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The Perfect Oreo Café Latte

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The Perfect Oreo Café Latte

September 9, 2022

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It’s no secret that the Oreo has taken over the world. From its original incarnation as a sandwich cookie, the Oreo has found its way into ice cream sundaes, milkshakes, and now lattes (huzzah!). In addition to being possibly the most brilliant idea ever, this just goes to show you that if you keep innovating on an excellent product, it will keep working for you time and time again.

We love seeing how far our beloved treats can go. The Oreo Cafe Latte is perhaps one of our favourite ways to enjoy these sweet little cookies yet. Here’s how to get the perfect Oreo Cafe Latte at home:

Oreo Late with whipper cream

Ingredients

50 g coconut oil
200 ml Cremefine for whipping
220 ml milk
60 g Oreo cookies

1

Bring the milk to the boil with the coconut oil and mix (the oil can combine better during mixing when heated).

2

Cool down to room temperature and then mix in the biscuit. Strain the mixture and stir in the light cream.

3

Put directly through an iSi Funnel & Sieve and chill for 2 to 3 hours. Pour into a 0.5 L iSi Whip, screw on an iSi cream gas canister and shake 12 to 14 times.

Serve the topping on a café latte.

See: Monin Coffe G&T Recipe, Cream whipper recipe

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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.

Difficulty: easy
Preparation time: 20 Min
Suitable for: Dessert Whip Mini, Dessert Whip PLUS, Dessert Whip PLUS Mini
Other factors: Seasonal, Vegetarian

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.

Difficulty: easy
Preparation time: 20 Min
Suitable for: Dessert Whip Mini, Dessert Whip PLUS, Dessert Whip PLUS Mini
Other factors: Seasonal, Vegetarian

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 flour
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.

Difficulty: easy
Preparation time: 30 Min
Suitable for: Dessert Whip Mini, Dessert Whip PLUS, Dessert Whip PLUS Mini
Other factors: Seasonal, Vegetarian

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.

Difficulty: easy
Preparation time: 15 Min
Suitable for: Dessert Whip Mini, Dessert Whip PLUS, Dessert Whip PLUS Mini, Easy Whip, Easy Whip Mini
Other factors: Vegetarian

Campari Orange Espuma

Ingredients for a 0.5 L iSi Whipper:

The popular spirit in a new light

Ingredients:

50 ml Campari
450 ml Fresh orange juice
3 Sheets of gelatin
10 g Powdered sugar

Preparation:

Soak the gelatin in cold water. Heat up 125 ml of orange juice, and dissolve the drained gelatin in it.
Mix the Campari with the rest of the orange juice, and add the dissolved gelatin. Pass the mixture through
the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other.
Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Difficulty: easy
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Gluten-free, Lactose-free

Cucumber Yogurt Espuma

Ingredients for a 0.5 L iSi Whipper:

Summertime pleasure

Ingredients:

250 g Cucumbers
250 g Natural yogurt
5 Sheets of gelatin
20 g Dill
4 g Salt
1 g White pepper

Preparation:

Wash, peel and cut the cucumber. Mix the pieces of cucumber with the yogurt and the spices and puree in a blender until
smooth. Afterwards pass the cucumber mixture through the iSi funnel & sieve. Soak the gelatin in cold water, heat up part
of the cucumber mixture, dissolve the drained gelatin in it and add to the remaining cucumber mixture. Put the mixture
into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.

iSi Tip:

Goes great with salads and shrimp.

For the iSi Thermo Whip and iSi Thermo XPress Whip: Place open in the fridge until the contents are chilled.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after
attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Low-fructose, Gluten-free, Low-calorie

Goat Cheese Espuma

Ingredients for a 0.5 L iSi Whipper:

A wonderful treat when combined with special breads

Ingredients:

250 g Goat cheese with herbs
125 g Sour cream
125 ml heavy cream
45 ml Olive oil
1 g Salt
1 g Pepper
1 g Sugar

Preparation:

Puree the goat cheese, olive oil, sour cream, and spices in a blender until smooth and pass through the iSi funnel &
sieve. Stir in the cream, so that the mixture has a compact consistency. Put into a 0.5 L ( ~ 17 fl. oz) iSi Whipper,
screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve on nut bread or wholewheat bread.

iSi Tip:

Can also be used in catering.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously
after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Difficulty: easy
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Low-fructose, Gluten-free, Vegetarian

Tuna Espuma

Ingredients for a 0.5 L iSi Whipper:

Light and fluffy

Ingredients:

200 g Tuna (in olive oil)
200 g Cream cheese, full fat
100 ml heavy cream
1 g Salt
1 g Pepper

Preparation:

Drain the tuna and puree with the cream cheese in a blender until smooth. Add the cream and season with salt and pepper.
Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.
Refrigerate for 1-2 hours.

Difficulty: easy
Preparation time: 15 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors:

Mango-Coconut Cream Soup

Ingredients for a 0.5 L iSi Whipper:

Ingredients:

150 g Mango
100 ml Coconut milk
100 ml heavy cream
50 ml Veal stock
70 ml Sesame oil
1 g Salt
1 g Pepper
30 g red curry paste

Preparation:

Place all ingredients in a pot and let simmer about 5 minutes. Puree in a blender until smooth, pass through the iSi
funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi
Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Difficulty: easy
Preparation time: 20 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors:

Fried Veal Fillet with Green Asparagus and Hollandaise Sauce

Ingredients for a 0.5 L iSi Whipper:

An unbelievably wonderful taste sensation

Ingredients:

325 g Butter
3 pieces Yolks
1 Egg
25 g Shallots
50 ml Dry white wine
1 pieces Bay leaves
1 g Salt
1 g Cayenne pepper
25 ml Lemon juice
1 g Sugar
25 ml Vegetable oil
3 pieces crushed black peppercorns

Preparation:

Melt the butter in a pan, then filter through a cloth to clarify the butter. Sauté the shallots in vegetable oil until
glazed, add the bay leaf and peppercorns and deglaze with white wine. Let simmer for approx. 3 minutes (to reduce). Whisk
together the 3 egg yolks, 1 whole egg and the reduction in a metal bowl on a hot water bath (approx. 2 -3 minutes). Stir
the clarified butter (approx. 50 °C/122 °F), at first drop by drop and then gradually, until an emulsion forms (a combination
of egg and fat). Season with the spices. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw
on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Serving Suggestion:

Fry the veal fillet for 3 minutes on each side and then cook in a preheated oven at 180 °C (356 °F) for 10 minutes until ready.
Peel the bottom third of the green asparagus. Boil a pan of water with sugar, salt, and lemon juice. Boil the asparagus for 5–10
minutes until it is firm to the bite, strain and serve with the veal fillet and Hollandaise sauce.

iSi Tip:

The sauce can be reheated in the iSi Gourmet Whip in a bain-marie or water bath without stirring at max. 75 °C (167 °F).

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors:

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors:

Sweet Potato Espuma

Ingredients for a 0.5 L iSi Whipper:

Ingredients:

140 g Sweet potatoes
280 ml heavy cream
80 ml Potato water
1 g Salt
1 g Pepper
0.5 g Nutmeg

Preparation:

Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the
cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through
the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the
iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.

Difficulty: medium
Preparation time: 45 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Low-fructose, Gluten-free, Vegetarian

Buttermilk Pancakes

Ingredients for a 0.5 L iSi Whipper:

Heavenly

Ingredients:

180 g Flour
150 g Buttermilk
100 ml Water
2 pieces Egg(s)
0.5 g Salt
5 g Honey
1 g Cinnamon
20 ml Oil

Preparation:

Mix all ingredients and pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously.

Heat the oil in a non-stick pan and immediately portion some dough with the iSi Whipper. Fry on each side about 1 minute until golden brown.

Serving Suggestion:

Best served warm with maple syrup or flavored cream.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching
each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Difficulty: easy
Preparation time: 45 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Vegetarian

Raspberry Espuma

Ingredients for a 0.5 L iSi Whipper:

Berry lightness

Ingredients:

450 g raspberry puree (seedless)
25 g Powdered sugar
2 Sheets of gelatin
40 ml raspberry brandy

Preparation:

Soak the gelatin in cold water. Heat and mix together the sweetened raspberry puree and the powdered sugar, add the
raspberry brandy, and stir in the drained gelatin. Pass through the iSi funnel & sieve directly into the 0.5 L iSi
Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours, shake vigorously before serving.

Tip:

Inject Raspberry Espuma with the iSi long injector tip ⌀ 5mm into hollow crisp waffles.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously
after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Gluten-free, Low-calorie, Lactose-free, Seasonal, Rich in Vitamins

Tonka Bean Sponge Cake with Almond Sauce

Ingredients for a 0.5 L iSi Whipper:

A taste sensation

Ingredients:

100 g Almonds
8 pieces Paper or plastic cup
5 pieces Eggs
15 g Flour
15 g Cocoa powder
100 g Sugar
0.04 g Salt
2 pieces Tonka beans

Preparation:

Finely grind almonds and tonka beans and mix with the other ingredients to create a smooth batter. Pass the mixture
through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and
shake vigorously. Make a small indentation on the bottom of the bowl and fill it up to one-third full with the mixture.
Heat for approx. 40–50 seconds in the microwave at 900 Watts. Turnover the bowl and leave to cool down. Leave the sponge
in the bowl until needed for use to prevent it drying out. Use a knife to loosen the sponge pudding from the edge of the
bowl immediately before serving.

Serving Suggestion:

For the almond sauce, mix sour cream with almond flavoring or amaretto and sugar syrup to taste. Carefully divide the
tonka bean sponge into portions and serve with the almond sauce.

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Vegetarian

Tonka Bean Sponge Cake with Almond Sauce

Ingredients for a 0.5 L iSi Whipper:

A taste sensation

Ingredients:

100 g Almonds
8 pieces Paper or plastic cup
5 pieces Eggs
15 g Flour
15 g Cocoa powder
100 g Sugar
0.04 g Salt
2 pieces Tonka beans

Difficulty: medium
Preparation time: 30 Min
Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
Other factors: Vegetarian

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