Essential Cuisine is set to impress with the launch of our first ever sweet product, Crème Anglaise – created following months of research and developed to allow chefs to embrace their creativity.
The venture into the dessert market marks an innovative new direction for the brand famed for its high-quality stocks, jus and glaces, and is the result of work with a number of operators in order to understand chefs’ key requirements in improving their dessert offering.
Nigel Crane, Managing Director, Essential Cuisine, says: “We have been working on our Crème Anglaise for some time now and couldn’t be happier with the end result. Desserts are a hugely profitable sector for pubs and restaurants and Crème Anglaise has been purposefully developed to help chefs premiumise their offering and tap into this ever-popular sector.
“The versatility of Crème Anglaise is its real forte – chefs whose creativity may have been limited due to time constraints will be able to develop a whole host of high-quality desserts from just one base product.”
Chefs need only visit the website to get inspired and access a number of recipes which demonstrate the versatility of Crème Anglaise. Not simply a sweet sauce, it can be used in a manner of ways to create standout desserts. Use it to prepare a classic Crème Pâtissière – a fantastic base for sweet soufflés and pastries, add double cream for a Crème Brulee, or for an extra special custard try adding a splash of your favourite liqueur.
