Vanilla Purée | Adapted 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
Print Recipe
No ratings yet

Vanilla Purée

Recipe Category: Condiments
All Rights Reserved: adapted from Raymond Blanc

Ingredients

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

Method

  • 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

Click on the links for conversions and notes.

Ingredients for my recipe:

  • Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
  • Vanilla pods – look for soft pods that are easy to split open. Take a very sharp knife and cut along the edge, and then fold the pod in half. Scrape out the seeds with the back of the knife. If you do not need to use the pod, store it in a jar with sugar or fructose. You can blitz it up to make your own vanilla sugar.

Top of Page