Vanilla Cream with Raspberry Coulis (#Recipe)

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I have quite a sweet tooth and am always looking for new deserts to try. I was recently given the opportunity to review a cookbook called Grace’s Sweet Life which focuses on homemade Italian deserts. I grew up an hour outside of NYC and there was a relatively large Italian population so I have come to LOVE good Italian deserts! Here is one that I found in the cookbook that was very simple to make. I made a few small changes which I noted in the recipe. My picture is nowhere near as pretty as the one in the cookbook but it tasted heavenly!

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Vanilla Cream with Raspberry Coulis





Ingredients for the Vanilla Cream:

1 1/3 cup heavy cream
1 cup whole milk
1/3 cup sugar
1 vanilla bean (split and seeded)
1 TBSP corn starch

Ingredients for the Raspberry Coulis

1/3 cup water
2 TBSP sugar
1 3/4 cup raspberries
1/4 tsp vanilla
1/2 TBSP creme de cassis (I omitted this)
1 tsp orange zest

Directions:

1. In a small saucepan over medium heat, bring the cream, milk, sugar and vanilla bean and seeds just to a boil. Remove from heat and cover. Allow to steep for 20 minutes.

2. Return the pan to low heat.

3. Place the cornstarch in a pourable liquid measuring cup and add approximately 7 TBSP of the warm cream mixture. Stir with a fork until smooth and cornstarch is dissolved.

4. Pour the cornstarch mixture in a steady stream through a small fine meshed sieve into the cream mixture, stirring constantly. Bring the cream mixture back to a boil over low heat and cook until thickened (about 3 to 5 minutes)

5. Remove from heat and transfer to a small bowl. Place a sheet of plastic wrap directly onto the cream to prevent a skin from forming while it cools (about 30 minutes)  Occasionally remove the plastic wrap and stir gently.

6. Once cool, spoon it into 4 ounce serving cups (leaving room for the raspberry coulis) and chill one hour.

7. To make the raspberry coulis, add water, sugar, raspberries and vanilla to a small saucepan. Bring to a simmer over low heat and cook until raspberries have started to soften (about 4 minutes)

8. Remove saucepan from heat and add orange zest and creme de cassis. Cool slightly.

9. Pour the raspberry mixture into a blender and puree.

10. Strain the puree through a fine meshed sieve into a small bowl. Discard solids and place puree in fridge to chill.

11. To serve, top vanilla cream with raspberry coulis and fresh raspberries (if desired)

Disclaimer: As per FTC guidelines, I received one copy of this cookbook at no charge to facilitate my review. I received no monetary compensation. All opinions expressed here are mine and mine alone.

 

Comments

  1. Looks delish
  2. Yum! These are for me!!

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