Vanilla
Sugar
Reprinted with permission from Terra: Cooking from
the Heart of Napa Valley by Hiro Sone and Lissa Doumani.
Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright
2000.
Ten Speed Press, Berkeley, CA.
Adapted by StarChefs
This sugar is lovely for sweetening whipped cream or
crème fraîche and even to use in coffee
or espresso. Once made, it can be stored in a dry place
indefinitely.
Yield: about 2 cups
- 4 to 5 previously used, cleaned, and dried vanilla
beans
- 2 ½ cups confectioners' sugar
Preheat the oven to 350°.
Put the vanilla beans on a baking sheet pan and sprinkle
with ¼ cup of the confectioners' sugar. Roast
in the oven for about 15 minutes, or until the vanilla
beans are dry and brittle but not burned. Let cool.
Break the beans into small pieces and put them in a
food processor with the remaining 2 ¼ cups confectioners'
sugar. Pulse the machine until the vanilla beans become
a fine dust. Sift the mixture through a fine-mesh sieve;
discard the bits that don't go through. Keep the sugar
in an airtight container.
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