Vanilla Bourbon pods, 2 pieces

Vanilla bourbon pods, 2 pieces

The wonderfully aromatic Bourbon vanilla is grown and harvested by hand in Madagascar. The completely natural processing intensifies the flavor. Just two pods are enough for a large quantity of desserts and creams, and their versatile use means that there are numerous delicacies that can be conjured up from these fine pods. Bourbon vanilla from Madagascar is considered one of the highest quality vanilla varieties in the world, with a creamy, warm and slightly woody aroma. Application: To get the most out of the vanilla pod, it is best to start with the seeds. The pod is flattened with the side of the knife and cut open lengthwise, then the seeds are scraped out with a sharp knife. The seeds are perfect for creams, ice cream, buttercream, mousses and patisserie fillings. The scraped-out pod halves still have plenty of flavor. They can be boiled in milk or cream and then removed. They can also be soaked in sugar to produce an aromatic vanilla sugar, which is then used in baked goods and desserts. Classic uses: Crème brûlée, panna cotta, vanilla ice cream, vanilla sauce, cupcake cream, sponge cake flavoring, vanilla ganache for pralines. Vanilla also adds surprising accents to savory dishes such as fish sauces or poultry marinades. Store in an airtight container in a cool, dry place. This keeps the vanilla aromatic for a long time. Dry pods can be refreshed with a few drops of water or alcohol to keep them supple. A tip for thrifty eaters: after use, dry the scraped pods and put them in a jar of sugar. This creates flavored vanilla sugar for the next baking session without any extra effort.