Signature vanilla recipes

Steps

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

Steps

1. 1Halve the bananas lengthwise.
2. 2Melt butter over medium heat, add the bananas and sprinkle with vanilla sugar.
3. 3Caramelize 3–5 minutes per side.
4. 4Pour in vanilla rum, warm it up and flambé if you want a show.
5. 5Finish with a pinch of vanilla powder.

Steps

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

Steps

1. 1Whisk flour, vanilla sugar and salt.
2. 2Add the eggs, then drizzle in the milk while whisking until smooth.
3. 3Stir in the vanilla paste.
4. 4Rest 30 minutes.
5. 5Cook crêpes in a hot, lightly greased pan.

Steps

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

Steps

1. 1Add cold coffee, milk and syrup (or flavor/essence plus sugar) to a shaker or jar.
2. 2Add ice, close and shake hard.
3. 3Pour into a tall glass, top with more ice and the foam.
4. 4Optional: dust with vanilla powder or draw a line of syrup on the foam.

Steps

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

Steps

1. 1Whisk eggs, milk, vanilla sugar, vanilla rum and optional vanilla powder.
2. 2Dip each slice quickly so it soaks without falling apart.
3. 3Melt a little butter in a hot pan.
4. 4Brown the slices 2–3 minutes per side.
5. 5Dust with sugar at the end if you want a light caramel.

Steps

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

Steps

1. 1Cream butter and sugar until fluffy.
2. 2Add the egg, vanilla sugar, vanilla powder and optional paste.
3. 3Fold in flour, form a dough ball and wrap it.
4. 4Chill 30 minutes.
5. 5Roll out, cut shapes and bake 10–12 minutes at 180 °C.

Steps

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

Steps

1. 1Season the fillets and grill or pan-sear them.
2. 2Melt butter gently in a small saucepan.
3. 3Add lemon juice, vanilla, salt and pepper.
4. 4Spoon the sauce over the fillets right before serving.

Steps

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

Steps

1. 1Whip the cold cream to soft peaks.
2. 2Mix condensed milk, vanilla paste and vanilla extract.
3. 3Fold in the whipped cream gently.
4. 4Add vanilla caviar last so the seeds stay visible.
5. 5Freeze at least 6 hours, stirring once or twice early on if you want fewer crystals.