Used in 10 recipes at an average of 2.2%.
Where I'm from, pies that don't have crème pâtissière in them have a crust that is called brisée or half cookie crust half butter flaky crust. It's my favorite kind and is perfect for fruits.
FA Cookie/CAP Sugar Cookie/CAP Golden Butter form the cookie buttery crust. In France we don't use graham crackers at all, so we don't have graham cracker crusts. This crust is a little less defined but you will definitely taste a smooth buttery cookie.
FLV Sweet Dough/TPA Brown Sugar is here to add a little gooey at the bottom of the pie where you add a little semolina and brown sugar to absorb the cooking juices of the baking fruits.
WF Sweet and Sour Rhubarb/WF Bumbleberry/FLV Cream are the fruit mix of this pie. The rhubarb is actually a little sour and bumbleberry does taste like a very dark but vibrant mix of berries. The cream is here to round it all up and add some body and sweetness.
Enjoy, be queer and vape on !
[Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell]
A valentines day cocktail - Sweet strawberry on the inhale that transitions to the slight tart bright citrus & rhubarb finish
best vaped on an RDA at 50 - 60 watts
This was made on FRESH 03 fundraiser https://www.theguardiansfoundation.org/
I like the mix of a tart and sweet in a cocktail and this mix does just that
Rhubarb compote is a slightly sweet thick almost syrup rhubarb paired with glazed strawberry create that sweet simple syrup of the mix.
sweet and sour rhubarb adds that back sour note along with some of the fizzy sherbet for those additional citrus notes
fuji apple adds some more bright top notes and inherit sweetness
sugar cane adds that darker sweetness of the sugar cover rim of a martini glass