Cream is essential ingredient in many classic European dishes, giving them a velvety rich taste. Which is why we’re big fans of enhancing any recipe from starters, mains and desserts with only the finest quality creams from Europe.
To celebrate and showcase this indulgent ingredient, the CNIEL (Centre National Interprofessionel de l’Economie Laitière), a privately run organisation promoting dairy products has embarked on a campaign to introduce culinary influencers to the superiority of cream originating from Europe.
The “La Crème de la Crème” (Cream of Europe) campaign showcases the finesse and quality in these creams that are highly sought after by professional chefs around the world. The initiative is partially financed by the European Union.
Contrary to popular belief, cream, whether single or double, is the least fatty and calorific of all types of fats, with two to three times less fat than oil or butter! Also, if a product is labelled as “cream”, it’s sure to contain at least 30% of fat.
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 or double cream, sterilised liquid cream, low-fat cream, UHT cream, whipped cream, Chantilly cream and 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 dairy and following exact rations of fat to water and non-fat elements (protein, lactose, minerals) depending on the type of cream.
To showcase the exquisite taste, texture and versatility of European Cream, a series of interesting culinary events were conducted to demonstrate how cream can enhance and enrich dishes, particularly for pastry and desserts.
CNIEL engaged a highly influential culinary guru and consultant, Jean Michel Fraisse of Hospitality & Tourism Consulting in Asia (HTC in Asia), to showcase the exquisite taste and versatility of European Cream, create recipes that celebrate cream, made even more interesting with local flavours.
Jean Michel demonstrated steps to prepare three creamy yet refreshing desserts, namely the Pandan Sago Mango Pudding, Raspberry and Lychee Mousse as well as Chocolate Ice Cream with Caramel and Banana Sauce.
Want to witness the magic of European creams yourself? Get your hands on Fine European creams, readily available in premium grocers and supermarkets nationwide.
