It’s been a while since I’ve made the raspberry cloud cream and I need some clarification, please.
To make the cloud cream (pg. 265 in TCB) it says to use 1 cup unsweetened raspberry puree. I assume this means to omit the optional 2/3 cup of sugar in the raspberry puree recipe (pg. 337 in TCB), yes?
To make the puree itself RLB instructs the reader to thaw the berries completely and then press the them to force out all of the juice and this should yield one cup of the juice. Then, we are supposed to boil the juice and reduce it to 1/4 cup and pour it into an oiled heatproof cup. Next we are supposed to puree the raspberries and sieve them or use a fine strainer to remove all the seeds and then obtain one liquid cup of puree. To this puree we are supposed to stir in the syrup and the lemon juice. This is where things are a bit confusing for me, so I have a few questions.
1) The syrup is the juice that was reduced to 1/4 cup, correct?
2) Are the raspberries that are pureed the raspberries that were pressed after having been thawed to obtain the one cup of juice that was reduced for the syrup? If so, does this mean there is still enough water left in the pressed berries to yield the one cup of puree, or does a little water need to be added these pressed berries to get a full cup of puree?
My other questions are regarding white chocolate. I have read about white chocolate and I’m wondering which white chocolate is best to use. The last time I made a white chocolate buttercream frosting I think I used Lindt white chocolate, but I’m not 100% certain about that. I was wondering if there is a better white chocolate to use? I am making the white chocolate variation of the mousseline buttercream and the last time I made it it turned out wonderful, but I’m just wondering if there may be a better white chocolate to use for this. In general, what makes a white chocolate a “fine quality” white chocolate?
Thanks for any help you can offer, folks. I hope you all enjoy your Memorial Day weekend.