Recipes & Applications

Techniques for professional kitchens.

Working recipes and volume math from pastry, bar, and catering operators using Space Gas. Build from the base technique, then slot any flavor variant in with no change to ratios.

Volume math for catering operators

SizeApprox N₂OCharges 1L siphonFinished whipped volume
1L~750g~90 siphons~180L whipped cream
3L~2500g~300 siphons~600L whipped cream
4L~4000g~500 siphons~1000L whipped cream

Assumes 8g per charge, one charge per 1L siphon at ~2:1 finished-to-liquid expansion. Actual yield varies by recipe.

Technique — Unflavored N₂O

Classic Vanilla Whipped Cream

Base technique for every pastry station. Once your team owns the baseline, every flavored profile slots in with no change to ratios.

Ingredients

  • 1L cold heavy cream (35%+ fat)
  • 60g powdered sugar
  • 2 tsp vanilla extract

Method

  1. Combine cold cream, sugar, and vanilla in a 1L cream siphon.
  2. Charge with Space Gas 1L N₂O.
  3. Shake vigorously 8–10 times.
  4. Dispense immediately, or hold refrigerated up to 48 hours.
Cocktail garnish

Blue Razz Cocktail Foam

Garnish for vodka sodas, gin fizzes, and modern tiki cocktails. Adds visual drama and a sweet-tart aromatic layer without diluting the drink.

Ingredients

  • 500ml chilled 1:1 simple syrup
  • 500ml strained lime juice
  • 2 egg whites (or 40ml aquafaba)

Method

  1. Combine in a 1L siphon, shake to blend.
  2. Charge with Space Gas 1L Blue Razz Blast.
  3. Shake 10 times, chill 1 hour.
  4. Dispense over the cocktail surface.
Chef note: Blue Razz profile pairs especially well with citrus-forward drinks. Use sparingly so the foam reads as a garnish, not a sweetener.
Pastry dessert bar · Plated tasting menu

Strawberry Mousse

Layered parfaits, plated tasting menus, and dessert bar service. Uses Pink Starburst profile for a strawberry-cream finish.

Ingredients

  • 800g strawberry purée (fresh or IQF, thawed)
  • 200g granulated sugar
  • 6 gelatin sheets, bloomed
  • 500ml heavy cream

Method

  1. Warm half the purée with sugar and gelatin until dissolved. Cool to room temp.
  2. Fold in remaining cold purée; add cream.
  3. Strain into 1L siphons in 500ml batches.
  4. Charge with Space Gas Pink Starburst (one charge per 500ml). Shake, chill 4 hours.
  5. Dispense into serving vessels; set 30 min before service.
Tropical dessert plating · Savory starter

Mango Espuma

Tropical dessert plating, savory ceviche-style starters, and tropical cocktail garnishes.

Ingredients

  • 700ml mango purée (Alphonso or Ataulfo)
  • 100ml coconut cream
  • 50g sugar
  • 1 gelatin sheet, bloomed
  • Pinch of salt

Method

  1. Warm coconut cream with sugar and gelatin until dissolved.
  2. Combine with mango purée and salt. Strain.
  3. Load siphon; charge with Space Gas Mango Moon.
  4. Chill 2 hours before service.
Summer cocktail program

Watermelon Foam

Summer cocktail program garnish. Pairs with tequila, mezcal, and gin.

Ingredients

  • 600ml cold-pressed watermelon juice, double-strained
  • 200ml simple syrup
  • 100ml lime juice
  • 3g xanthan gum OR 2 egg whites

Method

  1. Blend to integrate xanthan (or whisk egg whites in).
  2. Charge siphon with Space Gas Watermelon Eclipse.
  3. Shake, chill 1 hour, dispense.
Brunch · Wedding program

Peach Bellini Foam

Brunch cocktail program, wedding and event service. Adds a peach profile to sparkling service without diluting the pour.

Ingredients

  • 700ml peach nectar, strained
  • 150ml simple syrup
  • 50ml lemon juice
  • 2 egg whites

Method

  1. Combine ingredients in siphon; shake to blend.
  2. Charge with Space Gas Juicy Peach.
  3. Chill 1 hour. Float on top of Prosecco or Cava.
Savory garnish

Green Apple Foam for Savory Plating

Savory plating garnish for pork dishes, duck, foie gras service, and cheese plates.

Ingredients

  • 600ml fresh green apple juice
  • 100ml verjus
  • 50ml simple syrup
  • Pinch of ascorbic acid (to hold color)
  • 2 gelatin sheets, bloomed + warmed

Method

  1. Combine at room temp, strain, load siphon.
  2. Charge with Space Gas Green Apple.
  3. Chill 2 hours; dispense over savory plates.
Layered dessert · Family dining

Fruit Punch Cream

Summer dessert menu, layered trifle builds, and family restaurant dessert programs.

Ingredients

  • 500ml heavy cream
  • 300ml whole milk
  • 150g sugar
  • 3 gelatin sheets

Method

  1. Warm milk with sugar and gelatin until dissolved. Add cream off heat. Cool.
  2. Load siphon; charge with Space Gas Fruit Punch.
  3. Chill 4 hours before dispensing into glasses.

Equipment & safety notes

  • Siphons. Compatible with standard cream siphons (iSi, Kayser, Mosa, Liss, Best Whip, Whip-It!). Use the appropriate regulator/adapter for large tanks — don't use small-charger heads directly on a 1L+ tank.
  • Storage. Store Space Gas tanks below 120°F, upright, in a dry environment. Shelf life from fill date is listed on each lot.
  • Disposal. Empty tanks are 100% recyclable steel. Vent fully per manufacturer instructions before disposal.
  • Safety. Food-grade N₂O is non-flammable. Maintain ventilation in walk-ins and storage. Always depressurize before disassembly.