1. Home
  2. Detail

@thesadittykitty: Lymphatic drainage rq for the girls #lymphaticdrainage #buffalo

Rebekah Austin
Rebekah Austin
Open In TikTok:
Region: US
Wednesday 27 May 2026 15:10:40 GMT
1183
42
0
1

Music

Download

No Watermark .mp4 (32.79MB) No Watermark(HD) .mp4 (36.44MB) Watermark .mp4 (30.75MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @thesadittykitty, please go to the Tikwm homepage.

Other Videos

uma dica simples de hidroponia #alface #verdura #alimento
uma dica simples de hidroponia #alface #verdura #alimento
[ 32 Phút ] - Đi khắp thiên hà anh vẫn sẽ bước đi để kiếm em…FULL 2H30 STYLE VKEY 2026 #timem #xuhuong #nhachot24hh #ilovetiktok #nhachaymoingay
[ 32 Phút ] - Đi khắp thiên hà anh vẫn sẽ bước đi để kiếm em…FULL 2H30 STYLE VKEY 2026 #timem #xuhuong #nhachot24hh #ilovetiktok #nhachaymoingay
Penguinz0 finally takes off his forhead bandage #penguinz0 #moistcr1tikal #fyppppppppppppppppppppppp
Penguinz0 finally takes off his forhead bandage #penguinz0 #moistcr1tikal #fyppppppppppppppppppppppp
#blowthisup #fyp #viral #xyzbca #creatorsearchinsights
#blowthisup #fyp #viral #xyzbca #creatorsearchinsights
Technique for determining the angle #woodworking #wood #DIY #wooddesigner #carpentry #woodjoint
Technique for determining the angle #woodworking #wood #DIY #wooddesigner #carpentry #woodjoint
Weak strawberry flavor gives me trust issues. 😒🍓 So this crémeux got strawberry confit concentrate + freeze-dried strawberry powder. Creamy. Sliceable. VERY strawberry. Basically strawberry ice cream with a pastry degree. I made it for the center of my Simpsons-inspired cereal-bowl entremets, but I’m pretty sure it deserves its own dessert next. SAVE THIS ONE ↓ STRAWBERRY CONFIT CONCENTRATE 210 g strawberry purée 34 g sugar 3.6 g pectin NH 6 g lemon juice 0.3 g citric acid tiny pinch fine salt Mix sugar + pectin. Warm purée to 40°C/104°F and gradually whisk in. Bring to a full boil for 20–30 seconds. Remove from heat; add lemon, citric acid + salt. Chill until set, then blend smooth. STRAWBERRY CRÉMEUX 150 g confit concentrate 36 g heavy cream 10 g whole milk 24 g egg yolks 5 g sugar 10 g glucose or invert sugar 2 g powdered gelatin, 200 bloom 10 g cold water 43 g white chocolate, 30–35% 13 g freeze-dried strawberry powder 7 g soft unsalted butter 2 g vanilla 0.8 g fine salt 10–15 light passes fresh nutmeg 1–2 drops strawberry emulsion, optional pink color, as needed Bloom gelatin in the cold water. Place white chocolate, strawberry powder, salt, nutmeg + color in a tall jug. Warm confit to 40–45°C/104–113°F. Heat cream, milk, glucose, vanilla + half the sugar until steamy. Whisk yolks with remaining sugar, temper, then cook everything to 82–84°C/180–183°F. Off heat, dissolve in gelatin and stir in warm confit. Strain over white-chocolate mixture, rest 1 minute, then immersion blend. Blend in butter + optional emulsion. Pipe into molds and freeze solid overnight. 🍓 Proceed with appropriately high strawberry expectations. #strawberryrecipe #pastry #dessertrecipe #pastrychef
Weak strawberry flavor gives me trust issues. 😒🍓 So this crémeux got strawberry confit concentrate + freeze-dried strawberry powder. Creamy. Sliceable. VERY strawberry. Basically strawberry ice cream with a pastry degree. I made it for the center of my Simpsons-inspired cereal-bowl entremets, but I’m pretty sure it deserves its own dessert next. SAVE THIS ONE ↓ STRAWBERRY CONFIT CONCENTRATE 210 g strawberry purée 34 g sugar 3.6 g pectin NH 6 g lemon juice 0.3 g citric acid tiny pinch fine salt Mix sugar + pectin. Warm purée to 40°C/104°F and gradually whisk in. Bring to a full boil for 20–30 seconds. Remove from heat; add lemon, citric acid + salt. Chill until set, then blend smooth. STRAWBERRY CRÉMEUX 150 g confit concentrate 36 g heavy cream 10 g whole milk 24 g egg yolks 5 g sugar 10 g glucose or invert sugar 2 g powdered gelatin, 200 bloom 10 g cold water 43 g white chocolate, 30–35% 13 g freeze-dried strawberry powder 7 g soft unsalted butter 2 g vanilla 0.8 g fine salt 10–15 light passes fresh nutmeg 1–2 drops strawberry emulsion, optional pink color, as needed Bloom gelatin in the cold water. Place white chocolate, strawberry powder, salt, nutmeg + color in a tall jug. Warm confit to 40–45°C/104–113°F. Heat cream, milk, glucose, vanilla + half the sugar until steamy. Whisk yolks with remaining sugar, temper, then cook everything to 82–84°C/180–183°F. Off heat, dissolve in gelatin and stir in warm confit. Strain over white-chocolate mixture, rest 1 minute, then immersion blend. Blend in butter + optional emulsion. Pipe into molds and freeze solid overnight. 🍓 Proceed with appropriately high strawberry expectations. #strawberryrecipe #pastry #dessertrecipe #pastrychef

About

Legal