140g rapadura sugar
125g water
10 vanilla beans, cut into thirds
Instructions
Sterilise a glass jar.
Place rapadura sugar and water in TM bowl and dissolve 5 mins / 50°C / speed 2.
Add vanilla beans and blend 20 sec / speed 9.
Scrape down bowl and lid and repeat 20 sec / speed 9.
Store in a sterilised jar and keep in fridge.
TIP: Make something to utilise all the little specks of yummy vanilla left behind in your bowl and hiding under the blades. e.g. custard, cookies, rice pudding, jam.
Notes
Store in fridge up to 6 months.
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