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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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FROZEN raspberry cream: LINE a 9 x 5 inch (2 L) loaf pan with double thickness of waxed paper. BEAT cream cheese, sour cream, sugar and egg yolks until light and fluffy in large bowl of electric mixer. Fold in beaten egg whites, then mashed raspberries. POUR into lined pan; smooth top. Cover and freeze at least 6 hours or until firm. If frozen hard, soften in refrigerator 1 hour before serving. TO serve, remove from pan, unwrap and cut into 8 slices. Spoon some Blueberry Sauce on each dessert plate and top with a slice.