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.

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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.

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