After vanilla was introduced to Europe from the New World in the 16th century, it soon became a favorite indulgence of Queen Elizabeth of England, who insisted on its inclusion in many of her meals. Later treasured as “black gold” for its rarity value, vanilla has in recent years gone out of fashion and become synonymous with blandness. This book seeks to re-establish its reputation as one of the most exciting and cherished ingredients in existence.
You can use this wondrous spice in a fantastic array of biscuits and small cakes, such as Cardamom & Vanilla Biscuits, Butternut Squash Cupcakes with Orange Icing, and Coffee Éclairs with Almond Filling. If that’s not enough to satisfy your sweet tooth, try one of the large bakes, such as Elderflower & Almond Cake, Chocolate & Beetroot Cake, and Amaretto & Vanilla Cake.
In the mood for something elegant and refined? Then take a look at the delectable range of puddings, creams, and custards, including Crème Brûlée, Vanilla Panna Cotta with Figs, and Persian Rice Pudding with Saffron and Pomegranate. After that, sit back and unwind with something from the beverages, cocktails and ices chapter, such as a luscious Lavender Hot Chocolate.
If you’re looking for something a little different, choose from Savory Surprises such as Truffled Sweetcorn Chowder, Honey and Vanilla Glazed Salmon, and Manju’s Coconut & Vanilla Chicken. These dishes showcase the extraordinary versatility of vanilla—truly one of the world’s favorite flavours.