Diplomat cream (Custard cream and whipped cream)

First put a bowl in the freezer and let it cool completely, then soak the gelatin in cold water in a separate container 1. At this point, prepare the custard. Pour the milk and seeds from the vanilla bean 2 into a pan, and heat until it boils. Meanwhile, in another pan pour the yolks, sugar 3,

cornstarch 4 and stir with a whisk 5 until a homogeneous mixture is obtained. When the milk starts to boil, pour 1/3 of it into the egg yolk mixture 6 and stir. 

Pour the remaining milk in two parts 7. Put the pan back over the heat, stirring continuously for a few minutes 8 until the cream thickens 9. 

Take off the heat and stir quickly, so it will be very lucid.At this point take the bowl from the freezer and pour the cream inside 10; before stirring add the drained gelatin 11 and stir quickly to melt it 12, and let the cream cool. When the cream is no longer hot, place it in the fridge.

In the meantime, half-whip the cream 13. It should be soft, shiny and not too whipped. Take the custard from the fridge and add 1/3 of the whipped cream 14. Whip the mixture quickly 15.

Then add the remaining cream in two more parts, stirring with a hand whisk, but more gently 16. Cover with plastic wrap 17 and plsce the diplomat cream in the refrigerator until needed 18.