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Using a balloon whisk or food mixer on slow, beat in the cream, getting right to the bottom of the mixture.
Using a balloon whisk, combine the eggs, vinegar and mustard, then start adding the oil, just a teaspoon at a time at first, whisking well with each addition.
7. Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites, using a balloon whisk or a large spatula.
For the brandy sauce 40g butter 40g plain flour 300ml whole milk 40g golden caster sugar 2 tbsp brandy 110ml double cream Extra brandy, for flaming the pudding at the table Put the butter in a medium saucepan with the flour, pour in the milk, then, using a balloon whisk, whisk vigorously over a medium heat.
Have your mixer ready and fitted with the whisk attachment and, using a balloon whisk, place the bowl over a pot of simmering water, whisking constantly, until the egg whites reach 75C or, if you don't have a thermometer, keep going until the caster sugar has completely dissolved.
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(Mrs. Child, in fact, used a balloon whisk to beat eggs to make an omelet on her first TV appearance).
Now that all the elements are ready, use a balloon whisk to mix half the whipped cream into the melted chocolate until smooth and shiny.
But, if you wish to stir, use a balloon whisk gently through the liquid without breaking up or disturbing the stock ingredients.
Using a balloon pump, inflate a balloon.
Blow up the balloon using a balloon pump.
Use a large balloon whisk or electric mixer and beat slowly, getting right to the bottom of the mixture.
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