@pinkkylover.s: apa kabar yg idul adha nya dikabarin?🤭😂 #fypシ゚ #tiktokpelitfyp #massantri

awaaa
awaaa
Open In TikTok:
Region: ID
Wednesday 19 June 2024 17:08:13 GMT
848
113
2
4

Music

Download

Comments

aurel_.35
🥀AUREL🥀 :
😅😅😅
2024-06-20 02:47:16
0
To see more videos from user @pinkkylover.s, please go to the Tikwm homepage.

Other Videos

LEMON CHEESECAKE DESSERT #lemoncurd #lemon #cheesecake #cake #Recipe #food #foodtiktok #fy #fyp #foryou #foryoupage CREAM 200 gr cream cheese 125 gr mascarpone cheese 45 gr powdered sugar 8 gr vanilla sugar (1 tbsps) 16 gr stabilizer for whipped cream (2 tbsp, klopfix) 40 r lemon curd 500 ml heavy cream   FILLING tea biscuits 175 ml milk   TOPPING 40 ml heavy cream 80 grams white chocolate   GARNISH 90 grams lemon curd   In a deep bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla sugar, stabilizer for whipped cream, and lemon curd. Mix for 1 minute. Gradually add the heavy cream (500 ml) and mix until stiff.   Dip 8 tea biscuits in the milk and arrange them on a surface or tray in the shape of a rectangle. Spread a layer of the cream mixture over the biscuits and drizzle some lemon curd on top. Continue layering with alternating layers of biscuits and cream, making sure to coat the sides evenly. Allow the lemon tart to set in the refrigerator for several hours, preferably overnight, to allow the flavors to meld and the biscuits to soften.   Transfer the remaining cream to a piping bag and store it in the refrigerator.   Remove the lemon dessert from the refrigerator and pipe cream along the sides.   Heat the heavy cream (40 ml) almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then, mix until smooth.   Evenly spread the white chocolate ganache over the dessert. Pipe some lemon curd on top and use a toothpick to create a decorative pattern. Chill the lemon dessert in the refrigerator for 30-60 minutes to allow the ganache to set.
LEMON CHEESECAKE DESSERT #lemoncurd #lemon #cheesecake #cake #Recipe #food #foodtiktok #fy #fyp #foryou #foryoupage CREAM 200 gr cream cheese 125 gr mascarpone cheese 45 gr powdered sugar 8 gr vanilla sugar (1 tbsps) 16 gr stabilizer for whipped cream (2 tbsp, klopfix) 40 r lemon curd 500 ml heavy cream FILLING tea biscuits 175 ml milk TOPPING 40 ml heavy cream 80 grams white chocolate GARNISH 90 grams lemon curd In a deep bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla sugar, stabilizer for whipped cream, and lemon curd. Mix for 1 minute. Gradually add the heavy cream (500 ml) and mix until stiff. Dip 8 tea biscuits in the milk and arrange them on a surface or tray in the shape of a rectangle. Spread a layer of the cream mixture over the biscuits and drizzle some lemon curd on top. Continue layering with alternating layers of biscuits and cream, making sure to coat the sides evenly. Allow the lemon tart to set in the refrigerator for several hours, preferably overnight, to allow the flavors to meld and the biscuits to soften. Transfer the remaining cream to a piping bag and store it in the refrigerator. Remove the lemon dessert from the refrigerator and pipe cream along the sides. Heat the heavy cream (40 ml) almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then, mix until smooth. Evenly spread the white chocolate ganache over the dessert. Pipe some lemon curd on top and use a toothpick to create a decorative pattern. Chill the lemon dessert in the refrigerator for 30-60 minutes to allow the ganache to set.

About