Vanilla is one of the most commonly used flavors in baking and a staple in the kitchen. There are various types of vanilla beans each with their own unique flavor profile. Vanilla when used in baking is commonly used in pod or extract form. It is important to note that vanilla flavoring that you can find in the grocery store does not necessarily have vanilla in it. Vanilla extract is produced by soaking vanilla beans (most commonly the Madagascar vanilla bean) in alcohol until the flavor is absorbed by the alcohol. It is more costly than the vanilla flavoring however, is definitely worth the price.
Like wine, each vanilla bean produces a distinct aroma and flavor. As such each bean can be paired with different recipes. The most common beans that you are likely to encounter are:
Madagascar Bourbon Beans
Sourced from Madagascar, the Comoros, and Réunion (formerly known as the Bourbon Islands) this bean produces the classic sweet and creamy flavor associated with vanilla and is great for all purpose use. It is the most popular variety of vanilla and pairs well with fruit such as apples, peaches, pears, strawberries, and figs.
Mexican Vanilla Beans
Vanilla derived from this bean has a robust smooth flavor with a spicy note of clove or nutmeg. Mexican vanilla couples perfectly with recipes where vanilla takes the spotlight such as cheesecakes, chocolate desserts, crème brulee, sweet breads, and ice-cream.
Tahitian Vanilla beans
These beans are sourced from a unique variety of vanilla orchid, different from the previously mentioned beans. It produces a floral, fruity flavor. The bean has distinct notes of anise, cherry, licorice, and caramel. This type of vanilla bean is superb for custards, drinks, and various flavors of ice-cream.
Indonesian Vanilla Beans
This vanilla bean yields a smoky woody fragrance and flavor and is most commonly found in cookies and chocolate.
Recipe: Strawberry Rhubarb Vanilla Bean Panna Cotta
Ingredients:
Vanilla Bean Panna Cotta
- 4 cup (1 L) half and half cream
- 2 tsp gelatin powder (mixed with 4 tablespoons of water; set aside to bloom for 15 mins)
- ½ cup sugar
- 3 vanilla beans, scraped of seeds and its pods
- Zest of 1 lemon
Strawberry Rhubarb Compote
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 cups strawberries, hulled and chopped
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch, if desired (to thicken)
Directions:
For the Vanilla Bean Panna Cotta:
In a large sauce pan heat milk, sugar and vanilla beans & seeds until on the verge of boiling.Remove mixture from heat and take out the vanilla pods. Add lemon zest and gelatin mass, stir to dissolve.
Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill overnight until it is solidified like a loose jelly.
Before serving, top with spoonfuls of strawberry rhubarb compote (directions below).
For the Strawberry Rhubarb Compote:
In a saucepan combine rhubarb, sugar, and 1 tablespoon lemon juice. Stir over medium heat until sugar dissolves.
Reduce heat to medium-low, cover, and simmer stirring occasionally for approximately 4 minutes or until rhubarb is tender.
In a bowl add the cornstarch to the remaining 1 tablespoon lemon juice. Add to the rhubarb mixture.
Add strawberries, and simmer for 2-3 minutes, uncovered.
Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Keep refrigerated.