Used in 176 recipes at an average of 1.441%.
On our You Vote, We Mix podcast aired on 4-23-20, you voted for a Raspberry Crumble profile. And honestly, the recipe we came up with didn't seem to hit the mark. After listening to your suggestions and having a bit more time to tackle this very difficult profile, we think we have a very good version to put out there. Thanks to everyone for participating and a special thank you to Mist Eliquids for suggesting this profile.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, and Folkart.
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The world has gone mad! I keep waking up in the morning hoping that all of this bullshit is a dream and I’m thankful for everything I have in my life... unfortunately there’s many others out there that are not so fortunate. Scientists haven’t created an antidote for COVID-19 yet so I’ve been at work in the lab trying to do my bit! There hasn’t been enough testing on my creation yet to justify its success rate so that’s when you guys come in. All I can say is I currently feel great!! Maybe I’m onto something here,I’ll let you guys decide. All jokes aside, my thoughts and prayers are with each and everyone of you, stay safe,stay strong and wash your fucking hands!!! Oh, and STOP TAKING ALL THE FUCKING TOILET PAPER!!!!! We all have to poo... 💙
Rhuberry Custard Tart, is a soft pastry case, layered with a healthy smearing of rhubarb and raspberry filling and then topped with thick delicious custard.
Ok so, FA Apple pie and FA cookie build the tart casing, Sugar cookie will contribute too.
The custard is fairly explanatory, it’s just custard premium as I didn’t want anything to stand in the way of that sticky rhubarb and raspberry filling, don’t get me wrong, the custard is there but it’s just not overboard.
Ok now to it, the best rhubarb by a country mile is VTA rhubarb compote... the only problem, it’s weak so you have to push it, it’s already thick, sticky and tart so adding VTA raspberry jam just finished it off beautifully.
If you like my recipes and what I do then please rate and review accordingly :)
Monte Carlo biscuits are an Australian sweet biscuit that have been manufactured since 1926 by Arnott's Biscuits Holdings.
Each biscuit comprises two biscuit layers sandwiching a creamy filling, while many such biscuits are molded to a design, both sides of the Monte Carlo biscuit are rough. The biscuit layers have a mild taste of golden syrup, honey and coconut, and the cream layer consists of a vanilla flavoured cream filling surrounded by a thin toffee-like coating of raspberry jam.
If you want coconut, add 0.4% vt desiccated coconut. You could use INW biscuit which has enough coconut in it for my liking but kept this one all VT.
A lemon raspberry curd with cookie crust.
Raspberry jam is the shining star of this mix. The mix of INW Raspberry and VT Raspberry jam create a wonderful, thick layer of sweet jam.
Lemon Meringue Tart and Italian Lemon Sicily bring in some bright lemon curd notes that just brighten up the raspberry and add to the full mouth feel.
Vanilla Pudding is such a good flavor and can be utilized many different ways. In this case i use it to fill in the profile as well as add a vanilla note.
FA Cookie and CAP Sugar Cookie are used in the crust.
Sweeten to taste, but Im using this MTL and add 1% perk it up.
Tested in low wattage/MTL.
Okaaaaay, Cornflake Tart :)
Short crust pastry base, mixed berry jam topped with golden syrup doused cornflakes.
FA Apple pie provides the pastry, VTA raspberry jam is the main component towards the jam, being bent by the Saskatoon and jammy berry to a more “mixed” berry jam although still heavy on the raspberry. CAP cereal 27 alone is not enough to class as cornflakes and needed help so FA corn, again at a 10% dilution can work wonders in a recipe if you sparingly and correctly... golden syrup is self explanatory and sweetener is subjective so drop it out if you wish.
If you like this recipe and what I do then please rate and review ❤️
ATF does not have FA corn 10% dilution in the database
Made for Fresh 's saturday DIY show https://youtu.be/vBCjmp8jgiU
Well GOT came to an end and for me this season was like waiting to ride the Kingda Ka roller coaster in Jersey, finally getting to ride it and after the ride is over promptly puking your guts out. Sansa and Daenerys should have teamed up and RULED all!!!
Instead the writers turn Danerys into an entirely different character, that BBQ an entire city - which is then supposed to justify the homicide by the man who knows nothing and to top it all off they placed a three eyed raven on the iron throne . THE one redeeming aspect of the season was that SANSA declaring the Norths independence and took her rightful place as queen in the north .
Scone base is mainly the Biscut, and Brownsugar cookie with a little of VT pudding for body - nice body with a touch dark biscuit bakery on the back
Raspberry jam and Sweet currant is lovely - as that currant gives you that nice tart bright note
Sweet cream adds a touch of cream note with out overpowering the bakery
A popular biscuit, raspberry jam and set vanilla cream sandwiched between 2 blonde shortbread discs.
Starting with the biscuit I used CAP sugar cookie, INW biscuit and WF shortbread... I then added vanilla custard for richness and dried it all up with Acetyl Pyrazine.
The jam is self explanatory and that consists of VTA raspberry jam and FLV jammy berry twists the bright raspberry to a darker raspberry whilst also adding more of that pectin content.
The cream isn’t actually a cream in the real deal biscuit, it’s more of a powdered sugar barely moistened and then vanillafied which sets to a sort of chocolate-less ganache so Vanilla buttercream frosting was the perfect choice, used fairly high here to climb above the custard.
I suggest using Sucralose here to aid the buttercream and the jam but it’s entirely down to your taste and is subjective :)
If you like what I do and this recipe then please rate and review :)