
Vegan Diplomat Cream
2h 50m
A delicious and light cream for a lot of different uses! You can use it to fill pastries and cakes, you can serve it with fruit or berries, or you can just lick it off the spoon :)
Cut 1 vanilla bean lengthwise and scrape out the seeds
Place 2 tsp of white sugar on top of the vanilla seeds. Mash them together using the tip of a knife
Add 330 g of soy milk to a saucepan. Add the vanilla seeds and pods, and let it simmer over medium-low heat for 5-10m to infuse flavors
Add ¼ cup of corn starch and the remaining sugar to a bowl. Mix to combine
Add ¼ cup of the simmered milk and whisk until everything is dissolved
Pour the sugar mixture back into the saucepan and cook for 2m, whisking constantly until it thickens. Remove from the heat
Add 2¾ tbsp of vegan margarine and ½ tsp of turmeric powder. Whisk until combined and remove the vanilla pods
Transfer the vanilla custard to a bowl and cover it with plastic wrap, pressing it against the cream
Place it in the refrigerator for 1h until it cools down
Transfer 130 g of vegan whipping cream to a stand mixer bowl with the whisk attachment. Whip until you get stiff peaks and reserve
Once the vanilla custard is cool and firm, whip it in the stand mixer with the whisk attachment until creamy
Gently fold the whipped vegan cream into the vanilla custard until combined. The vegan diplomat cream is ready
Enjoy! You can serve it as it is with some fruit or berries, or you can just lick it off the spoon!
Yield 10 portions
Vegan Whipping Cream
130 g
Vegan Vanilla Custard
Soy Milk
330 gVanilla Bean
1White Sugar
3¼ tbspCorn Starch
¼ cupVegan Margarine
2¾ tbsTurmeric Powder
½ tsp
Equipment
Kitchen Scale
Plastic Wrap
Whisk