Instructions: Creme Patissiere: Cook the mixture over low heat, stirring constantly with a whisk, until it reaches a boil. Remove the vanilla bean & strain through a fine sieve. Stir as the cream cools & add vanilla extract if you did not use the vanilla bean. Melba Sauce: Force the strawberries and raspberries through a very fine sieve. Add sugar and kirsch to taste. Chill.

SCANDIA

KALVFILET-A DRY WHITE WINE

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