HomeGastronomyTraditional Vanilla Desserts you have to try!

Traditional Vanilla Desserts you have to try!

For a vanilla dessert, nothing like a classic!


Warm, sweet and spicy vanilla has earned the right to be considered the supreme ingredient to make a dessert truly sparkle. So if your vanilla desserts have not been mouth-watering lately, it might be that you are not using the right kind of vanilla.

But don’t worry, you don’t need to have the patience to make your own vanilla extract, to be sure it is hand-made and perfect, you can now get your gourmet vanilla extract at the restored hacienda Los Cinco Soles in Cozumel, where we are proud to offer you the most succulent and aromatic vanilla syrup you’ve ever tasted, as well as handcrafts, silver jewelry and souvenirs that will remind you of the colors and tastes of a timeless Mexico.

If you are a vanilla lover like us at Los Cinco Soles, you simply know what its sweet, floral, and delicately spicy taste can do for your courses because it can enrich everything from ice cream to cookies and custards, but without forgetting it is one of the most beloved and versatile savors, we have put together our favorite vanilla dessert recipes that will delight not only your palate, but all of your senses.



1. Crème Brulee, What a Sublime Vanilla Dessert!

Creme Brulee

Our Premium Natural vanilla essence is sweet-smelling and caramel sugary so imagine the explosion of flavor your creme brulee will taste like!


  • 2 cups heavy whipping cream
  • 1/4 cup Irish cream liqueur
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon Vanilla extract


Preheat the oven to 325°.  In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture and this is the perfect moment to add more flavor and color to the mix with our premium natural gourmet vanilla.

Heat cream and liqueur until bubbles form around sides of a saucepan; then remove from heat.

Place six 6-oz. broiler-safe ramekins in a baking pan. Pour the creamy mixture into the ramekins and place the pan on oven rack to bake for 20-25 minutes or until a knife inserted in the center comes out clean. Immediately, remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.

Finally, don’t forget to caramelize the topping sprinkling custards evenly with remaining sugar and holding a torch flame about 2 in. above custard surface and rotating it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour. If you let the brulee sit too long the sugar will start to melt.


2. Triple Cream Vanilla Semifreddo with Raspberry Sauce. Do we have to say more?

Semifreddo with Raspberry Sauce

Lightly sweetened with honey and flavored with our premium gourmet vanilla extract, you will have a succulent treat to captivate your senses as a gorgeous mix between ice cream, gelato, and frozen custard, that offers creamy and deliciously rich triple creams: ricotta, mascarpone, and heavy cream, coming together like a velvety frozen cheesecake.



  • 1 pound whole milk ricotta cheese
  • 4 ounces mascarpone cheese
  • 1/2 cup liquid honey
  • 1/4 teaspoon fine sea salt
  • 1 table spoon of premium vanilla essence
  • 3/4 cup heavy whipping cream
  • Fresh berries and stone fruit for serving, optional


Raspberry sauce:

  • 2 cups raspberries, fresh or thawed frozen
  • 1/4 cup granulated sugar


After lining the length of a loaf pan with plastic wrap so that it overlaps by 3 inches, put the ricotta, mascarpone, honey, salt in a food processor or blender, don’t forget your premium gourmet vanilla extract for a remarkable twist of flavors and puree all the ingredients until the ingredients merge and the mix looks smooth.

Then, whip the cream in a stand mixer until stiff peaks form, fold the ricotta mixture into the whipped cream in 3 additions until well blended. After that, spoon into the prepared loaf pan and smooth the top, fold the plastic over to cover and freeze until set, at least 6 hours.

To make the raspberry sauce, sprinkle the sugar over the raspberries, stir and let it sit for 15 minutes. Puree in a small food processor. You can also add some of your vanilla extract, and for a smoother sauce, pour through a mesh strainer to remove the seeds.

Finally, serve, taking the semifreddo out of the freezer, let it sit until it softens and garnish with raspberry sauce and fresh fruit. Doesn’t it sound delicious?

For more info about the Los Cinco Soles click here.


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