Used in 152 recipes at an average of 1.116%.
Wanted to take it back to the off-the-wall roots for Fresh03. I decided to go the latte route. The only "coffee" flavor I really have that I enjoy is Purilum. So I built the base off that. The anise is at 1 drop in the mix, its very strong. You can also not use it, it is just there to play with the lavender.
So... here is the very first recipe I created on this site. The profile is an Iced Blueberry Lavender Tea Latte. It has taken A LOT of development to get to this final product, but I am finally satisfied with it. Mix and enjoy!
Blueberry Wild (TPA): The perfect blueberry to pair with lavender. It is an earthy, floral and dry blueberry. At 3% it accentuates the lavender very effectively and adds a more subtle natural blueberry.
Condensed Milk (PUR): After using Cream Fresh (FA) for all previous batches I found it worked but gave it a pretty noticable milk funk. So I finally decided to try Condensed Milk (PUR) and it was a perfect fit. Had all the notes Cream Fresh (FA) has without the funk. Perfect.
Lavender (FA): Probably the best lavender on the market. Very natural. Definitely the right choice for this profile.
Marshmallow (FA): Been with this recipe since the beginning. Not sure why, but the authentic marshmallow root flavor works so well with the lavender. Also adds some thickness.
Milk & Honey (FLV): I really don't know why I didn't think to use this cream sooner. It really gives it that latte heated milk taste. The honey adds plenty of sweetness and a nice floral note. The milk is authentic with no funk. Just perfect.
Peppermint (TPA): Gives this recipe the herbal tea note and also adds a nice iced quality. This flavor can be pretty powerful so keeping it lower is key.
Vanilla Swirl (TPA): Used to compliment the creams and add a vanilla accent to the recipe.
Originally called Golden Wind but Golden Pear makes more sense.
A cool, LemonLavenderPear Champagne enveloped in Honeysuckle.
INW Cactus - Needed a bit of tart juiciness.
TFA Dragonfruit - To fluff and emulsify the fruits.
TFA Honeysuckle - Soothing fresh floral note that blends into each flavor's background.
FA Lavender - A perfect compliment to FE Lemon and just an overall amazing and satisfying flavor. I've been meaning to put more use to it.
FE Lemon - The king of lemons, and just enough to fuse with Lavender so that neither dominates the other.
INW Pear - IMO the King of Pears. Provides an accurate and gentle pear note that rests alongside the lemon and lavender.
FW Pink Bubbly - This one provides effervescence without additional flavor changes, like TFA Champagne or VT Fizzy Sherbet.
FW Sweetener because I like it better than CAP Super Sweet,
WS-23 - I put this into just about anything; kicks up the flavor just a tad, and brings in the chill wind.
A floral, peach green tea.
FLV Eisai Tea has trumped FE Green Tea as the ultimate Green Tea flavor, thanks to notes from /u/ID10-T on his Green Tea Kitkat 2019 recipe. It's vibrant and sparkly and doesn't carry a perfumey aftertaste and throat sting that FE Green Tea seemed to. I actually tried using FW Green Tea when I was just starting out, and god that stuff is vile.
FLV Peach and FLV Peach Gummy form the top note, thanks to some recipe help from /u/stuckinrussia.
CAP Hibiscus was a tremendous improvement over FW Hibiscus. I could barely use more than 2 drops before the entire thing became engulfed in it. CAP Hibiscus comes through without harm and is just awesome.
I wanted to compliment the darker, bitter floral that Hibiscus was with something bright and sweet, so I went with FA Lavender. After trying it out for the first time, I'm in love. There's so any different applications that I want to put it to, so this is just the beginning.
With the florals and the tea and the unavoidable dryness of peach, I had to juice this up as best as I could without diminishing the profile. So, I threw in some FA Fuji, as is tradition, and a little bit of INW Raspberry. To soften them up without becoming too noticeable brings in TFA Dragonfruit. It all just settles as this interesting fruit mesh below the dominant Peach.
As delicious as it all was, I felt it needed just a tinge of sweetener, so in comes FW Sweetener.
The WS-23 throws off nothing, so a significant improvement over TFA Koolada, and for my first experience with WS-23, it is amazing. Fluffy icyness throughout. 0.5% was a tad too much, so I dialed it down to 0.25% and it's perfect for me.
Feel free to adjust koolant and sweetener to taste.
Razzleberry, Boysenberry for the fruity aspect
Oatmeal cookie,Cheesecake Graham Crust for the bakery bottom
FW Bavarian Cream for the moose part
TFA Bavarian Cream to emulsify the fruit and push it into the cream
FA Lavender to add the floral note
Sweetener and polar blast to mimic the sugary sweetness of a fresh out of the refrigerator treat.
Mixed for MIXEN VIXENS based on the picture. This looks like a layered desert mousse to me with a nut base which is what I tried to create . On the inhale I get a nice creamy honey vanilla note that transitions to slightly floral pomegranate and almond finish
For the purple layer lavender , pomegranate and vanilla whipped cream create a nice bright pomegranate with a slightly sweet green floral note
For the white layer I used the panna cotta and honey to create a sweet vanilla cream with a sweet floral honey finish
For the base I used almond cookie and almond for sweet almond finish
A moist lemon cake with lavender butter cream.
WF ANGEL CAKE
• This is my cake, but it also is used as a part of the butter cream, as it is very heavy on the butter. I needed something to bring out the cake part of it and here i used
FA BREAKFAST CEREAL
• 0.75% is just enough to give it the texture without tuning it into a cereal. Works like a charm 😊
CAP BUTTER CREAM
• adds a touch of vanilla and adds some more richness to the butter cream.
• is the star in this recipe..it just goes so very well with the lemon part. 1.25% is perfect. It sits nicely in the mix. Not overpowering the lemon or the cake part, but gives just the right amount of lavender in the butter cream, that it actually tastes like its in the butter cream. Did that make sense?😆
CAP LEMON MERINGUE PIE
• I get the lemon part of it that i was looking for, and the pie and meringue part just helps the butter cream and the cake part. WONDERFUL!😊
FA LEMON SICILY
• 1% just to brighten up the lemon a bit. Its just not strong enough lemon without it.
Thats it. Hope you will enjoy it as much as i do. This was a fun Challenge.