If you’re a millennial, it’s likely that you’re not familiar with Milkmaid Condensed Milk. It’s one of the popular milk brands in my years as a kid back in the 70s. As one who loves sweets, I’m quite fond of it, especially because I use it as a spread on my bread.
Now, Milkmaid is back and it wants you to forget what you know about desserts. Milkmaid collaborates with Chef Miko Aspiras to push the boundaries of confection. Milkmaid, a premium condensed milk brand made with 100% pure cow’s milk, wants to change your mind about condensed milk, and desserts for that matter. To do that, it has teamed up with the country’s gastronomic thought leaders to create the first dessert concept lab in the Philippines called The Milkmaid Epicureum.
Milkmaid is challenging the city’s hottest pastry chef, Miko Aspiras, to redefine our concept of indulgence. The multi-awarded chef shares his vision. “Too often we equate indulgence with excessiveness. But indulgence can also be about allowing ourselves to feel, taste or experience something new. This is the reason why I’m so excited to collaborate with Milkmaid because we’re really trying something different in the realm of desserts.”
Milkmaid challenged Chef Miko to create new desserts based on the passions of two of the city’s most exciting personalities: professional shopper Mika Lagdameo, and travel show host Maggie Wilson.
Indulgence In Full
The first dessert, called Chai Tea Floral Leches Cake, was inspired by Maggie Wilson’s love for travel. Taking its cue from world cultures, it fuses Italian, Japanese, and Moorish elements. The base is a delicate chiffon cake, trimmed with a tres leches mixture infused with chai tea. Candied pistachios, playfully sweet and spicy with a hint of Japanese togarashi, are carefully added to the cake. Finally, the entire piece is covered with Italian-style mascarpone whipped cream. It is a coy invitation to get lost in layers of sweetness, creaminess, and crunch.
His second dessert is called Tropical Fruit Pastillas Cheesecake, inspired by Mika Lagdameo’s exuberant love for shopping. This dessert is built on the same time-honored tradition we see in fashion. It’s classics, reimagined for the season with a handful of standout elements. A bright lemon cheesecake is the base of the dessert, made rich and luscious with Milkmaid condensed milk. Then, various fresh fruits are topped onto the cheesecake, representing the riot of choices one would make at a shopping spree: The tropical freshness of watermelon and the cool flesh of lychees, accented by pops of green sweetness from mint leaves. Finally, soft buttons of pastillas chantilly, demure in its creaminess, bring cohesiveness to the entire dessert, similar to the contentment one would find after a full day of shopping.
Personally, I enjoyed Chai Tea Floral Leches Cake because of its unique flavor profile. Its sweetness is given restraint as the spice swirls in your mouth. But I think a lot of people will favor Tropical Fruit Pastillas Cheesecake because it’s familiar and fresh. As a cheesecake lover, I also enjoyed Chef Miko’s cake for Mika. But the love for food and adventure pulls me in to really enjoy the one made for Maggi.
Collaborating for the Future
According to Harvey Uong, Marketing and Business Development Director of Alaska Milk Corporation, “When you’ve got a product as rich and unbelievably delicious as Milkmaid, it really inspires all of us to reimagine what food and desserts can be like. This is the first of many steps that Milkmaid is taking to reinvigorate the very concept of indulgence, so expect more exciting concepts in the near future.”
While the Milkmaid Epicureum creations by Chef Miko Aspiras will only be available until September 30, 2018, at all Le Petit Souffle branches, I’m just delighted that Milkmaid Condensed Milk is back. I no longer have to go walk down memory lane because I can experience it once again. It’s perfect for the Yuletide season where I look forward to my favorite food, desserts!