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Scrape the cooled honey and thyme mixture into the yogurt and cheese and fold gently together.
Mix, season with salt and pepper, pour over potatoes, and fold gently.
Fold gently so that you don't knock the air out of the cream.
Taste the gooseberry purée for sweetness and then fold gently into the whipped cream.
Fold gently to mix. 5. Whisk heavy cream with vanilla until thick but still soft.
Add the vanilla extract and chopped toasted almonds, folding gently to combine.
Turn into mixing bowl, add mineral water, and fold gently until dough comes together; it will be soft and tacky.
Fold gently but thoroughly into the mixture with a large metal spoon (a wooden one will knock the air out).
Fold gently into the yolk batter, then pour over the figs in the saute pan (or baking dish).
3. Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
Pour the vanilla and almond extract in with the yolks, stir gently together, pour this on top of the meringue and fold gently together.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com