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Artisto

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Sunday 22 May 2022 19:19:21 GMT

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Fabia Prinzessin :

Einfach nur Talent 🥰

2022-05-30 13:48:54

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Kabarna :

können Sie mal Kabarna machen?🥰

2022-05-28 09:28:38

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so excited omg

#ghader_2805 #عبدالله_خليل_فقيري 🥺🫀

#ghader_2805 #عبدالله_خليل_فقيري 🥺🫀

kecuali pak buk ku😋😏

kecuali pak buk ku😋😏

busy tu Rena at😟💫#@follow me🤗

busy tu Rena at😟💫#@follow me🤗

A great dessert for the Summer months. So refreshing and yummy. INGREDIENTS: *For the crust: 280 g of graham crackers biscuits 115 g unsalted melted butter 2 tbsp sugar *for the cream cheese filling: 2 1/2 cups heavy whipping cream 16 oz. room temperature cream cheese 8 tbsp granulated sugar/ 1/2 cup sugar 1 tbsp lemon juice 30 g gelatin powder 3/4 cup milk 1 cup of boiling water for water bath *for the mango puree: 24 oz. frozen mango thawed 1 cup of water 2 tbsp granulated sugar *for the mango gelatin: 1/2 cup cool water 20 g gelatin powder/ 2 tbsp 1 cup hot water for water bath Preparation: Start by placing 24 oz. Of frozen or fresh mango chunks in the blender. If you’re using frozen, let them thaw a little bit before blending. Add 1 cup of water and blend. Set aside. Prep the graham crackers crust, process finely then add the melted butter and sugar. Press the mixture into a 9 inch cheesecake pan. Refrigerate and start working on the cheesecake filling. Whip the heavy whipping cream, remove from the stand mixer then add the soft room temperature cream cheese. Whip until soft then add the sugar and gelatin mixture, flavor with lemon juice. Fold the cheese mixture with the heavy cream. Remove 2/3 of the mixture in a different bowl and add 1 1/2 cups of the mango purée. Leave the rest white to top the cheesecake. For the mango topping. Add the gelatin to a cold water let them dissolve. Move to a pan, add the rest of mango purée ,2 tbsp of sugar, the gelatin mixture and heat until sugar dissolves. Move to a mold and refrigerate for at least 4 hours preferably overnight. Add the cooled mango on top the cheesecake when the cheesecake is really cold and set. Decorate and enjoy. . . #mangocheesecake #mangolover #nobakecheesecake #cheesecake #nobakedessert

A great dessert for the Summer months. So refreshing and yummy. INGREDIENTS: *For the crust: 280 g of graham crackers biscuits 115 g unsalted melted butter 2 tbsp sugar *for the cream cheese filling: 2 1/2 cups heavy whipping cream 16 oz. room temperature cream cheese 8 tbsp granulated sugar/ 1/2 cup sugar 1 tbsp lemon juice 30 g gelatin powder 3/4 cup milk 1 cup of boiling water for water bath *for the mango puree: 24 oz. frozen mango thawed 1 cup of water 2 tbsp granulated sugar *for the mango gelatin: 1/2 cup cool water 20 g gelatin powder/ 2 tbsp 1 cup hot water for water bath Preparation: Start by placing 24 oz. Of frozen or fresh mango chunks in the blender. If you’re using frozen, let them thaw a little bit before blending. Add 1 cup of water and blend. Set aside. Prep the graham crackers crust, process finely then add the melted butter and sugar. Press the mixture into a 9 inch cheesecake pan. Refrigerate and start working on the cheesecake filling. Whip the heavy whipping cream, remove from the stand mixer then add the soft room temperature cream cheese. Whip until soft then add the sugar and gelatin mixture, flavor with lemon juice. Fold the cheese mixture with the heavy cream. Remove 2/3 of the mixture in a different bowl and add 1 1/2 cups of the mango purée. Leave the rest white to top the cheesecake. For the mango topping. Add the gelatin to a cold water let them dissolve. Move to a pan, add the rest of mango purée ,2 tbsp of sugar, the gelatin mixture and heat until sugar dissolves. Move to a mold and refrigerate for at least 4 hours preferably overnight. Add the cooled mango on top the cheesecake when the cheesecake is really cold and set. Decorate and enjoy. . . #mangocheesecake #mangolover #nobakecheesecake #cheesecake #nobakedessert

#شلون_يريد_لعبك_العب_عليهم #شعر_وقصائد #شعر_عراقي #شعر_

#شلون_يريد_لعبك_العب_عليهم #شعر_وقصائد #شعر_عراقي #شعر_

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