Whipped cream with saffron and comprised of more

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, the saffron from a particular taste and is enriched by a compote of fresh blackberries, slightly acidic, and toasted pistachios. 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. 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. Have a good day.


Chantilly allo zafferano and comprised of more

DIPLOMATIC CREAM WITH SAFFRON MADE MORE

Print This
PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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, just enough

PROCEEDINGS


Chantilly allo zafferano and comprised of more

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!

Take a look also ...

8 comments

Berry December 17, 2014 at 16:04

I can say no but only for lactose!!! But if I prepare without…I eat it with a spoon!! 🙂
Beautiful tuuuuuu ♥

Reply
Sicilians creative in the kitchen December 17, 2014 at 17:20

You can do this with the milk without lactose or soy or rice with that!!!! I embrace you Berenice, and also Mirtillooooo!

Reply
Sara December 15, 2014 at 20:30

adinaaaaaaaaaaaa…I just read this and I love it. I saved it and faròòòò!!

Reply
Sicilians creative in the kitchen December 16, 2014 at 00:41

Ohhhh! Finally my own recipe remade from you! Glad I!!!Hello saretta!

Reply
Sara December 17, 2014 at 10:23

I'm SURE SIII <3

Reply
Sicilians creative in the kitchen December 17, 2014 at 12:47

And vaiiiii!!! Merry Christmas Darling. ADA

Reply
ALE December 15, 2014 at 17:06

Exquisite, simple and elegant. Chapeau!
Happy birthday dear Ada for the holiday season and continues to delight us 🙂
ALE

Reply
Sicilians creative in the kitchen December 15, 2014 at 17:47

Thanks! I always hope that the things I do like them! I hope to continue to delight! Happy holidays to you! ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.