If you have an ice cream maker, you can make my "flawless" vanilla ice cream with heavy cream, a vanilla bean, some good extract, and some sugar. (and I can give you more details.)
If not, I'd infuse cream with it anyway (right? what's bad about that?) and make some kind of layered hoobie with vanilla bean whipped cream. Or, if you're feeling adventurous, creme brulee is actually not so hard and is wicked good with vanilla beans.
Also also, you should make vanilla sugar, 'cause you can, but do not bother with vanilla-infused liqueurs; they are very hard to bring from "paint thinner" to "beautiful."
We are on the same thought path. No, no ice cream maker. But, my basic instinct was "__________ with vanilla infused cream." Hadn't been thinking layered hoobie ... great idea! thankee thankee :)
Well, first you share some with your sister. Then you get some pears, peel, and cut them in half. Slit open the vanilla bean so that you can see the seeds. Put it into a pot with some water, a bit of sugar, a cinnamon stick and the pears. Poach until they are soft and yummy! These last well in the fridge so make a bunch
( ... )
Meant to say that you could split a bean, scrape out the pulp and add it to the saucepan as you cook the gelatin. I would omit the tsp of vanilla if you did this. Man, that would taste AWESOME!
hmmmmmmmm happy to share. Um, not sure I'm the person to do the vodka thing. also not sure the panna cotta would work too well for fofah event food. , but good thoughts the pear thing is in my mental database. will see what percolates tomorrow! merci
I was going to suggest panna cotta too. This recipe is more like the one I usually use.
I make it in a bundt pan and let people slice off pieces. You might go a little heavier with the gelatin to ensure it holds its shape, and give it plenty of time to set in the fridge.
The panna cotta is a neutral base. You then wow them with the sauce. We make a cranberry fig one at christmas. You can use any nicely colored fruit. The other nice thing about sauce is it hides mistakes.
holy schnikes what a concept! Now my brain is trying to figure out how to meld vanilla beans with chocolate and chili and powdered sugar and frying. Oooh, the thoughts you provoke!
I yum creme brulee but, for me, you just gotta have that crispy crunchy torchy thing going on. I have not yet been able to accomplish that successfully. I also think it's best in individual ramekins - which don't work so well for multi serving pot luck thing. Creme caramel is a thought. hmmmmm. :::drool::: will think on. Thanks for the two cents!
Re: Vanilla Bean ThinstikalibrianOctober 24 2008, 14:34:04 UTC
ding bing doodley zing. that looks yummy. If I had 24 hours to a month to accomplish, it would be high on the list for this weekend. I will have to consider for future yumminess.
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If not, I'd infuse cream with it anyway (right? what's bad about that?) and make some kind of layered hoobie with vanilla bean whipped cream. Or, if you're feeling adventurous, creme brulee is actually not so hard and is wicked good with vanilla beans.
Also also, you should make vanilla sugar, 'cause you can, but do not bother with vanilla-infused liqueurs; they are very hard to bring from "paint thinner" to "beautiful."
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thankee thankee :)
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happy to share. Um, not sure I'm the person to do the vodka thing.
also not sure the panna cotta would work too well for fofah event food. , but good thoughts
the pear thing is in my mental database. will see what percolates tomorrow!
merci
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I make it in a bundt pan and let people slice off pieces. You might go a little heavier with the gelatin to ensure it holds its shape, and give it plenty of time to set in the fridge.
The panna cotta is a neutral base. You then wow them with the sauce. We make a cranberry fig one at christmas. You can use any nicely colored fruit. The other nice thing about sauce is it hides mistakes.
Reply
(The comment has been removed)
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(The comment has been removed)
Now my brain is trying to figure out how to meld vanilla beans with chocolate and chili and powdered sugar and frying.
Oooh, the thoughts you provoke!
Reply
(The comment has been removed)
I yum creme brulee but, for me, you just gotta have that crispy crunchy torchy thing going on. I have not yet been able to accomplish that successfully. I also think it's best in individual ramekins - which don't work so well for multi serving pot luck thing. Creme caramel is a thought.
hmmmmm. :::drool::: will think on.
Thanks for the two cents!
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http://www.epicurious.com/recipes/food/views/VANILLA-BEAN-THINS-107455
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that looks yummy. If I had 24 hours to a month to accomplish, it would be high on the list for this weekend. I will have to consider for future yumminess.
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