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@bahta_funny: ሓዱሽ ኣፍቃሪ😂 #ትግራይ_ንዘለኣለም_ትነብር🙏🇻🇳 #eritreantiktok🇪🇷🇪🇷habesha #ኣማራዬ💚💛❤ኣማራዬ💚💛❤🌿 #ሓበሻ_ቲክቶክ @wedi_hatno🤠 @adonaaymada @ገዛ ተጋሩ 💊🔰✝️23 @Haftom shishay @Honey

Bahta funny ባህታ
Bahta funny ባህታ
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Region: ET
Thursday 18 June 2026 13:14:36 GMT
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Comments

tesfayegegzabher
tesfaye :
ትችላለ ማርያምን ኣሳቅከኝ 🥰🥰🥰🥰
2026-06-20 17:14:32
4
ezedin.ebrahim7
Ezedin Ebrahim :
aaaayyyyyy🥰🥰
2026-07-09 09:53:41
1
geyta27
chaina(21) :
2026-06-20 19:28:27
0
lozannael
lili gmariam :
yeawuy
2026-06-26 08:11:53
0
user50076862581478
hanichu :
❤❤❤❤❤❤❤❤
2026-08-13 15:35:40
0
30yyyyyyyyuyyyyyy
30yyyyyyyyuyyyyyyyyyyyyyyyyyy2 :
bahta ❤️❤️❤️🥰🥰🥰
2026-06-30 19:53:11
0
shewit.yo
shewit gal Agame 🙏21 🙏 :
😁😁😁
2026-06-30 20:38:11
0
miliabreham7
@miliabrham♎️ :
2026-06-22 12:49:03
1
user43425465134705
ahmed :
iemjka
2026-06-24 10:34:58
0
seni.snit
seni snit :
🥰🥰🥰🥰🥰andega jenjag😁😁😁
2026-06-18 13:43:37
2
sami.love4402437722
saymon 💖💖the arsenalllll :
🥰🥰🥰🥰🥰🥰 haftsh
2026-07-23 19:54:10
0
user9814592162557
helen humera :
bahta jegna🥰🥰🥰🥰🥰
2026-06-19 08:21:03
0
miki.selu2
𝓼𝓼𝓼 :
2026-06-20 13:52:29
0
user7307559885321
ወዲ ምዕራብ 🇻🇳ሓወይ TDF እዩ :
ሰበይ❤❤❤❤
2026-06-19 06:22:56
0
haftom_shishay
Haftom shishay :
ኣብርን እንትሽ 😂😂😂
2026-06-18 13:49:33
3
user1936017385753
ዘይምለስ ግዜበር ዘይሓልፍ ችግር የለን :
ቅኔ ናይጎጃም እዩዚ😅😆😂
2026-06-19 12:30:02
0
user7854254029950
Brkti hadush :
weyne
2026-06-18 22:43:16
0
bilenbrhanu601gmail.com
HERMON dc :: 🇱🇷 🇪🇷🎤💝💪🤟 :
🥰🥰🥰
2026-06-18 15:57:02
2
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Other Videos

This is Vanilla Mousse capped with a glossy, sweet-and-tart blackcurrant jelly 💎🩵. Elegant Tokyo patisserie vibes! 🗼✨ Tasting this stunning Vanilla Mousse capped with a glossy, sweet-and-tart blackcurrant jelly. It’s a flawless balance of rich vanilla bean and bright, vibrant berry. Here is how this sophisticated French-Japanese dessert is structured. 👇 In Tokyo's high-end pastry shops (patisseries), desserts are celebrated for their meticulous layers and balanced flavor profiles. This dessert contrasts a silky, light vanilla bean mousse with a sharp, vibrant blackcurrant layer (known locally as Cassis). The deep purple jelly provides an intense, acidic fruit punch that cuts directly through the creamy, sweet richness of the vanilla. Key Ingredients The Mousse: Heavy cream whipped to soft peaks, gently folded into a custard base flecked with real Madagascar vanilla bean specks and set with a touch of gelatin. The Jelly Cap: Pure blackcurrant (cassis) purée simmered with sugar and a clear gelling agent like agar or gelatin to create a smooth, glass-like mirror finish. The Base: A thin layer of soft almond sponge cake (joconde) or a buttery biscuit crumble to provide contrast to the velvety mousse. How It's Made Set the Base: A thin disc of delicate sponge cake is placed at the bottom of a pastry mold or ring. Layer the Vanilla Mousse: The airy, vanilla-infused mousse is piped into the mold, leaving just enough room at the top for the fruit layer. It is placed in the blast chiller to firm up. Prepare the Cassis Jelly: Blackcurrant purée is gently heated with sugar to balance its intense tartness. Gelatin is dissolved into the liquid, and it is cooled slightly so it doesn't melt the mousse layer below. The Glass Finish: The smooth blackcurrant liquid is poured carefully over the chilled vanilla mousse. The dessert goes back into the refrigerator to set completely, creating a crisp, two-toned cross-section. #vanillamousse #blackcurrant #cassis #tokyofoodie #japanesepastry #desserttok #patisserie #parisiantoled #EasyRecipes #asmrdessert #japanesefood #japanesedessert #desserttok #tokyosweets #satisfyingfood #japan #fyp #viral
This is Vanilla Mousse capped with a glossy, sweet-and-tart blackcurrant jelly 💎🩵. Elegant Tokyo patisserie vibes! 🗼✨ Tasting this stunning Vanilla Mousse capped with a glossy, sweet-and-tart blackcurrant jelly. It’s a flawless balance of rich vanilla bean and bright, vibrant berry. Here is how this sophisticated French-Japanese dessert is structured. 👇 In Tokyo's high-end pastry shops (patisseries), desserts are celebrated for their meticulous layers and balanced flavor profiles. This dessert contrasts a silky, light vanilla bean mousse with a sharp, vibrant blackcurrant layer (known locally as Cassis). The deep purple jelly provides an intense, acidic fruit punch that cuts directly through the creamy, sweet richness of the vanilla. Key Ingredients The Mousse: Heavy cream whipped to soft peaks, gently folded into a custard base flecked with real Madagascar vanilla bean specks and set with a touch of gelatin. The Jelly Cap: Pure blackcurrant (cassis) purée simmered with sugar and a clear gelling agent like agar or gelatin to create a smooth, glass-like mirror finish. The Base: A thin layer of soft almond sponge cake (joconde) or a buttery biscuit crumble to provide contrast to the velvety mousse. How It's Made Set the Base: A thin disc of delicate sponge cake is placed at the bottom of a pastry mold or ring. Layer the Vanilla Mousse: The airy, vanilla-infused mousse is piped into the mold, leaving just enough room at the top for the fruit layer. It is placed in the blast chiller to firm up. Prepare the Cassis Jelly: Blackcurrant purée is gently heated with sugar to balance its intense tartness. Gelatin is dissolved into the liquid, and it is cooled slightly so it doesn't melt the mousse layer below. The Glass Finish: The smooth blackcurrant liquid is poured carefully over the chilled vanilla mousse. The dessert goes back into the refrigerator to set completely, creating a crisp, two-toned cross-section. #vanillamousse #blackcurrant #cassis #tokyofoodie #japanesepastry #desserttok #patisserie #parisiantoled #EasyRecipes #asmrdessert #japanesefood #japanesedessert #desserttok #tokyosweets #satisfyingfood #japan #fyp #viral
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