@antoninatonik7: #рисунокнапеске. #любовь #портрет

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Friday 19 February 2021 18:58:01 GMT

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user1887736534488 :

красотка моя! супер! 💋💋💋🌹🌹🌹💖💖💖☝👍👍👍👏👏👏🤗🤗🤗

2021-03-19 12:53:39

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Малика Бикбаева :

🥰

2021-02-19 19:07:22

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user1887736534488 :

😳

2021-03-19 12:52:42

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Hazelnut Spread Semifreddo | A semifreddo is a light, velvety Italian treat. Technically it’s a frozen dessert but when served, it’s more like a chilled mousse, hence the name ‘half-cold’! Drizzled with melted nutella and topped with roasted hazelnuts, this is a perfect make-ahead dinner party dessert 🍫 Serves: 6 Time: 35 minutes + freezing time 150g hazelnut spread 1 large free-range egg 3 large free-range egg yolks 1 tsp vanilla bean paste 150g caster sugar 400ml double cream 75g toasted skinless hazelnuts, finely chopped 1. Double line a 1.5 litre capacity loaf tin with cling film. 2. Put the hazelnut spread in a small heatproof bowl and then stand it in a larger bowl of boiling water for 5–10 minutes until it has softened. 3. Place the sugar, the 3 egg yolks, the 1 egg and vanilla bean paste in a heatproof bowl and set it over a saucepan of simmering water. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside. 4. In a separate large bowl, whip the double cream until it is stiff. Fold in the pale egg mixture until combined. 5. Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour three quarters of the melted hazelnut spread. Pour the rest of the mix over the top and, using a spoon, smooth over the surface. Cover with cling film and place in the freezer to set for 6 hours. 6. To serve, turn the semifreddo out onto a serving platter and carefully remove the clingfilm. Sprinkle it with the remaining hazelnut spread, the toasted hazelnuts and serve in generous slices.

Hazelnut Spread Semifreddo | A semifreddo is a light, velvety Italian treat. Technically it’s a frozen dessert but when served, it’s more like a chilled mousse, hence the name ‘half-cold’! Drizzled with melted nutella and topped with roasted hazelnuts, this is a perfect make-ahead dinner party dessert 🍫 Serves: 6 Time: 35 minutes + freezing time 150g hazelnut spread 1 large free-range egg 3 large free-range egg yolks 1 tsp vanilla bean paste 150g caster sugar 400ml double cream 75g toasted skinless hazelnuts, finely chopped 1. Double line a 1.5 litre capacity loaf tin with cling film. 2. Put the hazelnut spread in a small heatproof bowl and then stand it in a larger bowl of boiling water for 5–10 minutes until it has softened. 3. Place the sugar, the 3 egg yolks, the 1 egg and vanilla bean paste in a heatproof bowl and set it over a saucepan of simmering water. Using a hand-held electric whisk, beat for about 8 minutes until the mixture is thick and pale. Remove from the heat and set aside. 4. In a separate large bowl, whip the double cream until it is stiff. Fold in the pale egg mixture until combined. 5. Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour three quarters of the melted hazelnut spread. Pour the rest of the mix over the top and, using a spoon, smooth over the surface. Cover with cling film and place in the freezer to set for 6 hours. 6. To serve, turn the semifreddo out onto a serving platter and carefully remove the clingfilm. Sprinkle it with the remaining hazelnut spread, the toasted hazelnuts and serve in generous slices.

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