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Diplomat Cream Filling

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Diplomat Cream Filling

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 5 quarts

Ingredients:

1 gallon Pastry Cream (Crème Pâtissière), chilled
4 fluid ounces Raspberry liqueur
1 1/2 ounces Granulated gelatin
6 fluid ounces Water
1 quart Whipped cream

Instructions:

1. Place the pastry cream in a large mixer bowl and whip on high speed until smooth. Add the raspberry liqueur.

2. Bloom the granulated gelatin in the water, then place over a low flame and heat to dissolve.

3. Add 1 pint (450 milliliters) of the raspberry-flavored pastry cream to the gelatin. Place over a low flame and whip by hand until smooth and the gelatin is incorporated. Add this mixture to the rest of the pastry cream.

4. Fold in the whipped cream.

Yield: 5 quarts

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