|Preparation||Resting||Start to finish|
|42 min.||1 hour 5 min.||1 hour 47 min.|
|1||Soak 2 sheets gelatin in cold water for 5 minutes to soften.|
|2||Prepare 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 30 g butter cut into small pieces. Mix well to incorporate.|
|3||Then add the drained and dried gelatin...|
|4||...and mix thoroughly.|
|5||Cover with plastic film in contact with the surface of the custard to prevent it forming a skin.|
Stand the pan in cold water to speed up cooling.
|6||Meanwhile, prepare 200 g Chantilly cream and keep cold.|
|7||Once the confectioner's custard has cooled to room temperature, remove the plastic film and whisk vigorously to loosen it.|
Fold in the whipped cream gently with a soft spatula.
|8||Your diplomat cream is ready.|