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Very lightly whip the remaining double cream, just until it holds soft peaks (if you make it too stiff, it will be hard to fold in), and fold into the gooseberry custard.
Don't make it too stiff though; you should be able to run your fingers through it.
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Oh, you're right, Alejandro, it's too stiff, it's too strict, too expensive — and it's not enough.
When the rhubarb custard mixture is cold, whisk the cream, yoghurt and vanilla seeds until they just hold very soft peaks (if it's too stiff, it will be hard to fold in).
If it's too stiff, it will not rise properly.
The dough should be firm enough to shape, but if it is too stiff, loosen it with up to 4 tbsp of milk. 2 Line a baking tray with baking paper.
If it becomes too stiff, add water to it.
If it is too stiff after refrigeration, allow it to set out at room temperature for a few minutes so that it will be easier to spread.
If it is too stiff, add a few drops of water, if it is too sticky, sprinkle on a little bit of flour.
But if it is too soft, that leads to excessive tire wear, and if it is too stiff, that causes wheel spin, which again leads to tire wear.
It was too stiff to fit comfortably on the mules back, so the men got ahold of it at each end and unsuccessfully attempted to bend it.
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