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Thinly slice citrus fruit. Here we used oranges, lemons and limes. Line 10-ox. ramekins with plastic wrap. Dip each citrus slice in sugar syrup, then place in the ramekin. Overlap slices, making sure that there is no hole in the bottom of the citrus bowl. Freeze at least 8 hours. Before serving, gently peel plastic wrap from citrus bowls.
Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional…
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Using a pastry bag and plain Royal Icing, outline each cookie; let dry. Tint remaining icing…
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