Cream
Description
The dish is prepared without unnecessary complications. The classic Diplomat cream recipe is perfect not only for cakes, but also as a great addition to cupcakes, fruit tarts, etc. It's an excellent choice for a delicate and airy cream that also holds its shape well. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. In a small saucepan, combine half of the sugar with the milk and the vanilla pod. Place over heat and bring to a boil.
- 2
Step 2
2. Separately beat the yolks with the second half of the sugar and cornstarch.
- 3
Step 3
3. Gradually pour the boiling milk into the egg yolks in several portions, constantly whisking. I recommend doing this through a sieve.
- 4
Step 4
4. Place over heat and, stirring constantly, simmer the "Diplomat" cream at home over low heat. It can easily start to burn, so you need to whisk it continuously.
- 5
Step 5
5. Remove the thickened cream from the heat and add butter. Continue beating until fluffy. If you intend to use the cream for decorating desserts, I highly recommend adding the swollen gelatin at this stage.
- 6
Step 6
6. Cover the cream with plastic wrap and refrigerate for a couple of hours.
- 7
Step 7
7. In a deep bowl, beat the chilled cream.
- 8
Step 8
8. Whip the cream again thoroughly, then add about one-third of the whipped cream. Mix until smooth.
- 9
Step 9
9. Add the remaining cream and mix everything thoroughly. Refrigerate to chill. That's the whole secret of making "Diplomat" cream. I hope you'll enjoy it.