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Ruby port — cheese pairing, reductions, poaching pears
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards
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Ruby port — cheese pairing, reductions, poaching pears
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards
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STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk. POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top. REFRIGERATE 4 hours or until firm. Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.