More Brittle!
This was the best batch yet; it set correctly, nothing got burned, and the flavour came out really nicely. Sadly, I forgot to take pictures. Rest assured, it was beautiful though! A nice, clear sunny yellow colour.
I chose Lemon Pound Cake to experiment with because I thought that the lemon would be well suited for this sugar brittle recipe – especially because you need to add some sort of citric acid to it to keep the sugar from crystallizing so there would already be a tie in since this is lemony already. I actually ended up using lime juice and not lemon though, I had used my only other lemon earlier in the evening with a different brittle (the burnt Kenyan Tinderet). You couldn’t tell that it was lime though – it blended in with the lemon of the tea so seamlessly.
Also, I thought that the vanilla/pastry element of the tea would provide an interesting depth to the flavour if they managed to come through in the finished product. Though admittedly, to help them on their way, I did add a tiny, tiny amount of vanilla extract. You could taste those vanilla, buttery undertones in the finished brittle though and it was a really nice addition.
I think now that I’ve had a successful batch, I’m ready to take a break from brittle for the time being though and try my hand at something else. I’m definitely going to return to it though, because now that I know I can make it properly it’s a pretty quick recipe with a lot of potential. I mean, you can use literally ANY tea you want. So, lots of possibilities out there for sure.
Friendly reminder that I do not numerically rate DAVIDsTEA blends as I’m currently employed there and it would be an obvious conflict of interest. Any blends you see with numerical ratings were rated prior to my employment there. These reviews are a reflection of my personal thoughts regarding the teas, and not the company’s.