This is my first post ever, I have not found any post where to introduce myself, but if I must do it somewhere before, let me know and I will do it with pleasure.
I am sorry in advance if I do not follow the proper structure when putting the recipe or I do something wrong
I’ve been mixing for a couple of years now, but now I’m raising a personal challenge, and I’m looking for an opinion, since it is a recipe that could be improved with more nuances, but I am interested in keeping it that way…
I’m trying to make “merengada” milk, a typical Spanish recipe made with whole milk boiled with cinnamon and a little lemon peel (to make it less bitter), which is mixed with a homemade meringue, made with beaten egg whites with sugar.
My first approach is:
Dairy milk (TPA) 6%
Meringue TPA) 3%
Lemon Meringue Pie (Capella) 3%
Bavarian cream (TFA) 3%
Cinnamon danish (Capella) 2%
You can drink “meringada milk” with a straw, people usually drink it very cold, so I also consider using ws-23 to give a cold sensation without that minthy touch, but I do not have a good impression on this.
I thought I would use FA Custard because it has a hint of lemon, but it also provides vanilla, an ingredient that “merengada” milk does not have. I know that the Bavarian cream also brings some vanilla, but it is less noticeable. I include it to provide some creaminess, because a “body” consistent of daily milk and meringue seems very poor to me, and the daily milk with the Bavarian cream gave me good results in an almond milk.
I thought about using “malted milk” too.
And, again, excuse me if I did something wrong!
Thanks to everybody!