The Aztecs used vanilla to refine their cocoa drinks. The Spanish conqueror Hernan Cortes  (1485-1547) brought them to Europe from Mexico.

Botanically, vanilla belongs to the orchid family. Its name comes from the Spanish: “Vainilla” which means small pods.

The cultivation of the plant outside of Central America was initially difficult, as it did not form shites. Today it is clear why: It was pollinated by bees and hummingbirds that are only native to Mexico.

The spice came from France to the island of Ile Bourbon (today La Réunion). There a slave discovered the hand pollination of the plant in 1841. That was the end of the 300-year-old vanilla monopoly of the Mexicans.

The Queen of Spices enchants almost everything that is sweet: every fruit compote, every cake, every ice cream gets its flavor balance and depth thanks to its aroma.

Vanilla has something pleasant, even comforting for me.

For a Soulfood Dessert: Chocolate Mousse with Vanilla Yogurt Cream

Combine 50 grams of sugar and 2 egg yolks, and whip up until foamy. 250 gr Dark chocolate, chopped, melt in a bowl over a water bath, then add 0.7dl of warm milk. Add the sugar-egg-yolk mixture with a pinch of fleur de sel and mix it in. Beat 5 dl cream until stiff and fold into the chocolate mixture. Refrigerate for 2 hours

For the yogurt cream, boil 2 dl cream with 50 gr brown sugar in a small pot. Scrape out the pulp of a vanilla pod and add. Remove from the stove. Soak 2 sheets of gelatine in cold water, and add to the cream mixture to dissolve. Let it steep for 10 minutes, then strain it through a fine sieve. Refrigerate for 2 hours

Before serving, stir the yogurt cream with a whisk until creamy. Arrange layers in glasses and decorate with berries or fruits ..

Story by  Tanja Grandits, Restaurant Stucky, Basel, Switzerland

Edited, translated, and elaborated by Ulrich Koepf