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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Record your recipes and experiments — organized cooking journal
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Record your recipes and experiments — organized cooking journal
Intense raspberry flavor and color — buttercream, macarons, chocolate
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Special equipment: 4 (4 to 5-ounce) ramekins *Can be found at specialty gourmet markets Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. In a medium saucepan, heat the cream, milk, and rose water over medium-low heat until warm, about 4 minutes. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. Slowly whisk in the milk mixture. Stir in the mashed raspberries. Using a ladle, divide the mixture between 4 ramekins. Place the ramekins in an 8 by 8-inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set. Remove the pan from the oven and allow the ramekins to cool while still in the water, about 1 hour. Remove the ramekins from the water and refrigerate for at least 2 hours until set. Serve with a packet of carbonated candy.