Diplomatic Cream
Category: Desserts
Serves: 1 (Approx. 500g of cream)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh heavy cream | 300g |
| Whole milk | 200g |
| Egg yolks | 40g |
| Sugar | 40g |
| Cornstarch (corn flour) | 15g |
| Gelatin sheets | 7g |
| Vanilla bean (half) | ½ |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 295 |
| Fat | 21g |
| Saturated Fat | 12g |
| Carbohydrates | 23g |
| Sugars | 22g |
| Protein | 4g |
| Fiber | 0g |
| Sodium | 45mg |
Instructions:
Step 1: Preparing Gelatin and Tools
Start by placing a mixing bowl into the freezer to chill completely. While the bowl cools, take the gelatin sheets and soak them in a small bowl filled with cold water. This will help the gelatin soften and bloom, ensuring it blends seamlessly into the cream later.
Step 2: Making Pastry Cream (Crema Pasticcera)
In a saucepan, pour in the whole milk and scrape out the seeds from the vanilla bean, adding both the seeds and the pod to the milk. Place the pan over medium heat, stirring occasionally, until the milk reaches a gentle boil. Be attentive to ensure the milk doesn’t scorch.
While the milk is heating, set up another saucepan and combine the egg yolks, sugar, and cornstarch. Whisk these together until the mixture becomes pale and smooth. This step is crucial to create a stable base for your cream.
Once the milk is boiling, carefully remove the vanilla pod and slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. After this initial mix, pour the egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to the stove over medium heat.
Stir continuously with a whisk, allowing the mixture to thicken. After a few minutes, the custard should reach a creamy consistency. Continue whisking for another minute or two to ensure the custard is smooth and fully cooked. Remove from the heat once it has thickened to the consistency of a rich pudding.
Step 3: Cooling the Pastry Cream
Take the chilled bowl from the freezer and pour the hot pastry cream into it. The cold bowl will help the cream cool faster, reducing the risk of overcooking. Stir occasionally to release heat and ensure the cream doesn’t form a skin on top.
Step 4: Semi-whipping the Cream
While the pastry cream cools, take the heavy cream and begin whipping it in a separate bowl. You want the cream to be semi-whipped—light and airy, but not too stiff. The cream should hold soft peaks, which will help it fold smoothly into the custard.
Step 5: Combining Pastry Cream and Whipped Cream
Once the pastry cream has cooled sufficiently, it’s time to add the whipped cream. Start by adding one-third of the whipped cream into the cooled custard. Whisk vigorously to combine, ensuring the mixture is smooth and glossy.
Next, add the remaining whipped cream in two parts, folding it gently with a spatula or whisk. Be careful not to deflate the whipped cream too much, as this will keep the cream light and airy, giving the Diplomatic Cream its signature texture.
Step 6: Finishing Touches and Refrigeration
Once all the cream has been incorporated, cover the bowl with plastic wrap, making sure the wrap touches the surface of the cream to prevent any skin from forming. Refrigerate the Diplomatic Cream for at least an hour to set. This resting time also allows the flavors to meld beautifully.
Tips for Success:
- Gelatin: Make sure to hydrate the gelatin sheets thoroughly by soaking them in cold water before adding them to the cream. This will ensure a smooth texture and prevent clumps.
- Whipping the Cream: When whipping the heavy cream, be careful not to overwhip it, as this can turn it into butter. Aim for a soft peak texture that’s still fluid enough to fold into the custard without breaking.
- Vanilla: Using a real vanilla bean, with its aromatic seeds, will give the Diplomatic Cream a rich, natural vanilla flavor. However, if you don’t have one, you can substitute with pure vanilla extract.
Serving Suggestions:
Diplomatic Cream is incredibly versatile and can be used in a variety of desserts. Serve it as a filling for puff pastry, layered in a fruit tart, or as an indulgent topping for cakes and pastries. It’s especially delicious when paired with fresh berries or layered with delicate sponge cake in a trifle.
Variations:
- Chocolate Diplomatic Cream: For a chocolate version, melt 100g of good-quality dark chocolate and fold it into the pastry cream once it has cooled. Then, proceed to add the whipped cream as directed.
- Coffee Diplomatic Cream: Add 1 tablespoon of instant coffee dissolved in a small amount of hot water to the milk while heating it for an espresso-flavored twist.
This smooth and luscious Diplomatic Cream, with its luxurious vanilla undertones and airy texture, will elevate any dessert to a whole new level of indulgence.
