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Making gravy

Adding cream to meat stock

Making gravy

Cream being added to lobster stock

Gravy being prepared

Making mustard sauce

Steps for making cream sauce

Gravy in pan, whisk with creme fraiche resting on pan

Gravy in pan, whisk with creme fraiche resting on pan

Beurre blanc

Stirring creme fraiche into gravy

Still life with courgettes and courgette chutney

Mango chutney simmering

Reducing red wine sauce

A marinade being seasoned

Gravy in pan, wooden spoonful of creme fraiche resting on pan

Alfredo Sauce Simmering in a Skillet

Making balsamic vinegar: boiling the must

Cream being added to onions, garlic and chestnuts

Ladling fish stock into jars

Making zabaione

Making custard

Making custard

Making chocolate mousse cake

Making avocado soup

Making custard (US-English voice-over)

Making woodruff and champagne gateau

Veal gravy being refined with butter

Making duck stock

A piece of butter being added to gravy

Salted capers

Gravy being prepared

Blueberries in sugar

Organic Cranberries with Sugar in a Metal Bowl

Making vanilla blancmange

Making cranberry sauce

Making vanilla blancmange

Preparing cockles in cream sauce

Making gravy

Making gravy

Vanilla cream being caramelised with a blow torch

Whipped cream in mixing bowl

Whipped cream in mixing bowl with spatula

Whipping cream with a food mixer

Whipped cream on spatula

Thickening soup

Putting chocolate cream into a piping bag

Whipping cream with a egg whisk

Beating cream into vegetable soup

Making sour cream cake with nuts

Gravy being prepared

Making saffron cream

Making panna cotta

Filling depressions on the top of a cake with custard

Making sauerkraut

Fresh and pickled red and white cabbage out of doors

Making cheesecake

Making yoghurt flan with plum compote - part 2

Making zabaglione

Whipping cream

Whipping cream

Eggs and cream being mixed

Whipped cream on balloon whisk of food mixer

Decorating a cake using a piping bag

Decorating a cake (piping cream rosettes)

Gravy being made from meat juices

Lamb bones, vegetables and rosemary for rosemary jus

Making panna cotta

Making vanilla parfait

A sliced-open vanilla pod being added to milk

A vanilla pod being removed from vanilla cream

Making trifle

Making a nectarine torte

Making venison stock

Making chicken stock

Making meat stock

Making duck stock

Making fish stock

Making dark veal stock

Gravy being prepared

Making orange whip

Making confectioner's custard

Making Bavarian creme

Making creme brulee

Making black cherry cream gateau

Making almond cream with almond caramel

Making bonet (bitter almond dessert from Piedmont)

Making vanilla ice cream: adding the milk

Spooning gravy over a roast

Gravy for marinated pot roast

Making tonka bean Creme brulee with glazed apricots

Lemons being soaked in salt

Butter being beaten with a hand mixer

Roast beef being served with gravy

Making a rose cake

Melted chocolate being stirred into a milk-cream-egg yolk mixture

White fish carcasses being washed

Plums, sugar and spices (for bottling)

Steps for making cream of pumpkin soup

Quark kolache being filled

Melted chocolate

Melted chocolate

White and dark couverture on spoons

Pieces of meat with Nihari curry mix

Lettuce being marinated

Making strawberry jam

Making thickened veal stock

Making gravy

Making a caramel cream dessert

Beating zabaione over bain-marie

Making zabaglione

Vanilla cream being dusted with icing sugar

Making veal stock

Making Bavarois (Bavarian Creme)

Making butter cream

Making vanilla blancmange

Boiled cream

Pike in root vegetable stock and butter sauce

A bag of spices being added to veal stock

Veal stock being degreased after being left to cool

Vegetable stock being seasoned with herbs

Vegetable stock being sieved

Juniper berries being added to veal stock

Vanilla cream with baked chocolate being made

Decorating the edge of a cream cake with serrated spatula

Decorating cream cake with jelly figures

Frozen vanilla cream with strawberry puree

Filled vanilla pudding being prepared

Parfait mixture being mixed in a cold bain marie with pumpernickel bread

Folding beaten egg white into vanilla cream

Roasted veal bones and vegetables (making veal stock)

Buttercreme being mixed with an electric whisk

Slicing Corned Beef on a White Plastic Cutting Board

Basting meat with wine

Making meat broth

Making white veal stock

Cake base with cream; fresh berries and apples

Filling a cake

Making oxtail soup: stock and pieces of oxtail

Making zabaione

Pickling red and yellow peppers

Making vanilla slices

Gravy being thickened with flour-butter

American marinade and herb marinade

Making custard

Making zabaglione

Deglazing meat juices with red wine

Vanilla ice cream ingredietns: mixing together cream, vanilla, egg yolk with a hand mixer

Quark kolache

Filling a sponge roulade

Making heart-shaped cake with cream border

Tandoori marinade

Making Creme brulee

Making Creme caramel

Preserved apples with vanilla cream and raspberries

Making vanilla blancmange (German Voice Over)

Strawberry jam being made

Strawberry jam being made

Pickled mushrooms with poached egg

Beating sabayon over a bain-marie

Preparing pickled ginger

Basting Roast Pork in Pan

Marinated mozzarella balls

Making cheesecake

Preserving ginger

Making coconut tart

Making a buttercream cake

Yogurt dressing being prepared

Pancakes with berry rumtopf and cream

Making lime sauce

Making a mocha roll (sponge roll)

Making herb quark: mixing quark with herbs

Making hollandaise sauce

Pouring Lobster Stock into Strainer

Making mascarpone cream (for tiramisu)

Trout pate being prepared

Vanilla cream in moulds in a bain marie

Vanilla pudding being poured into dessert bowls

Stack of Blocks of Frozen Cooking Stock

French buttercreme being made

Making fish stock

Making fish stock

Pouring white wine into vegetables

Risotto rice being cooked in stock

Straining meat stock through a conical sieve

Broth with vegetables

Game stock being sieved

Making fish stock

Making cream hearts

Aperitif cheese-flavored pastry twists

Cheese pie

Melting chocolate

Making honey charlotte

Making lobster stock

Beating zabaione over bain-marie

Decorating chocolate cake with cream topping

Preparing duck gravy

Making Creme brulee with rhubarb

Vanillecreme zubereiten

Custard in a pan