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Add the clarified butter and pour this mixture into the flour bowl.
Whisk in the eggs one by one and then the milk, then pour this mixture over the cherries.
Mix the eggs, milk, salt and pepper and then pour this mixture into the tart shell, over the fennel.
You'll want to pour this mixture over your French toast.
Immediately pour this mixture over the chopped chocolate.
Once all the milk has been combined with the yolks, pour this mixture back into the saucepan.
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We poured this mixture into plastic moulds and cured at 50°C for a period of 6 hours.
Slowly pour this into the walnut mixture, blending as you pour.
Heat the milk very gently until luke-warm, whisk in the eggs, and pour this into the dry mixture.
This will pour the mixture into your cocktail glass.
Then pour that mixture away – yes, this is the bit I can't quite get my head around.
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