The Diplomatic Cream or Italian Chantilly Cream is prepared starting from the classic Custard and adding, once cooled, whipped cream sweetened with powdered sugar in proportions of about 2/3 and 1/3. It is used in the preparation of cups with meringues and fruit. The Diplomatic Cream for Fillings is the cream used in the Mimosa Cake.
Other Recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 514.50 (Kcal)
- Carbohydrates 44.10 (g) of which sugars 35.30 (g)
- Proteins 8.52 (g)
- Fat 34.81 (g) of which saturated 5.04 (g)of which unsaturated 4.40 (g)
- Fibers 0.03 (g)
- Sodium 7.38 (mg)
Indicative values for a portion of 253 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups whole milk
- 3 egg yolks (medium)
- 1/4 cup sugar
- 2 tbsps cornstarch (maizena)
- 1 tbsp rice flour
- 1 vanilla bean
- 1 lemon (zest)
- 3/4 cup fresh liquid cream
- 1/4 cup powdered sugar
Tools
- Food Scale
- Pot 9.5 inches
- Hand Whisk
- Electric Whisk
- Bowl
Steps
Pour the milk (less a few tablespoons) into a saucepan along with the lemon peel and bring to a boil. In a bowl, beat the yolks with the sugar and vanilla seeds for a few seconds with the whisk. Add cornstarch, rice flour and mix by adding the reserved milk. Remove the lemon peel from the boiling milk and pour everything while stirring quickly with the whisk. It’s ready at the first puffs of boiling. Checking the cream on the sides of the pan can also assure us; if it’s glossy it means it’s ready. Let the cream cool covered in contact with plastic wrap. This will prevent the formation of a crust.
While the custard cools, prepare the chantilly cream. Pour the cold cream into the mixer or a bowl (better if this is also very cold, including the whisk). Whisk at medium speed until the cream reaches a firm consistency. Add the powdered sugar with a sieve to avoid lumps and incorporate it using a spatula. Combine the two creams and mix to have a smooth and homogeneous mixture. Use the Diplomatic Cream for Fillings for cakes, or serve in cups with meringues and fruit. The total weight about 759 grams.
Notes
With this dose, I filled two layers of a 23 cm Mimosa Cake. Store in the refrigerator, inside a well-closed container and consume within 3-4 days.
