As white as...

As white as...
Magazine: February 2008

Just let freshly milked cows milk sit and there it appears on the surface: cream rising up and forming a dense white-yellowish layer. This fatty part is a neutral ingredient; this is why cream is used to give texture and blend foods in cooking. “Whipped” is used in the pastry shop, for decorating or to enrich cakes and crèmes, one of which is called Chantilly. In order to taste “brossa” one must make a trip to Val d’Aosta where certain cheese factories obtain this type of cream with warmed milk mixed with vinegar. «The speciality comes out fi rm », as Daniele Camisasca, chef at ‘Locanda della Vecchia Miniera’ in Ollomont explains. This type of cream was used in the past to produce a less caloric butter. «It is fatty though and therefore makes an excellent base for sumptuous dishes».

The chef recommends
TYPES & USES
Cream on the market can be pasteurised, kept in the refrigerator for a week at most or “UHT”, which is sterilised, has a long shelf life and is kept at room temperature. Depending on fat content and cooking uses, cream is divided into the following: - For coffee shops and cafés (with a minimum 10% fat); - Cooking (with at least 20% fatty material); - For whipping (30% fat, on average); - Sour cream, with live milk enzymes, ideal for starters; - Double, with 48% fat, used instead of butter: - Crème fraîche, fresh, very thick, and containing milk enzymes.