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Answer: With the popularity of nouvelle cuisine using rich sauces in small quantity, flour is effectively replaced by whisked butter, heated cream or vegetable purees (with fewer calories) for thickening.
Add half the heated cream, mashing until well incorporated.
Slowly pour the heated cream in a steady stream onto the yolks, whisking all the time.
When the chocolate starts to melt, remove it from the pan and whisk in the heated cream.
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2. In a saucepan, heat cream and butter until melted.
2. Heat cream over low heat, stirring constantly to melt gelatin, about 1 minute.
6. Make the ganache: In a small saucepan, heat cream until steaming.
3. Heat cream in a medium saucepan over low heat, until reduced by one-fourth.
4. For sauce, heat cream to a simmer in small saucepan, and keep warm.
Heat cream until hot but not boiling, and add to cauliflower.
Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald.
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