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@iqbal.syrl: Garut asik. #jawabarat #garut #fyp #foryou

8ball.sy
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Sunday 24 September 2023 11:33:42 GMT
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Comments

enjoyyouth1.7
enjoyyouth1.7 :
ranca bango pridee
2023-10-26 21:42:42
0
mas_raden0912
Mas Raden :
garut memang asik tapi tidak dengan UMR nya 😢
2023-09-25 04:02:06
886
_alifianrl
F I A :
wong sunda candu nggo sound jawa🤣
2023-09-25 04:12:45
251
skypiecerleo
skypiecerleo :
Gua yg tiap hari lewatin jalan itu 🗿
2023-09-25 03:09:18
88
isall.rmdn
sall :
garut dimnanya ini teh
2023-09-25 03:14:20
37
xloraaaa
alprzkyy :
versi dieng ada ga broo 🙏
2023-09-26 07:43:19
94
kontolll123456
kontol :
ituu gunung guntur yaa,,soal ny dlu pernah k situ
2023-09-26 04:32:16
75
mhmmdharishaq
Mhmmd_Haris :
Gua Yg Orang Garut Belum Pernah Kesana🙂😭
2023-10-11 10:28:08
8
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Your apricots are mine tonight
 #apricot #tart #pastrylove
 A delicious apricot and pistachio tart, made from scratch. Featuring a unique crunchy marbled tart dough, a generous layer of tasty apricot jelly, smooth pistachio cream. Pipings of my thick vanilla Chantilly cream and On top we have an apricot petit gâteau with an edible chocolate pip. 

Grab the full recipe in my subscriber group tomorrow.
 Apricot Jelly Recipe Ingredients: * 495g pitted apricots * 66g water * 66g sugar * 14.3g gelatin * 33g sugar (for mixing with the gelatin) * Juice of 1.7 lemons Instructions:
Cut your apricots into small pieces. In a medium-sized pot, combine the apricots, water, and 66g of sugar. Cover and cook over medium heat for about five minutes, stirring occasionally to prevent sticking. Blend the mixture in a tall glass until smooth and homogeneous. Return the mixture to the heat. Combine the gelatin and 33g of sugar in a separate bowl, and gradually whisk this mixture into the apricot puree. Bring to a boil while whisking and cook for one minute. Remove from heat, add the juice of 1.7 lemons, and pour into a container. Cover with plastic cling wrap pressed directly onto the surface to prevent a skin from forming. Set aside in the fridge for at least two hours before use.
 Song: BURR - YNG MARTYR #apricot #treat #desserttime #sweettreat #pastrychef #cooking #cheflife
Your apricots are mine tonight
 #apricot #tart #pastrylove
 A delicious apricot and pistachio tart, made from scratch. Featuring a unique crunchy marbled tart dough, a generous layer of tasty apricot jelly, smooth pistachio cream. Pipings of my thick vanilla Chantilly cream and On top we have an apricot petit gâteau with an edible chocolate pip. 

Grab the full recipe in my subscriber group tomorrow.
 Apricot Jelly Recipe Ingredients: * 495g pitted apricots * 66g water * 66g sugar * 14.3g gelatin * 33g sugar (for mixing with the gelatin) * Juice of 1.7 lemons Instructions:
Cut your apricots into small pieces. In a medium-sized pot, combine the apricots, water, and 66g of sugar. Cover and cook over medium heat for about five minutes, stirring occasionally to prevent sticking. Blend the mixture in a tall glass until smooth and homogeneous. Return the mixture to the heat. Combine the gelatin and 33g of sugar in a separate bowl, and gradually whisk this mixture into the apricot puree. Bring to a boil while whisking and cook for one minute. Remove from heat, add the juice of 1.7 lemons, and pour into a container. Cover with plastic cling wrap pressed directly onto the surface to prevent a skin from forming. Set aside in the fridge for at least two hours before use.
 Song: BURR - YNG MARTYR #apricot #treat #desserttime #sweettreat #pastrychef #cooking #cheflife

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