Signature vanilla recipes

Ingredients

• 011 L whole milk or coconut milk
• 02150 g pudding rice
• 0380-100 g sugar
• 041 vanilla bean (or 1 bean from the tube)
• 05Pinch of salt

Steps

1. 01Split the bean, scrape the seeds and place seeds plus pod in the milk.
2. 02Bring to a simmer, turn off the heat and infuse 10-15 minutes.
3. 03Add rinsed rice, sugar and salt.
4. 04Cook over very low heat 30-40 minutes, stirring often, until creamy.
5. 05Remove the pod, divide into ramekins and let cool slightly.

Ingredients

• 01500 ml vanilla rum
• 02300 ml fresh pineapple juice
• 03150 ml lime juice
• 0450-80 ml vanilla syrup (to taste)
• 051 tsp vanilla extract (optional)
• 06Citrus and pineapple slices for serving

Steps

1. 01Combine vanilla rum, pineapple juice and lime juice in a large pitcher.
2. 02Stir in vanilla syrup, taste and adjust sweetness or acidity.
3. 03Add a touch of vanilla extract if you want extra aroma, then chill at least 1 hour.
4. 04Serve over ice with citrus and pineapple slices.

Ingredients

• 01500 g plain yogurt or fromage blanc
• 022-3 tsp vanilla caviar
• 032 tbsp vanilla sugar or vanilla syrup
• 04Fresh fruit or granola (optional)

Steps

1. 01Mix yogurt with vanilla sugar or syrup.
2. 02Fold in vanilla caviar gently so the seeds stay visible.
3. 03Spoon into glasses and top with fruit or granola.

Ingredients

• 013 tbsp neutral oil or mild olive oil
• 02Juice of 2 limes
• 031 tsp vanilla extract or natural flavor
• 041 small scraped bean (optional)
• 051 tsp honey
• 06Salt and pepper

Steps

1. 01Combine oil, lime juice, honey, salt and pepper.
2. 02Stir in vanilla extract plus bean seeds if using.
3. 03Coat 600-800 g fish or chicken and marinate 30 minutes to 2 hours in the fridge.
4. 04Grill, roast or pan-sear gently so the vanilla never burns.

Ingredients

• 01400 ml heavy cream
• 02200 ml coconut milk
• 0380 g sugar
• 041 vanilla bean or 1 bean from the tube
• 052 tsp vanilla extract
• 063 gelatine leaves or agar-agar equivalent
• 071 tsp vanilla caviar for garnish

Steps

1. 01Soak gelatine in cold water.
2. 02Split the bean, scrape the seeds and add seeds plus pod to the cream, coconut milk and sugar.
3. 03Bring to a bare simmer, cut the heat and add vanilla extract.
4. 04Remove the pod, stir in squeezed gelatine until dissolved.
5. 05Pour into glasses and chill at least 4 hours.
6. 06Top each panna cotta with a dab of vanilla caviar before serving.

Ingredients

• 01600 g carrots
• 022 tbsp olive oil
• 031 tbsp honey
• 041 tsp vanilla extract or a few drops of essence
• 05Salt, pepper

Steps

1. 01Cut carrots into batons or thick rounds.
2. 02Whisk oil, honey, vanilla, salt and pepper.
3. 03Toss the carrots in the glaze and spread on a tray.
4. 04Roast 25-35 minutes at 190 °C, stirring once.
5. 05Optional: add seeds from a scraped bean for a luxe finish.

Ingredients

• 011 L very cold sparkling water
• 02Juice of 4 lemons
• 0360-100 ml vanilla syrup
• 04Small knob of fresh ginger, grated
• 05Optional: a few drops of vanilla flavor

Steps

1. 01Mix lemon juice, vanilla syrup and grated ginger.
2. 02Add sparkling water right before serving.
3. 03Adjust sweetness, acidity or heat to taste.
4. 04Serve with ice, lemon rounds and a split bean for decoration if desired.