Has it arrived yet? ...mine hasn't!
@Pictor thanks so much! I think they are just telling us it's 20-25% for everything. LCC - 24%. After that juice steels to me it gets worse. Turns into all lemon. Their prelude had much more emphasis on the cake and coconut. I'll make another batch soon. I'm going to do some welsh custard tonight.
Just a thought - those percentages go back to the original formulas - seeing some have been reformulated with non-diacetyl flavours, it may be worth keeping an open mind on percentages as some could need increasing, but not hard to add a little more.
Does anything mix well with lemon coconut ? The batch I made last night is so sweet right now. Mixed around 24%. But when it steeps it goes all lemon. I bet some kind of creme would really mix in there well. Not sure I have any. Any other though? I have a lot of that concentrate.
I imagine anything creamy would mix well with it: cream, Bavarian cream, Crème Anglaise, Crème Brule, Catalan Cream, yoghurt, custard - there's even a Flavourart custard with a hint of lemon in it (very nice too) Just called 'Custard', but the label has 'aroma crema pasticcera' on it too.
...and BBC English always used to be top notch, it does annoy me that our language is going so downhill, amazed me last night on the Chase, Mark the chaser didn't know what a surplice was even though he got the answer correct.
How did he get it right if he didn't know ....was it a choice question? (I don't watch the programme)
Suppose if you don't/didn't go to church, you may not have encountered the word.