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Stir in leeks, season with salt and pepper and cook 5 minutes, stirring gently.
Add cream to chocolate in two portions, stirring gently, until a smooth, shiny ganache forms; set aside. 4. Stir together confectioners' sugar, almonds, flour and baking powder.
Add the rennet, stirring gently.
Cook, stirring gently, until nearly all stock has evaporated.
Add the diced lobster meat and the cream, stirring gently to combine.
Add the rye, the chai-infused sweet vermouth and the ginger liqueur, stirring gently to incorporate.
Heat to boiling, stirring gently, until the sauce is clear and thickened.
Break up fillets with a wooden spoon, stirring gently, until they have fully integrated into sauce.
Add the citric acid, and heat to 30C, stirring gently – it will start to curdle.
Cook, stirring gently, over medium heat until they begin to turn golden.
Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com