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@bodyroute: Unbelievable Health Benefits of Eating Fish (Part 2) 🐟 (Science Explained)

BodyRoute3D
BodyRoute3D
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Saturday 17 October 2026 14:29:49 GMT
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COFFEE COOKIES (8 cookies) : -200g cold butter, cubed -160g white sugar + 40g molasses OR 150g dark brown sugar + 50g white sugar -1 egg + vanilla -280g flour -1 tsp sea salt -1 tsp baking soda -2 tsp instant coffee (or more) Beat butter and sugars. Add egg and vanilla, then flour, salt, baking soda and coffee. Mix just until no flour remains. Roll into a rectangle on parchment paper. If sticky, freeze for a few minutes. CINNAMON FILLING : -50g softened butter -100g dark brown sugar -1 tsp to 1 tbsp cinnamon -2-3 pinches sea salt Mix, spread over the dough and roll up. Freeze for 15-30 min, then cut into 8 rolls. Bake in 10cm/4-inch rings at 180°C/350°F for 12-14 min. No rings? Refrigerate overnight, then freeze for 1-2h before baking. BROWN BUTTER CARAMEL : -50g butter -150g sugar -200g warm heavy cream Brown the butter and set aside. Make a dry caramel. Slowly add the warm cream in 3 additions over low heat; simmer to reduce. Remove from heat, add brown butter, blend and strain. Chill. Spread over cooled cookies, then add toasted pecans and sea salt. CREAM - choose 1 Hard: mascarpone + cream cheese -250g firm mascarpone -220g cream cheese -60g sugar + vanilla -3 eggs Separate eggs. Whip egg whites with sugar and vanilla into a French meringue. Gently mix mascarpone, cream cheese and yolks, then fold in the meringue without overmixing. (Contains raw eggs: use very fresh eggs and keep refrigerated.) Medium: mascarpone -500g mascarpone -50g sugar + vanilla -3 eggs Separate eggs. Whip whites with sugar until stiff. Mix mascarpone, yolks and vanilla, then gently fold in the whites. Easy: no raw eggs -250g mascarpone -250g heavy whipping cream -20g sugar + vanilla Whip everything until firm. Pipe onto cookies and freeze for 1h, until firm. WHITE CHOCOLATE SHELL : -180g white chocolate -40g cocoa butter (or a little deodorized coconut oil) Melt together and dip frozen cookies. Thaw in the fridge for 4h. Keep refrigerated and consume within 24h. Do not refreeze.
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