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Savarins cream or cream tutti frutti diplomat.

I knew the custard, cream lady, and cream tutti frutti I knew but did not know his name. It is also known diplomat cream.
is a mixture of pastry cream, lightly sweetened whipped cream and gelatin.

The advantage of this preparation is that it is lighter that the custard cream is more stable than with Ms. gelatin. It may accompany
like donuts here ( seen my purchase I still have a hundred ), fruit pies, cabbage garnish, in short, everything that makes a custard with a little lighter. But it is only used in contrast to preparations already cooked custard.

The recipe comes from Bertrand Simon.

THE RECIPE:
1 / 2 liter of milk - 1 clove Vanilla - 5 egg yolks - 2 sheets of gelatin (flexible or more rigid) - 50 g flour + 20 g cornflour - 100 g sugar - 20 cl whipping cream - 1 teaspoon sugar. Make
first soften the gelatin in cold water.

Heat the milk with the vanilla pod. Meanwhile whisk the egg yolks with sugar, so as to blanch, but not too much for you not to get too much foam. Add flour and cornstarch sifted ensemble.L unit must be perfectly smooth.

Remove the vanilla pod pour half the milk in the mixture, like a custard.

Whisk in reducing the mass center and the scatter in the warm milk.
Pour expanded in the saucepan containing the remaining milk over low heat and see

Mix and let thicken over low heat, stirring constantly. Stir the gelatin drained. Stir and let melt.

Place on the cream with plastic wrap so it touches the device (some put the butter, some icing sugar) to prevent a skin forming.
Cool but not cool, gelatin should not take.
Meanwhile up in the cream whipped with icing sugar and fold into the cream before.
The mixture should be homogenous, lump-free so it is necessary that the cream is not cold.

Develop your choice before it is completely jack and chill.