Episode 2 | Teaching your next date how to cook. #dessert101 #datenight #foryouonly Description Below. Level “3rd succesful date!” Seafood Pasta Prep time: 30 mins Serves 1x stud and 1x fine shawty Ingredients: - 180g pasta - 80g finely sliced prawns - 80g finely sliced salmon - 75g fish stock or vegetable stock - 220g heavy cream - Splash of dry white wine - 120g Finely grated parmesan cheese, plus extra if needed - Small handful of finely chopped parsley - 1x Small finely chopped garlic - Small slice of lemon - Asparagus, trimmed/quartered - Neutral oil Instructions: 1. Preheat oven to 110°C/230°F and place your plates in the oven to keep them warm until plating. 2. Cook the pasta according to package instructions, but set the timer to 2 minutes less than recommended for al dente. Drain 3/4 of the water, reserving the remaining water with the pasta. Drizzle with olive oil, cover with a lid to keep warm to prevent it from sticking. 3. Heat a large non-stick frying pan until smoking hot. Add a generous amount of oil and add the prawns and salmon evenly. Allow them to cook undisturbed until golden on the bottom, flip once, season, and remove from heat to drain on paper towels. The seafood should be slightly undercooked at this stage. 4. Reduce the heat of the same pan slightly and add more oil along with the finely chopped garlic. Sauté until fragrant but do not burn, then add a splash of dry white wine to deglaze. Add the stock and reduce by half. Pour in the cream and continue reducing until the sauce thickens to about 2/3 of its original volume. Stir in Parmesan cheese. 5. Add the cooked pasta and some reserved water to the sauce. Reduce the heat to low and stir occasionally. 6. In another frying pan, heat a bit of oil until very hot. Add the asparagus and cook until just tender, retaining a crunchy texture. Set aside and keep warm. 7. Check the sauce for desired thickness and add more Parmesan cheese if needed. Stir in the cooked seafood, add some finely chopped parsley and a small squeeze of lemon juice. Adjust the seasoning and serve immediately. 8. Retrieve the warm plates and begin plating the pasta, top with the sautéed asparagus and a touch grated parmesan.

I’ll treat you like my crème caramel. #dessert101 #inmymouth #cremecaramel #fyp The simplified version is below, cupcake! Difficulty: Intermediate Serves: 10-12 small portions Creme Caramel Mixture - 504g milk - 1/2 lemon zest - 1/2 orange zest - 1/4 vanilla bean split and deseeded - 144g eggs - 94g egg yolks - 159g caster sugar Caramel Base - 182g caster sugar - 80g water Instructions: 1. Preheat your oven to 165°C/325°F. 2. Heat the milk with the vanilla bean plus seeds, lemon and orange zest in a saucepan over medium heat until it begins to simmer. Take off the heat and let it infuse for 1 hour. 3. Melt the caster sugar with water over medium heat in a separate saucepan, occasionally stirring until it reaches a golden-brown colour. Once caramelized, carefully pour it into a deep dish pan with a diameter of 24cm, swirling the pan to ensure the caramel coats the bottom and sides evenly. 5. Whisk the eggs and egg yolks until smooth in a mixing bowl, add sugar, and continue to whisk until well incorporated. 6. Reheat the infused milk until it just begins to simmer. Immediately remove the heat and quickly whisk into the egg mixture to combine. 7. Pour the custard mixture through a fine-mesh sieve. Skim off any bubbles and dissipate them carefully with a torch before adding the hot liquid into the deep-sided dish over the hardened caramel. 8. Place the deep-sided dish in a larger baking dish and fill the dish with enough hot water to come halfway up the sides of the dish. Cover with aluminium foil and poke with small holes to allow some of the steam to escape. 9. Bake the custard for 20-35 minutes or until just set. It should still jiggle slightly in the middle. Check 5 minutes before set cooking time. 10. Remove the dish from the water bath and let it cool to room temperature. 11. Once cooled, cover the dish with plastic wrap and chill in the refrigerator for at least 12hrs hours or overnight. 12. To serve, run a knife around the edge of the dish and invert it onto a plate and enjoy.

#duet with @cedriklorenzen #dessert101 #fyp #kingtvvv #femsoftiktok🏳️‍🌈 #lgbt🌈 #xyzbca #foodie #dessert101

I’m not going stop till you come. #dessert101 #inmymouth #onlyforyou Little black forest cake filled with raspberry and served with vanilla white chocolate icecream, cream, cremeux, chocolate bark, and white chocolate tuile. Visuals 8/10 Taste 7/10 Chcocolate Sponge - 8 egg yolks + 160g sugar - 8 egg whites + 80g sugar - 80g cacao powder - 150g dark melted chocolate Vanilla Icecream - 400g milk - 200g heavy cream - 150g white chocolate - 57g sugar - 5 egg yolks

I want you to sit on my table after dinner so I can eat you for dessert #dessert101 #ratatouille #forus Description Below! Simplified Ricotta Ratatouille Delight Difficulty: Intermediate Serving Size: 4 servings Important to note: 1. The chef doesn't come with the recipe! 2. Check for wine recommendations in the comments below. 3. You’re cute xx What about ingredients? - 1 eggplant diced - 1 zucchini diced - 1 yellow squash diced - 1 red bell pepper finely diced - 1 yellow bell pepper finely diced - 1 red onion finely diced - 3 cloves of garlic finely minced - 400g diced tomatoes (can) - 2tbl tomato paste - 1tsp finely chopped fresh basil - 1tsp finely chopped fresh oregano - Salt & pepper to taste - 100g ricotta cheese - Fresh basil leaves (for garnish) - Splash of red wine Steps to Success: 1. Preheat the oven to 190°C/375°F. 2. In a skillet, sauté the diced eggplant in 1 tbsp of olive oil until nicely coloured. Remove the eggplant from the skillet and set it aside. 3. Add another tablespoon of olive oil and lightly sauté the onion, red bell pepper, and yellow bell pepper in the same skillet. 4. Add the diced zucchini and yellow squash to the skillet and cook until nicely coloured. To finish, add a bit more olive oil and minced garlic. Sauté briefly, but be careful you don't burn the garlic. Optional: Add a splash of red wine and reduce before proceeding to step "5". 5. Pour in the diced tomatoes and tomato paste. Sprinkle in the fresh basil and oregano, and season with salt and pepper to taste. 7. Return the eggplant to the skillet and combine everything to combine the flavours. 8. Transfer the mixture to a baking dish, ensuring even distribution. 9. Bake in the oven for 25-30 minutes or until the vegetables are tender. 11. Garnish with fresh basil leaves and spoonfuls of ricotta cheese over the top of the Ratatouille. 12. Serve the Ricotta Ratatouille Delight as a main dish, complementing, i.e., crusty bread or fluffy couscous.

If you were next to me right now, I’d eat you just how you like it. #dessert101 #marshmallow #inmymouth Description Below! Hello Gorgeous xx Easy Chocolate Fondue Notes: I suggest making your marshmallows. They worked so well with the chocolate fondue and beat any store-bought version. If you do so, I recommend a blow torch, too, which will add that extra touch. Serving Size: 4-6 people Tools: Small Fondue pot, Fondue sticks and a blow torch. Ingredients - 200g high-quality milk chocolate - 200g high-quality dark chocolate - 300g heavy cream - Your favourite toppings - pinch of sea salt Step-by-Step Guide 1. Heat 300g of heavy cream in a heavy-bottomed saucepan over medium heat until it simmers. 2. Remove the cream from the heat and add 200g of chopped high-quality milk chocolate and 200g of dark chocolate. 3. Whisk gently until smooth and glossy. Be careful the chocolate doesn't catch at the bottom. Otherwise, its starts to burn. 4. Transfer the melted chocolate mixture to a fondue pot, add a good pinch of sea salt, and serve immediately with your desired toppings.

Tell me exactly what you want me to do to you. In detail. #dessert101 #praline #foryouonly Description Below. Taste 9/10 Visuals 8/10 Hello there, below is the chocolate praline mouse recipe I used to make this dessert. The mousse fitted nicely into a 20x26cm baking tin. Praline Base - 200g praline (check online for an easy recipe) - 110g milk chocolate melted - 110g finely ground cornflakes Process 1. Combine all ingredients to form a paste. 2. Line a 20x26cm baking tin with rectangular parchment paper. 3. Spread the paste evenly in the tin. Place in the freezer while preparing the rest of the recipe. Chocy Mousse - 140g heavy cream - 140g milk - 3 egg yolks - 2 gelatin sheets - 400g milk chocolate - 400g heavy cream whipped Process 1. Heat 140g heavy cream and 140g milk until simmering. Set aside. 2. Whisk egg yolks, then add hot cream mixture while whisking. 3. Cook the mixture over low heat until thickened, creating a creme anglaise. Remove from heat. 4. Soften gelatin sheets in water, add to the warm creme anglaise and stir until dissolved. 5. Melt 400g milk chocolate and combine with the creme anglaise. Let it cool to room temperature. 6. Fold in 400g whipped cream. 7. Transfer the mixture to a prepared baking tin with praline and freeze for at least 4 hours or until set. 8. run a sharp knife along the edges to remove the mousse from the tin once frozen. Thaw slightly and cut into neat bars (approximately 8-12). Return to the freezer. Glaze Options: - Red velvet cocoa spray - Chocolate glaze Sample Glaze - 200g water - 170g sugar - 230g glucose - 130g condensed milk - 17g gelatine sheets - 100g dark chocolate

The best breakfast is the kind that starts between your legs #desserts #glazeddonuts #dessert101 #saucydesserts #fyp Here we have a glazed doughnut served with egg bacon ice cream, vanilla cream, caramelised white chocolate, candied bacon, and finished off with maple syrup. Inspired by Heston. Taste 9/10 Visuals 7/10 The flavour flavour-wise combination is crazy. The egg bacon ice cream is savoury and salty but also creamy and custardy. The soft doughnut and maple syrup give it a nice balance between the savouriness.

Episode 20 | Teaching your next date how to cook. #dessert #eclairs #pastries #swisschef #dessert101 #dessertking #foryou Before you continue: 1. Simplified Recipe!!! 2. Yes recipe makes more - I donated the remaining pieces to my exes. 3. I suggest going for one flavour only: Snickers or Frasier. Tools: - Piping bags - Star nozzle tip 14mm - douille à ruban nozzle tip - perforated silicone baking mat - spraying oil Makes 10 Eclairs +- - 125g milk - 125g water - 120g unsalted butter - 8g sugar - 6g salt - 188g flour - 250g eggs (5x approx.) Notes: Eclair making is across the board all the same process. Thus for detailed instructions see online. Instead, please consider the following notes for successful eclair-making: i. Use top and bottom heat, not fan force. ii. Before baking, spray a light coating of oil + dust of icing sugar onto the piped choux. iii. Oven temp between 170°C/180°C or 338°F/356°F. iv. Use a star-tipped nozzle. Cream Filling (either vanilla or praline based): - 240g heavy cream - 180g milk - 1x vanilla pod - 80g caster sugar - 60g egg yolks - 32g corn starch - 125g white chocolate or - 125g dark chocolate - 50g salted peanut praline (salted peanut praline recipe below) Process: To make vanilla cream, whisk egg yolks and sugar. Heat milk, cream, and vanilla. Add hot milk mixture to egg yolks and stir. Cook mixture with cornstarch until thick. Remove from heat and add melted white chocolate or dark chocolate plus 50g salted peanut praline. Salted Peanut Praline (makes extra): - 200g caster sugar - 190g salted roasted peanuts Process: Melt 200g caster sugar in a saucepan over medium heat with water. Add 190g salted roasted peanuts and stir. Spread onto a lined baking sheet and let it cool completely. Grind into a paste using a food processor or blender. White/Milk Chocolate Glaze - 113g white/milk chocolate - 180g icing sugar - 36g glucose syrup - 41g heavy cream - 3g vanilla extract Process: Mix icing sugar, heavy cream, glucose, and vanilla extract together and heat gently. Then melt chocolate using a bain-marie technique or microwave and mix the two together thoroughly. Allow to cool before piping. If the glaze becomes too stiff, gently heat it up on very low temperature.

#duet with @Cedrik Lorenzen #dessert101 not again🥹🥹🥹🥹 #persian #iranian #funny #cooking #reaction

#duet with @cedriklorenzen #dessert101 #fyp #femsoftiktok🏳️‍🌈 #lgbt🌈 #xyzbca #kingtvvv #foodie

#duet with @cedriklorenzen #dessert101 #fyp #kingtvvv #femsoftiktok🏳️‍🌈 #lgbt🌈 #xyzbca #foodie

#duet with @thedonutdaddy #donuts #fyp #femsoftiktok🏳️‍🌈 #lgbt🌈 #xyzbca #kingtvvv #dessert101 #foodie

Sir @cedriklorenzen #fyp #femsoftiktok🏳️‍🌈 #lgbt🌈 #xyzbca #kingtvvv #dessert101

#duet with @Cedrik Lorenzen #dessert101 here we are again

#duet with @Cedrik Lorenzen #dessert101 i don’t know if I can do this anymore 🥹🥹🥹 #persian #cooking #reaction #funny #iranian

#duet with @Cedrik Lorenzen #dessert101 This one wasnt too bad #foryou

#dúo con @Cedrik Lorenzen #dessert101 etapas de ver este video

#duet with @Cedrik Lorenzen #dessert101 #janette #influensardaberceni