Used in 1183 recipes at an average of 1.71%.
A delicious, thick, citrus marmalade, fit for royalty...
This recipe was inspired by the wonder of citrus and the fresh new dimension it brings to the over saurated and monotonous use of ‘common’ fruits...
This is a thick, citrus marmalade made with the vibrant rinds of a melange of the best citrus flavours around:
FW Blood Orange is the undisputed King (or Queen in this instance) of citrus. It is the lovechild of ruby red grapefruit and a fresh navel orange and brings that authentic, real orange burst of flavour. The bitter exhale balances this perfectly to secure its rightfull seat at the Queens’ high tea.
FA Grapefruit adds the crisp, bitter and eerily realistic grapefruit flavour, reminiscent of a true, fresh grapefruit. There is very little sweetness present and sits beautifully here to provide that ‘rindy’ feel to the marmalade.
FE Lemon is beast of a lemon and certainly lives up to its praise. This bright, fresh lemon flavour adds the tartness and balances the bitterness from the above citrus fruits. This adds a touch of sweetness, and cuts the bitter notes with a clean, fresh burst of lemon.
FA Tanger Mandarin is the final player here and adds that voluptuous, fresh mandarin flavour to pull the entire party together. The authenticness of a true mandarin is perfectly encapsulated here and brings an overall citrus feel to the mix inludimg sweet, sour and a smidgen of bitterness.
Sweetener is necessary to create the jaminess and flesh the citrus quartet out, just so.
This one is good off the shake and best after 3 to 5 days.
RUBBLE ROCK = "a fruity pebbles experience"
So I probably should have released this a long time ago!! The only problem is I keep adjusting the percentages ever so slightly. Well I guess eventually I have to be satisfied because this combination of fruits is the closest fruity pebbles flavor I have personally tried but getting the milk right has been the tricky part. So here it is my fruity pebbles and milk I like to call it "Rubble Rock".
The recipe and the reasons why:
So I was developing so!e flavors for a client and stumbled upon the fact that fw blueberry and lemon meringue pie mixed together tastes extremely close to fruity pebbles. I find that the work anywhere from 1.5% -2% both mixed equally or giving the lemon meringue pie a slight edge ahead of the blueberry depending on how strong you want your fruity pebbles flavor. Its missing just a little something and that something is 1% flavor art Mandarin. Well I guess its missing a little something else which is the grainy aspect of the cereal and for that I used 1.25% rice crunchies. Now this works well but I can't help but think there is a better option out there but I have this 4 oz bottle of rice crunchies tfa so I kind of wanted to use it and it works damn good don't get me wrong. Its like I said I have been making this recipe in some form for a while and not releasing it due to being to critical of the recipe when its already spot on fruity pebbles. So next I had to figure out the milk aspect I have done many different combinations of creams and this was the simplest one because I have the tendency to layer the shit out of things and this simple yet affective combination works. If you want your milky cream a little thicker add some capella new York cheesecake at a low percentage or just play around with your milk combination of choice. Me I used 2% cream milky undertones by ooo and 1% sweet cream by flavorah.
With this mix it is definitely not necessary to use sweetener because the lemon meringue pie fw is really sweet!!! Me I used sweetener anyway .35% of Flavorah sweetness which is the only sweetener I use I figured even though it is sweet already its fruity pebbles cereal which is supposed to be sweet!! ENJOY
Working on a Jaffa Cake based on the description from my live stream on 2/3/18.
Based on these: https://www.thespruce.com/british-jaffa-cakes-recipe-4143259
Never had the real deal so I have no idea how close we got.
Work in progress. My first recipe development.
First time i tried this it was without the Mandarin and banana with a bit higher percentage of dragonfruit (8%). It tasted delicious but it kind of just hinted at having some more fruits in it. I just got Banana and Mandarin and thought I would try adding those in. After the shake it tastes good, but the Mandarin is probably a bit overpowering (although all it smells like is banana).
The Cream Fresh, vanilla custard and marshmallow was my attempt at a cream stone, and the dragonfruit added a hint of fruits (a dollop of whipped cream with some fruit runoffs on top). I'm quite confident of the bottom layer. The extra fruit is the work in progress part of this recipe.
It vapes good after the shake. It's a bit undefined as the cream and custard needs more time.
A Raspberry 7-Up Float!
The WF Lemon Lime Soda is an excellent approximation of 7-up.
LB Ice Cream is used at a slightly lighter than normal percent here to keep the butter note to a minimum.
FLV Cream provides the difference in cream, blends all of the ingredients, and adds a creamy mouth feel to the vape.
Inw Raspberry is a lovely fresh raspberry flavor that gets a boost from the Lemon and Lime.
A luscious apricot baked custard kissed with toasted almonds. The recipe is based on a classic French apricot tart, Tarte Aux Abricots, but without the pastry base.
I have stuck to my tried and trusted brulee combo of Inw Creme Brulee and Inw Custard. At these %'s, this just works beautifully to create a stunning thick and luscious custard base.
FA Armenia Apricot and INW Apricots does a fantastic job in creating a full, ripe apricot with a perfect balance of tart and sweet. FA Apricot at 1% is more than enough to bring this alive with the INW boosting it just so. I find that INW Apricots gets a little floral over 1%, so I kept it quite low and just enough to linger in the background.
FA Tanger adds that little tartness and intrigue to break the monotony of the Apricot.
Cap Toasted Almond and TPA Brown Sugar was the obvious choice to top off this brulee and marries perfectly with the apricot to create a sophisticated, yet familiar taste sensation.
Let this sit for at least a week for the strong Apricot flavours to meld with the custard. Do not rush this baby...