Diplomat cream

Ingredients

For 1 servings

• •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

Method

1. 1.Soak the gelatine sheets in a bowl of cold water to soften them.
2. 2.In a salad bowl, whisk the egg yolks with the sugar until pale.
3. 3.Incorporate the cornstarch and whisk vigorously.
4. 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. 5.Remove the vanilla pod. Pour the milk over the eggs/sugar mixture and mix well.
6. 6.Once the mixture is smooth, pour it back into the saucepan and cook to thicken the cream.
7. 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. 8.Keep refrigerated for at least 2 hours.
9. 9.Once the resting time has elapsed, take out the cream and loosen it by whisking vigorously.
10. 10.Using a stand mixer or an electric beater, whip the very cold whole liquid cream into a whipped cream.
11. 11.Then gently fold the whipped cream into the pastry cream.