Vanilla bean
A vanilla bean perfumes cream with its pod and tiny dark seeds. Split lengthwise, it is an aromatic ingredient for panna cotta, custards and gelato.
- Form
- A whole aromatic pod.
- In the cream
- The scraped seeds leave tiny dark specks.
Split and infuse
Split the pod lengthwise and scrape out the seeds. Add the seeds and pod to the liquid at the stage given in the recipe, then remove the pod before portioning.
A pod for Italian desserts
Vanilla is used in creams, puddings and gelato. The whole bean supplies both an infusion and visible seeds, unlike a liquid extract or a powdered flavoring.
Let the cream lead
In panna cotta, keep the vanilla evenly dispersed in the sweetened cream. Chill for the full recipe time before serving.
Buy a whole bean
Look for baccello di vaniglia or vaniglia in bacca. Extract, vanilla paste and vanillin are different products and need their own measured directions.
Protect the aroma
Keep the bean tightly closed in its container, away from light and heat. Follow the producer’s directions after opening.
