41.   Return the pan to the warm, turned-off burner, and add the hot cream mixture.

42.   Return the remaining cream mixture to the stove over low heat.

43.   Season with a little salt and pepper and spoon over a little of the cream mixture.

44.   Slowly add the warm cream mixture to the yolks, stirring constantly.

45.   Spread whipped cream mixture over top and sides of cake or pipe on using a pastry bag fitted with an open star tube.

46.   Spread on top of banana cream mixture, making sure to touch mixture to crust to prevent the meringue from shrinking as it cools.

47.   Stir in lemon curd so that it makes streaks in the whipped cream mixture.

48.   Spoon in half the whipped cream mixture.

49.   The chicken sauce is served over cooked linguine that has been mixed with the cream mixture.

50.   Then pour the yolk mixture into the hot cream mixture.