fold

In chilled bowl, beat 1/2 cup chilled whipping cream and 2 tbsp. sugar until stiff; fold in 1/4 tsp ginger. Or fold 1/4 tsp ginger into 1 cup frozen whipped topping (thawed).

12 oz whites 13 oz sugar - 4.5 oz almonds 1.5 oz cornstarch 7 oz sugar - powdered =Whip 1., fold in 2.

500 g TPT blanc 6 eggs - 70 g cornstarch 1 tsp baking powd p.salt - 130 g butter - melted and cool 2 Tbsp kirsch =Combine 1. 1x1, sift & fold in 2., fold 3. in last oven gas mark 5, ~30-35mns, moist in middle

6 eggs 180 g sugar - 80 g flour 80 g cocoa 20 g cornstarch salt ,van 0.5 tsp b.powd =Blanche 1., sift & fold in 2. Best served immediatly 175C ~25mns

6 oz jus lemon 12 oz cream fraiche - 10 yolks 3.5 oz sugar 1.75 oz flour 4 sheets (~0.3oz.) gelatine - 10 oz sugar-boulé 10 oz whites =Scald 1., blanche 2., add together, reheat. Italienne meringue 3., fold in while1. & 2. are hot. Freeze in molds (not too deep). Bake from frozen in hot oven.

10 eggs 26 oz TPT - 3 oz flour - 10 whites cr. tartar 4.25 oz sugar - 2.5 oz butter - melted (optional) =Blanch 1., fold in 2., then 3., whipped. Bake in hot oven

3 eggs 225 g TPT - 30 g flour - 3 whites 30 g sugar fin 22 g butter =Blanche 1., add 2., fold in 3. & add 4. last 425F

500 g sugar 500 g almonds - 13 eggs 125 g flour - 13 whites 120 g sugar - 120 g butter =TPT 1., 2. in order (eggs 1x1), whip 3., fold in, 4. last 425F ~10-15mns till just firm

7 yolks 7 oz sugar - powdered - 7 whites 3 oz sugar - powdered - 1.5 Tbsp cornstarch 2.75 oz cocoa - forte =Blanche 1., whip 2., fold together, mix in 3. gently. 375F 15mns

500 g almonds 4 jus d’orange - 8 yolks 500 g sugar - 8 whites - whipped - 100 g cornstarch =Process 1., add to 2., fold in 3. & 4.

1 ea paper towel 1 servings Bounty Microwave Tips *** Place 1 Paper Towel On Counter With Sandwich Diagonally In Center. Fold 3 Coners Toward Center, Covering The Sandwich Like An Envelope. Fold Remaining Corner Over Other 3 Corners. Place Folded Side Down On Microwave Plate. Microwave...