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Use this stock syrup to make chef Michel Roux's Raspberry Coulis and Plum Meringues.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place sugar, glucose, and 1 1/2 cups water in a small saucepan and bring to a boil over low heat, stirring constantly, until sugar is dissolved. Let boil for 3 minutes, skimming surface as necessary. Strain through a fine mesh strainer into a bowl and let cool. Store in an airtight container, refrigerated, up to 2 weeks.

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