Get the taste, lose the fat

QimiQ base is a new reduced fat alternative to cream, which can be used to make mayonnaise without the need for eggs; in sandwich fillings; and in hazelnut salad dressings.

This ambient base consists of 99% half-fat (15%) UHT cream and 1% gelatine and has the advantage that it does not dry out, discolour, curdle, separate or form a skin. For example, soups made using QimiQ will not skin or discolour when left bubbling on the stove.

The new base also reduces preparation time by as much as 50% as in chocolate mousse.

QimiQ can be frozen and finished products made with it have a longer storage time. What's more, half a litre will go as far as one litre of cream.

As John Dillion, executive head chef at Fairfax Meadow Butchers, says: "One of the main advantages for me is that QimiQ prolongs shelf life - making products like savoury mousselines store for an additional two to four days on top of normal shelf-life. This makes transporting fresh products around the country much easier."

Available in one-litre boxes at £1.99 each, with a six-month shelf life (minimum order one case of 12 or £1.85 per litre for five cases or more).

Express Dairies Food Service

For more information please contact: matty.grant@rbi.co.uk