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Serviervorschlag:
Exquisiter Genuss zum Abschluss eines Menüs, allein oder in Begleitung feiner Desserts mit Mandeln, Feigen, Krokant, Karamell (Crème brûlée), als Solist elegant zu Walnüssen und Dörrobst, im Sommer auch leicht gekühlt zu frischen Walderdbeeren.
