I use it quite often when I need a light cream for cold cakes, like fruit cakes or desserts in glasses. I liked that it's not complicated at all, and the ingredients are easy to find. The recipe is from Hervé Cuisine, but I've adapted it a bit to what I can find easily around here. The vanilla bean gives a much better taste than essence, especially when you have a cream where flavors matter.
Quick info
Total time: about 30-35 minutes (without cooling)
Effective preparation time: about 20 minutes
Cooking time: 10-12 minutes
Servings: enough for a medium cake or 8-10 servings in glasses
Difficulty: medium
Recipe type: vanilla cream with whipped cream, good as a base for cakes or fruit desserts
Ingredients
140 ml whole milk
1 vanilla bean (use both the seeds and the pod)
50 g egg yolk (about 2-3 yolks, depending on size)
45 g granulated sugar
3 sheets of gelatin (about 6 g)
450 ml liquid cream for whipping
Preparation method
1. Put the milk in a small saucepan, split the vanilla bean lengthwise, and scrape the seeds with the tip of a knife. Add both the seeds and the pod to the milk. Heat the milk until just before boiling, do not let it boil. Turn off the heat and let the vanilla infuse.
2. Meanwhile, soak the 3 sheets of gelatin in cold water (they should be completely covered). Let them sit for 7-10 minutes until softened.
3. In a bowl, add the egg yolks and sugar. Whisk them vigorously until you get a lighter-colored cream.
4. Remove the vanilla bean from the milk, then gradually pour the hot milk over the egg yolks, constantly stirring to prevent the eggs from curdling.
5. Pour everything back into the saucepan and place over low heat. Stir constantly with a spatula or whisk until the cream begins to thicken, but do not let it boil. It’s ready when you draw a line with your finger on the spatula and it leaves a clear trail. This takes about 3-5 minutes.
6. Remove the saucepan from the heat and add the well-drained gelatin. Stir until completely dissolved. Let the cream cool to room temperature, stirring occasionally to prevent a skin from forming.
7. Whip the liquid cream with a mixer until it’s firm but not too dry.
8. When the gelatin cream is completely cool (check that it’s not warm to the touch), gently fold in the whipped cream with large movements, being careful not to deflate it.
The resulting cream is used immediately to fill cakes, cold tortes, roulades, or desserts in glasses.
Why I make this recipe often
It’s practical for many desserts that don’t go well with heavy creams, and the texture is very pleasant. It doesn’t cut easily when sliced, but it’s not like a mousse. It holds up well in the fridge and maintains its shape, especially in fruit cakes or with a slightly moist base.
Tips and variations
Tips
1. Don’t add the whipped cream if the cream base isn’t completely cool; otherwise, it will melt and thin everything out.
2. Whisk vigorously only at the beginning, then gently when adding the whipped cream, so you don’t lose volume.
3. If you don’t have a vanilla bean, you can use a packet of vanilla sugar, but the flavor won’t be as intense.
4. If your whipped cream curdles, it’s better to whip it separately with a little sugar and incorporate it, rather than trying to fix it.
Substitutions
You can use powdered gelatin instead of sheets, but respect the proportion (6 g) and dissolve it in cold water, then add it as in the recipe.
In the absence of whole milk, 1.5% milk works too, but the texture may be slightly less rich.
For a lactose-free version, use plant-based cream and lactose-free milk, keeping in mind that the texture may differ.
Variations
Add 1-2 tablespoons of liqueur (like Grand Marnier or Amaretto) when folding in the whipped cream for a different flavor.
You can mix in whole berries or drained peach pieces at the end of the cream.
If you want it to be lighter, use half whipped cream and half well-drained yogurt, but be aware that it may curdle more easily.
Serving ideas
Filling for sponge cake layers or wafer sheets.
Main layer in a cold cake with ladyfingers and fruit.
Quick dessert in a glass with cookies and fresh fruit.
Base for a diplomat cake if you want to use less gelatin.
Frequently asked questions
1. Can the cream be made with powdered gelatin instead of sheets?
Yes, use 6 g, hydrate with cold water, then proceed the same way. Don’t forget to completely dissolve the gelatin before adding it to the cream.
2. If I use plant-based cream, does anything change?
Yes, the texture may be firmer, sometimes even too hard. The flavor isn’t as “milky,” but it can work well for cold desserts.
3. Can it be made without vanilla?
Yes, but it will have a more neutral taste. You can add grated lemon zest at the end if you want a different flavor.
4. Can the cream be frozen?
I do not recommend it; the texture changes upon thawing and becomes watery. It’s better to use it fresh or keep it in the fridge.
5. Can I replace the eggs with something else?
Not for this recipe, as the yolk provides structure and flavor. For egg-free versions, there are other types of creams.
Nutritional values
Estimation for 1 serving (out of 10): approximately 220 kcal. Approximate macros: 17 g fat, 12 g carbohydrates, 3 g protein. It’s quite a rich cream, especially due to the cream. Values may vary depending on the cream used or if you choose the plant-based option.
Storage and reheating
It can be stored in the fridge, covered, for up to 3 days. It is not reheated; it is only used cold. If left too long, it may form a skin on the surface, but you can gently stir before use. I do not recommend freezing, as the texture becomes grainy.
This is the recipe I keep returning to when I need a light vanilla cream with whipped cream for cold desserts or quick cakes.
Quick info
Total time: about 30-35 minutes (without cooling)
Effective preparation time: about 20 minutes
Cooking time: 10-12 minutes
Servings: enough for a medium cake or 8-10 servings in glasses
Difficulty: medium
Recipe type: vanilla cream with whipped cream, good as a base for cakes or fruit desserts
Ingredients
140 ml whole milk
1 vanilla bean (use both the seeds and the pod)
50 g egg yolk (about 2-3 yolks, depending on size)
45 g granulated sugar
3 sheets of gelatin (about 6 g)
450 ml liquid cream for whipping
Preparation method
1. Put the milk in a small saucepan, split the vanilla bean lengthwise, and scrape the seeds with the tip of a knife. Add both the seeds and the pod to the milk. Heat the milk until just before boiling, do not let it boil. Turn off the heat and let the vanilla infuse.
2. Meanwhile, soak the 3 sheets of gelatin in cold water (they should be completely covered). Let them sit for 7-10 minutes until softened.
3. In a bowl, add the egg yolks and sugar. Whisk them vigorously until you get a lighter-colored cream.
4. Remove the vanilla bean from the milk, then gradually pour the hot milk over the egg yolks, constantly stirring to prevent the eggs from curdling.
5. Pour everything back into the saucepan and place over low heat. Stir constantly with a spatula or whisk until the cream begins to thicken, but do not let it boil. It’s ready when you draw a line with your finger on the spatula and it leaves a clear trail. This takes about 3-5 minutes.
6. Remove the saucepan from the heat and add the well-drained gelatin. Stir until completely dissolved. Let the cream cool to room temperature, stirring occasionally to prevent a skin from forming.
7. Whip the liquid cream with a mixer until it’s firm but not too dry.
8. When the gelatin cream is completely cool (check that it’s not warm to the touch), gently fold in the whipped cream with large movements, being careful not to deflate it.
The resulting cream is used immediately to fill cakes, cold tortes, roulades, or desserts in glasses.
Why I make this recipe often
It’s practical for many desserts that don’t go well with heavy creams, and the texture is very pleasant. It doesn’t cut easily when sliced, but it’s not like a mousse. It holds up well in the fridge and maintains its shape, especially in fruit cakes or with a slightly moist base.
Tips and variations
Tips
1. Don’t add the whipped cream if the cream base isn’t completely cool; otherwise, it will melt and thin everything out.
2. Whisk vigorously only at the beginning, then gently when adding the whipped cream, so you don’t lose volume.
3. If you don’t have a vanilla bean, you can use a packet of vanilla sugar, but the flavor won’t be as intense.
4. If your whipped cream curdles, it’s better to whip it separately with a little sugar and incorporate it, rather than trying to fix it.
Substitutions
You can use powdered gelatin instead of sheets, but respect the proportion (6 g) and dissolve it in cold water, then add it as in the recipe.
In the absence of whole milk, 1.5% milk works too, but the texture may be slightly less rich.
For a lactose-free version, use plant-based cream and lactose-free milk, keeping in mind that the texture may differ.
Variations
Add 1-2 tablespoons of liqueur (like Grand Marnier or Amaretto) when folding in the whipped cream for a different flavor.
You can mix in whole berries or drained peach pieces at the end of the cream.
If you want it to be lighter, use half whipped cream and half well-drained yogurt, but be aware that it may curdle more easily.
Serving ideas
Filling for sponge cake layers or wafer sheets.
Main layer in a cold cake with ladyfingers and fruit.
Quick dessert in a glass with cookies and fresh fruit.
Base for a diplomat cake if you want to use less gelatin.
Frequently asked questions
1. Can the cream be made with powdered gelatin instead of sheets?
Yes, use 6 g, hydrate with cold water, then proceed the same way. Don’t forget to completely dissolve the gelatin before adding it to the cream.
2. If I use plant-based cream, does anything change?
Yes, the texture may be firmer, sometimes even too hard. The flavor isn’t as “milky,” but it can work well for cold desserts.
3. Can it be made without vanilla?
Yes, but it will have a more neutral taste. You can add grated lemon zest at the end if you want a different flavor.
4. Can the cream be frozen?
I do not recommend it; the texture changes upon thawing and becomes watery. It’s better to use it fresh or keep it in the fridge.
5. Can I replace the eggs with something else?
Not for this recipe, as the yolk provides structure and flavor. For egg-free versions, there are other types of creams.
Nutritional values
Estimation for 1 serving (out of 10): approximately 220 kcal. Approximate macros: 17 g fat, 12 g carbohydrates, 3 g protein. It’s quite a rich cream, especially due to the cream. Values may vary depending on the cream used or if you choose the plant-based option.
Storage and reheating
It can be stored in the fridge, covered, for up to 3 days. It is not reheated; it is only used cold. If left too long, it may form a skin on the surface, but you can gently stir before use. I do not recommend freezing, as the texture becomes grainy.
This is the recipe I keep returning to when I need a light vanilla cream with whipped cream for cold desserts or quick cakes.