Whipped cream dispensers are bigger assets for restaurants than you might imagine. Not only because they can provide a fresh, delectable topping for desserts, but also because whip cream dispensers can help make some pretty incredible desserts.
For example, a Lemon-Raspberry Semifreddo. Here’s how to make one.
Get the ingredients. – To make a Lemon-Raspberry Semifreddo, you’re going to need six ounces of raspberries, two tablespoons of sugar, two cups of heavy cream (which is how those whipped cream dispensers comes in handy), one cup of lemon curd, and 10 ladyfingers. If the raspberries are frozen, thaw them out.
Start prepping. – Now that you’ve got your ingredients, line a four-and-a-half by eight-and-a-half inch loaf pan with two sheets of plastic wrap. Make sure you leave a three-inch overhang on the longer sides. Then, puree the raspberries and sugar in a blender, making sure to scrape down the sides as you need to. Rinse it through a fine mesh sieve, and get rid of the solids.
Whip the cream. – Now, whip that cream! Do so until you see soft peaks starting to form. When you do, get a rubber spatula, and fold in the lemon curd.
Putting it together. – Take two cups of the cream mixture you’ve just made, and put into a pan, smoothing its top. dip the lady fingers in the raspberry puree from before, and arrange them in the pan. Pur the rest of the raspberry puree on top, and then add the rest of the cream mixture on top of it all, smoothing it over again as you need to.
Setting it. – Last but not least, wrap the pan with that overhanging plastic, and let it freeze for eight hours (or up to two weeks). When you’re ready to serve it, invert it onto a serving platter, get rid of the plastic, and slice it up.
Who knew that whipped cream chargers and dispensers could be used to make such an incredible culinary treat!? If you know of any other cool recipes that whipped cream dispensers could be used to help make, feel free to share in the comments.