Orange Cinnamon Vanilla Infused Cream Recipe
Infusing creams with traditional methods is usually done over low heat with the cream just barely at a simmer. This recipe shows you how to do it while making a flavorful cinnamon vanilla cream that is a great addition to milk shakes. It also can be gelled into panna cotta or whipped cream.
Orange Cinnamon Vanilla Infused Cream Ingredients
1 vanilla bean, split lengthwise
2 cinnamon sticks
1.5 cups cream
Orange Cinnamon Vanilla Infused Cream Instructions
Lightly scrub the outside of the orange then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any. The orange pieces can be reserved for garnishing the drink.
Combine the orange zest with the remaining ingredients in a pan and bring to a bare simmer. Let simmer for 5 minutes then remove from the heat, cover the pot, and let cool.
Once cooled, strain the cream and store in the refrigerator until using.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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