inject in small pastry shell and garnish with nutritional yeast and fried crushed basil.

Cognac Blackberry Date Gastrique and Blue Cheese Foam

By: Matthew Brems, Big City Chefs  



  • 2 pounds of ripe blackberries
  • 1 pound pitted dates
  • 4 cups of granulated sugar
  • 1 lemon, zested and juiced
  • 1 cup cognac


Add half of the berries and all dates to a large pot and add half the sugar. Very lightly crush with a potato masher, top with remaining berries and sugar, toss and lightly crush again. Add the lemon zest and juice, stir and let rest for 30 minutes.

Place pot over medium heat, and bring slowly to a boil, stirring until all of the sugar has dissolved. Increase heat and cook quickly until berries reach the jelling point at about 220-221F degrees on a thermometer, roughly 30 to 40 minutes. Skim off any accumulated foam, add  in 1 cup cognac and flame off carefully.  Cool at room temp for several hours, then refrigerate.

Blue Cheese Foam

Serves : 2 1/2 cups of foam


  • 1/2 cup full-fat sour cream
  • 1/2 cup buttermilk
  • 1 1/2 ounces blue cheese, crumbled (1/4 cup)
  • 1 tablespoon red wine vinegar
  • Kosher salt
  • 1 sheet bloomed gelatin   
  1. Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into a .5 ltr Whip-It dispenser.
  2. Charge the dispenser with one Whip-It! N2O cream charger according to the manufacturer’s instructions. Shake the dispenser and refrigerate until well chilled, 30 minutes.
  3. To serve, hold the dispenser upside down and shake it. Press the lever to release the foam.

Curried Butternut Squash Soup Shots

By: Mimi Young

Yield:  Approximately 8-10 portions

  • 2 T. olive oil
  • ½ c. finely diced onion
  • 8 oz. butternut squash, peeled & diced
  • 1 large clove garlic, minced
  • 1 bay leaf
  • 1 t. curry powder
  • ½ t. ground coriander
  • ½ t. ground black pepper
  • 1 t. kosher salt
  • pinch of nutmeg
  • ½ c. dry hard apple cider
  • 1 c. low-sodium chicken stock or vegetable stock
  • ½ c. heavy cream
  1. Saute the onion in olive oil until translucent, then add the squash, garlic, bay leaf, curry powder, coriander, black pepper, salt, and nutmeg.  Continue sauteeing until the squash is fork tender. Add the cider and stock. Simmer for about 2-3 mins., then remove the bay leaf.  
  2. Use an immersion blender or transfer the mixture into a blender and puree until very smooth.  Strain the mixture through a fine sieve. Add the cream and pour the contents into .5 ltr Whip-It! Stainless Steel Cream Dispenser.  Secure the top fitted with a plain tip, then screw on one N2O charger. Vigorously shake the canister (about 13 times) to disperse the gas. 
  3. Dispense the soup into shot glasses or espresso cups.  Garnish each portion with a tiny dollop of creme fraiche and sprig of herb.  

Shiitake Tempura with Kimchi Aioli Foam and Furikake


  • 1½  c. all-purpose flour
  • ½ c.  rice flour
  • ½ t. baking soda
  • ½ t. kosher salt
  • 1 c. pale ale or lager*
  • ½ c. vodka
  • 1½ lbs fresh shiitake mushrooms, stems removed
  1. Set aside ¾ c. all-purpose flour in a shallow bowl.  
  2. Combine the remaining flour with rice flour, baking soda, salt, ale, and vodka.  Blend until very smooth with an immersion blender, then strain through a fine sieve.  Pour mixture into a .5 ltr. Whip-It! Stainless Steel Cream Dispenser. Secure the top fitted with decorator tip, then screw on one N2O charger.  Shake vigorously (about 13 times) to disperse gas, then repeat with another charger.  
  3. Heat a large pot with at least 2” of frying oil (e.g canola, peanut, grapeseed) to 375F degrees. 
  4. Toss the mushrooms in the reserved flour to lightly coat, then lay them out on a sheet pan. 
  5. Dispense some of the batter into a wide shallow bowl. Dip the mushrooms in batches, shaking off the excess before lowering the battered mushrooms into the hot oil. Don’t overcrowd the pot! 
  6. Fry mushrooms until golden on both sides. Drain the fried mushrooms on a wire rack set over a sheet pan.
  7. Place the finished trays in a 250F degree oven to keep warm until ready to serve.

*You can substitute seltzer made with the Whip It! Soda Siphon in place of ale or lager if you like.

Kimchi Aioli:

  • 1 c. mayonnaise
  • ½ c. chopped kimchi
  • ¼ c. kimchi brine
  • 2 T. sesame oil
  • 1 t. gochujang 
  • ½ t. kosher salt
  1. Puree all the ingredients with an immersion blender until very smooth.  Stain mixture through strainer/funnel into a .5 ltr Whip-It! Stainless Steel Cream Dispenser.  
  2. Secure the top and attach a plain decorator tip.
  3. Refrigerate for at least 30 mins. before use. 
  4. Screw on one N2O charger and shake vigorously (about 13  times).  


Dispense a small amount of foam onto each piece of tempura and sprinkle with furikake. 

Savory Blinis with Smoked Trout Cream

By: Mimi Young

Yield:  Approximately 2 dozen blinis


  • 2 large eggs
  • ½ t. kosher salt
  • ¼ t. black pepper
  • ½ t. dried dill weed
  • 1½ c. all-purpose flour
  • ⅔ c. buttermilk
  • ¾ t. baking powder
  • ⅓ c. + 1 T.  water
  1. Blend together ingredients until very smooth, then strain through strainer/funnel into a .5 ltr. Stainless Steel Whip-It! Cream Dispenser.  Secure the top fitted with a plain tip and screw on one N2O charger. Shake vigorously (about 13 times) to disperse gas.  
  2. Heat a lightly oiled shallow, nonstick skillet under medium heat.  Dispense three to four 2” rounds of batter. Cook each side for about 30 seconds or until golden brown.  

Smoked Trout Cream:

  • 3.5 oz. can smoked trout fillets (drained of oil)
  • ¾ c. whole milk
  • ½ t. kosher salt
  • ½ t. black pepper
  • ½ t. finely chopped fresh thyme
  • 1 c. heavy cream
  1. Puree the trout, milk, salt, pepper, and thyme until very smooth.  Press the mixture through a fine sieve, then stir in cream.
  2. Transfer the mixture into a .5 ltr. Whip-It! Stainless Steel Cream Dispenser.  Secure the top, attach a decorator tip to the nozzle and refrigerate for at least 30 mins. Once thoroughly chilled, screw on one N2O charger.  Shake vigorously (about 13 times) to disperse gas.  
  3. Top each blini with cream and garnish with fresh chives. 

Bacon Gougeres with Aged Blue Cheese Cream

By: Mimi Young

Yield:  Approximately 4 dozen bite-size

Bacon Gougeres:

  • 2 strips crisp-cooked thick-cut bacon, finely chopped (reserve fat)
  • 1 c. water
  • 4 T. unsalted butter
  • 2 T. reserved bacon fat
  • 1 t. sugar
  • 1 t. salt
  • 1 ¼ c. all-purpose flour
  • ½ t. baking powder
  • ½ t. black pepper
  • ½ t. dry mustard
  • ¼ t. cayenne pepper
  • ½ t. dry thyme
  • pinch of ground nutmeg
  • 4 large eggs + 2 whites
  • ½ c. finely grated parmesan
  1. Bring to a boil water, butter, bacon fat, sugar, and salt.
  2. In a separate bowl whisk together dry ingredients to combine.  Move pot off the heat then add the dry ingredients.   
  3. Return pot to medium heat, stiring constantly with a wooden spoon until mixture forms into a mass of dough and a thin dry film coats the bottom of the pot.
  4. Transfer the dough to a mixer and gradually beat in the eggs and whites a little at a time, making sure each addition is fully incorporated before adding more, until the batter is smooth and glossy.
  5. Beat in parmesan, then chopped bacon.
  6. Using a pastry bag fitted with a ¾” round tip, pipe the batter in 1” rounds onto parchment-lined sheet pans, spaced at least 1” apart.  Note: tack down corners with a little batter to keep the parchment with sliding around.  
  7. Bake gougeres in a preheated 425F degree oven for about 12 mins., then reduce to 350F degrees and bake for another 12-15 mins.  Gougeres should be golden brown.  
  8. Pierce the bottoms of each puff with a toothpick to release the steam.  Cool completely before filling.

Aged Blue Cheese Cream:

  • ¾ c. whole milk
  • 4 oz. aged blue cheese, crumbled
  • ½ t. kosher salt
  • ½ t. black pepper
  • 1 c. heavy cream
  1. Blend together milk, blue cheese, salt and pepper until very smooth.  Strain mixture through a fine sieve and stir in cream.  
  2. Pour mixture into a .5 ltr Stainless Steel Whip-It! Cream Dispenser.  Secure the top, attach an injector tip, and refrigerate for at least 30 mins.
  3. Screw on one N2O charger.  Shake vigorously (about 13 times) to disperse gas.  
  4. Insert tip into the bottom of each gougere and fill with cream.

Uni Whipped Cream

By: Adam Tortosa, Robin

  • 200g cream
  • 200g uni
  • 75g water
  • 40g shiro dashi
  • 20g sugar
  • Salt to taste
  1. Bring shiro dashi and water to boil.  Add uni and drop the temperature to simmer.  
  2. Add cream salt and sugar and cook for another 5 minutes at low simmer.  
  3. Blend hot mixture in a Vitamix and cool before putting into a Whip-It! dispenser. 
  4. Charge with 2 cartridges and shake well.