my take for ROSE’S heavenly CAKES: Baby Chocolate Oblivions (page 371) was topped with a dot of Raspberry Mousseline (page 149).
this is the best rendition i can think in lie of fresh raspberries and whipped cream. this is hawaii, and i yet need to find a good raspberry!
my friends at American Spoon Foods came up with seedless raspberry butter (a no-butter, high fruit, low sugar, seedless, natural preserve, called fruit butter because it is smooth like butter), this is really top preserves.
and my friends at La Cuisine came up with raspberry french arome. i can’t assure more how wonderful and natural this essence is.
all you need to do, is whisk raspberry butter and raspberry arome into plain mousseline buttercream. i forgot the chambord!
no you tell me, if sometimes fresh isn’t best.
p.s. the dots are piped with polycarbonate cake decorating tips, on a 80 oF kitchen, with the cakes previously chilled overnight in the fridge.