Step 1

Place the gelatin leaves in a bowl of cold water and let sit for 10 minutes.

Step 2

Heat the milk with the vanilla bean, split and scraped, until it boils, then let it steep for 10 minutes.

Step 3

Place the egg yolks, sugar and cornstarch in a large bowl and beat with a hand whisk for 2 minutes until smooth.

Step 4

Remove the vanilla bean from the milk and pour it over the egg yolks while mixing with the whisk.

Step 5

Return the mixture to the saucepan and bring to a boil over medium heat while stirring until the pastry cream thickens. As soon as it starts to boil, extend the cooking time by 2 minutes.

Step 6

Remove from the heat and add the gelatin leaves and mix vigorously to incorporate them.

Step 7

Pour the pastry cream immediately into a baking dish and cover with cling film and place in the refrigerator until completely cooled.

Step 8

Place the cold, full-fat heavy cream in a medium bowl.

Step 9

Mix with an electric mixer for about 3 minutes on medium speed until the mixture is stiff like whipped cream.

Step 10

Remove the pastry cream from the refrigerator and place in a large bowl.

Step 11

Using an electric mixer, blend the pastry cream for 1-2 minutes to loosen it.

Step 12

Add the whipped cream to the pastry cream and mix with a spatula until you have a smooth and firm diplomat cream.

Step 13

Use immediately or place in the refrigerator.