@funny_pets_123: #drill #viral #kungfu #fyp #foryou #foryoupage

funny

Open In TikTok:

Region: VN

Tuesday 13 February 2024 09:41:52 GMT

25053

309

1

1

Music

Download

No Watermark .mp4 (9.37MB) No Watermark(HD) .mp4 (9.37MB) Watermark .mp4 (10.48MB) Music .mp3

Comments

user3231684244350 :

absolutely amazing sport and art both 😁😁😁😁

2024-02-13 11:44:26

1

To see more videos from user @funny_pets_123, please go to the Tikwm homepage.

Other Videos

Pakistani education fintech startup Edufi wins first place at the LEAP 2025 tech conference in Riyadh, securing a $250,000 cash prize. #riyadh #pakistan #startup #fyp #fypシ #fy

Pakistani education fintech startup Edufi wins first place at the LEAP 2025 tech conference in Riyadh, securing a $250,000 cash prize. #riyadh #pakistan #startup #fyp #fypシ #fy

always getting stuff i see on tiktok #CorollaCrossStep #pepsiapplepiechallenge #ulta #ultahaul #treehut

always getting stuff i see on tiktok #CorollaCrossStep #pepsiapplepiechallenge #ulta #ultahaul #treehut

#ميسي🇦🇷 افضل لاعب في العالم🤍

#ميسي🇦🇷 افضل لاعب في العالم🤍

#سيد #الشيخ_محمد_الهفوفي #السيد #شيخ_محمد_الهفوفي #110 #313 #الهاشتاقات_للشيوخ #النجف #كربلاء #اهل_البيت_عليهم_سلام #الحسين_ثورة_خالده #fyp #اللهم_صل_على_محمد_وآل_محمد #أحمد #الانسان #كرامة #الكرامة #الامام_علي

#سيد #الشيخ_محمد_الهفوفي #السيد #شيخ_محمد_الهفوفي #110 #313 #الهاشتاقات_للشيوخ #النجف #كربلاء #اهل_البيت_عليهم_سلام #الحسين_ثورة_خالده #fyp #اللهم_صل_على_محمد_وآل_محمد #أحمد #الانسان #كرامة #الكرامة #الامام_علي

Reply to @laurenh25 #greenscreen the black sequin outfit is a must have #nfrfashion #nfr #christmasoutfits #nyeoutfitinspo #rodeofashion #rodeostyle

Reply to @laurenh25 #greenscreen the black sequin outfit is a must have #nfrfashion #nfr #christmasoutfits #nyeoutfitinspo #rodeofashion #rodeostyle

Crème Brûlée 🔥 Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧 Made using some of @Waitrose & Partners new lower price ingredients range 🙌🏼 #WaitroseNewLowerPrices #ad Serves 4 Crème Brûlée: 500ml double cream 100ml whole milk 1 vanilla pod, seeds removed 5 cardamom pods, crushed 1 cinnamon stick 100g hazelnuts toasted, finely chopped 7 egg yolks 80g caster sugar Plum Sorbet: 14 ripe plums, stones removed 1 litre water 100ml raspberry grenadine 1 tbsp raspberry grenadine Juice of 1 small lemon 1/2 tsp xanthan gum (optional) 1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist). 2. Preheat an oven to 130 C / 280 F. 3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together. 4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet. 5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet. 6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add this into an ice cream machine and churn for 40-50 minutes until frozen. #food #asmr #Recipe #FoodTok #foodtiktok #cooking #Foodie #homecooking #cremebrulee #dessert #sorbet

Crème Brûlée 🔥 Hazelnut, cardamom and cinnamon infused crème brûlée, served with a delicious plum sorbet 🍧 Made using some of @Waitrose & Partners new lower price ingredients range 🙌🏼 #WaitroseNewLowerPrices #ad Serves 4 Crème Brûlée: 500ml double cream 100ml whole milk 1 vanilla pod, seeds removed 5 cardamom pods, crushed 1 cinnamon stick 100g hazelnuts toasted, finely chopped 7 egg yolks 80g caster sugar Plum Sorbet: 14 ripe plums, stones removed 1 litre water 100ml raspberry grenadine 1 tbsp raspberry grenadine Juice of 1 small lemon 1/2 tsp xanthan gum (optional) 1. Add all of the crème brûlée ingredients, except the yolks and sugar, into a pan and bring to a gentle simmer over a medium-high heat, for a few minutes. Turn off the heat and leave the cream mixture to steep with the spices for at least 1 hour. Strain the mixture into a cheesecloth (reserve bundle of spices and use it to infuse more milk to give your next coffee an amazing twist). 2. Preheat an oven to 130 C / 280 F. 3. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Pour in some of the hot cream mixture and whisk to combine. Repeat this in small quantities until all mixed together. 4. Pour the custard into 4 small ramekins, until 3/4 full. Place the ramekins into a high-sided baking tray and fill the base with hot water, until 3/4 up the edge of ramekin. Place into oven and cook for 50-55 minutes until set. Remove from oven and leave to cool whilst preparing sorbet. 5. Once cooled, sprinkle over some caster sugar, blow torch (being careful not to burn) and serve with plum sorbet. 6. To make the sorbet, add the water and grenadine into a pan and bring to a boil. Add the plums, poach for 10-15 minutes until softened then strain the plums and blitz until smooth. Store the poaching liquid in an airtight container in the fridge. Add 130ml of the poaching liquid, 2 tbsp grenadine, lemon juice and xanthan gum (optional) to the purée and mix. Add this into an ice cream machine and churn for 40-50 minutes until frozen. #food #asmr #Recipe #FoodTok #foodtiktok #cooking #Foodie #homecooking #cremebrulee #dessert #sorbet

About

Robot

Legal

Privacy Policy