Vanilla Purée Recipe From Raymond Blanc

This recipe for Vanilla Purée is from Raymond Blanc and I can highly recommend that you make this yourself to ensure the best quality one.

I had a jar of store bought Vanilla Paste which was very rich, and full of added ‘extras’ including Xantham Gum and Alcohol. As it was expensive, I used it up. Finally I got to the end of the jar and made this vanilla purée. The thickness is determined by how thick you let your sugar syrup get. It may seem expensive, but considering it consists of only 3 ingredients, you know you are getting something fantastic. I re-used the jar that the store bought vanilla paste came in as you can see here from the photograph.

Vanilla Purée
Vanilla Purée
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Vanilla Purée

All Rights Reserved: adapted from Raymond Blanc


  • 60 g fructose
  • 60 mls water
  • 6 whole vanilla pods


  • Place the sugar and water into a small sauce pan
  • Over a medium temperature, dissolve the sugar while stirring
  • Increase the temperature slightly and bring to a boil
  • Reduce the temperature and simmer until you have a thick syrup
  • Set aside to cool
  • Place the vanilla pods into a blender and chop
  • Add the syrup and purée until smooth

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23 thoughts on “Vanilla Purée Recipe From Raymond Blanc

  1. 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.

    1. 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 🙂

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