1.   Cook a few tart apples along with a sprig or two of mint and strain through a fine sieve.

2.   Put the soup in a food processor or blender, or push through a fine sieve, and return to the pan.

3.   Strain cooking liquid through a fine sieve into a pot.

4.   Strain Marinade through a fine sieve, reserving onions and Marinating juices separately.

5.   Press the raspberries through a fine sieve to form a puree.

6.   Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup.

7.   Force potatoes through a fine sieve to make a puree.

8.   Force the puree through a fine sieve, and transfer to a small nonstick saucepan.

9.   Gently pour the egg-cream mixture on top of caramel, straining through a fine sieve if you want extra silky texture, filling the ramekins evenly.

10.   Immediately strain through a fine sieve into a bowl.