Air vanilla sauce
4 servings
30 minutes
Airy vanilla sauce is a delicate and aromatic addition to desserts that comes from European cuisine known for its sophistication. Its roots can be found in French gastronomy, where vanilla creams and sauces were valued for their soft and deep flavor. This sauce has a silky texture with a light foam thanks to whipped yolks and cream. The gentle sweetness of sugar harmoniously blends with the refined aroma of vanilla, making it ideal for serving with fruits, pies or airy biscuits. Its light structure allows it to highlight the main dish without overpowering its taste, while the delicate vanilla notes add sophistication to the dessert. It is not just a sauce but an embodiment of culinary elegance.
1
Dissolve sugar in water over low heat, then bring to a boil and cook the syrup for 1 minute. Add half of the vanilla and let the syrup sit for 20 minutes to absorb the vanilla flavor.
- Sugar: 125 g
- Water: 0.1 l
- Vanilla extract: 0.5 teaspoon
2
Pour the syrup into the eggs while stirring. Place the pot on very low heat and whisk the sauce until it forms a thick foamy mass. Remove the pot from the heat and continue whisking the mixture. When the sauce cools, fold in a few tablespoons of whipped cream.
- Egg yolk: 7 pieces
- Whipped cream: to taste