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@zyro_982: No one better🪄🇵🇹🐐 #cristianoronaldo #interview #realmadrid #fyp #targetaudience | CR7 | GOAT | 🥹

zyro
zyro
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Region: GB
Tuesday 30 June 2026 23:57:22 GMT
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Comments

hetgerth_
Hetgerth_ :
Goat answer
2026-07-01 12:43:00
633
novoid.edits
NOVOID :
proceeds to score 977 goals
2026-07-01 17:51:36
456
manu_lappone
Emanuele :
he's talkin about the match winner goal vs Croatia
2026-07-01 18:34:22
38
079.leo
L❗️ :
When Ronaldo Talks
2026-07-01 20:16:53
52
henri.drdt
Goingforunc :
Talking to much
2026-07-01 16:26:18
8
milo.privvvv
Milo.privat :
Such a corny answer🥀🙏😭
2026-07-01 12:35:25
4
jounelis0
jounelis :
didnt even answered the question🫨
2026-07-01 13:16:40
3
dylanmaher_
Dylan⁹ :
we ignoring what messi said 😭
2026-07-01 00:10:40
5
muhamedavdol47
Moo...47 :
2026-07-01 19:43:45
2
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This 4 ingredient jiggly mango Psyduck pudding is super simple to make yet delivers on taste but most importantly, fun 😋 The recipe is very forgiving in terms of ratios so you can play around with the ratio of mango to milk for a stronger mango flavour (as mango species vary). Similarly, gelatine brands and bloom strength vary too - I used a generic brand with no specific bloom strength specified - so you may play around with the quantity used too until you achieve the perfect jigglyness for you! Makes enough for 1 psyduck mould (approx. 200mL 6.76 oz) 🗒️ Ingredients: 🧂 20g/0.7oz caster/superfine sugar (sweetness can be adjusted to taste) 🥭 65g/2.3oz mango puree (strained and very smooth) 🥛 160g/5.64oz milk 🍁 6.5g/0.23oz gelatine leaves 🎨 food colouring, optional (for more pronounced colours). Activated charcoal is good for a natural black colour. 1. Soak the gelatine leaves in a bowl of water for 5 minutes, allowing each leaf to become soft. Squeeze the excess water out of the gelatine leaves and discard the water. Set aside 2. In a small saucepan, mix the sugar, mango puree and milk over low heat until all the sugar crystals have dissolved. Bring to 45 degrees Celsius (113 Fahrenheit). 3. Take it off the heat and add food colouring (if using) then stir in gelatine sheets and mix gently to ensure it's completely dissolved, avoiding creating air bubbles but mixing gently. 4. Place the pan back on a low heat and bring the temperature up to 55 degrees Celsius (131 Fahrenheit) 5. Pour into the mould once mixture has cooled to at least 33°C/91°F and allow to set for at least 4 hours (ensure the clip is on). To unmould, unclip the mould and the pudding should come out very easily! Note: To do the multiple coloured parts of Psyduck, start by doing ¼ of the recipe, substituting the puree with coconut milk, mixing in colouring accordingly and allowing those parts to set in the refrigerator before doing the yellow body.
This 4 ingredient jiggly mango Psyduck pudding is super simple to make yet delivers on taste but most importantly, fun 😋 The recipe is very forgiving in terms of ratios so you can play around with the ratio of mango to milk for a stronger mango flavour (as mango species vary). Similarly, gelatine brands and bloom strength vary too - I used a generic brand with no specific bloom strength specified - so you may play around with the quantity used too until you achieve the perfect jigglyness for you! Makes enough for 1 psyduck mould (approx. 200mL 6.76 oz) 🗒️ Ingredients: 🧂 20g/0.7oz caster/superfine sugar (sweetness can be adjusted to taste) 🥭 65g/2.3oz mango puree (strained and very smooth) 🥛 160g/5.64oz milk 🍁 6.5g/0.23oz gelatine leaves 🎨 food colouring, optional (for more pronounced colours). Activated charcoal is good for a natural black colour. 1. Soak the gelatine leaves in a bowl of water for 5 minutes, allowing each leaf to become soft. Squeeze the excess water out of the gelatine leaves and discard the water. Set aside 2. In a small saucepan, mix the sugar, mango puree and milk over low heat until all the sugar crystals have dissolved. Bring to 45 degrees Celsius (113 Fahrenheit). 3. Take it off the heat and add food colouring (if using) then stir in gelatine sheets and mix gently to ensure it's completely dissolved, avoiding creating air bubbles but mixing gently. 4. Place the pan back on a low heat and bring the temperature up to 55 degrees Celsius (131 Fahrenheit) 5. Pour into the mould once mixture has cooled to at least 33°C/91°F and allow to set for at least 4 hours (ensure the clip is on). To unmould, unclip the mould and the pudding should come out very easily! Note: To do the multiple coloured parts of Psyduck, start by doing ¼ of the recipe, substituting the puree with coconut milk, mixing in colouring accordingly and allowing those parts to set in the refrigerator before doing the yellow body.
Phương pháp làm sạch tường này và nó thực sự hiệu quả. #tatienich #meovatgiadinh #reviewdogiadung #meovatcuocsong #dodungthongminh
Phương pháp làm sạch tường này và nó thực sự hiệu quả. #tatienich #meovatgiadinh #reviewdogiadung #meovatcuocsong #dodungthongminh


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