Diplomat cream
- Total time
- 30 min
- servings
- 1 servings
- Dish type
- Basic recipe
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Prep
30 min
Total time
30 min
Ingredients
Ingredients
- 250 ml 250 ml whole milk
- 2 2 sheets of gelatine
- 60 g 60 g sugar
- 40 g 40 g egg yolk
- 20 g 20 g cornstarch
- 1 gousse 1 vanilla pod
- 1 gousse 1 vanilla pod
- 200 ml 200 ml cold whole liquid cream
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Method
- 1
Soak the gelatine sheets in a bowl of cold water to soften them.
- 2
In a salad bowl, whisk the egg yolks with the sugar until pale.
- 3
Incorporate the cornstarch and whisk vigorously.
- 4
Put the milk in a saucepan and heat it. Cut and split the vanilla pod in half. With the tip of a knife, scrape out the seeds and put them in the milk. Also drop in the pod and leave to infuse off the heat for 15 minutes.
- 5
Remove the vanilla pod. Pour the milk over the eggs/sugar mixture and mix well.
- 6
Once the mixture is smooth, pour it back into the saucepan and cook to thicken the cream.
- 7
Once the pastry cream is ready, add the softened gelatine. Mix, then cover with cling film placed against the surface (press the film against the cream) to prevent a skin from forming.
- 8
Keep refrigerated for at least 2 hours.
- 9
Once the resting time has elapsed, take out the cream and loosen it by whisking vigorously.
- 10
Using a stand mixer or an electric beater, whip the very cold whole liquid cream into a whipped cream.
- 11
Then gently fold the whipped cream into the pastry cream.
Source : marmiton
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