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@fernanditokocakola:

Fernanditococakola
Fernanditococakola
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Region: US
Thursday 24 July 2025 13:25:01 GMT
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lozmidisca0
idk :
I just made 15 years in a company y es verdad wasted my time ,por el miedo siempre vas a tener un jefe.
2025-07-24 14:24:55
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mountolympusgc
MOUNT OLYMPUS :
💪💪💪
2025-07-24 13:38:23
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Ingredients: For the French Soufflé: • Mango, passion fruit, granadilla, 200 g • Sugar, 100 g (50 g for fruit puree, 50 g for egg whites) • Starch, 1 tbsp • Lemon juice, 1 tbsp • 4 egg whites • Butter for greasing the molds • Sugar for dusting the molds • Water (if the puree is too thick) For the Ice Cream: • 5 egg yolks • Cream (35%), 500 ml • Sugar, 100 g • Vanilla bean • Milk, 200 ml • Vanilla extract, 1 tsp For the Cocktail: • Strawberries • Lemon juice • Ice Instructions: 1. Prepare the baking molds. Grease each mold with butter, dust with sugar, and place in the refrigerator. 2. Cut the mango into cubes and scoop out the flesh of the passion fruit and granadilla. Blend everything in a blender until pureed and strain through a sieve into a saucepan. Add starch, sugar, and water to the fruit puree and cook down. 3. Whip the egg whites with sugar until stiff peaks form, then gently fold them into the fruit puree using a silicone spatula. Fill the molds to the top (smooth with a spatula and wipe the edges) and place in the oven at 190°C for 15–17 minutes (watch for a golden crust). 4. Prepare the ice cream. In a medium saucepan, heat milk, sugar, salt, and half of the cream almost to boiling. Split the vanilla bean lengthwise, scrape out the seeds with a small knife, and add both the seeds and the pod to the milk mixture. Cover and let it sit for 30 minutes. In a separate bowl, whisk the remaining egg yolks. Gradually pour in three ladles of the hot mixture into the yolks while constantly whisking. Pour the yolk mixture back into the saucepan and cook, stirring constantly with a whisk until it thickens to a cream-like consistency. Pour the remaining cream into a bowl. Combine the cream with the custard, add vanilla extract, and mix well. Pour the mixture into an ice cream maker, select the ICE CREAM mode, and press
Ingredients: For the French Soufflé: • Mango, passion fruit, granadilla, 200 g • Sugar, 100 g (50 g for fruit puree, 50 g for egg whites) • Starch, 1 tbsp • Lemon juice, 1 tbsp • 4 egg whites • Butter for greasing the molds • Sugar for dusting the molds • Water (if the puree is too thick) For the Ice Cream: • 5 egg yolks • Cream (35%), 500 ml • Sugar, 100 g • Vanilla bean • Milk, 200 ml • Vanilla extract, 1 tsp For the Cocktail: • Strawberries • Lemon juice • Ice Instructions: 1. Prepare the baking molds. Grease each mold with butter, dust with sugar, and place in the refrigerator. 2. Cut the mango into cubes and scoop out the flesh of the passion fruit and granadilla. Blend everything in a blender until pureed and strain through a sieve into a saucepan. Add starch, sugar, and water to the fruit puree and cook down. 3. Whip the egg whites with sugar until stiff peaks form, then gently fold them into the fruit puree using a silicone spatula. Fill the molds to the top (smooth with a spatula and wipe the edges) and place in the oven at 190°C for 15–17 minutes (watch for a golden crust). 4. Prepare the ice cream. In a medium saucepan, heat milk, sugar, salt, and half of the cream almost to boiling. Split the vanilla bean lengthwise, scrape out the seeds with a small knife, and add both the seeds and the pod to the milk mixture. Cover and let it sit for 30 minutes. In a separate bowl, whisk the remaining egg yolks. Gradually pour in three ladles of the hot mixture into the yolks while constantly whisking. Pour the yolk mixture back into the saucepan and cook, stirring constantly with a whisk until it thickens to a cream-like consistency. Pour the remaining cream into a bowl. Combine the cream with the custard, add vanilla extract, and mix well. Pour the mixture into an ice cream maker, select the ICE CREAM mode, and press "Start." 5. For the cocktail, blend strawberries with lemon juice and ice in a blender. Rub the rim of the glass with lemon and dip it in sugar. 6. Remove the soufflé from the oven, dust with powdered sugar, make a cut in the center, and top with ice cream. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #byvelcheva #velasaromaticas #diffusers #foodtutorial #avocado
senta olhando pra mim
senta olhando pra mim
#ستوريات #کوردستان_سلێمانی_کەرکوک_هەولیر #دهوك_زاخو_سليماني_ئاكري_ئامیدی_هولیر #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوکتەق #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوکتەق #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوکتەق #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوک #کوردستان_سلێمانی_کەرکوک_هەو #هاشتاقات_تيك_توك_العرب
#ستوريات #کوردستان_سلێمانی_کەرکوک_هەولیر #دهوك_زاخو_سليماني_ئاكري_ئامیدی_هولیر #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوکتەق #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوکتەق #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوکتەق #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوک #کوردستان_سلێمانی_کەرکوک_هەو #هاشتاقات_تيك_توك_العرب
quest’estate vieni in puglia?😉#perte #neipertee #fyp #andiamoneiperte
quest’estate vieni in puglia?😉#perte #neipertee #fyp #andiamoneiperte
مساء السعادة#مساء_الخير #مطار #hasanfalmaliki
مساء السعادة#مساء_الخير #مطار #hasanfalmaliki
@systemofadown B.Y.O.B. - Bring Your Own Bottle 🐣🧸🍼
@systemofadown B.Y.O.B. - Bring Your Own Bottle 🐣🧸🍼

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