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@compacod: #callofdutymobile #codmobile #codm

El Compa Cod
El Compa Cod
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Tuesday 23 July 2024 19:13:58 GMT
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WHITE CHOCOLATE DESSERT WITH STRAWBERRIES #food #Recipe #cream #chocolate #dessert #sweet #tasty CREAM 40 ml heavy cream 100 g white chocolate 250 g mascarpone 8 g vanilla sugar (1 tbsp) 16 g whipped cream stabilizer (2 tbsp) 25 g powdered sugar 500 ml heavy cream FILLING 75 g strawberries petit beurre biscuits (1 pack) milk TOPPING 90 ml heavy cream 150 g white chocolate GARNISH white chocolate coconut balls strawberries Heat 40 ml of heavy cream until just below boiling point. Add 100 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool completely. In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer, and powdered sugar. Mix for 1 minute. Gradually add the 500 ml of heavy cream while mixing until the cream stiffens. Briefly dip the petit beurre biscuits in milk. Place a layer of biscuits at the bottom of a springform pan. Spread a quarter of the cream over the biscuit layer and smooth it out. Evenly distribute the 75 g of strawberry pieces over the cream. Repeat with another quarter of the cream and a new layer of biscuits. Finish with a final layer of biscuits and the remaining cream. Smooth the top. Cover the springform pan and refrigerate for at least 1 hour to set. Heat 90 ml of heavy cream until just below boiling point. Add 150 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool. Spread the ganache evenly over the cake and refrigerate for at least 4–5 hours, preferably overnight. Slice the cake into equal portions. Garnish with lines of chocolate, coconut balls, and strawberry pieces.
WHITE CHOCOLATE DESSERT WITH STRAWBERRIES #food #Recipe #cream #chocolate #dessert #sweet #tasty CREAM 40 ml heavy cream 100 g white chocolate 250 g mascarpone 8 g vanilla sugar (1 tbsp) 16 g whipped cream stabilizer (2 tbsp) 25 g powdered sugar 500 ml heavy cream FILLING 75 g strawberries petit beurre biscuits (1 pack) milk TOPPING 90 ml heavy cream 150 g white chocolate GARNISH white chocolate coconut balls strawberries Heat 40 ml of heavy cream until just below boiling point. Add 100 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool completely. In a deep bowl, combine the mascarpone, cooled ganache, vanilla sugar, whipped cream stabilizer, and powdered sugar. Mix for 1 minute. Gradually add the 500 ml of heavy cream while mixing until the cream stiffens. Briefly dip the petit beurre biscuits in milk. Place a layer of biscuits at the bottom of a springform pan. Spread a quarter of the cream over the biscuit layer and smooth it out. Evenly distribute the 75 g of strawberry pieces over the cream. Repeat with another quarter of the cream and a new layer of biscuits. Finish with a final layer of biscuits and the remaining cream. Smooth the top. Cover the springform pan and refrigerate for at least 1 hour to set. Heat 90 ml of heavy cream until just below boiling point. Add 150 g of white chocolate, let sit for 1 minute, then stir until smooth and creamy. Allow to cool. Spread the ganache evenly over the cake and refrigerate for at least 4–5 hours, preferably overnight. Slice the cake into equal portions. Garnish with lines of chocolate, coconut balls, and strawberry pieces.
Liver Cleaning Detox Weight Loss Drinks #oghifoodnetwork #foryoupage #Foryou #Canada #Viral #liver #detox
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#ilomilobillieellish #jarumcoklat #fyp #4u #lyrics #rokokmembunuhmu

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