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@chiunbox04: em này xinh mà lạ nữa nì #xh #fyp #tuixach #tuideocheo #mossdoom

Dừa đâyyyy 🥥
Dừa đâyyyy 🥥
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Friday 20 June 2025 08:12:58 GMT
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hellodituyet
ﾟ°☆Diye hay mắc cỡ☆° ﾟ :
Ê đẹp quaa
2025-06-20 14:34:00
0
bunnye_6
bunny🐰 :
Xinh quó
2025-06-20 13:27:33
0
alicengg
•✧˚ ༘ 𝓪𝓵𝓲𝓬𝓮 🫧• :
túi xịn lắm luôn 👛
2025-06-20 10:19:28
0
owi_riviu
owi rì viu ᰔ :
Xinh dạ
2025-06-20 13:09:47
0
haphuongriviu666
Mun Riviu :
Xinh quá
2025-06-20 12:31:01
0
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Orange Mousse Cake Recipe👇 👉Ingredients: Crust: 1 cup crushed graham crackers or plain cookies (90 grams) 3 tablespoons melted butter (45 grams) Orange Juice Mixture: Fresh orange segments 1 to 2 teaspoons lemon juice Blend together and strain if needed You need 1 and 3/4 cups total orange juice (420 milliliters) Gelatin Base: 1/4 cup warm whole milk (60 milliliters) 2 teaspoons powdered gelatin or 2 gelatin sheets If using powder: bloom it in 2 tablespoons cold water for 5 minutes first If using sheets: soak them in cold water until soft, then squeeze out extra water Cream Filling: 1 cup heavy cream (200 grams) 1/4 cup granulated sugar (50 grams) 2/3 cup thick yogurt or Greek yogurt (150 grams) 1 and 3/4 cups orange juice (from above) Gelatin-milk mixture (from above) Optional Topping (Glaze): 1/3 cup orange juice (75 milliliters) 1 teaspoon gelatin, bloomed (powder or sheet) Instructions: Make the crust: Crush the cookies. Mix with melted butter. Press into the bottom of a 6 inch (15 cm) round cake pan. Use a glass or cup to press it tight. Freeze it while you make the filling. Make orange juice: Blend orange segments with lemon juice. Strain if you want it smooth. You need 1 and 3/4 cups (420 ml) total. Make the gelatin base: Warm the milk. Add the softened gelatin. Stir until it fully melts and is smooth. Set aside. Whip the cream: In a bowl, beat the heavy cream and sugar until it gets thick, like yogurt, and soft peaks form. Make the filling: Add the yogurt and orange juice to the whipped cream. Stir gently until smooth. Then pour in the milk-gelatin mixture. Mix again until fully combined. Fill the pan: Pour the filling on top of the frozen crust. Freeze for 30 minutes to help it set. Make the glaze (optional): Warm 1/3 cup orange juice to about 110°F (45°C). Add the softened gelatin. Stir to melt. Pour this gently on top of the cake. It will make a smooth shiny top. Chill the whole cake: Put the cake in the fridge for at least 3 hours until it’s firm. Unmold and decorate: Warm the sides of the pan with a blow dryer or towel. The cake will slide out. Add orange slices on top if you like. Slice and serve: The texture is smooth, creamy, light, and perfect for summer. #creatorsearchinsights #Recipe #EasyRecipes #cake #homemade #dessert #delicious #nyc
Orange Mousse Cake Recipe👇 👉Ingredients: Crust: 1 cup crushed graham crackers or plain cookies (90 grams) 3 tablespoons melted butter (45 grams) Orange Juice Mixture: Fresh orange segments 1 to 2 teaspoons lemon juice Blend together and strain if needed You need 1 and 3/4 cups total orange juice (420 milliliters) Gelatin Base: 1/4 cup warm whole milk (60 milliliters) 2 teaspoons powdered gelatin or 2 gelatin sheets If using powder: bloom it in 2 tablespoons cold water for 5 minutes first If using sheets: soak them in cold water until soft, then squeeze out extra water Cream Filling: 1 cup heavy cream (200 grams) 1/4 cup granulated sugar (50 grams) 2/3 cup thick yogurt or Greek yogurt (150 grams) 1 and 3/4 cups orange juice (from above) Gelatin-milk mixture (from above) Optional Topping (Glaze): 1/3 cup orange juice (75 milliliters) 1 teaspoon gelatin, bloomed (powder or sheet) Instructions: Make the crust: Crush the cookies. Mix with melted butter. Press into the bottom of a 6 inch (15 cm) round cake pan. Use a glass or cup to press it tight. Freeze it while you make the filling. Make orange juice: Blend orange segments with lemon juice. Strain if you want it smooth. You need 1 and 3/4 cups (420 ml) total. Make the gelatin base: Warm the milk. Add the softened gelatin. Stir until it fully melts and is smooth. Set aside. Whip the cream: In a bowl, beat the heavy cream and sugar until it gets thick, like yogurt, and soft peaks form. Make the filling: Add the yogurt and orange juice to the whipped cream. Stir gently until smooth. Then pour in the milk-gelatin mixture. Mix again until fully combined. Fill the pan: Pour the filling on top of the frozen crust. Freeze for 30 minutes to help it set. Make the glaze (optional): Warm 1/3 cup orange juice to about 110°F (45°C). Add the softened gelatin. Stir to melt. Pour this gently on top of the cake. It will make a smooth shiny top. Chill the whole cake: Put the cake in the fridge for at least 3 hours until it’s firm. Unmold and decorate: Warm the sides of the pan with a blow dryer or towel. The cake will slide out. Add orange slices on top if you like. Slice and serve: The texture is smooth, creamy, light, and perfect for summer. #creatorsearchinsights #Recipe #EasyRecipes #cake #homemade #dessert #delicious #nyc

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