Used in 603 recipes at an average of 1.792%.
Dulce de Leche Banana Pudding!
We modified Rin's Banana Put-In which is one of the finest banana puddings around.
The Salub Arome Banana Flambe is a lovely cooked type banana flavor.
Dulce de Leche provides a wonderful caramel milk flavor with hints of chocolate.
Butterscotch Ripple helps the caramel notes from the DDL poke through.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
This is our version of a Caramel Banana Cream Pie. If you want a bit more bakery note, you can increase the INW Biscuit to 0.75%. Full Development Notes at https://youtu.be/myTPFJdWxAE .
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The dark parts of DDL and M&H, play well against the Strawberry and Vanilla,
and add also a nice creaminess, to this yummi Ice Cream!
The biscuit builds the cone in the background.
The Raspberry 1 dtop/10ml is to support the Strawberries.
Aging: 10 days+
You can use only one of the two Ice Creams(Maybe you have only one of them in your stash..
You can also sub the INW Biscuit for JF Biscuit.
You can add Sweetener how you like, but for me the flavours are sweet enough.
You can also add a cooling agent, if you like.
This is moving into 2019, using a 4 3 2 1 formula to build a recipe.
1 2 3 is so 2018. What? Not really, but when working with some old school flavors that we know are good, 4 3 2 1 is needed.
This is a recipe highlighting TPA, using some amazing concentrates that have been winners for a long ttime.
So, the profile is a RY4 banana bread.
TPA Banana Nut Bread
TPA RY4 Double
TPA Caramel Original
TPA Dulce de Leche
Music for mixing.
Brown betty a la mode, a caramel apple brown betty pie with vanilla ice cream.
I approached this recipe by layering the profile into the separate components: fruit, pastry, caramel sauce and ice cream. I tried very hard to keep the number of ingredients to a minimum. Perhaps I need a more diverse stash?
Fruit: I wanted a sweet, sticky cooked apple component without it being too bright; I used apple fuji and apple pie together with a touch of pear and dragonfruit to mellow it down.
Pastry: I decided that the notes I wanted for the sweet pastry/crumble could be achieved with sugar cookie and Graham cracker. I used Graham cheesecake to add a sweetness to it, and the wafer in the lucky shot creates a bridge to the next layer.
Caramel sauce: the caramel in the lucky shot is rounded out by english toffee and dulcet de leche. I was thinking of a thick, sweet caramel sauce or even custard to this part, which is helped by the Devon cream and custard premium.
Vanilla ice cream: I wanted to get a feeling of a melting scoop of ice cream sat on top of the pie. TPA VBIC does the job very nicely together with the Devon cream and custard. The marshmallow rounds it all out with a rich sweetness.
I am sure that plenty of subs could be made for just as successful a recipe. I would be interested to hear about them.
Give it a mix, steep for at least a week (I would suggest 3 actually) and let me know what you think!
This one is fairly accurate to the reference with notes that are creamy, heavy dairy, dark sweetness, and mild cocoa note. It has a moderate concentration level shining in the 2-3% range.
Stand alone: 1%-2%
In a mix: 0.5%-1.5%