CRÈME DE LA CRÈME from Europe
What do mille-feuille, Banoffee pie and panna cotta have in common? Yes, they are exquisite desserts, but more specifically, these are all desserts made with cream.
Cream is the milkfat skimmed from the top of milk before the process of homogenisation, and can be differentiated by its fat content and consistency. In Europe, this milkfat is only considered “cream” if it contains at least 30 grams of fat per 100 grams of whole milk, while “light cream” must contain no less than 12 per cent fat.
Europe is able to produce high quality cream consistently, thanks to its climate characteristics and stable milk production all year round. A guilty pleasure for many, European dairy cream is known for its natural richness in flavour and well-rounded, velvety mouthfeel, rendering it a kitchen essential for novice dessert makers and professional chefs alike. There is no need to work high-quality cream excessively; just let this foamy, melt-in-your-mouth goodness naturally binds and enhances flavours to compose a harmony of tastes, whether you are baking the ultimate gratin dauphinois, or constructing an award-winning pavlova.
The brilliantly versatile ingredient can have its form altered drastically to serve different culinary purposes: whipped into Chantilly cream and spooned onto fresh strawberries; added to ganache to lock in the moisture and soften the mixture; stirred into risotto for a sinfully creamy texture; or shaken (vigorously) into solid butter. The possibility is endless.
To experience this timeless ingredient for yourself, put on your apron, get your whisk ready, and try out your favourite recipe – savoury or sweet – using the cream of Europe.