This rare, alcohol-free and dye-free, exquisitely-scented extract of 100% Tahitian vanilla, concentrated to 200 g/liter, is useful for preparing all types of desserts and essential for cold flavoring (without cooking).
Instructions for use :
English cream, ice cream, sorbets, pastry cream, cakes, pancakes, etc.
Suggestion :
To add a stronger vanilla flavor to vanilla ice cream, pour one teaspoon of vanilla extract over ice cream before serving.
Fish with Tahitian Vanilla sauce
Ingredients (Serving Size : 4) :
4 fillets of seabass (Tuna or Mahi Mahi)
1 shallot
25 cl heavy cream
Butter
1 glass of dry white wine
1 tsp beef bouillon
2 tsp of vanilla extract
Salt, pepper
· In a pan, lightly fry the fish fillets in butter until golden brown. Remove fish from pan and keep warm.
· Lightly sauté shallots in pan with butter (without browning). Next, add two teaspoons of vanilla extract. Promptly add one teaspoon of beef bouillon and glass of white wine. Stir until dissolved. Slowly mix in cream, salt and pepper
· Finally, add the already fried fish fillets into the cream sauce and sauté on a low flame for 3 to 4 minutes.
· Serve with hot (jasmine) rice
Suggestion : Enhance this delightful dish by serving with a Blackcurrant liqueur or Chardonnay wine.
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