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By Carole Bloom

Taking the wealthy, sumptuous style of caramel to new heights

Carole Bloom takes the wealthy sumptuous taste of caramel to new heights in Caramel. Her recipes for truffles, cakes, cookies, custards, goodies, ice lotions, and different scrumptious cakes are fabulously decadent and palate wonderful. Bloom expertly courses you with basically written directions and useful tricks as you take pleasure in developing those superb treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, coffee Crème Caramel, Caramel Chocolate muffins, Salted Caramel darkish Chocolate chew Ice Cream, and Caramelized Roasted Pears are only a touch of what awaits you during this stylized cookbook.

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Stir well. Add sugar and stir to dissolve. Leave to cool. 5 Pour agar-agar into the vegetable mixture and mix gently. Pour this into a wet jelly mould and leave in the refrigerator for at least 1 hour. 6 To serve, carefully remove aspic from mould and cut into wedges. Garnish with egg yolks and shisho leaves. appetis er s and sid e di s h es 29 steamed egg custard chawanmushi A Japanese classic, this egg custard never fails to impress yet it is surprisingly easy to whip up! 5 ml (183/4 fl oz / 21/4 cups) Japanese light soy sauce (usukuchi shoyu) 1/2 Tbsp a floral pattern Japanese fish cake (kamaboko) 5 slices 1 Boil water in a steamer.

5 Add green part of leek. Lastly add in trefoil and remove from heat. 6 Dish out into serving bowls and serve hot.

Add wakame seaweed and stir through. Garnish with trefoil leaves. Serve hot. so u p s 47 fish and seafood asparagus and prawn cutlets 50 breaded black sesame prawn fritters 53 simmered scallops 54 savoury pancakes 57 yanagawa-style simmered eel with burdock 58 hokkaido-style baked salmon 61 wine lees salmon hotpot 62 pan-fried salmon with teriyaki sauce 65 white pomfret in japanese sauce 66 mackerel simmered in miso sauce 69 asparagus and prawn cutlets asparagasu ebi no korokke The combination of crunchy asparagus and sweet prawns makes this dish absolutely delicious!

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