An Application to Enhance The King of All Mangos, Harom Manis

As one of the most versatile ingredients in the kitchen, cream is employed in all types of cuisines from all over the world. While it can and often is incorporated in cooking and baking, it is the latter that truly demonstrates its scope. One only needs to consider the myriad of European desserts, which are reknown for its generous use of cream in its various forms. Infused in crème brulee and cakes, as the crème pâtissière in a éclair, profiterole (cream puff) or religieuse, to name a few. However, the secret of French desserts as the pâtissiers will tell you is the quality of the cream. And there is none quite like European cream, which is the cream of choice of all top chefs in the world.


Cream is subjected to strict regulations in Europe. First, to be deemed a cream, no additives are allowed save for very small quantities of sucrose (15%), lactic ferments or stabilisers (0.5%). As for its composition (fat content and consistency), only that which has at least 30 g of milk fat per 100 g from the skimming of whole milk is defined as cream. Anything between 30 g and 12 g of milk fat per 100 g is considered light cream. The term “cream” is not allowed for any other levels than stated.


European cream has distinct characteristic that is immediately recognizable in its roundness and smoothness, which gives the desserts a silky, velvety and shiny texture.


These exceptional quality including its notable texture, consistency, holding and aerating is owed to the European climate that promote consistent milk production during any season. This is the basis for quality of cream that is stable and consistent coupled with the traditional know-how employed in producing the cream. These meticulous details and processes give chefs a versatile ingredient that improves taste, texture, binding and even presentation. For example, it enhances aromas and reveals flavours, reduces bitterness of cocoa and the acidity of lemon, improves fondant used on pastries and makes for a light and fluffy whipped cream.


European cream works incredibly well with local fruits too. It tempers the acidity of sour fruits and provides volume when blended with tropical fruits. This, coupled with the fact that it doesn’t dominate the natural flavours of a recipe, makes it a perfect ingredient in desserts featuring the king of Malaysian mangos, the Harom Manis, where It blends so well with the buttery texture of the mango while maintaining the natural fragrant of the highly sought after fruit.


European cream allows the distinct flavour of the fruit to stand out, as it should. Here is the Harom Manis based entremets that our pastry chef created. A multi-layered Bavarian-based Giaconda featuring different intensity of the Harom Manis mango, the dessert also highlights on the complementary flavours with varying textural contrasts.



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