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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
Entry-level electric burr grinder — 40 grind settings, pour over to French press
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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
Entry-level electric burr grinder — 40 grind settings, pour over to French press
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine cream and espresso powder in a medium bowl and whisk until powder is dissolved; set aside. Combine sugar and water in a small saucepan and stir to combine. Place over medium-high heat, bring to a boil, and let cook undisturbed until amber in color, about 5 minutes. Immediately add butter and stir to incorporate. Remove from heat and whisk in cream mixture and salt until smooth.