I am not discouraged, because every wrong attempt discarded is another step forward.
I've not yet found a recipe for white chocolate raspberry that I like ("Mmmph mmmFuh mmph," objects the tasting panel with their mouths full - but I'm a perfectionist). Last nights attempt invoked a standard cheesecake recipe (courtesy of Cooks Illustrated), with the sugar cut way back.
One step that I like, stolen from a previous (and now abandoned) formula, calls for pouring in most of the batter, then adding a layer of raspberry, then the remaining batter, and carefully swirling the batter so that nice raspberry spirals appear.
I tried adding the chocolate with the raspberry - that didn't work. It looked like everything was going fine; the chocolate swirled splendedly and so on. But when I cut into the cake I discovered that the chocolate, being denser than the batter, simply sank. Not what I'm after.
My current theory is that I have to abandon adding the chocolate as a seperate step, and mix it thoroughly into the batter. We'll see how that goes this weekend.
March 23, 2006 8:31 AM
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