The sweetness of life.

Transcription

1 Inspiring Desserts

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3 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!

4 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 Whip PLUS Mini. Dessert Whip PLUS. half US Pint 1 US Pint 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 2

5 isi Household isi Cream Chargers. Get the perfect results with original isi cream chargers! 1 isi cream charger contains 7.5 g of pure N 2 O. All isi cream chargers are made from 100 % recyclable steel. Individually electronically weighed with filling warranty. isi cream chargers are silver coloured. 3

6 isi Household Work with isi. For both a half US Pint and a 1 US Pint isi Whipper, use 1 isi cream charger each. 1. 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. 2. 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! 3. Screw the charger holder with the inserted isi cream charger onto thehead. The isi Whipper needs to be in an upright position. 4. Shake the isi Whipper vigorously, remove the charger holder, and then properly dispose of the empty isi cream charger. 5. Always dispense the isi Whipper headfirst so that the tip is pointing downwards. 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 PLUS 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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9 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

10 DRINKS Multi-Fruit Smoothie. Ingredients for a 1 US Pint isi Whipper: 6.7 fl. oz mango juice 2.7 fl. oz orange juice 2.7 fl. oz pineapple juice 1.3 fl. oz passion fruit juice 0.7 fl. oz banana juice 1.3 fl. oz caramel syrup 0.7 fl. oz heavy cream Preparation: Mix all fruit juices, caramel syrup and heavy cream. Pass through the isi funnel & sieve into a 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 8

11 DRINKS Multi-Fruit Smoothie 9

12 DRINKS Green Smoothie with Basil Foam. Ingredients for a 1 US Pint isi Whipper: Green Smoothie: 13.5 fl. oz grapefruit juice 10.5 oz celery 8.8 oz parsley 13.5 fl. oz water 6.7 fl. oz fresh apple juice Basil Foam: 3.5 oz fresh baby spinach leaves, blanched 2 oz fresh basil leaves 5 fl. oz heavy cream 3.5 fl. oz vegetable stock a pinch of salt a pinch of 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 10

13 DRINKS Green Smoothie / Basil Foam 11

14 DRINKS Cherry Coconut Smoothie. Ingredients for a 1 US Pint isi Whipper: Cherry Coconut Smoothie: 7 oz cherries, pitted 8.8 oz coconut milk 5.3 oz bananas 17 fl. oz cherry juice 3.5 fl. oz water Cherry Foam: 10 fl. oz cherry juice 3.5 fl. oz coconut milk 1 tsp. 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 3.5 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for at least 6 hours. 12

15 DRINKS Cherry Coconut Smoothie 13

16 COLD FRUIT ESPUMAS Chocolate Lasagna with Passion Fruit Espuma. Ingredients for a 1 US Pint isi Whipper: Chocolate: 15 oz dark couverture chocolate Passion Fruit Espuma: 7 oz passion fruit puree 0.7 fl. oz orange juice 10 fl. oz heavy cream 1 tsp. 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 1 oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 14

17 COLD FRUIT ESPUMAS Chocolate Lasagna / Passion Fruit Espuma 15

18 COLD FRUIT ESPUMAS Lime Panna Cotta with Peach Espuma. Ingredients for a 1 US Pint isi Whipper: Lime Panna Cotta: 0.7 fl. oz lime juice 5.2 oz yogurt 2 oz powdered sugar 4.2 fl. oz orange juice 2 tsp. of gelatin 8.5 fl. oz heavy cream Peach Espuma: 7 oz preserved peaches 8.5 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 16

19 COLD FRUIT ESPUMAS Lime Panna Cotta / Peach Espuma 17

20 COLD FRUIT ESPUMAS Raspberry Sherry Trifle with Raspberry Espuma. Ingredients for a 1 US Pint isi Whipper: Raspberry Sherry Trifle: 8.8 oz raspberry puree 13.5 fl. oz heavy cream 4.2 oz powdered sugar 6.7 fl. oz milk 3 eggs 2 tsp. of gelatin 1.3 fl. oz sherry Raspberry Espuma: 10 fl. oz heavy cream 5.3 oz raspberry puree Preparation Raspberry Sherry Trifle: 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 18

21 COLD FRUIT ESPUMAS Raspberry Sherry Trifle / Raspberry Espuma 19

22 DESSERTS Apricot Bread Pudding with Vanilla Yogurt Espuma. Ingredients for a 1 US Pint isi Whipper: Apricot Bread Pudding: 4 croissants 2 slices white bread 3.5 oz apricot jam 3.5 oz apricots, stewed 1 oz almond flakes 1 vanilla bean 2 oz powdered sugar 4.2 fl. oz milk 4.2 fl. oz heavy cream 3 egg yolks Apricot Coulis: 14 oz apricots 2 oz powdered sugar 2 tsp. rum 2 tsp. lemon juice Vanilla Yogurt Espuma: 3 egg yolks 2 oz sugar 4.2 fl. oz milk 4.2 fl. oz heavy cream 1 vanilla bean 2 oz 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 335 F 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 20

23 DESSERTS Apricot Bread Pudding / Vanilla Yogurt Espuma 21

24 DESSERTS Banana Ice Cream with Peppermint Cream. Ingredients for a 1 US Pint isi Whipper: Banana Ice Cream: 10.5 oz very ripe bananas 1 vanilla bean 3.5 oz powdered sugar 1 tsp. lemon juice 10 fl. oz heavy cream Peppermint Cream: 13.5 fl. oz heavy cream 1.7 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 22

25 DESSERTS Banana Ice Cream / Peppermint Cream 23

26 DESSERTS Mozart Dumplings with Pistachio Cream. Ingredients for a 1 US Pint isi Whipper: Mozart Dumplings: 17.5 oz potatoes 1.8 oz butter 2 oz semolina 2 tsp. salt 1 egg yolk 3.5 oz flour 1.8 oz powdered sugar 8 Mozartkugeln (Mozartballs) 3.5 oz butter 3.5 oz breadcrumbs Pistachio Cream: 8.5 fl. oz heavy cream 2 egg yolks 2.8 oz powdered sugar 3.5 oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 24

27 DESSERTS Mozart Dumplings / Pistachio Cream 25

28 DESSERTS Strawberry Tiramisu with Elderberry Cream. Ingredients for a 1 US Pint isi Whipper: Strawberry Tiramisu: 8.8 oz mascarpone 6.7 fl. oz heavy cream 14 oz strawberries 3.5 oz sugar 1 tsp. lemon juice 7 oz ladyfingers 2 tsp. hazelnut croquant Elderberry Cream: 13.5 fl. oz heavy cream 1.3 fl. oz elderberry syrup 1.3 fl. oz lemon juice Preparation Strawberry Tiramisu: Mix together the mascarpone, heavy cream, and lemon juice. Mix 7 oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for at least 6 hours. 26

29 DESSERTS Strawberry Tiramisu / Elderberry Cream 27

30 DESSERTS Strawberry Mousse. Ingredients for a 1 US Pint isi Whipper: 6.7 fl. oz heavy cream 1.7 fl. oz milk 3.5 fl. oz natural yogurt 3.5 fl. oz strawberry syrup 0.7 fl. oz orange liqueur Preparation: Mix all ingredients, pass through the isi funnel & sieve into the 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for at least 6 hours. 28

31 DESSERTS Strawberry Mousse 29

32 DESSERTS Apple Streuselkuchen in a glass with Apple Cinnamon Mousse. Ingredients for a 1 US Pint isi Whipper: Apple Streuselkuchen: 10.5 oz apple 3.5 oz sugar 1 tsp. lemon juice a pich of cinnamon 2 oz raisins 2 tsp. rum 4 oz flour 3.5 oz powdered sugar 1.7 oz margarine Apple Cinnamon Mousse: 8.5 fl. oz apple juice 3.5 fl. oz heavy cream 2 tsp. 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 320 F 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 30

33 DESSERTS Apple Streuselkuchen / Apple Cinnamon Mousse 31

34 DESSERTS Pear Soufflé in Puff Pastry with Grand Marnier Cream. Ingredients for a 1 US Pint isi Whipper: Pear Soufflé: 4 sheets of puff pastry 5 oz curd cheese 7 oz pears 2 egg yolks 4 oz sugar 2 oz sour cream 1 oz corn starch 1.3 fl. oz heavy cream 1 vanilla bean 1 tsp. lemon zest 2 egg whites 3.5 fl. oz white wine 3.5 fl. oz pear juice Grand Marnier Cream: 10 fl. oz vanilla sauce 5 fl. oz heavy cream 1 tsp. of gelatin 1.7 fl. oz Grand Marnier Preparation Pear Soufflé: 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 3.5 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 32

35 DESSERTS Pear Soufflé in Puff Pastry / Grand Marnier Cream 33

36 DESSERTS Walnut Soufflé with Chocolate Cream. Ingredients for a 1 US Pint isi Whipper: Walnut Soufflé: 4.2 fl. oz milk 1 vanilla bean a pinch of ground cinnamon 1 oz butter 1 oz flour 1.5 oz sugar 0.7 oz cocoa powder 2.8 oz ground walnuts 2 eggs 0.7 oz potato starch Chocolate Cream: 8.5 fl. oz heavy cream 3.5 fl. oz chocolate sauce Preparation Walnut Soufflé: 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 395 F in a water bath for approx. 40 minutes. Preparation Chocolate Cream: Pour the heavy cream and chocolate sauce into a 1 US Pint 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! 34

37 DESSERTS Walnut Soufflé / Chocolate Cream 35

38 DESSERTS Cappuccino Mousse. Ingredients for a 1 US Pint isi Whipper: 11.8 fl. oz heavy cream 5 fl. oz strong espresso 1 tsp. 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. Tip: Serve with vanilla or chocolate ice cream. 36

39 DESSERTS Cappuccino Mousse 37

40 DESSERTS Mousse au Chocolat. Ingredients for a 1 US Pint isi Whipper: 6.7 fl. oz heavy cream 5.3 oz dark couverture chocolate 3.5 fl. oz milk 0.8 oz 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 1 US Pint isi Whipper. Screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 38

41 DESSERTS Mousse au Chocolat 39

42 DESSERTS Sweet Chestnut Mousse with Port Wine Pear. Ingredients for a 1 US Pint isi Whipper: Port Wine Pear: 4 pears 4.2 fl. oz red wine 4.2 fl. oz port wine 3.5 oz sugar 1 vanilla bean 1 tsp. lemon juice 8.5 fl. oz orange juice Sweet Chestnut Mousse: 10 fl. oz heavy cream 5.3 oz sweet chestnut cream 1 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 40

43 DESSERTS Sweet Chestnut Mousse / Port Wine Pear 41

44 DESSERTS Baked Apple Mousse with Cranberry Cream. Ingredients for a 1 US Pint isi Whipper: Baked Apple Mousse: 7 oz apples 2 tsp. rum 6.7 fl. oz milk 4 oz sugar 2 eggs 2 tsp. of gelatin 10 fl. oz heavy cream Cranberry Cream: 8.5 fl. oz heavy cream 5.3 oz cranberries, finely strained 1.7 oz sugar 1 tsp. lemon juice 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 1.5 oz 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 2.5 oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 42

45 DESSERTS Baked Apple Mousse / Cranberry Cream 43

46 CREAM TOPPINGS Hot Chocolate with Cream Topping. Ingredients for a 1 US Pint isi Whipper: Hot Chocolate: 30.5 fl. oz soy milk 3.5 oz dark couverture chocolate, grated (1.5 oz chocolate powder) Cream Topping: 16 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 44

47 CREAM TOPPINGS Hot Chocolate / Cream Topping 45

48 CREAM TOPPINGS Vanilla Almond Milk with Chocolate Hazelnut Topping. Ingredients for a 1 US Pint isi Whipper: Vanilla Almond Milk: 13.5 fl. oz vanilla milk 17 fl. oz almond milk Chocolate Hazelnut Topping: 13.5 fl. oz heavy cream 3.5 fl. oz 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 1 US Pint isi Whipper, screw on 1 isi cream charger and shake vigorously. Refrigerate for 1-2 hours. 46

49 CREAM TOPPINGS Vanilla Almond Milk / Chocolate Hazelnut Topping 47

50 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! 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! 48

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58 Contact. isi GmbH Kürschnergasse 4 A-1217 Vienna T +43 (1) info@isi.com Distribution Deutschland isi Deutschland GmbH Mittelitterstraße D Solingen T +49 (212) isideutschland@isi.com Imported and distributed by isi North America, Inc. 175 Route 46 West Fairfield, NJ 07004, U.S.A Phone +1 (973) Phone +1 (800) isinorthamerica@isi.com

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