I have a tub of store bought Vanilla Paste which is very rich, and full of added ‘extras’ including Xantham Gum and Alcohol. As it was expensive, I am using it up – but with caution. The bottle says that 2 teaspoons will flavour 1l but after making my ice cream with it, instead of using a vanilla pod, I know it is far too rich.
This recipe is from Raymond Blanc and in future I will make this myself to ensure the best quality vanilla purée.
ingredients:
60g sugar
60mls water
6 whole vanilla pods, chopped
method:
Dissolve the sugar in the water and bring the mixture to a boil
reduce to a syrup, then set aside to cool
purée the vanilla pods with the cooled syrup in a liquidizer
Tandy
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You are very adventerous!!! I am so impressed!
thank you Nina
What’s the eventual yield Tandy?
Quite an expensive exercise, our local greengrocer is selling pods at R20 each, maybe I ought to look further afield.
I am not sure of the yield but Pick N Pay sell 2 pods for R24 – proper Bourbon Vanilla. This way you get to use the whole pod and not end up throwing away half the seeds