INGREDIENTS:
1 cup whole milk, divided
2 envelopes unflavoured gelatine
2 1/2 cups heavy cream
1/2 cup sugar
1/4 teaspoon kosher salt
1 vanilla bean split and scraped
10 -15 cm long stick Celyone or Mexican cinnamon
Zest of one lime
Slivered almonds, toasted, for garnish if desired.
Continue reading Vanilla, Cinnamon and Lime Panna Cotta
INGREDIENTS:
1 quart heavy cream
½ cup sugar
½ vanilla bean, split lengthwise, seeds scraped
2 ¼ teaspoons unflavoured powdered gelatine
3 tablespoons water
Mixed berries for serving.
Continue reading Traditional Vanilla Panna cotta
INGREDIENTS:
For Custard:
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée:
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)
Continue reading Ginger and Vanilla Bean Creme Brulee
INGREDIENTS:
¾ cup butter, softened
½ cup white custard or icing sugar
2 egg yolks
1 ½ vanilla beans, divided
1 ½ cups all-purpose flour
½ cup ground almonds very finely
2 cups confectioners’ sugar for rolling after baking.
Continue reading Vanilla Half-Moons biscuits
SPECIAL EQUIPMENT:
Ice cream machine
INGREDIENTS:
2 cups cream
1 cup whole milk
1 vanilla bean (Bourbon), split and scraped
8 egg yolks
¾ cup sugar
1 teaspoon vanilla extract
3 tablespoons of your favourite Scotch whisky (stronger aroma is better)
1 teaspoon kosher salt
Continue reading Scotch Vanilla Bean Ice Cream
INGREDIENTS:
2 kg pumpkin
2 ½ l water
1 kg granulated sugar
2 cinnamon sticks
1 ½ vanilla pods
1 lemon
2 oranges
Wine vinegar
Continue reading Pumpkin Compote
