Diplomatic cream with saffron and composed of blackberries: a sweet quick and delicious spoon, to which nobody, but no one, can say no. The cream diplomatic, that often in Italy it is called improperly cream chantilly (the original French is made only with whipped cream, powdered sugar and vanilla), It is very sweet and soft. Saffron gives the diplomatic cream and a special color and a taste is enriched by a compote of fresh blackberries, slightly acidic, and toasted pistachios.
The combination of saffron and fruit I liked it so much that I also created another similar sweet, but a little’ more complex and elegant: the SAFFRON CREAM WITH BERRIES AND LAND OF COCOA AND HAZELNUTS, perfect for a dinner in which you want to impress someone.
You can replace the blackberries, using the same cooking process, even with blueberries or raspberries: all berries blend perfectly with the saffron and its intense and enveloping. You can also use strawberries, paying attention to the fact that release more water for other berries. Try and let me know. I find that desserts such as diplomatic cream are also a perfect dessert for the holidays, because it is easy to prepare, It can be done in advance and looks great: sink the spoon in this soft sweet tooth will delight all. And if you look for some ideas, have a look to all my CHRISTMAS MENU. Have a good day.
DIPLOMATIC CREAM WITH SAFFRON MADE MOREPrint This
- CREAM FOR THE DIPLOMATIC:
- 200 milliliters of fresh whole milk
- 50 ml of cream
- 3 egg yolks
- 75 grams of sugar
- 20 grams of corn flour, flour or potato starch
- a handful of Saffron or 1 sachet of Saffron
- 200 ml whipping cream until stiff
- a handful of biscuits or muesli
- FOR MORE OF MADE:
- 300 grams of more
- 4 tablespoons sugar (or more, depends on the sweetness of blackberries)
- a tablespoon of lemon juice
- toasted pistachios, to taste
To prepare the diplomatic saffron cream with blackberry compote, We start preparing the custard: pour into a saucepan the milk, the cream and saffron and bring almost to a boil over low heat. Meanwhile, mount with electric whips, or planetary the yolks with the sugar and cornstarch and beat until you get a swollen compound, fluffy and whitish.
Remove the milk from the heat and pour flush floor plan on the mixture of egg yolks, stirring quickly you will not get is a sort of smooth batter, smooth and without lumps. Then add all the hot milk and cook over very low heat, stirring constantly, until the custard thickens saffron. Remove from heat, pour the custard saffron in a bowl and cover with plastic wrap for contact. Allow to cool completely. When the custard is cold, Add the whipped cream, mixing it into the mixture with a spatula, until you have a light cream, dense and velvety.
For the more, wash the blackberries, put them in a saucepan with the lemon juice and sugar and cook over low heat until the compost has thickened and Caramelized.
Crumble in the cups a little’ of cookies or some’ of muesli and alternate layers of blackberries and chantilly cream with saffron, decorating the surface of diplomatic saffron cream with toasted pistachios and a saffron pistil. Bon appétit!