If using Nectar or Crystallized Vanilla, please check beforehand: Section: The Correct Way to Use Crystallized Vanilla in the Crystallized Vanilla page

What to AVOID for Vanilla or Nectar

1) OVERHEATING : Respecting temperatures during preparation is crucial to preserve the aromas of vanilla.

~ Overheating can destroy the delicate flavor compounds in vanilla

~ When infusing vanilla: be careful not to boil the liquid including the Nectar or vanilla

2) OVERCOOKING: Overcooking destroys volatile flavor compounds.

~ When preparing a long cooking time, do not add the vanilla at the beginning

* Add at the end of cooking

* Or use off-fire infusion techniques

3) MIXING WITH INGREDIENTS WITH STRONG FLAVORS OR PRONOUNCED TASTE :

Cloves, ginger or excessive amounts of cinnamon (small amounts are acceptable), coffee, strong cheeses, intense dark chocolate

~ Avoid mixing with artificial vanilla flavors

4) SUGAR: Requires a good sugar-vanilla balance

5) INFUSION TOO SHORT : you need to allow time for a complete infusion: 15 to 30 minutes

BEST USES : to maximize the aromatic potential of Vanilla Nectar

✔ INFUSION IN A LIQUID: lasting approximately 15 to 30 minutes

~ Add the vanilla at the start of your preparation, and heat the liquid without bringing it to the boil.

(I.e. simmering for milk) Remove from heat and let infuse for 15 to 30 minutes

✔ MIXTURE WITH FAT:

~ Simple mixture with cream (infusion) or butter (rest)

✔ ADDED AT THE END OF COOKING:

~ For pastries, add at the end of the mixture

~ For creams and sauces, add when removing from heat

✔ COMPLIANCE WITH TEMPERATURES:

~ Infusion at moderate temperature: liquid including Nectar, heated but not boiling

✔ ASSOCIATION WITH COMPLEMENTARY INGREDIENTS:

~ With fruits: strawberries, raspberries and mangoes are very complementary with vanilla

~ Sweet spices: a little cinnamon, cardamom and nutmeg

~ Chocolate: Chocolate pairs perfectly with vanilla, creating a harmony of flavors,

But be careful not to use intense dark chocolate!

SIMPLE RECIPES TO DISCOVER YOUR VANILLA NECTAR

It should be noted that Pure Vanilla Nectar and Frosted Vanilla Nectar will give you totally different flavors that you can discover with these simple recipes.

➡ MILK WITH VANILLA NECTAR (same with cream)

* Ingredients: 1/2 liter of milk with (greater than or equal to) 1/4 teaspoon of Nectar

* Preparation: mix the milk and the Nectar, heat until simmering

Be careful not to boil; remove from heat, let infuse for 30 minutes

Enjoy with or without sugar according to your taste or mix with coffee or other beverage.

➡ VANILLA NECTAR BUTTER:

* Ingredients: 200g of unsalted butter, and (greater than or equal to) 1/4 teaspoon of Nectar,

(Optional: 50 g of icing sugar, in this case, everything becomes an ideal cream to incorporate)

* Preparation :

~Leave the butter at room temperature so that it becomes soft.

~Put everything together and mix, let stand for 15 minutes

~ You can enjoy it as a spread (without icing sugar)

~ Or add it to other preparations (with icing sugar)

➡ VANILLA NECTAR SYRUP :

* Ingredients: One cup of water, one cup of sugar and (greater than or equal to) 1/4 teaspoon of Nectar

* Preparation :

~Mix everything together.

~Heat until sugar is dissolved. Remove from heat.

~Laisser infuser jusqu’à refroidissement. (Tamisage facultatif)

~To be enjoyed with crepes, coffee, pancakes, milk etc.

Please note that these suggestions and techniques have been tested on Vanilla Nectar (pure or crystallized), as well as on our Harmonia (Tahifolia) vanilla. We cannot guarantee that they will work with other types of vanilla!!!