Dessert Recipes

Royal Icing

Ingredients: 

3 ounces pasteurized egg whites
1 teaspoon vanilla extract, I use our VAIN Original Baker’s Blend

4 cups confectioners' sugar

Directions: 

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

VAIN Products Used: 

Royal Icing

Spiced Apple Butter

Ingredients: 

5 lbs. peeled and cored tart apples

1 1/2 cups water

2 cups granulated sugar

1 cup maple syrup

1 Tbsp. plus 2 tsp. pie spice

2 Tbsp. cider vinegar

2 Tbsp. VAIN Vanilla extract (we recommend either Tanzanian Vanilla in Spiced Rum or Mexican Vanilla in Apple Brandy)

Directions: 

Combine all ingredients EXCEPT vanilla extract in a heavy bottomed non-reactive pan.  Bring to a boil then reduce to low heat and allow to simmer covered until all ingredients are very tender.  Remove from heat and puree in batches, either in a blender or with an immersion mixer or food mill until very smooth.  Return to heat and simmer uncovered until reduced by approximately 1/3 (should be thick, dark, and glossy). Allow to cool to room temperature and then stir in vanilla extract.  Store in refrigerator up to 2 weeks.

VAIN Products Used: 

Spiced Apple Butter

Strawberry-Rhubarb Fool

Ingredients: 

3/4 lb. rhubarb, trimmed and sliced into 1/2-inch-thick pieces (about 2-1/2 cups)

3/4 cup granulated sugar

7 oz. strawberries, hulled and thinly sliced (1 heaping cup)

1 Tbsp Vain Mexican Vanilla Extracted in Apple Brandy

Fine sea salt or table salt

3/4 cup heavy cream

1 Tbs. confectioners sugar

2 tsp. Vain Vanilla, I used Tahitian Vanilla extracted in Cane Rum

Directions: 

Toss the rhubarb with 1/2 cup of the granulated sugar in a 2-quart saucepan. In a small bowl, toss the strawberries with the remaining 1/4 cup sugar. Let sit, stirring each occasionally, until the sugar dissolves and juice begins to collect, about 30 minutes. Add the strawberry juice and a pinch of salt to the rhubarb, and stir to combine. Cook over medium heat, stirring occasionally, until the rhubarb is falling apart, about 10 minutes. Remove the pan from the heat, stir in the Vain Vanilla and strawberries, and transfer the compote to a bowl. Refrigerate, uncovered, until cold, about 1-1/2 hours. (To speed the chilling, stir the compote over a bowl of ice water until cold, about 20 minutes.)

In a chilled metal bowl, whisk the cream and confectioners’ sugar until soft peaks form. Add Vain Vanilla Extract, and continue whipping to medium peaks. Set aside 1/3 cup of the cold compote, and fold the rest into the whipped cream just until the mixture looks streaky. Spoon into 6 glasses or dessert bowls and refrigerate for at least 1 hour before serving. (Refrigerate the remaining compote, too.) Serve topped with the remaining compote.

VAIN Products Used: 

Strawberry-Rhubarb Fool

Tiramisu

Ingredients: 

6 extra-large egg yolks, at room temperature

1/4 cup sugar plus 1 T sugar

1/4 cup good dark rum, divided

1/4 cup any variety of VAIN vanilla extracted in cane rum

1 1/2 cups brewed espresso, divided

16  ounces mascarpone cheese

30 Italian ladyfingers, or 1 recipe homemade ladyfingers

cocoa powder

Confectioners' sugar (optional)

Directions: 

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add half of the rum and half of the vanilla extract, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining rum, vanilla, 1 T of sugar, and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, dust the top of the tiramisu with cocoa powder.

VAIN Products Used: 

Tiramisu

Vanilla Marshmallows

Ingredients: 

1 cup total cold water


3 packages unflavored gelatin

1 1/2 cups granulated sugar 


1 cup light corn syrup 


1/4 teaspoon kosher salt 


1 tablespoon plus

1 teaspoon VAIN Vanilla (any variety)

Confectioners' sugar, for dusting

Directions: 

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

 Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Swirl pan while heating but do not stir. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.



With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick and glossy white, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

 Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

Vanilla Marshmallows

Vanilla Rice Pudding

Ingredients: 

1/2 cup uncooked Arborio or sushi rice
1 cup heavy cream, divided
1/4 cup sugar
2 cups whole milk
1/8 teaspoon salt
2 teaspoons vanilla extract
 

Directions: 

Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes. 

Note: if you have a vanilla bean from a previous bottle of Vain Vanilla extract, you can place bean in the rice mixture as it cooks. And even scrape caviar into the pudding.

Remove from the heat and stir in the remaining 1/4 cup heavy cream and Vain vanilla extract. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm; or chill to serve later.

Store covered and refrigerated for up to five days. You can add a bit more cream or milk before serving, if mixture appears too stiff.

Orange Rice Pudding:

Use Vain Tonga Vanilla extracted in Orange Spirits as your vanilla extract

Add zest of one orange to the finished rice pudding, before it cools. 

VAIN Products Used: 

Vanilla Rice Pudding