MAKES 10 DESSERTS
  • VANILLA BLANCMANGE
    • Fromage blanc 335 g
    • Whipping cream 35% 335 g
    • Sugar 65 g
    • Gelatin powder 200 Bloom 10 g
    • Water 50 g
    • NOROHY VANILLA 12 g

    Hydrate the gelatin powder in the water.
    Warm the fromage blanc and add in the sugar and vanilla seeds.
    Beat the cream until its texture is soft and frothy.
    Melt the gelatin in the microwave then combine with the warmed fromage blanc.
    Once the mixture has reached 95°F (35°C), add the whipped cream.
    Pour into 5 × 5cm stainless steel cube molds and store in the refrigerator

  • OVEN-BAKED CANDIED VANILLA RHUBARB
    • Rhubarb 2 kg
    • Brown sugar SQ
    • NOROHY VANILLA 8 g

    Peel the rhubarb and cut into 12cm pieces.
    Split and scrape the vanilla beans, then spread onto the rhubarb pieces.
    Put on a rack and sprinkle some brown sugar on top.
    Bake at 210°F (100°C) for a few minutes. The middle of the rhubarb should stay crunchy.

  • VANILLA OPALINE
    • Fondant glaze 600 g
    • Glucose 400 g
    • NOROHY VANILLA 8 g

    Bring the fondant, glucose and vanilla mixture to a boil at 310°F (155°C).
    Spread out on a silicone mat and leave to cool before grinding into a powder.
    Store in an airtight container until you are ready to cook.
    Sprinkle a thin layer of the powder onto a silicone mat.

    Bake at 285-300°F (140-150°C) so that the powder melts.
    Leave to cool. Detach from the mat and store in a dry, airtight container until you are ready to use.
    Store in a dry place.

  • RASPBERRY COULIS
    • Raspberry purée 85 g
    • ABSOLU CRISTAL NEUTRAL GLAZE 55 g
    • Lemon juice 1 or 2 pieces

    Mix the raspberry purée, ABSOLU CRISTAL and lemon juice.

  • ASSEMBLY AND FINISHING
    • Raspberries 100 g
    • Redcurrants 50 g
    • Strawberries 100 g
    • Woodland strawberries 50 g
    • Pea shoots ( SQ

    Turn out a cube of blancmange into the center of a plate.
    Add a piece of candied rhubarb, a few red berries and a few pea shoots.
    Use some caramelized sugar to decorate the blancmange.

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