VEGAN COFFEE DIPLOMAT CREAM
A delicious filling that consist of a coffee custard lightened with sweetened whipped cream.
A - combine
- 0.100 kg cornstarch
- 0.075 kg demerara sugar
- 0.001 kg salt
- 0.005 kg vanilla extract
B - add, then strain and cook
- 0.250 kg brewed coffee
- 0.250 kg coconut milk (23% fat)
C - add lastly
- 0.025 kg dairy-free butter
D - whisk
- 0.250 kg coconut cream*
- 0.025 kg vegan icing sugar (powdered sugar)
Group A - combine the ingredients together. Add a little coconut milk to make a paste, then pour in the remaining liquid and combine.
Strain the mix into a cold saucepan and bring to a simmer, while stirring. Boil 1 - 2 minutes.
Remove from the stove and transfer to a clean mixing bowl.
Stir in the butter.
Cover the custard with plastic, lightly touching the surface. This prevents a skin from forming on the surface.
Cool to ambiance, about 1 - 1½ hours.