| Condensed Milk - Solub Arome | 1.25 % | ||
| Custard - Inawera | 2.50 % | ||
| Digestive Biscuit - Chefs Choice | 2.00 % | ||
| Graham Cracker - Capella | 2.00 % | ||
| Key Lime - The Flavor Apprentice | 3.00 % | ||
| Meringue - Chefs Super Concentrates | 1.50 % | ||
| Persian Lime - Vape Train Australia | 0.75 % | ||
| Sweetener - The Flavor Apprentice | 1.00 % | ||
| Total Flavour | 14.00% | ||
A full Key Lime pie with a crumbly biscuit/graham base
Tested on a profile 1.5 at 90w
This is delicious off a shake however it is lime forward on the shake and needs 3 weeks to truly shine, at a 3 week steep the lime settles into the mix.
Inw Custard makes up the custard notes the slight bakery that I can taste in this custard helps with the base.
SA Condensed milk sweetens up the custard and adds some dairy notes to this The Key Lime is made up of TFA Key Lime which helps give the signature sweet Key Lime taste however this does fade after a few weeks so VT Persian Lime at 0.75 helps prevent the lime from fading completely.
The biscuit base is made up of CCW Digestive Biscuit, this is accurate to the UK Biscuit and provides some of the crumbly mouthfeel, CAP Graham Cracker further enhances this biscuit and provides depth and a little butter to the base.
CSC Meringue at 1.5% gives the meringue that actually 'floats' on top of the mix instead of sinking into it. Finally 1% TFA Sweetner provides the sweetness level you would expect from this dessert
McDuckie