Vanilla Sauce Recipe (Salsa alla Vaniglia)
Category: Desserts
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 250 ml |
| Whole milk | 75 ml |
| Sugar | 75 g |
| Egg yolks | 4 |
| Vanilla pod | 1 |
Instructions
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Prepare the Vanilla Infusion: Start by placing the fresh cream into a small saucepan over medium heat. Split the vanilla pod lengthwise with a knife, and scrape the seeds into the cream. Add the pod as well to enhance the infusion. Stir occasionally to ensure it doesn’t boil over.
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Whisk the Sugar and Egg Yolks: While the cream is heating, take a medium-sized bowl and add the sugar. Beat in the egg yolks, mixing until the mixture becomes light and smooth. The goal is to dissolve the sugar completely into the yolks.
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Infuse the Vanilla into the Cream: Allow the vanilla pod and cream mixture to come to a gentle simmer for about 5 minutes. Once the cream has infused, remove it from the heat and let it cool slightly for 1-2 minutes. This step allows the vanilla to infuse fully, providing a rich flavor.
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Combine the Cream and Egg Yolk Mixture: Gradually pour the warm cream into the egg yolk-sugar mixture, ensuring to strain it through a fine mesh sieve to remove the vanilla pod and any solid bits. This step ensures a smooth, velvety sauce. Stir gently to combine, making sure everything is well incorporated.
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Cook the Sauce: Return the mixture to the saucepan over low heat. Stir constantly with a wooden spoon or whisk, making sure to reach the edges of the pan to prevent the sauce from sticking or burning. The sauce should thicken enough to coat the back of a spoon. This process should take about 10-15 minutes.
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Strain and Store: Once the sauce has thickened, remove it from the heat. You can strain it again if you desire an even smoother texture. If you are not using it immediately, cover the sauce with plastic wrap, ensuring the wrap touches the surface of the sauce to prevent a skin from forming. Allow it to cool to room temperature before refrigerating if you wish to store it.
Tips for Success:
- Infusion Time: The longer the vanilla pod sits in the cream, the more intense the flavor. Feel free to infuse it for up to 30 minutes for a richer vanilla taste.
- Serving Suggestions: This vanilla sauce is a perfect accompaniment to a variety of desserts such as cakes, puddings, fresh berries, or poached fruits. It also pairs wonderfully with lighter sponge cakes like angel food cake or tiramisu.
Enjoy the delightful smoothness and elegance of this classic dessert sauce!
This Vanilla Sauce, or Salsa alla Vaniglia, offers a creamy and fragrant finish to any dessert and is easy to make with just a few simple ingredients. It’s the perfect touch to elevate your favorite sweet treats.
