Monday, May 8, 2017

3 Mouth-Watering Desserts ft European Cream by Chef Jean Michel

You probably have heard a lot about the European cheese available in KL, but we bet your not aware of the selections of European creams that you can find at your local grocer. So we thought we let Chef Jean Michel Fraisse form (HTC in Asia) share with us three recipes that showcase why  European cream is the superior cream for cooking and baking.

Cream, whether it's single or double it has two to three times less fat than oil or butter. There are several types of cream distinguished by conservation treatments, fat content and consistency, such as Pasteurised fresh single/double cream, Sterilised liquid cream, Low-fat cream, UHT cream, Whipped cream, Chantilly cream and Sour cream.

What makes European cream different ?

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 showcase the exquisite taste of European cheese, Chef Jean Michel Fraisse has produced 3 different desserts with UHT cream and whipping cream. We must insist that you try them all, Scroll down to see how it's done...

Chocolate Ice Cream with Caramel And Banana Sauce

To prepare the chocolate crisp
Melt 100g chocolate in a bain-marie (double boiler) and mix with 100g of Choco Pops. Press lightly into 7cm-diameter ring mould set on a tray lined with parchment paper. Set aside to refrigerator. 

To prepare the chocolate ice-cream
Boil 125g milk and whip 3 egg yolks and 100g sugar. Add the hot milk to the shipped yolks. Strain the mixture. Cook over a low flame, stirring continuously with a wooden spatula. Cook to a temperature of 83 Celsius or until it coast the back of the spatula. Pour immediately into a mixing bowl with 75g melted chocolate and ship with a wire whisk until well blended and smooth. Chill slightly. Whip 250g of chilled whipping cream until thick and foamy. Add the chilled chocolate custard sauce and whip to mix well. Pipe into 7cm-diameter rounded (half sphere) moulds. Freeze until hard. 

To prepare the banana caramel sauce
Place 100g sugar in a heavy-bottomed pan and cook until the sugar starts to melt and turns a lovely golden brown. Remove from stove and add 50g of banana puree. Mix well. Add 25ml UHT warmed cream and mix well with a whisk. Unmould chocolate parfait on the chocolate crisp and spoon the banana caramel sauce over it.  

Pandan Sago Mango Pudding

Combine pandan leaves with water and blend in order to get green water. Cook 90g sago in a large amount of green water and strain. Combine all the pudding ingredients (180ml UHT whipping cream, 180 mango puree, 50g sugar, 4g agar-agar, 50g of cold puree) in a medium saucepan and bring to a simmer, stirring from time to time (do not let it boils). Let cool for five minutes. Rince silicon mould, ramekins, glasses or bowls quickly under cold water, do not dry and distribute the pudding mixture evenly among them. Keep in the refrigerator until firm. Serve in the ramekin or un-mould with liquid gula Melaka on the side. 

Raspberry and Lychee Mousse
To prepare the dacquoise biscuit
Preheat oven at 240 Celsius. Whisk 3 egg whites in electric mixer. Add gradually 30g caster sugar and whisk until hard peak. Sieve the rest of the ingredients (70g almond powder, 35g all purpose flour, 70g icing sugar and 1 pinch salt), then fold into the meringue. Spread onto baking paper. Bake for 5 minutes. 

To prepare the Lychee mousse
In a saucepan, combing 300g lychee puree and 70g sugar and bring to boil. Take out from the heat and whisk in 6g gelatine. Set aside at room temperature until cool. Fold in 400g UHT soft peak whipping cream. 

To prepare the raspberry glazing
In a saucepan, combine 250g raspberry puree, 100g water and 20g sugar and bring to boil. Take out from the heat, whisk in 4g gelatin and strain. 

Fine European Creams are available at premium grocers and supermarkets. 

 love ♥,