@jessicacortestv: Más de uno por hay… si se mueve se sale 🤣🤣🤣#fyp #live #fyppppppppppppppppppppppp

𝓙𝓮𝓼𝓼𝓲𝓬𝓪✨🤍🐦‍🔥
𝓙𝓮𝓼𝓼𝓲𝓬𝓪✨🤍🐦‍🔥
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Tuesday 14 July 2026 16:45:28 GMT
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user8622780232767
chinito :
Hola mujer hermosa ❤️🌹
2026-07-14 16:51:59
0
henrycamilocalderons
bebesito lindo de Jessica ✨🤍 :
:Amiga Jessica ✨ Admiro tú belleza, tú inteligencia tú generosidad , siempre te llevo en mi corazón ❤️, te quiero muchísimo 🫶🏻🫶🏻
2026-07-14 16:57:03
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cristinamar19
Cristina Martinez⚡️ :
Donde compras los conjuntos
2026-07-14 16:51:43
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luisnaranjo369
luisnaranjo369✨️ :
🥰🥰Grosero
2026-07-15 19:27:27
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luisdeleon4924
jaime de leon :
muñecota
2026-07-14 16:47:58
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henrycamilocalderons
bebesito lindo de Jessica ✨🤍 :
:Amiga Jessica ✨✨✨✨ Tu presencia me llena de alegría a mi corazón . ❤️¡Mil gracias por ser parte de mi vida ! 😘😘 , siempre te llevo en mi corazón ❤️❤️, te quiero muchísimo 🫶🏻🫶🏻
2026-07-14 16:58:45
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edgardoj021
Edgardo Sánchez :
💞
2026-07-15 00:37:16
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jose.gregorio.gon05
Jose Gregorio Gonzalez Doria :
la mitad se pierde en el recorrido
2026-07-25 13:53:29
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christiandavidcha4
CHRISTIAN :
que viscochote rico
2026-07-14 16:58:02
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carlosaguilar9455
JEFERSSON A. A :
💞💞💞
2026-07-15 12:54:32
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rodolfo.olegario
Rodolfo Ramirez07 :
😋😋😋
2026-07-15 17:41:04
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ronymontes7
Rony Montes :
😂😂😂
2026-07-14 16:55:52
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t.temirjan.1979
T.Temirjan.06.79. :
🥰
2026-07-15 03:40:25
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edwuardalexandere
Edwuard Alexander Es :
🥰🥰🥰
2026-07-15 01:52:39
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oturaleni3
oturaleni :
😂😂😂
2026-07-15 03:17:12
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bailo089
✨✨🐾🐾Edgar Pineda✨✨🐾🐾 :
✌✌✌
2026-07-14 19:26:46
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jrielnunez
🧸_𝐉𝐫𝐢𝐞𝐥❤️‍🔥 :
🤣🤣🤣
2026-07-20 23:34:07
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jorge.diaz.castro3
Jorge Diaz castro :
🤣🤣🤣
2026-07-29 22:40:15
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ruben.barrios748
Ruben Barrios :
🥰🥰🥰
2026-08-09 23:13:17
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Other Videos

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

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