Inspiring Desserts
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The sweetness of life. iSi works its magic to create desserts for the table. With the iSi Whippers for home use, cream and cream-based desserts are a piece of cake. Simply delicious! Whether you create a traditional cream or add a delicious flavor, the result will be a delightfully creamy dessert. Let your creativity run wild – there is no limit to what you can do.
Have fun!
iSi Household
iSi Dessert Whip PLUS. For easy preparation of fresh, pure whipped cream and flavored cream. For cold preparations only. Ready in just a few seconds and can be kept in the refrigerator for up to 10 days. Not suited for professional use in gastronomy.
Dessert WhipPLUS.
Dessert WhipPLUS Mini.
0.25 L
0.5 L
• High-quality stainless steel bottle • Available in white and black color • Removable silicone cover • Removable valve for easy cleaning • Lever for easy operation and precise dispensing • Nozzle can be unscrewed for cleaning • Refillable and environmentally friendly • 2 year warranty
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iSi Household
iSi Cream Chargers. Get the perfect results with original iSi cream chargers!
• • • •
1 iSi cream charger contains 7.5 g of pure N2O. All iSi cream chargers are made from 100 % recyclable steel. Individually electronically weighed– with filling warranty. iSi cream chargers are silver coloured.
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iSi Household
Work with iSi. For both a 0.25 L and a 0.5 L iSi Whipper, use 1 iSi cream charger each.
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When filling the iSi Whipper, pay attention to the maximum filling capacity. To prevent lumps from forming, completely dissolve powdery ingredients, sugar etc. in a small amount of liquid before filling. Use a fine mesh sieve if the mixture contains pits, whole pieces or fruit pulp.
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Insert the iSi cream charger into the charger holder. The iSi system guarantees the highest quality. For this reason, use only original iSi cream chargers with your iSi Whipper!
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Screw the charger holder with the inserted iSi cream charger onto thehead. The iSi Whipper needs to be in an upright position.
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Shake the iSi Whipper vigorously, remove the charger holder, and thenproperly dispose of the empty iSi cream charger.
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Always dispense the iSi Whipper headfirst so that the tip is pointingdownwards. Dispense portion by portion by pressing the lever. Do not shake between portions!
Tip: Always store the iSi Whipper horizontally in the fridge! The contents may be chilled up to one week due to the (iSi Whipper) closed system.
Note: The iSi Dessert Whip P L U S is only suitable for cold use. The silicon coat is for decoration only. The iSi Whipper can also function flawlessly without it.
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Recipe overview. Drinks Multi-Fruit Smoothie 8
Green Smoothie with Basil Foam 10
Cherry Coconut Smoothie 12
Cold Fruit Espumas Chocolate Lasagna with Passion Fruit Espuma 14
Lime Panna Cotta with Peach Espuma 16
Raspberry Sherry Trifle with Raspberry Espuma 18
Desserts Apricot Bread Pudding with Vanilla Yogurt Espuma 20
Banana Ice Cream with Peppermint Cream 22
Mozart Dumplings with Pistachio Cream 24
Strawberry Tiramisu with Elderberry Cream 26
Strawberry Mousse 28
Apple Streuselkuchen in a glass with Apple Cinnamon Mousse 30
Pear Soufflé in Puff Pastry with Grand Marnier Cream 32
Walnut Soufflé with Chocolate Cream 34
Cappuccino Mousse 36
Mousse au Chocolat 38
Sweet Chestnut Mousse with Port Wine Pear 40
Baked Apple Mousse with Cranberry Cream 42
Cream Toppings Hot Chocolate with Cream Topping 44
Vanilla Almond Milk with Chocolate Hazelnut Topping 46
DRINKS
Multi-Fruit Smoothie.
Ingredients for a 0.5 L iSi Whipper: 200 80 80 40 20 40 20
ml ml ml ml ml ml ml
mango juice orange juice pineapple juice passion fruit juice banana juice caramel syrup heavy cream
Preparation: Mix all fruit juices, caramel syrup and heavy cream. Pass through the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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DRINKS
Multi-Fruit Smoothie
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DRINKS
Green Smoothie with Basil Foam. Ingredients for a 0.5 L iSi Whipper: Green Smoothie: 400 ml grapefruit juice 300 g celery 250 g parsley 400 ml water 200 ml fresh apple juice
Basil Foam: 100 g fresh baby spinach leaves, blanched 60 g fresh basil leaves 150 ml heavy cream 100 ml vegetable stock 1 g salt 0.1 g pepper
Preparation Green Smoothie: Wash, peel and chop the celery. Next, wash the parsley and allow to drain. Puree both ingredients with the water in a blender until smooth. Then add the grapefruit juice and apple juice, puree again until smooth and pour into glasses.
Preparation Basil Foam: Mix the spinach leaves, basil leaves and cooled vegetable stock and puree in a blender until smooth. Add the heavy cream and season to taste with salt and pepper. Then puree the mixture once more until smooth then pass through the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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DRINKS
Green Smoothie / Basil Foam
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DRINKS
Cherry Coconut Smoothie.
Ingredients for a 0.5 L iSi Whipper: Cherry Coconut Smoothie: 200 g cherries, pitted 250 g coconut milk 150 g bananas 500 ml cherry juice 100 ml water
Cherry Foam: 300 ml cherry juice 100 ml coconut milk 2 sheets of gelatin
Preparation Cherry Coconut Smoothie: Chop up the bananas and puree in a blender, together with the cherries, coconut milk, water and cherry juice, until smooth. Set the mixture aside. Preparation Cherry Foam: Soften the gelatin in cold water. Heat up 100 ml cherry juice and dissolve the well-squeezed gelatin within. Mix the coconut milk with the remaining cherry juice and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
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DRINKS
Cherry Coconut Smoothie
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COLD FRUIT ESPUMAS
Chocolate Lasagna with Passion Fruit Espuma.
Ingredients for a 0.5 L iSi Whipper: Chocolate: 400 g dark couverture chocolate
Passion 200 g 20 ml 300 ml 2 sheets
Fruit Espuma: passion fruit puree orange juice heavy cream of gelatin
Preparation Chocolate: Melt the couverture in a microwave or over a warm water bath and stir until smooth. Spread the chocolate over a thin sheet of foil, allow to cool and cut into sheets in the desired size. Preparation Passion Fruit Espuma: Soften the gelatin in cold water. Heat up 25 g passion fruit puree and dissolve the well-squeezed gelatin within. Mix the orange juice, heavy cream and remaining passion fruit puree and stir in the dissolved gelatin. Allow the mixture to cool. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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COLD FRUIT ESPUMAS
Chocolate Lasagna / Passion Fruit Espuma
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COLD FRUIT ESPUMAS
Lime Panna Cotta with Peach Espuma.
Ingredients for a 0.5 L iSi Whipper: Lime Panna Cotta: Peach Espuma: 20 ml lime juice 200 g preserved peaches 150 g yogurt 250 ml heavy cream 60 g powdered sugar 125 ml orange juice 4 sheets of gelatin 250 ml heavy cream Preparation Lime Panna Cotta: Soften the gelatin in cold water. Combine the lime juice, yogurt, powdered sugar and orange juice in a pot and mix together. Heat up part of the yogurt mixture, dissolve the well-squeezed gelatin within, and add to the remaining yogurt mixture. Then fold in the stiffly whipped cream, spoon the mixture into small dishes and chill. Preparation Peach Espuma: Mix the preserved peaches with the heavy cream and puree in a blender until smooth. Pass the mixture through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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COLD FRUIT ESPUMAS
Lime Panna Cotta / Peach Espuma
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COLD FRUIT ESPUMAS
Raspberry Sherry Trifle with Raspberry Espuma. Ingredients for a 0.5 L iSi Whipper: Raspberry Sherry Trif le: Raspberry Espuma: 250g raspberry puree 300 ml heavy cream 400 ml heavy cream 150 g raspberry puree 120 g powdered sugar 200 ml milk 3 eggs 4 sheets of gelatin 40 ml sherry Preparation Raspberry Sherry Trif le: Combine the milk and powdered sugar and bring to a boil, then carefully stir in the egg yolks. Soften the gelatin in cold water, heat up part of the milk, dissolve the wellsqueezed gelatin within and add to the remaining milk mixture. Strain the mixture through a fine sieve. Whip the egg whites and heavy cream until stiff, fold into the mixture and finish off with sherry. Fill the prepared mixture into glasses with raspberry puree. Preparation Raspberry Espuma: Mix the heavy cream with the raspberry puree. Pass the mixture through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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COLD FRUIT ESPUMAS
Raspberry Sherry Trifle / Raspberry Espuma
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D E S S E RT S
Apricot Bread Pudding with Vanilla Yogurt Espuma. Ingredients for a 0.5 L iSi Whipper: Apricot Bread Pudding: 4 croissants 2 slices white bread 100 g apricot jam 100 g apricots, stewed 20 g almond f lakes 1 vanilla bean 60 g powdered sugar 125 ml milk 125 ml heavy cream 3 egg yolks
Apricot 400 g 60 g 10 ml 10 ml
Coulis: apricots powdered sugar rum lemon juice
Vanilla Yogurt Espuma: 3 egg yolks 60 g sugar 125 ml milk 125 ml heavy cream 1 vanilla bean 60 g natural yogurt
Preparation Apricot Bread Pudding: Divide the croissants and slices of white bread into small pieces and mix with the powdered sugar, vanilla and almond flakes. Add the stewed apricot pieces and apricot jam and transfer into a baking pan. Thoroughly mix the egg yolks, heavy cream, and milk and pour over the mixture. Bake in the oven at 170 °C for approx. 30 minutes until golden brown. Preparation Apricot Coulis: Mix the apricots with the powdered sugar, rum, and lemon juice, cook until soft and puree in a blender until smooth. Preparation Vanilla Yogurt Espuma: Mix a small amount of milk with the egg yolks. Combine the remaining milk, heavy cream, vanilla and sugar in a pot and bring to a boil. Then stir in the egg yolk mixture, and stir the yogurt into the mixture once cooled. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Apricot Bread Pudding / Vanilla Yogurt Espuma
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D E S S E RT S
Banana Ice Cream with Peppermint Cream.
Ingredients for a 0.5 L iSi Whipper: Banana Ice Cream: 300 g very ripe bananas 1 vanilla bean 100 g powdered sugar 5 ml lemon juice 300 ml heavy cream
Peppermint Cream: 400 ml heavy cream 50 ml peppermint syrup
Preparation Banana Ice Cream: Chop up the bananas and chill in the freezer for 1 day. Then puree the bananas in a blender until smooth, add the remaining ingredients and puree until smooth once more, so that the mass takes on a compact consistency. Chill the banana mixture. Preparation Peppermint Cream: Pour the heavy cream and peppermint syrup into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Banana Ice Cream / Peppermint Cream
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D E S S E RT S
Mozart Dumplings with Pistachio Cream. Ingredients for a 0.5 L iSi Whipper: Mozart Dumplings: 500 g potatoes 50 g butter 60 g semolina 10 g salt 1 egg yolk 100 g f lour 50 g powdered sugar 8 Mozartkugeln (Mozartballs) 100 g butter 100 g breadcrumbs
Pistachio Cream: 250 ml heavy cream 2 egg yolks 80 g powdered sugar 100 g pistachios
Preparation Mozart Dumplings: Cook, peel, and mash the potatoes with a potato masher. Mix the potato puree with the remaining ingredients and knead into a dough. Set the dough aside and allow to rest for approx. 2 hours. Then roll out the dough, divide into sections and fill with Mozartkugeln. Once the dumplings are formed, lightly simmer them in salt water for approx. 10 minutes. Then allow the dumplings to drain and roll in buttered breadcrumbs. Preparation Pistachio Cream: Finely grind the pistachios in a blender and briefly bring these, the heavy cream and the powdered sugar to a boil. Stir the egg yolks into the mixture and allow to cool. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Mozart Dumplings / Pistachio Cream
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D E S S E RT S
Strawberry Tiramisu with Elderberry Cream. Ingredients for a 0.5 L iSi Whipper: Strawberry Tiramisu: 250 g mascarpone 200 ml heavy cream 400 g strawberries 100 g sugar 5 ml lemon juice 200 g ladyfingers 10 g hazelnut croquant
Elderberry Cream: 400 ml heavy cream 40 ml elderberry syrup 40 ml lemon juice
Preparation Strawberry Tiramisu: Mix together the mascarpone, heavy cream, and lemon juice. Mix 200 g strawberries with the sugar and puree in a blender until smooth. Chop up the remaining strawberries and pour into glasses with alternating layers of ladyfingers, mascarpone crème and pureed strawberries. To finish, spinkle with hazelnut croquant. Preparation Elderberry Cream: Mix all ingredients and pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
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D E S S E RT S
Strawberry Tiramisu / Elderberry Cream
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D E S S E RT S
Strawberry Mousse.
Ingredients for a 0.5 L iSi Whipper: 200 50 100 100 20
ml ml ml ml ml
heavy cream milk natural yogurt strawberry syrup orange liqueur
Preparation: Mix all ingredients, pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
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D E S S E RT S
Strawberry Mousse
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D E S S E RT S
Apple Streuselkuchen in a glass with Apple Cinnamon Mousse. Ingredients for a 0.5 L iSi Whipper: Apple Streuselkuchen: 300 g apple 100 g sugar 5 ml lemon juice 0.5 g cinnamon 60 g raisins 10 ml rum 110 g f lour 100 g powdered sugar 50 g margarine
Apple Cinnamon Mousse: 250 ml apple juice 100 ml heavy cream 10 g ground cinnamon
Preparation Apple Streuselkuchen: Peel, core and cut the apples into small pieces. Combine sugar, lemon juice, cinnamon, raisins and rum in a pot and briefly bring to a boil. Add the apples and lightly simmer for approx. 5 minutes. Then set the apples aside and allow to cool. Mix the flour, powdered sugar, and margarine, and rub into coarse crumbs with your hands. Bake in the oven at 160 °C for approx. 10 minutes until golden brown. Fill glasses with layers of streusel mixture and apples, and top with apple cinnamon mousse. Preparation Apple Cinnamon Mousse: Thoroughly mix the apple juice, heavy cream and cinnamon. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Apple Streuselkuchen / Apple Cinnamon Mousse
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D E S S E RT S
Pear Soufflé in Puff Pastry with Grand Marnier Cream. Ingredients for a 0.5 L iSi Whipper: Pear Souff lé: 4 sheets of puff pastry 140 g curd cheese 200 g pears 2 egg yolks 120 g sugar 60 g sour cream 30 g corn starch 40 ml heavy cream 1 vanilla bean 5 g lemon zest 2 egg whites 100 ml white wine 100 ml pear juice
Grand Marnier Cream: 300 ml vanilla sauce 150 ml heavy cream 2 sheets of gelatin 50 ml Grand Marnier
Preparation Pear Souff lé: Thoroughly mix the curd cheese, egg yolks, 3 oz sugar, sour cream, corn starch, and heavy cream, and add vanilla and lemon zest to refine the taste. Whip the egg whites with 1 oz sugar until stiff and fold into the mixture. Peel and core the pears, cut into small pieces and briefly bring to a boil with a little white wine and pear juice. Allow the pears to cool and stir into the curd cheese mixture. Then form 4 strudel pastries, fill with the mixture and bake in the oven at 355 °F for approx. 20 minutes until golden brown. Preparation Grand Marnier Cream: Soften the gelatin in cold water. Heat up 100 ml of the vanilla sauce and dissolve the well-squeezed gelatin within. Mix together the heavy cream, Grand Marnier and remaining vanilla sauce and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Pear Soufflé in Puff Pastry / Grand Marnier Cream
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D E S S E RT S
Walnut Soufflé with Chocolate Cream. Ingredients for a 0.5 L iSi Whipper: Walnut Souff lé: 125 ml milk 1 vanilla bean 0.2 g ground cinnamon 30 g butter 30 g f lour 40 g sugar 20 g cocoa powder 80 g ground walnuts 2 eggs 20 g potato starch
Chocolate Cream: 250 ml heavy cream 100 ml chocolate sauce
Preparation Walnut Souff lé: Stir together the milk, vanilla, cinnamon and cocoa and briefly bring to a boil. Mix the butter, flour and potato starch and slowly stir into the milk, so that the mixture takes on a compact consistency. Then stir in the egg yolks with a whisk. Mix the egg whites with the sugar, beat until stiff and fold into the mixture along with the ground walnuts. Spoon into small ovenproof dishes and poach in the oven at 200°C in a water bath for approx. 40 minutes. Preparation Chocolate Cream: Pour the heavy cream and chocolate sauce into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Tip: Lightly toast the walnuts first for an even more intense flavor!
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D E S S E RT S
Walnut SoufflĂŠ / Chocolate Cream
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D E S S E RT S
Cappuccino Mousse.
Ingredients for a 0.5 L iSi Whipper: 350 ml heavy cream 150 ml strong espresso 2 sheets of gelatin Preparation: Soften the gelatin in cold water. Mix the heavy cream and espresso, heat up part of this, dissolve the well-squeezed gelatin within and add to the remaining espresso cream. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Tip: Serve with vanilla or chocolate ice cream.
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D E S S E RT S
Cappuccino Mousse
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D E S S E RT S
Mousse au Chocolat.
Ingredients for a 0.5 L iSi Whipper: 200 ml 150 g 100 ml 24 g
heavy cream dark couverture chocolate milk powdered sugar
Preparation: Melt the couverture in a microwave or over a warm water bath and stir until smooth. Add the remaining ingredients, heat briefly and then allow to cool and pass through the iSi funnel & sieve into a 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Mousse au Chocolat
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D E S S E RT S
Sweet Chestnut Mousse with Port Wine Pear. Ingredients for a 0.5 L iSi Whipper: Port Wine Pear: 4 pears 125 ml red wine 125 ml port wine 100 g sugar 1 vanilla bean 5 ml lemon juice 250 ml orange juice
Sweet Chestnut Mousse: 300 ml heavy cream 150 g sweet chestnut cream 30 ml Amaretto syrup
Preparation Port Wine Pear: Combine all ingredients in a pot and heat. Peel the pears and cook until soft in the heated port wine liquid. Preparation Sweet Chestnut Mousse: Mix all ingredients. Pass the mixture through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Sweet Chestnut Mousse / Port Wine Pear
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D E S S E RT S
Baked Apple Mousse with Cranberry Cream.
Ingredients for a 0.5 L iSi Whipper: Baked Apple Mousse: Cranberry Cream: 200 g apples 250 ml heavy cream 10 ml rum 150 g cranberries, 200 ml milk finely strained 110 g sugar 50 g sugar 2 eggs 5 ml lemon juice 4 sheets of gelatin 300 ml heavy cream Preparation Baked Apple Mousse: Stew the apples in the oven, remove the skins and cores, and press the fruit flesh through a fine sieve. Mix together the rum, milk and 40 g sugar, briefly bring to a boil and stir in the egg yolks. Soften the gelatin in cold water, heat part of the milk mixture, dissolve the well-squeezed gelatin within and add to the remaining milk mixture. Then mix the egg whites with 70 g sugar and beat until stiff. Stir the apple mass into the milk mixture and fold in the stiffly whipped cream and egg whites. Preparation Cranberry Cream: Mix the cranberries, lemon juice and sugar and stir together with the heavy cream. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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D E S S E RT S
Baked Apple Mousse / Cranberry Cream
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CREAM TOPPINGS
Hot Chocolate with Cream Topping.
Ingredients for a 0.5 L iSi Whipper: Hot Chocolate: 900 ml soy milk 100 g dark couverture chocolate, grated (40 g chocolate powder)
Cream Topping: 500 ml heavy cream
Preparation Hot Chocolate: Melt the couverture in a microwave or over a water bath and mix together with the milk. Then briefly bring the liquid to a boil once more. Preparation Cream Topping: Pour the heavy cream into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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CREAM TOPPINGS
Hot Chocolate / Cream Topping
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CREAM TOPPINGS
Vanilla Almond Milk with Chocolate Hazelnut Topping.
Ingredients for a 0.5 L iSi Whipper: Vanilla Almond Milk: 400 ml vanilla milk 500 ml almond milk
Chocolate Hazelnut Topping: 400 ml heavy cream 100 ml chocolate hazelnut sauce
Preparation Vanilla Almond Milk: Combine the vanilla and almond milk in a pot and heat. Blend the mixture in a blender and finish off with the chocolate hazelnut topping. Preparation Chocolate Hazelnut Topping: Pour the heavy cream and chocolate hazelnut sauce into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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CREAM TOPPINGS
Vanilla Almond Milk / Chocolate Hazelnut Topping
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Discover the digital world of iSi. Visit the iSi website and find out more about our diverse offering: our extensive recipe collection, ranging from simply pleasurable dishes to creatively refined cuisine, introduces you to the broad culinary diversity of iSi. Be inspired!
www.isi.com/en/culinary
Do you want to talk directly with a professional chef? In our iSi blog „Tips from the chef“, our Global Culinary Ambassador is happy to answer your questions. You will also regularly receive new and interesting information about all things iSi. Take a look inside!
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Conversion chart. If you are using:
Divide it by:
To get:
millilitres
4.93
teaspoons
millilitres
14.79
tablespoons
millilitres
29.57
f luid ounces
millilitres
236.59
cups
litres
0.236
cups
millilitres
473.18
pints
litres
0.473
pints
millilitres
946.36
quarts
litres
0.946
quarts
litres
3.785
gallons
grams
28.35
ounces
kilograms
0.454
pounds
Rounded measures for quick reference: 1 oz.
30 g
4 oz.
120 g
8 oz.
225 g
16 oz.
1 lb.
450 g
32 oz.
2 lb.
900 g
36 oz.
2 1/4 lb.
1000 g (1 k g)
1/4 tsp.
1/24 oz.
1 ml
1/2 tsp.
1/12 oz.
2 ml
1 tsp.
1/6 oz.
5 ml
1 tbsp.
1/2 oz.
15 ml
1 c.
8 oz.
250 ml
2 c. (1 pt.)
16 oz.
500 ml
4 c. (1 qt.)
32 oz.
1 litre
4 qt. (1 gallon)
128 oz.
3.75 litre
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Contact. iSi GmbH Kürschnergasse 4 A-1217 Vienna T +43 (1) 250 99-0 info@isi.com www.isi.com/culinary Distribution Deutschland iSi Deutschland GmbH Mittelitterstraße 12–16 D-42719 Solingen T +49 (212) 397-0 isideutschland@isi.com www.isi.com/culinary/de Imported and distributed by iSi North America, Inc. 175 Route 46 West Fairfield, NJ 07004, U.S.A Phone +1 (973) 227-2426 Phone +1 (800) 447-2426 isinorthamerica@isi.com www.isi.com/culinary/us
Art. Nr.: 280001