1. Home
  2. Detail

@jh.de.la.cruz.777: #másdeDiosve #quebendición

JÓVENES HOY 777
JÓVENES HOY 777
Open In TikTok:
Region: CO
Wednesday 01 January 2025 18:21:01 GMT
455923
23039
503
3767

Music

Download

No Watermark .mp4 (8.71MB) No Watermark(HD) .mp4 (25.42MB) Watermark .mp4 (8.96MB) Music .mp3

Comments

ivanjsjsjsjs11210
ivanjsjsjsjs11210 :
Kevin 🧐🤨🤨
2025-01-03 04:30:50
0
k_galindo2
kevin :
broo🤨💀
2025-01-03 04:25:20
0
dh_cuber
Dh-cuber🗣️🔥 :
Fortnite:
2025-01-01 19:08:16
0
jeikel57
JGS :
yupizono
2025-01-01 18:25:40
848
27__higuita
27__higuita :
el propio pongan bachata
2025-01-01 18:27:30
550
drip7goku
Goku drip :
frozono pa cuando colaboración con elastigirl
2025-01-01 18:31:14
242
nekoyuii0
Neko :3 (idk :333) :
eso no es agua es yupi
2025-01-01 19:28:47
102
souza..0
Souzaxxx :
30 años tiene la criatura
2025-01-01 22:04:04
18
arontorrez20
aaron.⁴⁷ :
Que edad tiene ?
2025-01-01 18:48:30
6
tm_steven_
𝙲𝚊𝚛𝚕 𝙹𝚘𝚑𝚗𝚜𝚘𝚗 :
es la skin del fortnite
2025-01-01 19:12:43
40
blutugamer
Esteban Insano :
30 años tiene la criaturita
2025-01-01 20:02:11
5
pattogonzaaa
Gönzä_Käärl🌻 :
gente no me baño desde el año pasado 🗣️🗣️‼️‼️
2025-01-01 19:59:46
8
To see more videos from user @jh.de.la.cruz.777, please go to the Tikwm homepage.

Other Videos
Goularte não é normal KKKKKKKK #cellbit #goularte #gaming #fyp
Goularte não é normal KKKKKKKK #cellbit #goularte #gaming #fyp
#CapCut เหงาๆน้ำมันเต็มถัง#jazzgk #hondagk #jazzแต่งสวย #จีเคดิว่ะ
#CapCut เหงาๆน้ำมันเต็มถัง#jazzgk #hondagk #jazzแต่งสวย #จีเคดิว่ะ
siapa yang ikutan salfok juga HAHAHAH😋😍 emang sih kalo pake ini pasti bikin orang kepo juga😋❤️ #fyp #foryou #indonesia #adayinmylifeindonesia #mahasiswa #kuliah #kampus #adayinmylife
siapa yang ikutan salfok juga HAHAHAH😋😍 emang sih kalo pake ini pasti bikin orang kepo juga😋❤️ #fyp #foryou #indonesia #adayinmylifeindonesia #mahasiswa #kuliah #kampus #adayinmylife
come to a buffet with me #buffet #grwm #Vlog #dayinmylife
come to a buffet with me #buffet #grwm #Vlog #dayinmylife
Blueberry And White Chocolate Cheesecake | A perfect make-ahead dessert if you have any family occasions coming up, make the cake & coulis and in advance and pop them in the fridge till serving 🫐 🍰 Serves: 8 Time: 40 mins + setting time 200g plain digestive biscuits 100g butter 400g good-quality white chocolate, broken into pieces 250g full-fat cream cheese 250g mascarpone cheese 250ml double cream 250g blueberries For the coulis: 150g blueberries 2 tbsp icing sugar Juice of half a lemon 1. Grease and line a 20cm (8in) non-stick springform cake tin. 2. Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs. 3. Melt the butter in a large saucepan over a medium heat then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients. 4. Place the white chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally. 5. Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the melted white chocolate and lastly fold in most of the blueberries, holding a few back to serve. 6. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours. 7. When almost ready to serve, make the coulis. Add the blueberries, icing sugar & lemon juice to a small pan over a high heat. Bring to the boil, then turn down the temperature and simmer for 5 mins until the blueberries are soft.  8. Remove the cheesecake from the tin and serve in generous slices drizzled with the coulis and some extra blueberries.
Blueberry And White Chocolate Cheesecake | A perfect make-ahead dessert if you have any family occasions coming up, make the cake & coulis and in advance and pop them in the fridge till serving 🫐 🍰 Serves: 8 Time: 40 mins + setting time 200g plain digestive biscuits 100g butter 400g good-quality white chocolate, broken into pieces 250g full-fat cream cheese 250g mascarpone cheese 250ml double cream 250g blueberries For the coulis: 150g blueberries 2 tbsp icing sugar Juice of half a lemon 1. Grease and line a 20cm (8in) non-stick springform cake tin. 2. Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs. 3. Melt the butter in a large saucepan over a medium heat then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients. 4. Place the white chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally. 5. Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the melted white chocolate and lastly fold in most of the blueberries, holding a few back to serve. 6. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours. 7. When almost ready to serve, make the coulis. Add the blueberries, icing sugar & lemon juice to a small pan over a high heat. Bring to the boil, then turn down the temperature and simmer for 5 mins until the blueberries are soft.  8. Remove the cheesecake from the tin and serve in generous slices drizzled with the coulis and some extra blueberries.

About

Legal