Exact(8)
Working with one elderflower head at a time, dip it in the batter and swirl around.
Working with one ball at a time, dip into the ganache to coat.
4 One at a time, dip the fig quarters into the hot caramel and swirl around until coated.
One at a time, dip the curds into the hot whey for a minute or so, until they begin to soften and stretch.
Working with one dumpling at a time, dip in flour and press lightly onto a grater or the back of a fork so that a fingertip leaves an indentation.
Taking one sponge finger at a time, dip the biscuits in the cranberry mixture until completely covered and softened, then arrange in a single layer on top of the cream.
3 Fry two or three pieces at a time: dip the fish in the batter mix until both sides are coated, then very carefully lower them into the hot fat with tongs or a slotted spoon.
One at a time, dip the top of each éclair into the mixture to glaze, lift vertically and wipe off excess from the lower end with the back of your finger⁷.
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