An uber creamy panna cotta drenched in a vibrant forrest fruit coulis.
This is a delectable Panna cotta, with added zing, demonstrating the simplicity of creating an simple, yet complex tasting juice using 3 or 4 quality ingredients. The yoghurt isn’t entirely necessary but it adds an additional layer of complexity to take the base from good to magnificent...
MB Panna Cotta is described as a “Creamy and soft panna cotta dessert with soft cream and hint of raspberry and a touch of vanilla” which perfectly surmises this gem. I picked up an unexpected nutty/malty note which keeps this from being flat but may take some by surprise. Although the malty note is not unpleasant, it may not fit into delicate recipes where a true, plain panna cotta is the desired profile. In this recipe however, it adds depth and marries beautifully with the dark & earthy berry layer.
I added a smidgen of FW Yoghurt to cut through the creaminess and add a bit of ‘zing’ to the Panna cotta base. This can be omitted if you prefer a fuller, creamier vape but I believe the two compliments one another perfectly.
The fruit layer is not a new revelation, but this combo just works so stunningly, that it was the obvious choice as the crowning jewel to adorn our lionheart.
The hint of raspberry in the panna cotta is just enough to compliment the fruit combo and sits nicely in the background.
WS23 optional at 0.25% to emulate a cold version, and works a treat here.
The cream needs at least 7 days to find its happy place. 2 weeks is better...
Recipe development video here: https://youtu.be/VmDya_URceM
A delectable, thick and creamy pear and ice cream frulata.
A delicious blended frulata (or ice cream based smoothie) using a (relative) newcomer in the pear category.
Molinberry managed to create something which only 2 other flavor houses have ever managed to do...create a pear flavor which actually tastes like pear! Many have tried, most have failed but a savior is here in the form of Shape up Pear! It is an all-encompassing true, authentic, natural pear: skin, flesh, grittiness and all!
This semi-sweet, fresh pear accurately represents the best bits of a ripe pear with ease and, I suspect, will become the natural go-to pear for many a mixer. I bolstered the (delicate) pear note with a touch of FA Pear to make sure it kicks through our frulata base, which can easily dominate less robust flavors.
The milkshake base is given a smoothie twist with a dollop of yoghurt to cut through the sweetness by adding a smidgen of tartness, which balances the sweetness of both the pear and milkshake base alike. The milkshake base, penned by @Freshepies, is simply the very best milkshake base around - thick and creamy vanilla ice cream blended to absolute perfection.
Give this baby at least 5 days for the creams to meld and enjoy!
Development notes: https://youtu.be/_7hEvaB7LqE
A popping cherry lollipop popper!
This is a morish cherry Popsicle sure to turn your lips red!
MB Red cherry is a fantastic new(ish) entrant in the cherry category and is set to upset some of the big players. Most of the cherry options are bleh and Molinberry has manged to create a winner here! This is a juicy, sweetened, red cherry, minus the medicinal cough syrup vibe - enough said! This get truly better with time and develops a fantastic deep and juicy cherry after the 2 week mark. The Red Cherry is filled out with a touch of INW Cherries (NOT INW CHERRY!) to fill in the gaps and allows the full cherry to shine. A lick of FA Forest fruit completes the richness and body and keeps the cherry form being linear.
A smidgen of Fizzy Sherbet adds the fizzy, sour centre element.
Good after 3 days or so but better after 7 and even better after 14!
MB Red Cherry notes here: https://youtu.be/1bMjDMsuamA
A thick, layered custard slice adorned with honeycomb.
The filling is comprised of my unfailing 1-2-3 brulee stone with the brûlée knocked down ever so slightly. I have been using this base for a while now & it keeps on delivering. To me, the is a pre-eminent custard which just works magically here...Thick an d creamy oral pleasure...
I recently discovered WF Croissant and very impressed with it's brilliant performance. It manages to encapsulate the delicate croissant pasty notes perfectly and with relative ease. A touch of FA cookie provides a bit of texture to round of the pastry layer.
VT honeycomb is a remarkable revelation and allows us to mix honey based recipes with confidence. This provides a subtle honey note with a touch of texture to bring this recipe alive!
Give this baby 5 days to settle...
Juicy pears ladened with honeycomb and crunchy cookie clusters.
This is one of my favorite pear pairings thanks to my new BFF, VT Honeycomb which (finally) masterfully resurrects faith (back) into using honey without the fear of a potential nuclear disaster.
My trusted pear combo does the heavy lifting here to provide an unbelievably realistic, fresh pear layer. FA Pear brings the juicy, run down your chin pear, whilst INW Pear adds the gritty texture, crunch and mouth feel.
VT Honeycomb is a fantastic revelation by providing a rich honey flavour without overpowering the mix. It’s slight crunch augments the biscuit layer and adds just the right amount of sweetness to the mix without defeating the delicate pear layer.
The crunchy cluster is meant to sit in the background and provide a subtle textural role. I used OG INW Biscuit and do not recommend using the reformulated version. A suitable sub is JF Biscuit at the same %.
Give this baby 3 days or so and she is ready to pop!
A fanciful blend of blood orange & fresh figs with a dab of dark chocolate.
This is a surprising pairing of two apparent contrasting fruits, but therein lies the beauty of this combination, and the joy of DIY experimentation.
FA Fig, when paired with a touch of Amber, provides a sweet and delicious, authentic fresh fig, not the dried/candied version many are accustomed to. This is not the same fig profile found in Fig Newton, which a sweet fig 'paste' with little flavor reference to the fresh version. Some describe the flavor as a mix between peach, pear and passion fruit which does describe some of the elements but does not tell the full story. The problem in describing a fruit is that each has its unique flavor properties and it is almost impossible to describe any taste to someone who have never tasted it. It is like trying to describe an apple to someone who have never tasted one - it is just about beyond the bounds of possibility without referencing something which it is similar to.
To me, FA Fig is the quintessential fig.
FW Blood Orange is, despite it's new rival from FLV, still the undisputed king of oranges and just work better here. Somewhat bitter, slightly sweet blood orange with a hint of grapefruit sums up this beauty. It blends seamlessly with the Fig, to create a deep, somewhat unusual & familiar, deep fruit taste sensation.
HS Australian chocolate adds a touch of cocoa to compliment the inherent bitter notes form the blood orange. It keeps keeps the mix interesting by just sitting in the background with its mate, INW Shisha Vanilla, who needs no introduction...
Give this baby 3-5 days to mingle and let rip!!!
Scrumptious peanut butter and coconut squares drizzled with velvety milk chocolate.
Peanut butter lovers unite!!! If you like peanut butter, then this classic is for you. I set out to create a favorite childhood treat of peanut butter and coconut treats which we dipped in cooking chocolate, as upmarket chocolate was a scarce luxury in my neck of the woods. The OG includes chopped nuts but I decided to omit these as a true nut texture and flavor is virtually unachievable...
The TPA and FLV Peanut Butter combo works wonderfully well to create a very authentic, pukka peanut butter. Combined, this duo delivers a smooth, nutty and roasted (thanks to FLV) peanut butter with a dense & mysterious grainy mouth feel. The slight saltiness which FLV brings adds to the "nut" element of the OG concept. A word of advice on the TPA PB - give it a good shake BEFORE mixing as it commonly separates when not in use for extended periods.
The coconut layer was a no-brainer...FA Coconut and FLV Coconut was born for this type of profile = dinkum, lightly sweetened , desiccated coconut. No more , no less. No mess, no fuss.
I opted for the magnificence of HS Chocolate cream and the resulting masterpiece which is Mayan Milk. It effortlessly checks all the boxes for a world class chocolate and requires virtually no assistance to shine, as it does that naturally.
The butter does what it is designed to do and adds a bit of buttery goodness to the mix whilst the marshmallow helps stick all the bits together and add a bit of body and sweetness.
Give this baby 7 days or so...
Sticky, fragrant rose flavoured jelly cubes dredged with icing sugar.
Turkish Delight is a classic Middle Eastern sweet and dates back more than 230 years, making it one of the oldest sweet dishes in the world.
They are small, fragrant cubes of jelly, usually flavoured with rosewater, orange flower water or citrus fruits juice and heavily dusted with icing sugar. Some versions include roughy chopped pistachios to add texture and equalise the (sometimes overpowering) sweetness.
FLV Rose Essence is the star of the show here and is a phenomenal rose flavour. Unlike its competitors, this does not overpower everything it comes in contact with. This is a delicate infusion of natural rose frangrances with a delightful realistic & well rounded profile. The expected/inherent floral notes does not interfere and, when used correctly, brings a gentle rose bouquet to the table. It needed a slight boost and sweetness in the form of TPA Rose Candy to create the characteristic (sweet) Turkish Delight.
FLV Marshmallow Vanilla plays a number of rolls here. Firstly, it assist by creating body and given the jelly candy a more manageable texture. It furthermore adds a delicious vanilla note which blends perfectly with the rose. Lastly, it adds the first layer of icing sugar sugar dusting, followed by a generous dusting from OOO Powdered Sugar.
Cap Jelly Candy does here what it is supposed to...it creates a jelly, duh! I pushed it to 3% here as traditional Turkish delight is quite gelatinous.
FA pistachio breaks the menotiny of the Rose by introducing an alluring nuttiness and that familiar pistachio earthiness. DO NOT sub this with TPA Pistachio, you have been warned...
Give this baby 3 to 5 days to mingle.
A decadent, rich and creamy Creme Brulee married with a sweet & fragrant apple pie filling.
This was inspired by the delicious apple combo used in Dunked Apples by @silky, which is, by far, the best apple combo for use in swweet, bakery and tobacco style recipes.
The bruleee base is sompliments of my, well used, 1-2-3 brulee stone which encapsulates a Creme Brulee perfectly in every sense. I have been using this base for a very long time and tend to never bore of it. I occasionally have it ‘straight’, without any additional flavouring, to remind me of its magnificence! Simply put, it is decadent vanilla custard crowned with caramlised sugar.
FA Fuji is the undisputed king of apples and here, it does all the heavy lifting on the apple front. Sweet, crispy and uber realistic, FA Fuji précis a Fuji apple uncannily. The INW apple brings a sweet apple juice type vibe to the party and boosts the Fuji’s sweetness to create a stunning apple combo.
FLV apple filling is a McDonalds apple pie in a bottle and serves its purpose very accurately. It provides a bakery cinnamon flavour with a wonderfully rich, baked apple sweetness. Do not venture any higher here as the cinnamon will dominate but not as aggressively as FLV Rich Cinnamon. Used sparingly, this will add a new dimension to your bakeries and perhaps tobacco?
Gives this baby 5 days or so to settle in.
An explosion of exotic spices & and citrus served shaken, not stirred.
Developed as part of the TFV Layerz series, full video here: https://youtu.be/ggxsvyBEPLM
Based on the early 1900s classic cocktail, the Sidecar is a classic cocktail enjoyed the world over. The original recipe calls for equal proportions of lemon juice, Cointreau (orange-flavored liqueur) and Cognac. Modern interpretations include a version with Bourbon instead of rum with a dash of bitters called The Bourbon Sidecar. This version is based on the latter with the exclusion of bourbon.
FLV Back Bar Bitters is a revelation & I can see many recipes spawning from this unique flavour. This a a fantastical, deep bouquet of florals & spices which will add a magical touch to any mix. With hints of cinnamon, orange peel, ginger & cloves, it creates a complex and balanced aromatic & spicy additive.
A touch will make a wonderful spiced cookie, mulled wine and add allure to a boring fruit punch!
I use it sparingly here as I want the orange to shine. 0,5 is plenty but can work at higher %'s if you prefer a more pronounced aromatic kick. The inherent citrus notes compliments the Blood Orange perfectly to create a deep and true orange base.
FLV Blood orange announces itself loud and proud here. Not as bitter as it rivals, this beauty brings a freshness and vibrancy without being sweet nor tangy. A realistic & bold blood orange flavour with just enough zest without being overbearing.
FLV Lemon at 1% brings a refreshing bright & tart lemon to enhance the deep blood orange. Any higher and it will dominate...
An overnight sleep, well shaken, and she is good to go!