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Preheat the oven to 400 degrees F. Sprinkle a small amount of flour on a dry work surface. Place the puff pastry on the counter, and using a rolling pin or dowel, roll the puff pastry sheet to a 1/8-inch thickness. Using a 3-inch round cutter dipped in flour, cut the puff pastry into 8 circles. Place the puff pastry rounds on a parchment-lined sheet pan. Lightly brush the rounds with the egg white. Combine 1 teaspoon of the sugar with the cinnamon to make a cinnamon sugar. Sprinkle the cinnamon sugar evenly amongst the 8 puff pastry rounds and cover with another sheet of parchment paper. Lay a second sheet pan on top of the first and place the sheet pans in the oven. Bake the pastry rounds for 30 minutes, or until lightly browned and cooked through. Remove from the oven and let cool completely. In a 1-quart saucepan, combine the Marsala, 1/4 cup of limoncello, lemon juice, vanilla bean, and 1 tablespoon of sugar. Bring the pan to a boil over a medium-high heat and reduce the liquid to a light syrupy consistency, about 10 to 12 minutes. Once the liquid has reduced, strain the syrup and pour over the raspberries. Toss to evenly coat the raspberries and set aside in the refrigerator for 30 minutes. For the Candied Lemon Zest: Remove zest from the lemons with a vegetable peeler. Cut lemon zest into 1-inch by 1/8-inch pieces. Add zest to a pot of boiling water and blanch for 5 minutes. Combine 1 cup water and 1 cup sugar in a saucepan and bring to a boil and boil until sugar dissolves. Add the blanched lemon zest to the simple syrup and remove from the heat and let steep for 10 minutes. Remove the zest from the syrup and lay out onto a rack set over a half sheet pan. Sprinkle with the remaining 1/4 cup sugar. For the Chantilly Cream: Combine the heavy cream, 1 tablespoon limoncello and remaining 2 tablespoons of sugar in a medium-sized mixing bowl and beat with a whisk until stiff, about 5 minutes. Assembly: place a small dot of whipped cream in the center of a medium-si
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Outer covering of nutmeg — more delicate, sausages, béchamel, pies