The fat-rich cream taken from the top of unhomogenised milk, cream varies from light single cream to heavy double or clotted cream. Its smooth, velvety texture makes it a favourite ingredient for desserts as it adds richness and that hint of indulgence.
A fresh and zesty set cream dessert served with candied lemon and a fresh strawberry cream.
A velvety autumnal soup made with Jerusalem artichokes and fresh thyme served with slices of pan-fried foie gras.
Roasted duck breast served with baby potatoes and spring onions, garlic roasted courgettes and a pink peppercorn sauce.
A twist on the classic tiramisu dish - chestnut cream is combined with mascarpone to give a light and fluffy mousse served over cognac and coffee infused biscuits.
Layers of puff pastry, vanilla cream and poached plums served with a salted butter caramel sauce.
An Italian set cream dessert made with vanilla and served with a spiced plum compote and crisp almond tuiles.
A rich, warming and delicious dessert made with dates and soft brown sugar served with a vanilla crème anglaise.
A classic sweet sauce resembling a thin custard. delicious with sticky toffee pudding.
A paysanne salad of mackerel, served with lardons and a mustard creme fraiche.
A beautifully creamy mushroom dish, served with delicious tender asparagus.