So i could potentially get my hands on some of it. Im just wondering if its worth the money..anybody have any ideas on what i could incorporate this into? Cake ? Buttercream?
Also have a question for anne in nc. When u say you can use freeze dried fruit in buttercream. Just how much of the powder do we need for say one batch of mousseline to get that fruity kick? Im trying to figure out how much i need to buy.is 250gm os freeze dried pieces good enough for a couple of uses?

bump

Buttercream, whipped cream or pastry cream could all be candidates, but I’ve never seen or tried to use a powdered version, so I don’t know about amounts.  If it were me, I’d be sure to get the milk protein and sugar content of the powder (especially the sugar content) to help me gauge quantities.

now theres something i had never considered! Thanks julie… will look into that !