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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Stand mixer for bread dough, pastry, meringues, butter churning
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Stand mixer for bread dough, pastry, meringues, butter churning
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place 1/2 cup cream in small saucepan; sprinkle gelatin over.let stand until gelatin softens, about 20 minutes. meanwhile, stir 1 1/2 cups cream, creme fraiche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. remove from heat. cover; steep 5 minutes. strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups). stir gelatin mixture over medium-low heat until gelatin dissolves. whisk gelatin mixture into strained cream. whisk in frangelico and vanilla. divide mixture among six 3/4-cup custard cups. refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day. mix berries and 2 tablespoons sugar in medium bowl; toss to blend. spoon sugared berries over each panna cotta.