Recently for dinner, I invited a friend who does not mind my experiments. I wanted to make a fresh raspberry, baked souffle (no recipe, just winging it). I spent almost an hour sieving the raspberry coulis and at the last moment, remembered that I had some powder. I put a bit of the real thing aside to taste-compare and added the powder to the remainder. It did increase the flavour but it did not enhance it; it tasted a bit odd. The souffles were absolutely perfect...VERY high and mighty and simply delicious. So the powder did not affect the success of the rise. But now I want to make it again, if I can remember exactly what I did, without the powder. What a disappointment. I had also put some of the powder in some meringues that I made a while ago and was also not impressed with the flavour.
Is anyone aware of differences among various the various brands of powders?
I also want to try this again, with strawberries, no powder but adding some freeze-dried strawberries in hopes that the souffle will support them.
Is anyone aware of differences among various the various brands of powders?
I also want to try this again, with strawberries, no powder but adding some freeze-dried strawberries in hopes that the souffle will support them.