Diplomat cream with the Thermomix

Method

1. 1

   Put the gelatine sheets to soak in a bowl of cold water. Set aside. Crack the eggs and separate the whites from the yolks. Keep the whites for another recipe. Cut the vanilla lengthwise and scrape out the pulp and seeds with the tip of a knife.

2. 2

   Pour the milk, sugar, egg yolks and cornstarch into the Thermomix bowl. Add the vanilla (pod + pulp). Cook at 90°C for 7 minutes on speed 4. Remove the vanilla pod. Squeeze the gelatine sheets well, then drop them into the Thermomix bowl.

3. 3

   Mix on speed 7 for 5 seconds. Transfer this pastry cream into a bowl and cover it with cling film, making sure the film touches the surface of the cream (to prevent a film from forming). Put the bowl in the refrigerator and let it cool well.

4. 4

   In the fully cleaned and perfectly dry mixer bowl, pour in the liquid cream after fitting the whisk. Place the whole set (bowl + whisk) in the refrigerator and let it cool for 1 hour.

5. 5

   Fit the very cold bowl into the Thermomix and whip the cream on speed 3 for 3 minutes. Using a spatula, gently fold this whipped cream into the pastry cream. Then pipe the diplomat cream and chill it again before using it.

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