“Diplomat cream”…. I cut a few corners

This recipe comes to us from Kara’s Couture Cakes
However being a little lazier than she, I cut one more corner…

This cream is AMAZING for entremets (you know those shiny cakes…) It’s sturdier than a mousse, and SUPER quick and simple.

Traditionally Diplomat cream is made using Pastry Cream (Got an AMAZING recipe for that here)
Kara cuts a corner in hers to use cook and serve pudding …

And well I was being a little lazier and chose to cut one more corner and went with instant pudding!

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"Diplomat cream".... I cut a few corners

Servings

Ingredients

• 8 oz Instant pudding prepare according to package instrutions
• 3 packets Knox Gelatine bloomed in 1/2 cup of water
• 8 oz Whipped Cream Whip w/ 1/2 tsp of vanilla bean paste, 2 Tbsp of icing sugar

Servings Ingredients 8 oz Instant pudding prepare according to package instrutions 3 packets Knox Gelatine bloomed in 1/2 cup of water 8 oz Whipped Cream Whip w/ 1/2 tsp of vanilla bean paste, 2 Tbsp of icing sugar

Instructions

1. Whip 8 oz of heavy cream with vanilla bean paste, and confectioners sugar. Set aside
2. After gelatine has bloomed, melt in microwave until liquid, about 20-30 seconds.
3. Working very quickly add gelatine to pudding, and mix thoroughly.
4. Add cream 1/3 at a time. I whisk in the first 1/3 and then fold in the other 2.
5. fill your molds immediately as this cream set VERY QUICKLY

Recipe Notes

Now go make a mess and HAVE FUN doing it!!!

Grab the recipe for Mirror Glaze here! 

 

Facebook live video on making the Diplomat cream and how to fill the molds

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