Cream is an essential ingredient in many classic European dishes giving them a unique velvety, rich taste. It is also incredibly versatile and will enhance any recipe from a starter through to an incredible dessert, and adds a wonderfully soft consistency to sauces.
There are several types of cream distinguished by conservation treatments, fat content and consistency. The ones most commonly used in cooking include:
- Pasteurised fresh single / double cream,
- Sterilised liquid cream
- Low-fat cream
- UHT cream
- Whipped cream
- Chantilly cream
- Sour cream
There are also specialty creams made following a strict manufacturing criteria in specific regions under the exclusive Designated Place of Origin label, for example creams made in the French regions of Isigny and Bresse.
European cream is manufactured under stringent conditions using only the finest quality milk and following exact rations of fat to water and non-fat elements (protein, lactose, minerals) depending on the type of cream.
To celebrate and showcase European cream, the CNIEL (Centre National Interprofessionel de l’Economie Laitière, France), a privately run organisation promoting dairy products and the European Union have launched the ‘Cream of Europe’ campaign, which is aimed at promoting the use of European dairy-based cream.
This recipe, by Chef Philippe Grouiller, is part of the campaign.
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