VANILLA LOVERS | Vanilla Sovereign

1. STORE

1.1 How is our vanilla?

18-19cm: the longest on the market.

32-36% humidity: the softest and Fatty

1.6% vanillin content: the richest in flavor.

Gourmet black: the most prestigious variety.

Buy Gourmet Pods

1.2 How do we use vanilla?

Flatten and split the pod open.

Extract the seeds from the pods to use in your recipes.

We remove small pieces of the pod that are attached to the seeds to obtain VANILLA CAVIAR. The nectar of vanilla.

Buy Vanilla Caviar

Keep the pod skin to place in a jar of sugar and make vanilla sugar.

For everyday use, you can also use VANILLA POWDER to sprinkle on your recipes without the need for infusion.

Buy Vanilla Powder

2. RECEIPTS

Enjoy ! :)

VANILLA EXTRACT

Ingredients

150 ml water
75 g brown sugar
2 vanilla pods

Preparation:

Split the vanilla pods and scrape out the seeds.
Mix the water and sugar, then heat until the sugar dissolves completely.
Pour the mixture into a jar and let it infuse.

Usage :

For pancakes and waffles
In yogurts or smoothies
To flavor homemade teas or coffees

Maceration

4 to 8 weeks

VANILLA RHUM ARRANGE

Ingredients

1 liter of white rum
150 g brown sugar
2 vanilla pods
1 fruit of your choice

Preparation:

Split the pods, scrape out the seeds and add to the rum.
Add the pod, the fruit of your choice and the sugar.

Usage :

Served dry or over ice
In cocktails (punch, vanilla mojito)
To flavour desserts (ice cream, rum cakes)

Maceration :

1 to 2 months, shake regularly.

VANILLA CREAM AND MILK.

Ingredients

1 litre of milk
1 vanilla pod (1 g)

Preparation :

Split the pod, scrape out the seeds and add to the milk.

Heat over a low heat for 10 minutes.

Strain before use if necessary.

Usage :

Dessert primer (crème brûlée, rice pudding, panna cotta)
For preparing hot drinks (vanilla milk, hot chocolate)
Filling for custards and desserts

Maceration :

Immediately after heating

VANILLA BUTTER

Ingredients

100 g unsalted butter
1 vanilla pod (1 g)

Preparation :

Split the pod and scrape out the seeds.

Mix with the butter over a low heat for 10 minutes.

Leave to cool.

Usage :

On bread and pastries
In pastries (financiers, madeleines, tarts)
With cooked fruit (apples, pears)

Maceration :

Immediate

VANILLA OLIVE OIL

Ingredients

1 L olive oil
1 vanilla pod (1 g)

Preparation :

Split the pod and scrape out the seeds.

Add them to the oil and leave to infuse for 3 weeks in a dark place.

Usage :

Marinades for meat and fish (chicken, salmon)
Gourmet salads (rocket, avocado, mango)
Roasted or grilled vegetables (carrots, sweet potato)

Maceration :

3 weeks

VANILLA JAM

Ingredients

1 kg fruit (strawberries, apricots, etc.)
800 g sugar
1 vanilla pod

Preparation :

Mix the fruit and sugar with the seeds and pod.

Leave to macerate for 30 minutes before cooking.

Cook until thickened, then remove the pod.

Usage :

Goes well with pancakes and pastries
For spreading on brioches
Topping for rolled cakes or macaroons

Maceration :

30 minutes before cooking

2. RECEIPTS

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