These individual mini-whippers from Cream Supplies create an element of table-side theatre! Their quarter litre capacity triples as the contents are dispensed so each whipper is ample for up to two diners and they’re very easy, and also great fun, to use. In fact, chef, Emily Watkins used them for the syllabub element of her deconstructed trifle in last year’s Great British Menu.
These mini-whippers are not suitable for hot liquids but are ideal for cold, high fat or high starch liquids. Dairy cream or coconut cream respond perfectly as they have a naturally high fat content. However, by adding starch, agar agar or xanthan gum to thinner liquids, the results will be just as good.
The whippers have a durable, powder coated exterior and high quality stainless steel moving parts. They come complete with a charger holder, 2 different dispensing nozzles and a cleaning brush.
They use 8g nitrous oxide (N2O) cream charger gas cartridges to whip and propel the preparation. Nitrous oxide also acts as a natural antibiotic so the cream stays fresh in the whipper for up to 10 days if kept in a fridge.
Mini-whippers are available in white, black or red options and cost £12.49 (ex VAT).
A pack of 10 N2O chargers is £2.83 (ex VAT). Larger pack sizes are available. Cream Supplies also sells agar agar and xanthan gum.
All products are available from www.creamsupplies.co.uk for next day delivery.
Emily Watkins’ Syllabub Recipe
- 450ml blackberry infused sherry
- 220gr caster sugar
- Juice of 2 lemons
- 1.7kg whipping cream
- Place the sherry in a pan with the sugar and the lemon juice.
- Bring to the boil and simmer to a syrup – 2 minutes.
- Slowly pour the sherry mix into the cream and whisk to incorporate.
Pour into Cream Supplies’ quarter litre whippers (one per person) and charge each one with a single N2O cartridge.