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@himura126: ig:@risha_1240

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Saturday 01 August 2026 15:30:12 GMT
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samuraii_8
samurai biasa :
😑😑😑
2026-08-02 04:46:33
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samuraii_8
samurai biasa :
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2026-08-01 16:49:52
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delon9822
Delon :
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2026-08-03 23:09:21
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le glow up quand t'as pas une balle à dépenser 🤍
le glow up quand t'as pas une balle à dépenser 🤍
🌊 Mùi của nước… nhưng là nước có mùi 🧊💧 #isseymiyake #nuochoa #apaniche
🌊 Mùi của nước… nhưng là nước có mùi 🧊💧 #isseymiyake #nuochoa #apaniche
what a signing he already is 😮‍💨 | #tzolis #arsenal #goal #fyp #football
what a signing he already is 😮‍💨 | #tzolis #arsenal #goal #fyp #football
Bukan tentang seberapa terang sinarnya, tapi tentang siapa yang tetap bertahan saat redupnya mulai datang. ⚙️🥀#bengkelstory #mekanikasa #restorasi #support_me #fyppppppppppppppppppppppp
Bukan tentang seberapa terang sinarnya, tapi tentang siapa yang tetap bertahan saat redupnya mulai datang. ⚙️🥀#bengkelstory #mekanikasa #restorasi #support_me #fyppppppppppppppppppppppp
Viral 3D Raspberry Ice Cream Full Recipe 👇🏿 #shorts #food #Recipe 3D Raspberry White Chocolate Ganache Ice Cream Yield: About 8 raspberry-shaped desserts Raspberry Reduction 2 lb fresh or frozen raspberries 1/4 cup granulated sugar 2–3 tbsp red wine Raspberry Jelly Center About 1 1/3 cups raspberry reduction 2 tsp unflavored powdered gelatin 4 tbsp cold water Raspberry White Chocolate Ganache Ice Cream 10 oz white chocolate, finely chopped 1 tbsp cocoa butter 2 cups heavy cream, divided 1 tsp unflavored powdered gelatin 2 tbsp cold water 2/3 cup raspberry reduction 1 tsp vanilla bean paste Optional: 1/4 cup finely chopped raspberries Red Chocolate Shell 12 oz white chocolate 2–3 tbsp cocoa butter Red oil-based food coloring Raspberry Reduction Add the raspberries, sugar, and red wine to a saucepan. Cook over medium heat until the raspberries completely break down and the mixture reduces and thickens. Blend until smooth, then strain through a fine-mesh strainer to remove all of those tiny raspberry seeds that apparently exist solely to ruin smooth desserts. Cool slightly. Reserve: 2/3 cup for the ganache filling About 1 1/3 cups for the jelly centers Raspberry Jelly Inserts Bloom 2 tsp gelatin in 4 tbsp cold water for 5–10 minutes. Warm about 1/4 cup of the raspberry reduction. Add the bloomed gelatin and stir until completely dissolved. Mix this back into the remaining raspberry reduction. Pour or pipe into your small insert molds. Freeze until completely solid, preferably 2–4 hours or overnight. Raspberry White Chocolate Ganache Bloom 1 tsp gelatin in 2 tbsp cold water for 5–10 minutes. Place the chopped white chocolate and cocoa butter in a bowl. Heat 1 cup heavy cream until steaming but not boiling. Remove from the heat and dissolve the bloomed gelatin into the hot cream. Pour the hot cream over the white chocolate and cocoa butter. Let sit about 1 minute, then stir or blend until completely smooth. Add: 2/3 cup raspberry reduction 1 tsp vanilla bean paste Blend until emulsified. Add the remaining 1 cup cold heavy cream and blend again until smooth. Cover directly with plastic wrap and refrigerate 4–6 hours or overnight. Once thoroughly chilled, whip just until thick, fluffy, and pipeable. Do not overwhip it. You can fold in about 1/4 cup finely chopped raspberries at this point for extra fruit texture. Assemble the 3D Raspberries Pipe raspberry ganache into each raspberry mold, filling it approximately halfway to 2/3 full. Press one completely frozen raspberry jelly insert into the center. Pipe additional ganache around and over the insert until the mold is full. Smooth the bottom. Freeze for at least 6–8 hours, preferably overnight. The desserts need to be rock solid before you attempt the coating. Red Chocolate Coating Melt the white chocolate and cocoa butter together gently. Add enough red oil-based food coloring to get that bright raspberry-red color. Allow the coating to cool slightly so it isn't scorching hot when the frozen dessert hits it. Unmold the frozen raspberries and insert a skewer into each one. Dip each raspberry quickly into the red chocolate coating. Lift it straight up and allow the excess coating to drip back into the bowl. Because the dessert is frozen, the shell should set almost immediately. Place it on parchment paper or a chilled tray and return it to the freezer.
Viral 3D Raspberry Ice Cream Full Recipe 👇🏿 #shorts #food #Recipe 3D Raspberry White Chocolate Ganache Ice Cream Yield: About 8 raspberry-shaped desserts Raspberry Reduction 2 lb fresh or frozen raspberries 1/4 cup granulated sugar 2–3 tbsp red wine Raspberry Jelly Center About 1 1/3 cups raspberry reduction 2 tsp unflavored powdered gelatin 4 tbsp cold water Raspberry White Chocolate Ganache Ice Cream 10 oz white chocolate, finely chopped 1 tbsp cocoa butter 2 cups heavy cream, divided 1 tsp unflavored powdered gelatin 2 tbsp cold water 2/3 cup raspberry reduction 1 tsp vanilla bean paste Optional: 1/4 cup finely chopped raspberries Red Chocolate Shell 12 oz white chocolate 2–3 tbsp cocoa butter Red oil-based food coloring Raspberry Reduction Add the raspberries, sugar, and red wine to a saucepan. Cook over medium heat until the raspberries completely break down and the mixture reduces and thickens. Blend until smooth, then strain through a fine-mesh strainer to remove all of those tiny raspberry seeds that apparently exist solely to ruin smooth desserts. Cool slightly. Reserve: 2/3 cup for the ganache filling About 1 1/3 cups for the jelly centers Raspberry Jelly Inserts Bloom 2 tsp gelatin in 4 tbsp cold water for 5–10 minutes. Warm about 1/4 cup of the raspberry reduction. Add the bloomed gelatin and stir until completely dissolved. Mix this back into the remaining raspberry reduction. Pour or pipe into your small insert molds. Freeze until completely solid, preferably 2–4 hours or overnight. Raspberry White Chocolate Ganache Bloom 1 tsp gelatin in 2 tbsp cold water for 5–10 minutes. Place the chopped white chocolate and cocoa butter in a bowl. Heat 1 cup heavy cream until steaming but not boiling. Remove from the heat and dissolve the bloomed gelatin into the hot cream. Pour the hot cream over the white chocolate and cocoa butter. Let sit about 1 minute, then stir or blend until completely smooth. Add: 2/3 cup raspberry reduction 1 tsp vanilla bean paste Blend until emulsified. Add the remaining 1 cup cold heavy cream and blend again until smooth. Cover directly with plastic wrap and refrigerate 4–6 hours or overnight. Once thoroughly chilled, whip just until thick, fluffy, and pipeable. Do not overwhip it. You can fold in about 1/4 cup finely chopped raspberries at this point for extra fruit texture. Assemble the 3D Raspberries Pipe raspberry ganache into each raspberry mold, filling it approximately halfway to 2/3 full. Press one completely frozen raspberry jelly insert into the center. Pipe additional ganache around and over the insert until the mold is full. Smooth the bottom. Freeze for at least 6–8 hours, preferably overnight. The desserts need to be rock solid before you attempt the coating. Red Chocolate Coating Melt the white chocolate and cocoa butter together gently. Add enough red oil-based food coloring to get that bright raspberry-red color. Allow the coating to cool slightly so it isn't scorching hot when the frozen dessert hits it. Unmold the frozen raspberries and insert a skewer into each one. Dip each raspberry quickly into the red chocolate coating. Lift it straight up and allow the excess coating to drip back into the bowl. Because the dessert is frozen, the shell should set almost immediately. Place it on parchment paper or a chilled tray and return it to the freezer.
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