Curdled Mess Of A Strawberry Imbc
Decorating By coldtropics Updated 23 Jun 2007 , 12:31pm by snarkybaker
I just made a batch of imbc... and im trying to make different flavor variations. Kaluah came out pretty good. the strawberry is another story... i added puree to the imbc and ended up with a curdled mess even after beating forever. 
Can anyone offer tips and /or suggestions on flavoring this stuff? thanks all.
I make it unflavored and just stir in rasberry or other puree at the end after it is just mixed to the right consistancy. Works like a charm.
Yeah...puree is too watery for IMBC. I use the Hero fruit compounds which are less sweet and more intensely flavored than jam and they work GREAT!
Are these the same as the icing fruit sold at country kitchens and how potent are these? Are they better than the refridgerated types? Thanks guys for all of the tips.
Here is what I am talking about....scroll down to the fruit compounds.
http://www.heronorthamerica.com/products.asp?id=3
I use compounds as well. These are the ones we used in class and they are really good.
http://www.amoretti.com/docs/compounds_info.php
Those Amoretti compounds are great fro flavoring gelato, too!
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