This is a recipe inspired by Rain posted in the August 2017 Recipe thread by u/bkenn22 . It is my winner from a series of recipe ideas that were simply extensions of someone else’s original idea, and is it so far as close I’ve come to creating my own ADV. I usually prefer fruit (or spice) creams with a biscuit/cake/pastry layer, which is something that started for me when I first tried Lenola cream by Kite in Cloud around 3 years ago.

When I saw Rain, the simple 2 flavour recipe I knew instantly that I was going to explore the idea and see where I could take it. I like both of the flavours, but rarely use either of them in any original recipes. Why do I keep using the same 5-6 fruits when I have 25+? I don’t know. For various reasons I just mixed up 100ml without even tasting the recipe. Motivated partly by my lazy, barely-there awareness that I was lacking inspiration in fruit usage?…. maybe. Pushed along by the prospect of getting to “use up” some of my more neglected flavours?…. probably. Seizing an opportunity to come up with a few new recipes that are likely to be refreshing changes to my usual palettete?….. Almost certainly. So vaped 15ml of the recipe and exactly as I’d hoped, I saw potential exciting applications to use this interesting fruit layer in more complex recipes, from cooked-fruit desserts to fresh-fruit smoothies.

So firstly, the original recipe:

Rain by u/bkenn22

• Pineapple (INW) @ 3%

• Kiwi (FA) @ 3%

I find the combination to be well balanced and seems 50/50 Pineapple/Kiwi as a Shake n’ Vape, but after a few days the kiwi seems to “nest” itself into the pineapple. After 2 weeks I feel like it is mostly a pineapple recipe with the kiwi bringing a juice wet body to the profile. It’s not until I stop to think about the taste of kiwi do I realise how much kiwi I’m actually tasting. This is a good thing, and the final result is a pineapple-ish flavour that packs a punch but is way more interesting with depth and various accents. Others may taste more kiwi than me, it’s definitely there right up front, but for some reason my brain can’t get past the pineapple vibe and that’s where my mind goes.This steeping behaviour and profile transition was fairly subtle in the original recipe but more evident in some of the layered recipes I tried out.

So the winner is….. drumroll……. Raincoat! It is a french patisserie-inspired imaginary dessert. I’ve been really enjoying FA zeppola lately, and using to make a more doughy biscuit/cake/pastry type base. This is like a doughy frosted pineapple tart, whatever that is, and definitely one of the best recipes I’ve come up with. Originally I wanted a cooked or darkened pineapple profile, and was tempted to start adding in TFA brown sugar or FA caramel to find it, but somehow came out with both hints of fresh and cooked fruit which I liked, so I decided to keep it that way. This recipe came together the quickly and easily, which for me has often been a sign that the recipe will see frequent orbits in my DIY rotation. Unlike many of my mediocre recipes that have many subtle ingredients everything in this recipe (except the meringue) stands strong and confidently, which is probably why it works well and is definitely something I will take with me into future recipes. I'm quite proud of this, hopefully some others can enjoy this mix as much as me.

Raincoat:

• FA Kiwi @ 3%

• INW Pineapple @ 3%

• FA Apple Pie @ 3%

• FA Zeppola @ 2%

• FW Whipped Cream @ 3%

• LA Cream Cheese Icing @ 1%

• FA Meringue @ 0.5%

https://alltheflavors.com/recipes/67279

INW Pineapple / FA Kiwi

Well I can’t say I “selected” these as using these was the brief I set myself. The pair make for a nice juicy pineapple++ layer with lots of punch and some nice accents. I left the percentages at the original 3/3 strengths as this strength is very versatile, and I didn’t want to play with the ratio as this would change the profile too far from the original recipe.

FA Apple Pie / FA Zeppola

This is the pastry component, and is way more interesting than the common biscuit/cookie/graham combinations we've all seen before. It's by no means realistic to any real foods, and I chose these simply because I was looking for new and interesting ways to build this layer. If I had TPA Pie Crust I would have tried it here, but I don't so I didn't. I don't get much apple from FA Apple Pie but I guess the apple accent is in there somewhere, and probably what is giving me an hint of stewed fruit.

FW Whipped Cream / LA Cream Cheese Icing / FA Meringue

This is a fairly lightweight cream layer from FW, and it's probably not the best whipped cream available, but adding LA CCI gives it a much fuller body and a slightly pungent thickness. I love the way CCI smells and I think the aroma accurately represents it's purpose in the recipe. The meringue is there to sweeten the deal and remind you this is a dessert. It still works without the meringue but it definitely helps round this layer out. I wanted the creams to be just enough for a full mouth feel and smooth exhale, but kept it minimal and light as the fruits in this recipe won't stand up to very heavy creams.

Posted this with a tablet so if the formatting is screwed I'll fix it tomorrow 😉