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Taylor&Colledge

English

Bring Flavour to life

At Taylor & Colledge, we believe in flavour at its most natural and expressive. Since 1897, we’ve been dedicated to crafting pure, authentic extracts and pastes that celebrate the true essence of nature’s finest ingredients.

With over 120 years of flavour expertise, we’ve perfected the art of capturing vanilla at its most vibrant—alongside a growing range of botanical extracts that inspire creativity in kitchens around the world. From home bakers to professional chefs, our products are trusted for their quality, consistency, and unmistakable taste.

This is more than an ingredient—it’s the heart of your kitchen. A drop, a spoonful, a pod—each one designed to elevate your creations and bring flavour to life.

Taylor & Colledge. Bring FLAVOUR to life.

About Us

Mixing

Mixing Drinks

Combine the rum, strawberries, lime juice, vanilla extract and simple syrup in a blender.

Pour into a chilled margarita or martini glass and garnish with fresh strawberries, lime zest and mint.

FROZEN STRAWBERRY VANILLA DAIQUIRI

Baking

First up, pre-heat the oven to 180°C/160°C/Gas Mark 4. Place a glass bowl of water in the oven to prevent cracks in the cheesecake. Line the base of a 10” springform cake tin with parchment paper.

Before serving your cheesecake, prepare the raspberry glaze. Place half of the raspberries into a small saucepan, add the sugar and allow to cook for 3 minutes until the raspberries begin to break down. Put the mixture through a sieve to catch the seeds and set aside to cool.&nbsp;

Put the biscuits in a food processor and blitz until a medium crumb. If you do not have a processor, you can place the biscuits in a sandwich bag and crush with a rolling pin. Just be careful that the bag does not split. Melt the butter.

Place the crushed biscuits and the melted butter in a bowl and stir together to combine. Then pour it into your prepared tin and press down to flatten – top tip: use a tablespoon to compact the biscuit crumb and create an even base.&nbsp;

Pop the cream cheese and mascarpone with double cream into a large bowl and beat until smooth and creamy. Add sugar, flour and Taylor &amp; Colledge Organic Vanilla Bean Extract and mix until thoroughly combined.&nbsp;

Add the eggs one at a time and whisk until all your mixture is combined and smooth.

Pour over your biscuit base, sppon the cooled raspberry glaze over the top of your cheesecake and use a cocktail stick to feather the glaze through thr cheesecake mixture and create a lovely pattern. Pop it in the oven and bake for 60 minutes until the cake has a browned edge. Turn oven off and leave the cake to cool in the slightly open oven for 30 minutes to prevent cracks. You can use a wooden spoon or pot holders to keep the oven easily open. After 30 minutes, leave the cheesecake to cool at room temperature in the tin.

To remove the cheesecake from the tin, run a knife around the edge to loosen the cheesecake and place on a serving plate.

Finally, place the rest of the raspberries in the middle of the cake and you’re ready to serve your delicious cake!

BAKED RASPBERRY CHEESECAKE

Add all ingredients for the pastry into a food processor and blitz until combined. Wrap the pastry and chill for at least 30 minutes. Lightly grease 6 mini tart tins with butter.

On a clean, floured surface roll the pastry to approximately 3 mm thick. Cut out 6 rounds, slightly larger than your tart tins. Press the pastry into the tart tins and prick the bases of the with a fork. Chill for at least another hour.&nbsp;

Preheat oven to 180°C / 160°C / Gas Mark 4.&nbsp;

Line each tart case with baking paper and fill with baking beans or rice. Bake the tart cases for 15 minutes until golden brown. Cool completely, then carefully remove from the tins.

To make the raspberry filling, soak 2 gelatin sheets in a bowl with cold water for 10 minutes. Blend the raspberries in a mixer and strain through a sieve to remove the seeds.&nbsp;

In a small saucepan combine lemon juice and 3 tbsp of raspberry puree and bring to a simmer over medium heat. Remove from the heat.&nbsp;

Squeeze the water out of the gelatin sheets, add to the pan and stir until the gelatin has dissolved. Add the gelatine mixture to the raspberry puree and whisk thoroughly. Fill the tart shells with 2-3 tbsp of raspberry puree and chill.

To make the vanilla mousse, soak 2 gelatin sheets in a bowl with cold water for 10 minutes.

Combine milk, sugar and vanilla paste in a small saucepan. Heat until the sugar has dissolved. Set aside.

In a medium heat-proof bowl beat the egg yolks and place the bowl over a warm water bath. Slowly add the warm vanilla-milk. Stir constantly, 5-8 minutes, until mixture slightly thickens.

Squeeze the water out of the gelatin sheets, add to the vanilla-mixture and stir until the gelatin has dissolved. Place the bowl over an ice-cold water bath and whisk until the cream has cooled.

In two separate bowls, whisk the whipping cream until soft peaks form and the egg whites until stiff. Carefully fold the whipped cream and egg whites in the vanilla cream.

Fill the tart shells with 3 tbsp vanilla mousse on top of the raspberry filling and chill for 1-2 hours. Before serving, top with fresh raspberries and chopped pistachios.

VANILLA-TARTS WITH RASPBERRIES AND PISTACHIOS

In a small bowl, combine flour, baking powder, baking soda and salt.&nbsp;

In a large bowl or stand mixer, cream the butter, brown sugar and white sugar until light and fluffy. Add egg, egg yolk and vanilla paste and beat until combined.

Add the flour mixture, whisking until just combined. Fold in white chocolate chunks and macadamia nuts. Cover and chill the dough for at least 2 hours but can be kept in the fridge for up to 24 hours.

Preheat oven to 180°C / 160°C fan / gas mark 4 and line 2 large baking trays.

Scoop 2 tablespoons of chilled cookie dough, roll into a ball and slightly flatten with your hands. Place on two baking sheets lined with parchment paper, a couple of cm apart (they will spread).&nbsp;

Bake for 12-14 Minutes until the edges are golden brown and the middle is still soft. Make sure not to overbake. Allow cookies to cool completely before transferring from the baking sheet.

WHITE CHOCOLATE MACADAMIA COOKIES

Preheat oven to 120°C / 100°C fan / gas mark&nbsp;½.

Combine coconut milk, whipping cream and vanilla paste in a saucepan over medium heat. Whisk until the milk begins to simmer, then remove from heat and let cool for 10 minutes.&nbsp;

In a large mixing bowl, whisk the egg yolks with the sugar until thick and creamy. Slowly add the coconut milk mixture to the mixing bowl, keep whisking.

Pour the mixture into 6 oven proof ramekins, place them on a baking tray and carefully pour hot water onto the baking tray until it reaches halfway up the side of the ramekins.

Bake for 40 to 45 minutes until the outside of the Crème is just set and the middle is slightly wobbly.

Remove from the oven and allow the ramekins to cool. Cover and transfer to the refrigerator. Chill for at least 4 hours.

Cut the pineapple in thin wedges (you will need 12 wedges). Heat the butter, honey and 1 teaspoon of Vanilla Paste in a small pan. When hot, place the pineapple slices in the pan. Cook for 2 – 3 minutes. Add the rum and carefully ignite with a long match or torch to flambé.

When ready to serve, sprinkle brown sugar over the surface of each crème and caramelize with a kitchen torch. Top with the flambeed pineapple and serve immediately.