Monday, 15 September 2014

Fresh As freeze dried powder

I have discovered my new favourite baking ingredient: Fresh As freeze dried powder. I came across a recipe requiring it a few months ago and so started out with a package of raspberry powder. Now, after using it to make several different recipes with some more left over in the fridge, I am well and truly hooked. It is easily one of #myfavoritethings.

Believe me when I say that this freeze dried powder is magical. A big problem for me when using syrup-based flavours is the effect it can have on the final product. Adding liquid to flavour fondant, buttercream or even cake mix requires great caution as the consistency can easily change from a slightly sticky mixture to an over-wet mess. Freeze dried powder adds both colour and flavour with the same effect as adding icing sugar, for example. It blends in and doesn't upset the balance between wet and dry ingredients.

So far, my pack of raspberry freeze dried powder has made a few batches of raspberry marshmallow frosting and filling and a three-layer raspberry checkerboard cake with piped ombré ribbons and roses. I like the look of this little passionfruit pavlova recipe and might use the rest of my raspberry powder to make some, or maybe even buy some passionfruit powder and start experimenting with a new flavour.

Raspberry marshmallow frosting
... with raspberry filling inside
Raspberry vanilla cake with piped ombré ribbons and roses
Raspberry vanilla checkerboard cake
As far as I am aware, there are three main stockists of Fresh As powder in the Wellington region: Moore Wilson's, Ontrays in Petone and Ruth Pretty's kitchen shop.

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