I love ENYAWREKLAW’s BOOSTed V3 recipe. All I did here was change the strawberry combo and add INW Biscuit for the ice cream cone (another idea I pinched from ENYAWREKLAW- from his strawberry ice cream cone recipe). It worked out better than I could have imagined.
I got CAP Ripe Strawberries and wanted to play around with it. I decided to put it in a recipe I knew quite well- BOOSTed v3.
The combo of strawberries are made for each other-maybe literally with them both being CAP. There’s the perfect amount of tartness and sweetness which I think balances well with the cream and the cone comes in on the end.
If you would like more strawberry increase both to 4.5%. If you would like it to be more ice cream forward do them at 3.5%.
I wouldn’t have made it public as it feels like I cheated but it tastes so bloody good! This is definitely my favourite strawberry cream recipe that I’ve tried. All credit goes to ENYAWRECKLAW though as it’s 90% his recipe anyway.
It’ll need 3 days minimum. But it gets so much better after a steep. 5 days recommended.
Ps. If anyone can tell me how I put a link to ENYAWREKLAWs recipe at the bottom of the description that would be much appreciated. I can’t work out how to do it. Thanks
Lemon meringue pie- a tart lemon curd, sweet fluffy meringue and a buttery pastry. I tried really hard to get the balance between the flavours right so it was authentic to eating an actual lemon meringue pie.
CAP Lemon Meringue Pie is the main player. I just accentuated what it already has and filled in where I felt it was lacking. I tried using VT Lemon Meringue Tart but CAP worked better for the type of LMP I had envisioned.
FE Lemon (aka ‘Xpress Flavour’ Lemon on Chefs) and LA Cream Cheese Icing make up the lemon curd layer. FE is just a really lovely lemon and works perfectly here to create that lemon meringue pie kinda lemon. If you want it more lemon-y you can bump it up to 1.5%. LA CCI is what makes this mix so good. It gives it richness, mouthfeel and makes
it a lemon curd rather than just a lemon. I think it needs a bit of a steep to really start working though. I wanted to avoid using a custard or anything too creamy so as not to mute the acidity of the lemon.
INW Biscuit and CAP Sugar Cookie create the buttery bakery layer. You can definitely sub INW Biscuit for JF. Most of the versions before this one I made with JF. The INW just seemed a touch more present after the steep.
FA Meringue is obviously the meringue layer, but it also sweetens the whole mix as well as softening any of the harsh edges of the lemon.
I like to use CAP SS at 0.5% but you can obviously sweeten to your own tastes. I think it does need at least a bit of sweetener to brighten everything up.
You can leave overnight and it’s ok but it gets so much better after at least a weeks steep.
I tested it on a single coil in the Hadaly and i got a really great balance in the layers- the lemon, the pastry/ bakery and the meringue were all present and easily identifiable. I went onto test it on a couple of dual coil RDAs and although still good the layers were a bit less distinct. I personally have found this recipe works far better with a more restricted airflow. I tried on the Drop Dead with the airflow wide open and I mainly just got lemon. Once the airflow was closed a little more than halfway a lot more of the profile came through.
I’d really love to hear feedback-
any criticisms and suggestions as to how I could improve the recipe would be much appreciated.