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@buyl.riviu: Unbox chill chill với tui nhen

Buyl Rì Viu
Buyl Rì Viu
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Region: VN
Monday 30 June 2025 02:29:20 GMT
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changxinhiune
changxinhiune :
Mê quá chừng
2025-06-30 03:49:07
0
linkeo0311
linkẹo :
Mua đây yên tâm về chất lượng👍
2025-06-30 05:03:11
0
lucdi03
lucdi :
muê zị
2025-07-01 07:09:05
0
janereviewday
Jane nè ✨ :
Xịn xịn
2025-07-01 07:17:06
0
mynuong9897
Tạp hoá Nia Nia 🍀 :
Bộ sp nhà này nào xài cũng ưng luôn
2025-07-01 15:04:44
0
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Raspberry Danish Recipe (at home version) Free large batch recipe, tools, and workflow at link in bio Raspberry Syrup: 200g fresh raspberries 160g sugar 30g water 5g vanilla extract Combine raspberries and sugar in a pot and mix with a whisk until raspberries begin break down, forming a slurry with the sugar. Add water and bring to a gentle simmer for 10 minutes until raspberries are completely broken down. Even with the small amount of water, the syrup should be pretty loose. Strain out the seeds using a mesh strainer, working the syrup through with a whisk or spatula. We want to get some of the raspberry pulp into our syrup so it’s somewhere between a simple syrup and a purée consistency. Cream Cheese Foam (2-3 servings) 50g heavy cream 30g cream cheese 20g whole milk 12g cane sugar 1g vanilla extract Pinch of salt Soften your cream cheese by leaving it out on the counter for 15-20min. Once softened, combine cream cheese with sugar, mix until sugar is well incorporated. Add the remaining ingredients. Mix ingredients well before using an electric hand frother to reach a silky, pour-able texture. (Trouble shooting: if you end up with cream cheese clumps, you may need to soften your cream cheese longer next time) Drink Build: Build in Glass Add ice to a 16oz glass. Add 40-50g raspberry syrup over ice, followed by 200g of milk, then a double shot of espresso. Top with vanilla cream cheese foam and garnish with fresh raspberry.
Raspberry Danish Recipe (at home version) Free large batch recipe, tools, and workflow at link in bio Raspberry Syrup: 200g fresh raspberries 160g sugar 30g water 5g vanilla extract Combine raspberries and sugar in a pot and mix with a whisk until raspberries begin break down, forming a slurry with the sugar. Add water and bring to a gentle simmer for 10 minutes until raspberries are completely broken down. Even with the small amount of water, the syrup should be pretty loose. Strain out the seeds using a mesh strainer, working the syrup through with a whisk or spatula. We want to get some of the raspberry pulp into our syrup so it’s somewhere between a simple syrup and a purée consistency. Cream Cheese Foam (2-3 servings) 50g heavy cream 30g cream cheese 20g whole milk 12g cane sugar 1g vanilla extract Pinch of salt Soften your cream cheese by leaving it out on the counter for 15-20min. Once softened, combine cream cheese with sugar, mix until sugar is well incorporated. Add the remaining ingredients. Mix ingredients well before using an electric hand frother to reach a silky, pour-able texture. (Trouble shooting: if you end up with cream cheese clumps, you may need to soften your cream cheese longer next time) Drink Build: Build in Glass Add ice to a 16oz glass. Add 40-50g raspberry syrup over ice, followed by 200g of milk, then a double shot of espresso. Top with vanilla cream cheese foam and garnish with fresh raspberry.

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