madonna del piatto

Italian family cooking

Grazia’s chantilly cream

9 Comments

Italian style Chantilly aka crema diplomatica

I must be the only woman on the Western hemisphere who is not on a diet after the holidays. It can’t be healthy to be on a diet in the dead of the winter. Besides – with all my food intolerances – I live in such a modesty I can afford some culinary cuddling. Don’t you also need a bit of consolation?

This recipe is from my friend and wonderful cook Grazia of Ristorante Nanà in Perugia. I will be forever grateful to her for wisely revealing that custard can be made with whole eggs. It’s disarmingly easy and not wasteful. In addition, it magically produces  a large amount of a delightful dessert with a small amount of fairly ordinary ingredients.

Recipe

for the custard:

  • 250 ml ( 1 cup) milk
  • 1 whole egg
  • 2 tablespoon sugar
  • 1 scant tablespoon maizena (corn starch)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon jam or the zest of 1/2 organic lemon

to finish:

  • 250 ml ( 1 cup) whipping cream
  • 3 tablespoon organic brown sugar or  6 tablespoon caramel
  • light cookies or – much better – crumbled puff pastry

Please note that true Chantilly cream is sweetened whipped cream. In Italy however, this concoction of egg custard and whipped cream is called Chantilly and sometimes crema diplomatica.

Make the custard using my microwave method and let it cool completely. Please note that this recipe is slightly different from my classic custard as it has more sugar  and a whole egg. Whip the cream until firm and add to the custard. Refrigerate until needed.

Just before serving distribute the cream into pretty serving bowls, crumble the puff pastry over it and sprinkle with brown sugar or drizzle with caramel.

Beware, you will be asked for more.

Serves  6

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

9 thoughts on “Grazia’s chantilly cream

  1. Having had this – fairly recently – I can totally vouch for the lightness, the deliciousness of this dessert! (And Leti, I still have your bowl!)

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  2. Happy New year, dear Letizia! Once again, you have hit what can only be described as an Italian home run! I personally prefer the lemon jam and caramel combination – so much more indulgent. For a little gal you certainly pack a huge culinary punch. This is a perfect end to a ‘special’ dinner, one with the dearest of friends, or those family members you don’t squabble with while dining. Thank you for sharing this, noone will regret placing this before guests.

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  3. I had this – or something very similar – in a restaurant in Tivoli – La Sibilla. I think they called it Crema Bracciolate – and it was heavenly. I cannot wait to try this!

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  4. Letizia, this sounds just lovely — and what a delightful name: “crema diplomatica!”

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  5. Pingback: limoncello profiteroles | madonna del piatto

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