1
Place over a saucepan of simmering water and whisk as mixture thickens.
2
Place the chocolate in a heatproof bowl over a saucepan of simmering water.
3
In a saucepan of simmering water, add a drop of vinegar.
4
Melt the butter in the heatproof bowl over a pan of simmering water.
5
Steam the cauliflower in a metal steamer in a pot of simmering water.
6
In a glass bowl, over a pot of simmering water, combine chocolate and butter.
7
Melt the chocolate in a small bowl over a pot of barely simmering water.
8
Break the chocolate into small pieces and put in a bowl over simmering water.
9
Five minutes over simmering water, and the clams open as naturally as a budding flower.
10
Drop the length of sausages into simmering water and poach it for about ten minutes.
11
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
12
Keep the hollandaise warm in a bowl over a pan of simmering water until required.
13
Whisk in the passionfruit pulp and place the bowl over a saucepan of simmering water.
14
I prefer to poach it in barely simmering water.
15
Sit the bowl over a pan of simmering water.
16
Melt the 250g dark chocolate in a bowl sitting over a pan of simmering water.