Unlike the single-pod machines of yore, Verismo features three different pod types -- espresso pods, coffee pods and milk pods that can be combined in a number of ways to make your own custom drinks.
Mix 400g of it with the milk, vanilla pod, cinnamon stick, sugar and orange zest and bring to a simmer.
Tip it into a medium saucepan with the remaining muscovado sugar, milk, vanilla pod and seeds, citrus zest and an eighth of a teaspoon of salt.
1. Combine the milks, cardamom pods and lemon zest in a medium saucepan and bring to a boil over medium heat.
Put in a saucepan with the milk and vanilla pod, if using.
To make the creme mousseline, bring the milk and vanilla pod just to the boil in a wide saucepan.
Place the milk and vanilla pod in a pan over a low to medium heat on top of the stove.
For the ice-cream base 250ml milk 1 vanilla pod, split and seeds scraped out 4 egg yolks 100g caster sugar 250ml double cream For the ripple 200g fresh raspberries 2 tbsp caster sugar Pour the milk into a saucepan, add the scraped out vanilla pod and bring slowly up to boiling point.
Wild plum blossom icecream Serves 4 2 large handfuls of blossom 200ml double cream 100ml full fat milk 1 vanilla pod, halved with the seeds scraped out 3 egg yolks 30g caster sugar Pour the cream and milk into a saucepan with the blossom and vanilla seeds.
Serves 4 For the caramel 120g caster sugar 2 tbsp water For the custard 100ml single cream 400ml whole milk ½ vanilla pod, split lengthways and seeds removed 125g dulce de leche 3 whole eggs 2 egg yolks 75g caster sugar 1 Put the sugar and water in a saucepan and gently heat till the sugar dissolves and the liquid has turned a golden brown colour.
Serves 6 100g tapioca pearls 400g coconut milk 1 vanilla pod 200g coconut water 200g double cream 2-3 tbsp caster sugar A pinch of salt 2 tbsp white rum 1-2 ripe mangoes 1 Bring 700g water to the boil in a medium saucepan.
