Crema diplomatica: Italian style chantilly cream

Crema diplomatica with strawberries
French Chantilly cream is sweetened whipped cream. In Italy however, Chantilly is a concoction of egg custard and whipped cream. It is also called  crema diplomatica.
This recipe is disarmingly easy and magically produces a delightful dessert with a small amount of fairly ordinary ingredients.
for the custard:

  • 250 ml ( 1 cup) milk
  • 1 egg yolk
  • 1 and 1/2 tablespoons sugar
  • 1 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 or 125 g (4 and 1/2 oz) ricotta
  • 3 tablespoon organic brown sugar or  6 tablespoon caramel
  • light cookies or  crumbled puff pastry
  • optional: fresh or poached fruit
Chantilly custard with poached pears
Poached pears served with Chantilly cream

Make the custard using my microwave method and let it cool completely. Whip the cream until firm and add to the custard. As an alternative to whipping cream, stir the ricotta into the custard until smooth and completely incorporated. 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.
In season I like to serve the Chantilly also with sliced fresh fruit like strawberries or peaches or with poached pears.
Serves  6 (4 if using ricotta)
chantilly cream recipe

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  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!)

  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.

  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!

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

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