Uploaded June 2023 | Updated September 2026, 1 hour ago
Five different techniques with an ISI cream whipper, including foams and mousses, instant microwave cakes, carbonation, tempura batter and rapid infusion.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Cream Whipper Basics
1:28 Basics
2:28 Flavoured Mousses
3:42 Hot Mousses
4:32 Carbonation
5:41 Batter
6:37 Microwave Cakes
8:33 Rapid Infusion
9:55 Whipper Recommendations
Fulls videos recipes mentioned -
Dark Chocolate mousse recipe and video - youtu.be/JnpxhspFAxY
Tempura batter recipe and video - youtu.be/JhYUYgMkvDU
Coconut Mousse recipe and video - youtu.be/Z9IEWeF_Vrg
Simple Lemon Verbena Gin recipe and video - youtu.be/fR41df_Wavg
Gingerbread Microwave Cake Recipe -
150g Carrot juice
100g caster Sugar
85g Plain Flour
65g Butter
60g Molaces
20g Egg White Powder
5 Egg yolks (approx 100g)
5g Ground cinnamon (approx a teaspoon)
5g Ground ginger (approx a teaspoon)
Zest of one orange
Large pinch salt
Blend all the ingredients together well and our into a whipper.
Charge the whipper with 2 nitrous oxide chargers.
Dispense the cake batter into a paper cup up to 1/3 full.
Microwave the cake at 800W - approx 45 seconds or 1000W approx 35 seconds.
Sit the cup upside down to cool then remove the sponge and serve as soon as possible.
Five different techniques with an ISI cream whipper, including foams and mousses, instant microwave cakes, carbonation, tempura batter and rapid infusion.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Cream Whipper Basics
1:28 Basics
2:28 Flavoured Mousses
3:42 Hot Mousses
4:32 Carbonation
5:41 Batter
6:37 Microwave Cakes
8:33 Rapid Infusion
9:55 Whipper Recommendations
Fulls videos recipes mentioned -
Dark Chocolate mousse recipe and video - youtu.be/JnpxhspFAxY
Tempura batter recipe and video - youtu.be/JhYUYgMkvDU
Coconut Mousse recipe and video - youtu.be/Z9IEWeF_Vrg
Simple Lemon Verbena Gin recipe and video - youtu.be/fR41df_Wavg
Gingerbread Microwave Cake Recipe -
150g Carrot juice
100g caster Sugar
85g Plain Flour
65g Butter
60g Molaces
20g Egg White Powder
5 Egg yolks (approx 100g)
5g Ground cinnamon (approx a teaspoon)
5g Ground ginger (approx a teaspoon)
Zest of one orange
Large pinch salt
Blend all the ingredients together well and our into a whipper.
Charge the whipper with 2 nitrous oxide chargers.
Dispense the cake batter into a paper cup up to 1/3 full.
Microwave the cake at 800W - approx 45 seconds or 1000W approx 35 seconds.
Sit the cup upside down to cool then remove the sponge and serve as soon as possible.
