fine sieve

Take off the heat and pass through a fine sieve.

Cook for three to four minutes, then pass through a fine sieve.

Strain the whole thing through a fine sieve and leave to cool.

Pass through a fine sieve, and set aside to cool.

Drain through a fine sieve and place in a bowl.

Pass through a fine sieve and refrigerate at least four hours.

Press the cream through a fine sieve over the potatoes.

Reduce by a quarter then pass through a fine sieve before serving.

Strain it through a fine sieve and into a saucepan.

If necessary, pass the peach mixture through a fine sieve.

Cool to room temperature and strain through a fine sieve.

Pass this mix through a fine sieve into a bowl and leave to cool for five minutes.

Pour the liquid through a fine sieve into a bowl.

Put juice and seeds in a fine sieve set over a bowl.

Force potatoes through a fine sieve to make a puree.

Remove from heat, and strain through a fine sieve into a bowl.

Pass through a fine sieve, whisk in the butter, a small piece at a time.

Puree in a food processor, and then put through a fine sieve.

Pass through a fine sieve leaving only the pips behind.

Strain through a fine sieve, add honey to taste and serve.

Drain well in a fine sieve, and proceed with your recipe.

Allow the mixture to reduce a little, then pass it through a fine sieve and season to taste.

Tip the strawberries into a fine sieve and leave to drain.

Pour through a fine sieve and press to extract all the juice.

Strain through a fine sieve, pressing hard with a spoon.