@riristea: Part 4! ‘The Idol’ Season Finale Recap! Starring The Weeknd aka Abel Tesfaye & Lily-Rose Depp Season 1 Episode 5 #theidol #theweeknd #lilyrosedepp #samlevinson #riristea #rivetsoro

RiRi’s Tea ☕️
RiRi’s Tea ☕️
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Region: US
Monday 03 July 2023 07:46:34 GMT
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3ne2_
⃟ :
Tbh that ending was so shocking,and I really need a season 2.Like what happens after?
2023-07-03 10:43:30
100
thefirstnoelleelizabeth
Noelle Elizabeth :
Also, the brush scene in this episode is stupid bc wouldn’t he have noticed the brush was NEW in the original episode it was brought up in?!?😑
2023-07-03 09:33:16
55
user971546730881
lucy :
You forgot the fact that she did that at The Weeknd concert in LA that was a real live audience and I tagged you
2023-07-03 07:56:36
92
ray_aviva
rachel :
“6 weeks later” has to be the missing episode.
2023-07-03 17:20:42
130
amiliamacdonald
Amilia Macdonald :
What even happened to rob then 😂
2023-07-03 22:07:44
10
youth.n.asia
youth.n.asia :
this whole "Keyser Soze Jocelyn was in control all along" was done so badly 😅 show is done so badly overall
2023-07-03 14:11:57
44
hotcheetogir90210
user8772733905061 :
What even was the moral or lesson of this story? Quickly!
2023-07-03 13:57:58
90
jessib838
jessib838 :
I will say I think this show had a lot of potential. Im wondering what the original version was like. Wish it could have been better… good recap tho!!
2023-07-03 22:41:17
13
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WHITE CHOCOLATE HAZELNUT BONBONS (NO BAKE)  #food #Recipe #white chocolate #hazenuts #bonbon #cookies #tasty #nobake #fy #fyp #foryou #foryoupage CHOCOLATE MIXTURE 50 ml heavy cream 150 g milk chocolate 100 g hazelnuts (chopped and roasted) CORE Chocolate hazelnuts GARNISH 250 g white chocolate 15 g hazelnuts (chopped and roasted) Instructions: Heat the heavy cream in a saucepan until just below boiling point. Add the chopped chocolate, remove the pan from the heat, and let it sit for 1 minute. Stir until smooth. Allow the mixture to cool. Place the chocolate ganache in a bowl. Add 100 g of chopped hazelnuts and mix well. Refrigerate the mixture until it firms up enough to shape. Take approximately 12 g of the chocolate mixture and flatten it in the palm of your hand. Place a chocolate hazelnut in the center and fold the chocolate mixture around it. Roll it into a ball using your hands. Repeat with the remaining mixture. Place the chocolate balls on a sheet of baking paper and freeze them for 30 minutes to firm up. Melt the white chocolate using a double boiler. Transfer the melted white chocolate to a bowl and mix in 15 g of chopped hazelnuts. Stir well. Dip the cold chocolate balls completely into the melted white chocolate and place them on a sheet of baking paper. Let the balls harden at room temperature. Tips: Use a small scale to measure equal portions of the chocolate mixture for consistent sizes. Allow the chocolate mixture to firm up sufficiently, at least 1-2 hours. If it’s too soft, shaping the balls will be difficult. Chocolate can melt quickly from the warmth of your hands. Wash your hands with cold water in between or use a bit of powdered sugar to prevent sticking. Experiment with other nuts like almonds or pistachios. Use the type of chocolate you enjoy most for the best flavor.
WHITE CHOCOLATE HAZELNUT BONBONS (NO BAKE) #food #Recipe #white chocolate #hazenuts #bonbon #cookies #tasty #nobake #fy #fyp #foryou #foryoupage CHOCOLATE MIXTURE 50 ml heavy cream 150 g milk chocolate 100 g hazelnuts (chopped and roasted) CORE Chocolate hazelnuts GARNISH 250 g white chocolate 15 g hazelnuts (chopped and roasted) Instructions: Heat the heavy cream in a saucepan until just below boiling point. Add the chopped chocolate, remove the pan from the heat, and let it sit for 1 minute. Stir until smooth. Allow the mixture to cool. Place the chocolate ganache in a bowl. Add 100 g of chopped hazelnuts and mix well. Refrigerate the mixture until it firms up enough to shape. Take approximately 12 g of the chocolate mixture and flatten it in the palm of your hand. Place a chocolate hazelnut in the center and fold the chocolate mixture around it. Roll it into a ball using your hands. Repeat with the remaining mixture. Place the chocolate balls on a sheet of baking paper and freeze them for 30 minutes to firm up. Melt the white chocolate using a double boiler. Transfer the melted white chocolate to a bowl and mix in 15 g of chopped hazelnuts. Stir well. Dip the cold chocolate balls completely into the melted white chocolate and place them on a sheet of baking paper. Let the balls harden at room temperature. Tips: Use a small scale to measure equal portions of the chocolate mixture for consistent sizes. Allow the chocolate mixture to firm up sufficiently, at least 1-2 hours. If it’s too soft, shaping the balls will be difficult. Chocolate can melt quickly from the warmth of your hands. Wash your hands with cold water in between or use a bit of powdered sugar to prevent sticking. Experiment with other nuts like almonds or pistachios. Use the type of chocolate you enjoy most for the best flavor.

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