Tahitian Vanilla Ice Cream

(Serves 4)

Ingredients:

  • 230g Whole Milk
  • 70g Heavy Cream
  • 65g Sugar
  • 15g Dextrose
  • 18g Non-Fat Milk Powder
  • 2g Ice Cream Stabilizer
  • 0.5ea Sounature Grade A Tahitian Vanilla Beans

Directions:

1. Weight all dry ingredients and mix.

2. In a saucepot, warm milk and cream to 50°C, add solids and bring up to 85°C. Blend and strain to remove solids.

3. Churn ice cream.

Bourbon Vanilla Flan

(Serves 10)

Ingredients:

Hazelnut Sable Paste

  • 172g Plain Flour
  • 103g Butter (unsalted)
  • 65g Icing Sugar
  • 20g Ground Hazelnuts
  • 0.8g PROVA Gourmet Madagascar Bourbon Vanilla Powder
  • 2g Fine Salt
  • 38g Whole Eggs

Vanilla Flan Mix

  • 221g Whole Milk
  • 55g Whipping Cream
  • 46g Sugar
  • 21g Corn Starch
  • 12g PROVA Gourmet Pure Madagascar Bourbon Flavor with Seeds
  • 44g Egg Yolks
  • 0.6g Fine Salt

Decoration

  • 100g Neutral Glaze

Directions:

Hazelnut Sable Paste

1. In the bowl of a mixer fitted with a paddle attachment, mix the butter cubes through the dry ingredients to a crumble. Add the eggs next, but do not over-mix.

2. Roll out right away, then rest in the refrigerator for at least 2 hours.

3. Take a 10 cm diameter, 4.5 cm deep microperforated tart ring mold and line with the dough. Bake the tart base at 155°C for 20 min.

Vanilla Flan Mix

1. In a mixing bowl, beat the egg yolk and sugar until pale, and add the corn starch.

2. Heat the milk and the cream in a saucepan, then pour into the mixing bowl. Return everything to the saucepan and whisk for 3 minutes as it comes to a boil. Remove from the heat and mix in the vanilla flavor without incorporating any air bubbles.

3. Pour the flan mixture into the baked tart base. Leave to stand for 10 min at room temperature, then bake at 180°C for 15 to 20 min until the flan is golden brown. Chill.

Decoration

1. Heat the neutral glaze until liquid and coat the top of the flan with a very thin layer to give a glossy finish.