Thursday 29 August 2013

Rhubarb and Vanilla Bean custard

I was sent some Vanilla Bean paste to try, have to say I have never used the paste before. I am a lover of the extract and love it added to sultana cakes and cherry briocke.

Vanilla - Truly fine vanilla is at once rich, sweet and sophisticated, possessing a euphoric flavor and fragrance that sends pure joy to the pleasure centers of the brain. Vanilla is warm. It's complex. It can have a bit of spice. Or flowery notes. It is the most popular flavor in the world. And to the vanilla lovers at Nielsen-Massey Vanillas, it is our ultimate passion.

But I decided the other day to do something totally different, so we could actually savour something so upmarket and delicate. I had some rhubarb which I cooked up using  agave syrup to sweeten it to keep it diabetic friendly.

Next I brought a pint of coconut milk drink to the boil, added  two dessert spoons of coconut sugar and a teaspoon of vanilla bean paste and removed it from the heat. Stirred in a sachet of gelatine and left to cool and set overnight.

Next day I put some of the cooked and cooled rhubarb  into a glass,( not seen my sundae dishes since I moved house, may well be in the loft) then added some cold chopped up vanilla bean custard,  then added another 2 layers to the top.

Makes for a nice easy to eat dessert in this warm weather.

Disclaimer - the vanilla bean paste was sent to me but the recipe idea is all my own.

4 comments:

  1. That looks great. We love getting some ingredients and making fun family desserts but sometimes they turn out like a real disaster.

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    1. Believe me I have had my fair share of disasters, especially when catering for the grandson.

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  2. Hello Elaine,
    This is a very nice post. I like the Vanilla Bean custard. The custard looked very delicious. Thank you for the ingredients you share. Hope your next dessert recipe will publish soon.

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    1. Thank you Jason, give it a try and let me know how you get on.

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