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@acavlyy:

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Region: ID
Monday 24 November 2025 10:19:15 GMT
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iwanacehtamiang88
iwan ACEH TAMIANG ⚓ :
aku ada 1 juta nie
2025-11-24 10:41:35
0
eliwa.liwa
🍻Emit👀👀 :
suka nya sama kk cantik 💞💞
2025-11-24 11:18:22
0
badddboysssss
badddboysssss :
uuuuueenaaaaaak
2025-12-01 04:15:08
0
m_4_j1
Uji Law Yi :
super spcial besser jumbo A1+
2025-11-27 02:02:34
0
mrktnd_
c💦 :
2025-11-24 10:45:36
0
umami1010
umami1010 :
🥰
2025-12-04 15:23:01
0
yusman.ependi4
Yusman Ependi :
🥰
2025-11-27 17:21:14
0
1dzat1
1Dzat1 :
💀
2025-11-24 13:45:39
0
sinanzelik97
sinan :
🥰
2025-11-24 10:39:42
0
user3940356979166
Muhammad rival :
🥰
2025-11-24 10:36:50
0
misdarmisdar72
misdarmisdar72 :
❤
2025-11-24 10:27:28
0
qalam695
Qalam :
😳😳😳
2025-11-24 10:22:02
0
wahyubims27
بيمز '²⁷ :
🔥🔥
2025-11-24 17:01:27
0
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Other Videos

Ouch #fentysuperbrandday #LanguageLearning #trending #trendinghashtag #elementaryschool
Ouch #fentysuperbrandday #LanguageLearning #trending #trendinghashtag #elementaryschool
😔😔
😔😔
#douyin #douyinmakeup #fyp
#douyin #douyinmakeup #fyp
#r #y #fyppppppppppppppppppppppp #s #i
#r #y #fyppppppppppppppppppppppp #s #i
Guapos Aaron y Aldito ayudándose el uno al otro.. @Aaron Mercury #aldodenigris #lacasadelosfamosos #aaronmercury #paratii
Guapos Aaron y Aldito ayudándose el uno al otro.. @Aaron Mercury #aldodenigris #lacasadelosfamosos #aaronmercury #paratii
Earl Grey Mousse Cake Recipe (6 inch) 👉Ingredients: Biscuit Base 1 cup crushed cookies such as digestive or Oreo (80 grams) 2 tablespoons unsalted butter, melted (30 grams) Mousse Filling 7 ounces cream cheese, softened (200 grams) 3 tablespoons sugar (40 grams) 1 fourth cup whole milk, warmed (60 milliliters or 60 grams) 2 Earl Grey tea bags, about 2 teaspoons tea leaves total (4 grams) 2 sheets gelatin, softened in cold water (10 grams total) 7 ounces heavy cream (200 milliliters or 200 grams) Topping Layer 1 half cup whole milk (100 milliliters or 100 grams) 2 Earl Grey tea bags, about 2 teaspoons tea leaves total (4 grams) 2 teaspoons sugar (8 grams) 1 sheet gelatin, softened in cold water (5 grams) Instructions: Crush the cookies into fine crumbs. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a 6 inch round cake mold lined with parchment paper. Freeze for 15 minutes. Soften the gelatin sheets in a bowl of cold water. In a large bowl, beat the cream cheese with sugar until smooth. If you don’t have a mixer, you can use a spatula until it’s creamy. Warm the milk slightly, add the tea bags, and steep until the milk turns a deep tea color. Cool to about 105 degrees Fahrenheit or 40 degrees Celsius. Stir in the softened gelatin until dissolved. Pour the tea milk mixture into the cream cheese and stir until smooth. Set aside. Whip the heavy cream until it reaches a yogurt like thickness. Fold it into the cream cheese mixture until combined. Pour the mousse filling over the cookie base. Tap the mold gently to release air bubbles. Freeze for 30 minutes. For the topping, heat the milk with tea bags until tea colored, then add sugar and let it cool until warm, about 105 degrees Fahrenheit or 40 to 50 degrees Celsius. Stir in the softened gelatin until dissolved. Pour the topping layer over the chilled mousse cake. Refrigerate for at least 3 hours or until set. To unmold, warm the outside of the mold slightly with a hair dryer on low heat and gently release the cake. Decorate as desired before serving. #creatorsearchinsights #moussecake #dessertideas #HomemadeDesserts #easyrecipesathome
Earl Grey Mousse Cake Recipe (6 inch) 👉Ingredients: Biscuit Base 1 cup crushed cookies such as digestive or Oreo (80 grams) 2 tablespoons unsalted butter, melted (30 grams) Mousse Filling 7 ounces cream cheese, softened (200 grams) 3 tablespoons sugar (40 grams) 1 fourth cup whole milk, warmed (60 milliliters or 60 grams) 2 Earl Grey tea bags, about 2 teaspoons tea leaves total (4 grams) 2 sheets gelatin, softened in cold water (10 grams total) 7 ounces heavy cream (200 milliliters or 200 grams) Topping Layer 1 half cup whole milk (100 milliliters or 100 grams) 2 Earl Grey tea bags, about 2 teaspoons tea leaves total (4 grams) 2 teaspoons sugar (8 grams) 1 sheet gelatin, softened in cold water (5 grams) Instructions: Crush the cookies into fine crumbs. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a 6 inch round cake mold lined with parchment paper. Freeze for 15 minutes. Soften the gelatin sheets in a bowl of cold water. In a large bowl, beat the cream cheese with sugar until smooth. If you don’t have a mixer, you can use a spatula until it’s creamy. Warm the milk slightly, add the tea bags, and steep until the milk turns a deep tea color. Cool to about 105 degrees Fahrenheit or 40 degrees Celsius. Stir in the softened gelatin until dissolved. Pour the tea milk mixture into the cream cheese and stir until smooth. Set aside. Whip the heavy cream until it reaches a yogurt like thickness. Fold it into the cream cheese mixture until combined. Pour the mousse filling over the cookie base. Tap the mold gently to release air bubbles. Freeze for 30 minutes. For the topping, heat the milk with tea bags until tea colored, then add sugar and let it cool until warm, about 105 degrees Fahrenheit or 40 to 50 degrees Celsius. Stir in the softened gelatin until dissolved. Pour the topping layer over the chilled mousse cake. Refrigerate for at least 3 hours or until set. To unmold, warm the outside of the mold slightly with a hair dryer on low heat and gently release the cake. Decorate as desired before serving. #creatorsearchinsights #moussecake #dessertideas #HomemadeDesserts #easyrecipesathome

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