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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Dessert Toppings and Frostings

Blackberry-Vanilla Sundaes

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On the California Coast, blackberry season begins when summer is already in full swing. The berries are slow to ripen as even on warm days the evenings are cool, so there aren’t evening hours to help turn the berries from red to black. When they’re finally ripe, it’s easy to forget the long wait for the reward of their sweet burst of flavors. And, the additional reward is when other summer fruits wind down, there are still blackberries into early autumn.

Creme Fraiche Whipped Cream

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Adding a little creme fraiche when you are whipping cream will help to stabilize it. No deflating, leaking or other problems, and no need to add cornstarch or gelatin to keep the whipped cream looking good on top of the pie or cake. Creme Fraiche is a lightly cultured cream so it has a pleasant tartness to it — not too pronounced but just enough to give the whipped cream a slight edge.

Vanilla Caramel Sauce

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This is a very velvety sauce, perfect over ice cream or frozen yogurt, but also lovely as a sauce over pound cake or other freshly baked cakes. Mix it into milkshakes or even cold or warm milk for a sexy caramel, vanilla milk. Personally, I think caramel is pretty wonderful warmed slightly and eaten by the spoonful. My grandsons agree, but our current favorite is freshly baked brownies topped with vanilla ice cream and caramel sauce. Yummmm!

What I most like about this recipe is that it contains no corn syrup. Just make sure to cook the sugar/water mixture until it is at least a mid- amber color. The sauce in the photo is a little deeper amber in color, which gives it a more distinctive flavor. For a butterscotch or praline flavor, substitute light or dark brown sugar for the white.

Sweet Bittersweet Chocolate Ganache

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Courtesy of Susie Norris, author of Chocolate Bliss

Susie says about ganache:  Ganache is one of the great creations of the chocolate world.  it is a very versatile emulsion of melted chocolate and cream.  It can be poured as a glaze, whipped to make icing, piped to decorate cakes, shaped into truffles, thickened with butter, flavored with alcohol and herbal infusions, or blended with fruit.  While you can certainly make ganache by hand with warm chocolate, warm cream, and a whisk, the food-processor method, below, is favored by many pastry chefs and chocolatiers.  The rapid action of the machine’s blades creates a smooth texture and a very stable emulsion.  Immersion blenders work well too.  If you envision a cake with thick icing layers and decorations, double this recipe.  (The perfect chocolate cake for ganache?  Gift of the Gods Cake, also by Susie Norris.)

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

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