Vanilla Transparent Gelée

Today, we present a preparation that is both technical and poetic: Vanilla transparent gelée, a recipe signed by Philippe Givre, pastry chef at the École Valrhona. A creation that demonstrates how innovation in ingredients can maximize the elegance of an apparently simple preparation.

The undisputed protagonist of this recipe is Clear Xanthan Gum, our version of xanthan designed specifically to maintain absolute transparency in gelled preparations. Unlike conventional xanthan gum—which adds viscosity but tends to cloud—Xanthan Clear allows you to obtain a perfectly fluid or gelled, crystalline texture, ideal for recipes where aesthetics are key.

Thanks to this unique property, the vanilla beans are harmoniously suspended in the gelée, visible as small aromatic stars in the middle of a luminous base. The result is a preparation that not only captures the pure essence of vanilla but exhibits it with exceptional refinement.