I shall try to refrain from using too many superfluous exclamations while raving about this new product. But I am so terribly super excited it may be a little difficult. The lovely Annabelle from Simmer Catering introduced me to this new product last week, I told her right away, it was something I wanted to share with you all. Well I won't beat around the bush............ I will get on and tell you about it.
This amazing range of fruit powder and freeze dried fruit, is a taste explosion in your mouth. It tastes divine, it looks wonderful and the moment I saw it, what seemed like a thousand ideas started rolling around my head.
These whole/sliced fruits and fruit powders are made from high quality, ripe and sweet fruit and then freeze-dried to produce intensely flavoured fruits and powders. Add the powders to icings, to your favourite brulee mix or smoothies. Chocolate dip the whole/sliced fruits, crumble them over ice cream, add to your cereal or just eat them as they are. There are 10 flavours in the retail range and they are all packed in re-sealable foil bags. The colour is intense and the strawberries when used in things such as rocky road, keep their wonderful sliced appearance (no mushing like fresh fruit)
These wonderful fruits have recently appeared in Gourmet Traveller magazine's Hot 100, Cuisine magazine, and they even featured on NBC's today show in the USA as a hot new product - which is no small feat for this wonderful product from li'l ole NZ.
Whilst I had a heap of ideas racing around my head - the very first thing I wanted to try was raspberry buttercream. I frequently make raspberry buttercream, I usually use frozen fruit (with or without seeds). It takes a little while to mash the frozen berries through a sieve for the seedless variety and the juice makes it a bit messy. This in comparison was a breeze. I found the buttercream intensifies slightly in flavour overnight, which in my opinion was great. I loved it in the evening and adored it in the morning. (photos to follow of my icing on cupcakes)
I am keen to also give the raspberry meringues a go, the recipe comes from Meredith's Restaurant and is available on a recipe card for anyone wanting to try this.
Which fruit do you fancy?. What would you make?
Whilst I had a heap of ideas racing around my head - the very first thing I wanted to try was raspberry buttercream. I frequently make raspberry buttercream, I usually use frozen fruit (with or without seeds). It takes a little while to mash the frozen berries through a sieve for the seedless variety and the juice makes it a bit messy. This in comparison was a breeze. I found the buttercream intensifies slightly in flavour overnight, which in my opinion was great. I loved it in the evening and adored it in the morning. (photos to follow of my icing on cupcakes)
I am keen to also give the raspberry meringues a go, the recipe comes from Meredith's Restaurant and is available on a recipe card for anyone wanting to try this.
Which fruit do you fancy?. What would you make?
I LOVE THIS STUFF!
ReplyDeleteIt is AMAZING! And was the killer ingredient in some award winning cupcakes I made recently. ( http://www.stuff.co.nz/dominion-post/capital-life/in-the-kitchen/5954402/Bake-club-winner-impresses )
Seriously, EVERYONE needs to try it!
I love the Lychees the most, but they are all devine. SO YUMMMMM
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