Diplomatic Cream without Gelatin Recipe
Category: Desserts
Servings: 1 large bowl (approximately 6 servings)
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 250 ml |
| Fresh heavy cream | 180 g |
| Egg yolks | 3 |
| Sugar | 75 g |
| All-purpose flour | 25 g |
| Powdered sugar | 20 g |
| Vanilla bean (split in half) | ½ |
Instructions
To prepare this delicious Diplomatic Cream without gelatin, we will first begin by making the custard cream. Start by heating the whole milk in a small saucepan along with half of the vanilla bean pod and its seeds. This will allow the milk to absorb the rich, aromatic vanilla flavor. Heat the milk over medium heat until it starts to simmer, but do not let it come to a full boil.
Meanwhile, in a separate bowl, whisk together the egg yolks and sugar until the mixture is light and creamy. Add the flour to the egg mixture and whisk until fully incorporated. This flour helps to thicken the custard, giving it a smooth texture. Once the milk has reached the desired temperature, gradually pour it into the egg mixture, stirring continuously with a whisk. This step ensures that the eggs don’t curdle due to the heat of the milk.
After combining the milk and egg mixture, pour the mixture back into the saucepan. Place the pan over low to medium heat and continue to cook the custard, stirring constantly with a wooden spoon or a silicone spatula. It’s important to keep stirring to prevent any lumps from forming. After a few minutes, the custard will begin to thicken. Once the mixture has thickened to a creamy consistency (similar to that of heavy cream), remove it from the heat.
Transfer the custard cream into a bowl and let it cool down. To speed up the cooling process, cover the surface of the custard with plastic wrap, making sure the wrap touches the cream directly. This prevents a skin from forming on top of the custard. Set the bowl aside to cool completely.
Now, it’s time to prepare the chantilly cream. In the bowl of a stand mixer or using an electric hand mixer, pour the chilled heavy cream. Beat the cream on medium-high speed until soft peaks begin to form. Once the cream starts to thicken, sift in the powdered sugar and continue whipping until the cream holds stiff peaks. The cream should have a firm yet airy texture.
Once the custard cream has cooled completely, gently fold the chantilly cream into the custard. Be careful not to deflate the whipped cream. Use a spatula and fold the two creams together until smooth and well combined. This creates a silky, rich, and airy diplomatic cream that is perfect for a variety of desserts.
Your Diplomatic Cream without Gelatin is now ready to be used! You can enjoy it as a filling for cakes, pastries, or enjoy it on its own with fresh fruits. This smooth, velvety cream is the perfect balance of the rich custard and the lightness of the chantilly cream, offering a delightful treat with every bite.
Tips for Success
- Ensure the heavy cream is well chilled before whipping to achieve the best results.
- When adding the hot milk to the egg mixture, do it slowly and whisk constantly to avoid curdling.
- If you prefer a firmer cream, you can refrigerate the diplomatic cream for a few hours before using it.
Enjoy your homemade diplomatic cream as a luxurious treat for any occasion!
