We tasked the talented team of catering students from Loughborough College - Isabel Morris, Kieran Rudolph and Tobias Booty - and thier chef lecturer Darren Creed, who were runners up in the 2018/19 Country Range student Chef Challenge, with demonstrated some more unusual ways of using this staple ingredient.

Here's what they came up with...

About: The Loughborough college Team

As a senior chef lecturer, Darren Creed's career has seen him earn rosettes and gold ribbon awards, and he has cooked for celebrities and royal dignitaries. He has been a mentor and judge on Springboards future chef programme and continues to support young aspiring chefs in the hospitality trade.

Isabel Morris is a confident and talented young chef aspiring to have a great career within the industry. Kieran Rudolph loves to compete. He says: "I have been pushed further and further by my chef lecturer Darren achieving more each time from each competetion." Tobias Booty has only recently started competing, and enjoys both the kitchen and front of house, which makes him a great member of the team

Baileys chocolate truffles

Mix the cream and butter together in a saucepan. Add some dark chocolate, and gently swirl the pan. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. After45 minutes, the mixture will start to thicken quickly. Using a mini ice cream scoop or two spoons, from the mixture into 1-inch balls and place the truffle in some cocoa. With your clean hand, cover the truffle with cocoa.

Spiced chocolate cremeaux

The country range UHT Dairy Whipping Cream forms the main part of the chocolate creameaux to create a soft delicate and creamy chocolate mousse. To make it, place the chocolate in a pudding bash over a saucepan of gently simmering water. Melt the chocolate then, beat in the egg yolk. Place the egg whites in a large mixing bowl and beat to stiff peaks. Gradually beat in the icing sugar. Fold into the chocolate. Whip the Country Range UHT Dairy Whipping Cream to floppy peaks and fold into the chocolate. Pour into moulds and chill. Serve with baked sweet meringue, olive oil ice cream and lemon gel.

Filo tart of goats cheese

Makes a delicious summer picnic snack or great for a light supper. Simply mix some goat's cheese with whipping cream, spinach and sun-blushed tomatoes together, place into the baked filo moulds and bake for 15-20 minutes. Allow to cool before eating and serve with a warm red onion relish.

Sticky toffee ice cream 

An amazing twist to a normal ice cream, this is fantastic to serve with a sticky toffee pudding or simply as an ice cream. Bring the milk and cream to boil, then make a sabayon from the eggs and sugar. Whisk the warm cream mixture slowly onto the sabayon. Return to the pan then thicken. Add to an ice bath and chill. When cool add to machine and churn until set. Just before service add to Paco Jet.

White soubise onion soup

This incredible onion soup is topped with super fluffy mashed potatoes pumped up with country Range UHT Dairy Whipping Cream. A great way to finish a light soup, in a small bowl, whisk the whipping cream until soft peaks form. Pass the potato through a ricer into a medium bowl. Fold the whipped cream into the potato and season with salt, spool in to the soup and fold through.

 

MLK210 - Country Range Whipping Cream 1ltr