President UHT Whipping Cream 35.1% Fat
A liter of Président UHT Whipping Cream offers the benefits of single cream with the practicality of UHT. Bring out the best and top up your hot or cold dishes with this superior Cream with only 35.1% fat!
With a long-lasting richness and smoothness of a whole cream by the best blends of milk, this is the best cream to whip for all types of desserts and goodness.
Cow's milk cream, milk protein, stabiliser (E407).
Allergen information: contains milk.
Cold Uses: Great for making desserts and pastries (whipped cream), to go with tarts and red berries, for seasoning (with lemon, herbs, etc.).
Hot Uses: Président UHT cream 1L ensures the consistent quality of your oven brown toppings and sauces.
Before opening, keep at +4°C to +10°C max.
After opening, keep between +4°C to +6°C and use immediately.
Do not refreeze.
Avoid sudden changes in temperature.
*recipe courtesy of presidentdairy.com.sg
100g of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
8 tbsp of Président whipping cream
1 tsp of vanilla extract
Finely chopped walnuts
Finely chopped almonds
Optional base flavourings
Mint leaves (1 bunch, stems removed, chopped, about 24 tbsp)
Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)
Amaretto (1-2 tbsp)
Almond extract (1 tsp)
In a small saucepan, bring the Président whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). If you are using one of the flavouring options, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. After that, strain away solids, and return the cream to a simmer and proceed with recipe.
Place the chocolate in a separate bowl and pour the cream over the chocolate. Add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache).
Allow to cool, and then place in the refrigerator for two hours.
Remove and use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Serve & enjoy!