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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
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Puree 3 whole loquats with syrup (about 130 g). In a bowl, beat egg yolk with sugar. In a separate small bowl, mix cornstarch with cold milk and a few drops of orange essence and whisk together with egg yolk. Heat mixture in a saucepan over low heat and stir until it begins to thicken, but do not allow to boil. Add crushed loquats, mixing constantly. Transfer to dessert cups and let cool. To serve, garnish cool custard with crushed caramelized almonds and Maria Cookies, if desired.