Used in 68 recipes at an average of 1.125%.
Fuji apple, strawberry plus a little stone fruit twist.
Sweet, crisp, fresh and juicy.
Fuji + Shisha Apple + So Sour
This combo gives crisp, red apple with a green apple sour hint. Definitely on a candy side.
Shisha Strawberry + Red Touch
Sweet, syrupy strawberry. Not much more to say about this combo.
Apricots + Peach White
One of my favorite stone fruits combo. Apricot gives some ripe accents to the peach, mellows edges and brings a little bit of softness to the texture.
This combo tastes a little bit like a nectarine.
Meringue + Sweetener
MOAR SWEETNESS! The half percent of a meringue is here for sweet, sugary mouthfeel. That's what makes it taste commercial-like, which I like.
Omit sweetener and lower Meringue to 0,25% if you hate shelf, oversweetened juices.
A delicious and rich cheesecake recipe, showcasing the harmony of the proven apricot and almond pairing. Cheesecake, lightly infused with vanilla bean, topped with a sweet apricot/brandy compote, fresh sliced almonds, and drizzled with cream cheese icing.
The end result is a sweet, slightly topping forward cheesecake with a rich and creamy base and a soft and buttery graham crust.
INW Apricot: One of the stars in this recipe. A strong flavoring and quite apparent even at 0.5%. This provides a nice, ripe apricot flavor with some slightly floral top notes that combine beautifully with almond.
SC Apricot: If you love apricots and peaches, this is a must have for your flavor arsenal. A bright and slightly candied apricot with notes of yellow peach. I used this to help bring INW apricot down to a more "cooked" level for the compote.
FA Almond: At 0.75% this was enough to imitate a few sliced almonds on top of the cheesecake.
FA Bourbon Vanilla: This brings a nice rich vanilla to the cheesecake, while lending some of its darker character and warmth to the compote.
FA Brandy: At 0.5% this provides the compote with a bit of warmth and a light dose of brandy flavor.
TPA Brown Sugar: The base of the compote. 0.75% is enough to soften up the apricots and provide a cooked/caramellized nature. Also contributes to the soft graham crust.
LA Cream Cheese Icing: This provides the drizzle of icing on top of the cheesecake and lends a bit of tanginess to help authenticate the cheesecake body.
FW Graham Cracker: Combines with the sugar cookie to create the soft graham crust.
CAP New York Cheesecake: The rich and creamy cheesecake base. I pushed this up to 5% so it could hold up better against the bolder toppings.
CAP Sugar Cookie: This mainly helps to lend a bit of weight to the graham crust and cheesecake body, while also providing some texture and sweetness to the recipe.
CAP Super Sweet: Optional, however I feel that this recipe benefits from a small addition.
So there you have it, a rich and decadent cheesecake that is full of flavor and hard to put down.
Hopefully some if you will love this recipe as much as I do. I feel that this recipe is good enough after a shake but 5-7 days will let everything come together fully. Take care and keep mixing!
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...
A Hertzoggie is a jam-filled tartlet with a cocunut & meringue topping commonly served in South Africa, where it is often eaten with tea.
FA Cookie & Cap Sugar Cookie sets the stage and acts as the base - not too crispy, not too soft - just perfectly balanced.
INW Apricots and FA Apricot are the main players here. They needed a bit of sweetness without taking away its natural tartness.
FA Meringue and Coconut is the delicious topping, helped along with a touch marshmallow to provide a bit of body,
After getting involved with the DIY_EJUICE Monthly Clone Challenge, I ordered some Titan from the good people at Blue Dot Vapors. Upon trying it, I feel it taste very similar to Amalfi by Bigglesworth Labs, which I've been working on cloning for quite some time. Titan definitely has a lovely spice on the finish of the exhale, whereas Amalfi is more jam-like and consistent across the vape.
I've had a multitude of Amalfi clones, and recently been taking it in my own direction. Once I tried Titan, I simply removed FW Tres Leches and replaced it with CAP Gingerbread. I also excluded FA Liquid Amber. I'll tell ya what, even fresh, this tastes like it's going in the right direction. Although I obviously haven't had a chance to see how it steeps, based on the previous iteration I expect it to be as delicious if not moreso, as the Gingerbread really adds the extra dimension of flavor.
INW/FA Apricot- I must say I'm a big fan of LA Apricot, but FA seems a bit tangier, juicier, and punches through longer during the exhale. INW lends that soft, almost peach-like quality.
FA Torrone/Almond/Meringue- While I used TPA Almond in my Amalfi attempts initially, FA's offering is less sweet and seems to be a bit more "musty" which works well in bakeries. The Torrone adds almond as well, as well as a citrus zest that helps the Apricots poke through. Also when combined with FA Meringue, it steeps into a beautiful sweetness that seems intrinsic rather than sitting on top of the other flavors.
FA Tanger- While this is a new addition to this recipe, I don't really know how it will play out during a steep. A bit forward at the moment, but definitely well in the ballpark and adds a nice zing to the Apricots. This may end up being reduced to .75%.
AP/TFA Vanilla Cupcake/JF Yellow Cake- This was my base for Amalfi (+FW Tres Leches 1%) and seems to be a fine fit here. Initially, I used FructoseWild's Yellow Cake, but changed to JF because even though I don't mind, others may not wish to consume that concentrate. TFA beats CAP Van Cupcake with a little extra sweetness, and a shorter steep time. I feel the AP helps with seperating the layers of flavors, so fruit over bakery instead of fruit + bakery x blender= bleh.
CAP Gingerbread- Again, a new part of the recipe that, at least fresh, seems like it will be in the right direction.
DISCLAIMER- This is not meant to be an outright clone, just a modification on a similar recipe. That, and my tastebuds are like that Turkish neighbor of yours that wears sunglasses at night, buys large amount of black trash bags, and drives a Chrysler Sebring convertible...AKA on the Not To Be Trusted List. If you people knew what I put my tastebuds through...
A super juicy, fruity mix that has ended up being an ADV of mine for nearly a year.
I started trying to clone Strawberry Astronaut, but then kept tweaking and adding until it strayed from the original idea.
The two types of strawberry as a base shouldn't need an explanation, but everyone loves strawberry and these are the go-tos.
My favorite fruit is raspberry, and I Love Razzleberry pie, so I thought the razzleberry from Flavor west would add a nice mixed berry flavor.
The Mango and Apricot from Inawera are there from the Strawberry Astronaut attempt, but i had switched from TPA to INW because I liked the fresher sweeter fruit flavors found in the INW.
A little bit of INW Cactus was added to add a nice juiciness to the recipe.
The FLV Guanabana is OPTIONAL, as it is only in my final revision. I just got it and thought it would help the fruits pop a bit, but my previous versions didn't have it in at all.