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Working with one piece of fruit at a time, lightly brush gelatin mixture over entire surface with a pastry brush. Place on a wire rack over waxed paper.
With a spoon, sprinkle superfine sugar over all sides of the fruit until the desired look is achieved. Repeat with remaining fruit. Let dry completely before handling.
Tools of the trade: Use a fat skimmer or metal spatula to gently lower the salmon (or other…
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In a large mixing bowl, combine flour (about 2 cups), sugar, active dry or quick-rise yeast,…
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