Operating Instructions are at the end of the page. Basically “Process according to instructions” means to charge the whipper. Bring all the ingredients, except the cream and allow to cool. Fill with the cream into the Liss Cream Whipper. Process according to instructions. You can garnish with fruit bits. [recipe for 1 pint whipper] Chocolate Mousse Place all ingredients in Liss Cream Whipper. Process according to instructions. Serve immediately for best results. However, this dessert can be made ahead of time and held in the fridge. Top with Liss whipped cream, if desired, before serving. [recipe for 1 pint whipper] Cold Cappuccino Place all ingredients in Liss Cream Whipper. Process according to instructions. You can garnish as required. [recipe for 1 pint whipper] Mustard Sauce Warm - but do not boil - 1/2 cup Heavy Cream. Mix with 1 Tbs. mustard and 1yolk, then fill into Liss Cream Whipper. Process according to instructions. Cover the meats with the sauce immediately. Instead of mustard you can use garlic cream or powder, pepper or powdered dill. We recommend this recipe to boiled and roasted beef as well as to poultry. [recipe for 1/2 pint whipper] Pudding Mousse Prepare 1 package of pudding powder - follow instructions. Pour 1 pint hot liquid (approx. 104 degrees F) in Liss Cream Whipper. Process according to instructions. You may start serving into glasses when mixture is cool enough (77-80 degrees F). To cool it more place in fridge or in freezer to get fine ice cream. Serve with fruit. [recipe for 1 pint whipper] Pumpkin Caky Mix pumpkin, milk, eggs, sugar and spice. Pour mixture into Liss Cream Whipper and process according to instructions. Transfer to a greased 9x13 baking dish. Sprinkle with dry cake mix and drizzle with melted butter. Top with walnuts. Bake at 350 degrees F for 1 hour or until knife inserted near center comes out clean. Serve with ice cream or whipped cream. [recipe for 1 quart whipper] Strawberry Shortcake Drain the strawberries and measure out 1/2 cup of syrup. Place the cream, syrup and vanilla in Liss Cream Whipper. Process according to instructions. Split the biscuits, dispense some cream onto each bottom half, top with some berries, place the biscuit top back on the cream. Crown each one with another swirl of cream and a couple of berries. [recipe for 1 pint whipper] Vanilla Yogurt Cream Place all ingredients in Liss Cream Whipper. Process according to instructions. Serve immediately for best results. However, this dessert can be made ahead of time and held in the refrigerator. This recipe can be doubled. [recipe for 1/2 pint whipper] Basically “Process according to instructions” means to charge the whipper. Instructions for use: 1. When using your whipper for the first time, or if you have not used it for a while, rinse the bottle first with warm, then with cold water before filling it with cream. 2. Fill in well-chilled fresh cream or other ingredients depending on the recipe, Do not fill the LISS Professional CreamWhipper with more than the permissible quantity indicated on the bottle (half pint/0.25 litre; pint/0.5 litre or quart/l litre, depending on the model). When preparing recipes, please dissolve solids first in order to avoid the formation of clods. 3. Place the gasket inside the head (fig.1) and screw head on to bottle evenly and firmly. The head is in place correctly when no thread is visible. Do not cross-thread! 4. Insert LISS Professional cream charger (N2O) into the charger holder. For guaranteed quality use LISS Professional cream chargers only. 5. Screw the charger holder on to the inlet valve (fig. 2) until the charger content is released with a hissing sound. Use 1 charger for each filling (2 chargers with 1 quart/litre bottle). Shake whipper briskly four to five times (Fig. 3) in a vertical direction. When using well cooled light cream or other mixtures, shake up to ten times. Unscrew the charger holder and charger. The light hissing sound while unscrewing is normal. Remove and discard empty steel chargers which are recyclable as scrap metal. 6. To dispense, hold whipper vertically (decorating nozzle pointing downwards) about 1 cm above the surface. To decorate press the lever lightly (fig. 3). If whipped cream (mousse, creme) is not firm enough, shake once more. When using later, do not shake again. 7. Always keep your LISS Professional CreamWhipper in the refrigerator (never in the deep-freezing compartment or the freezer!). 8. Storage when filled: Remove the decorating nozzle from nozzle adaptor, rinse thoroughly and put nozzle back on. After use place the LISS Professional CreamWhipper in the refrigerator. The content will stay fresh for several days. 9. Cleaning and storage of the empty LISS Professional CreamWhipper Prairie Moon Remarks: |
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