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@hs543298:

H&S
H&S
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Region: YE
Thursday 26 June 2025 05:55:44 GMT
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user19093593611198
@ابوذيابᡕᠵ᠊ᡃ່࡚ࠢ࠘⸝່ࠡ᠊߯ᡁࠣ࠘᠊᠊ࠢ࠘气亠 :
احنست انشر جزاك الله خيراً 😊
2025-07-12 10:26:16
2
slahsaleh7
صلاح بن علي :
الله اللهم امين
2025-06-26 07:45:43
3
hs543298
H&S :
🥰🥰🥰
2025-06-26 14:20:44
4
saleh.bin.hassan.a
Al-Qarmati🇨🇳 :
🥰🥰🥰
2025-06-26 19:27:51
4
slahsaleh7
صلاح بن علي :
🥰🥰🥰
2025-06-26 07:45:48
3
user5940238028187
الحذاء الدولي :
🥰🥰🥰🥰
2025-07-02 19:02:42
3
user5940238028187
الحذاء الدولي :
👍👍👍
2025-07-02 19:02:46
3
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Biscoff White Chocolate Mousse… need I say more? 🤤 - Makes 8 mousses 250g biscoff spread 360g white chocolate 8 eggs, separated 2 cups (500ml) cream 1tbsp (20g) caster sugar 3 leafs gelatine In a double boiler over medium heat, add the white chocolate and biscoff and stir until melted. Add the gelatine leaves to a bowl of cold water and allow to soak for at least 5 minutes. Add the egg yolks to the melted chocolate/biscoff and stir to combine. Add a 1/4 of the cream to a pot and bring to the boil, remove from the heat, squeeze out the excess water from the gelatine leaves and stir through the cream. Add this to the chocolate mixture and stir to combine. In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and sugar and whisk until soft peaks form, stir through the chocolate mixture. Then in the same bowl whip the cream until soft peaks form and stir through the chocolate mixture. Pour into glasses and place into the fridge for at least 3 hours to set. Top with crushed biscoff cookies and serve.
Biscoff White Chocolate Mousse… need I say more? 🤤 - Makes 8 mousses 250g biscoff spread 360g white chocolate 8 eggs, separated 2 cups (500ml) cream 1tbsp (20g) caster sugar 3 leafs gelatine In a double boiler over medium heat, add the white chocolate and biscoff and stir until melted. Add the gelatine leaves to a bowl of cold water and allow to soak for at least 5 minutes. Add the egg yolks to the melted chocolate/biscoff and stir to combine. Add a 1/4 of the cream to a pot and bring to the boil, remove from the heat, squeeze out the excess water from the gelatine leaves and stir through the cream. Add this to the chocolate mixture and stir to combine. In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and sugar and whisk until soft peaks form, stir through the chocolate mixture. Then in the same bowl whip the cream until soft peaks form and stir through the chocolate mixture. Pour into glasses and place into the fridge for at least 3 hours to set. Top with crushed biscoff cookies and serve.


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