31.   Add cream, and beat until well combined.

32.   Add cream, return to a simmer and remove from heat.

33.   Add heavy cream.

34.   Add remaining cream, and mix well.

35.   Add the broth mixture to the peppers and puree, then slowly add the cream while blending.

36.   Add the cream and continue stirring over low heat until it mixes into the caramel and forms a sauce.

37.   Add the cream and reheat but do not boil.

38.   Add the cream, and continue to reduce until mixture is thick enough to coat the back of a spoon.

39.   Add the cream, and reduce it by half.

40.   Add whipped cream, and work in until well-blended.