Hi DIY,
Long story short, it's been a hellish few days. Not to indulge too much, I decided to get drunk and mix up a quick little v1 of an idea I was toying with for a few days, which is sort of becoming my fallback recipe until I get my flavours in to revisit Drunken Pears (being too broke to buy ingredients is getting depressing).
Anyway, here is Green Cream, a sweet blend of pears and apples, absolutely drowned in thick, fluffy, sweet cream.
Green Cream - [https://alltheflavors.com/recipes/2819](All The Flavors recipe link)
- FA Fuji at 2%
- FA Pear at 4%
- FA Liquid Amber at 0.25%
- CAP Sugar Cookie at 3%
- TFA Vanilla Bean Ice Cream at 2%
- FA Meringue at 0.75%
- CAP Vanilla Cupcake at 2%
- TFA Toasted Marshmallow at 2%
Flavour Notes
FA Fuji/FA Pear/FA Liquid Amber - the obvious fruit blend in the mix. I love how forgiving FA Pear is in a recipe, because at lower percentages, it simply adds a sort of sweet overall fruity element to a mix. But I love pear in general, and found that 4% is a perfect place for the flavour to shine. You get a touch of the mouthfeel of pears, that subtle graininess when the skin is just starting to bruise. But the flavour is phenomenal. Totally accurate to the real thing, no candy sweetness, just realistic pears. Throwing some FA Fuji into the mix helps boost the tartness of the pear flavour in any mix, but using it at 2% here really allows some of that tart apple flavour to come through without being overpowering. 6% overall flavour here really allows the creams to be boosted, which I'll explain later, without losing that great fruit taste. A touch of FA Liquid Amber is optional, but adds just a little more fermentation flavour to the mix, as well as a touch of caramel. But keep it at 0.25%, I tried a quick batch at 0.5% and it is too much.
CAP Sugar Cookie - you already know how much I love this flavour. As with any other recipe I've used it in, it's the binding agent for the fruits and the creams, while adding a thick mouthfeel. This flavour is a must in anyone's arsenal in my opinion. It works so well in cream, custard, and bakery recipes.
TFA VBIC/CAP Vanilla Cupcake - this is the cream base in the recipe, and here's where all of this really nice mouthfeel is coming from. I have yet to fuck around with CAP Vanilla Cupcake too much in my recipes, but I'm glad I gave it a shot in this recipe. It adds a lot of the fluffy mouthfeel, but also gives the VBIC something to bind to. It prevents the VBIC from getting that weird off taste that I sometimes recognize in some recipes. Would probably be okay to drop down to 1.5%, because at 2.5%, it's still a little overpowering, and just upping the fruit would work far less efficiently.
FA Meringue/TFA Toasted Marshmallow - the sweetener element of the recipe. I like using meringue in cream recipes because of the sweetness it adds as well as the touch of extra flavour. Finally, using TFA Toasted Marshmallow adds more of that fluffy mouthfeel, and this flavour pairs so interestingly with Liquid Amber. The toasty element of TFA TM plays with the caramelization of Liquid Amber to make something fun.
Simple notes, simple recipes. I'm drunk so the notes may have progressively gotten less and less helpful, I'll fix it later. But if you mix this up, please let me know what you think.
Cheers!
Bah, missing the toasted marshmallow! I would love to mix this up otherwise; dang flavoring has been in my wishlist for like 4 months now and I never seem to remember to throw it in the basket. Looks really good man =)
I got my bottle of Liquid Amber, finally! Looking forward to messing around with it and seeing if it turns out to be the magic ingredient in a couple of recipes I'm working on.
I think I have everything to mix this one up, too. The earliest I get to mix this week is Wednesday and I'm going nuts with impatience.
Hey mixed this up yesterday and it's really good. I'm looking forward to seeing how it tastes after a long steep. Thanks for sharing!
Thanks for the kind words! I've been digging it as well and it definitely gets more creamy and smooth and sweet after a day or so. I made a v2 with some Tahiti Lime CP, but I wouldn't recommend doing that unless it's just at like 0.5% or lower to just add a little something to the cream. As a flavour of it's own, it doesn't really work.
I am really digging this recipe, but I'm wondering...have you ratcheted up any of the flavor percentages in any further testing? I have been letting mine steep for about a week now, and it still is a little...weak. I had to buy Fuji and Pear for this recipe, and haven't had time to test either of them yet...so I'm a little nervous about just jacking up their percentages all willy nilly.
It mellows out after a few days I've found, probably because the cream notes take over the intensity of the fruit. You can definitely up the Pear without much hesitation, try going up a percent and then continue to adjust accordingly. I found that upping Fuji anything over an extra percent seems to just overpower everything. It's still enjoyable, but it's much more of an apple vape then.
I've found that maybe 0.5% of Lime Tahiti Cold Press helps keep the cream from getting to powerful after a steep, but it doesn't work as a flavour note of its own. If you want the pear note to pop, try throwing in maybe 1% of your preferred peach flavour. In my first attempts with my Drunken Pear recipe, I had peach notes in there to up the pear flavour, but must peach flavours rip up my throat. But if you don't have that issue, a touch of peach will really help make the pear flavour pop.