New Product Launch – Pauls Professional Culinary Cream
The foodservice market in Australia uses more than 660 million kilograms of cream per year+ with the majority in culinary applications. Think delicious sauces, additions to curries, casseroles, pasta sauces, baking, and even desserts. But what about a cream that doesn’t run the risk of splitting or curdling in hot, cold and acidic dishes?
Pauls Professional Culinary Cream is specifically formulated for use in commercial kitchens and applications. It offers a rich, smooth, creamy texture equivalent, and can yield more than 10 per cent more volume when making reduction sauces compared to full fat conventional pure cream* – a significant economic benefit for businesses.
It has excellent resistance to high temperature during long periods of cooking and a rapid cream reduction time* – a time saving bonus in meal preparation.
Pauls Professional Culinary Cream is an 18 per cent cream product. With a significant shelf life of more than seven months and a convenient one-litre pack size, Pauls Professional Culinary Cream is the perfect product to keep in the fridge to ensure you never run short.
Try Pauls Professional Culinary Cream for yourself with this tasty recipe:
CREAMY MUSHROOM AND PANCETTA PASTA
4 servings
Ingredients
- ¼ cup plus 2 tablespoons olive oil
- 100g thinly sliced prosciutto or speck cut into lardons (fancy chunks)
- 500g mixed mushrooms (oyster, swiss browns, enoki and/or shiitake), cut into bite-size pieces)
- 2 medium shallots, finely chopped (or half a brown onion)
- 1 teaspoon thyme leaves (fresh is best)
- Sea salt and freshly ground pepper
- 1 cup chicken stock (if you can make own it is best. A good pre-made stock is OK and if you have to use a stock cube)
- 400g dried pappardelle or fettuccine
- ½ cup Pauls Professional Culinary Cream
- 2 tablespoons Président Professionnel Cultured Unsalted Butter
- Parmigiano Reggiano for serving
Method
- Heat ¼ cup oil in a large heavy based frypan. Arrange prosciutto in a single layer in pan and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 tbsp of oil in same pan over high. Cook mushrooms, tossing occasionally, until browned and tender for 5 to 8 minutes. Reduce heat to medium-low. Add shallots and thyme, season with salt and pepper and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5 to 7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pan with mushrooms and add 1 cup pasta cooking liquid.
- Crumble half of prosciutto into pan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
- Add Pauls Professional Culinary Cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add Président Professionnel Cultured Unsalted Butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with grated Parmigiano Reggiano and crumble remaining prosciutto on top; and cracked pepper if you like it. Serve.
+ GlobalData Plc 2021
* The Business Food Report 2019.
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