The results of the vanilla extract experiment
(Got a white edding pen & wrote direct on the bottles instead of sticking paper labels!)
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Hello, hows things? Hope life is treating you sweet.
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Thought I’d let you know of how my homemade vanilla extract turned out after the 5 week+ of brewing. – As you know, I made 3 samples – with vodka, rum & brandy – & I can say that the best one was… drum-roll please… with Vodka!! Ta-da〜!
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The clear vodka now coloured rich auburn brown, has the most heady scent of vanilla. Bliss. It’s a “happy-moment”. You know that the vanilla has been fully extracted. It has a slightly syrupy density, & when you shake the bottle then pour, you’d get loads of specks of vanilla beans. Gorgeous.
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The other two, the rum & the brandy versions, well, forget ’em really… The distinct flavour of the alcohol drowned the delicate vanilla scent. Quite disappointing & pointless. Despite this, I think I’ll use the rum for making “rum-soaked raisin chocolate truffles” that I used to make for the market sometime ago. Just chop raisins up & soak them in rum overnight before mixing it into ganache with some of the rum liquid you used to soak with. Slightly boozy & definately heavenly.
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As for the brandy version, well…, if anyone has a good idea on how to use that up, please let me know!
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– Since the last time I posted on this blog, I’ve been busy with perfecting my triple lemon drizzle cake, like changing ingredients here & there. I’ve made it 6 times now, & finally “got it right”. It’s soooo amazingly tasty, I’m thinking of adding it to the stall cake-line-up come from this September. I’m now in a process of writing about it for this blog, which is taking ages, because I want to explain about why it uses sour cream, etc…
– I also made a “3-tier wedding cake with chocolate swirly sticks” for my best friend recently, which I will also post about in the near future if & when the wedding photographer gives me some nice pictures of it.
– SO, ’til the next time, see y’all! ^^
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