@el_de_la_zigna_wroks: #mtb #fyp #parati #viral #zigna @kona_build

el_de_la_zigna_wroks

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Friday 24 July 2026 23:30:51 GMT

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_rojox._ :

para lo único q dejo coppel 😞😞😞🙌🏼

2026-07-25 22:23:54

11

Carlos🪄 :

saquen rodada, soy de chalquito

2026-07-25 23:00:42

4

gaelmxm 夜 :

s-zigna-works por favor

2026-07-25 23:37:02

1

kikxzzta :

perdoneme maestro le copeare su video 😔

2026-07-25 16:55:58

2

Axl_rzzz :

nomas esa me alcanzo

2026-07-25 22:51:55

1

angel_altamirano😮‍💨🪫🪫🥀 :

yo soy más de la neon

2026-07-25 16:26:30

1

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#fyp #fypシ

:"Bé nói chuyện duyên ha" ồi ồi dịuuuuuu Trong khi chờ hint JeyNam thì mình hít hint SonBinh đỡ nha😭🤟 #sonbinh #zen_grp౨ৎ #lljn_grp #ttlm_group #tường_vyy🥑💐

# jay Ma Durga ##🙂🦋💫 ma Durga is coming #🌿🌸🌸🌸 happy Durga 2026 #🦋🔱🦋🔱🦋

# jay Ma Durga ##🙂🦋💫 ma Durga is coming #🌿🌸🌸🌸 happy Durga 2026 #🦋🔱🦋🔱🦋

#acercademi #CapCut #AmongUs #fypツ

#acercademi #CapCut #AmongUs #fypツ

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.

Kim ji-won airport ✈️🩵 Cre: @Xi. Rednote #kimjiwon #kimjiwon김지원 #kimjiwonactress #kimjiwonairport

Kim ji-won airport ✈️🩵 Cre: @Xi. Rednote #kimjiwon #kimjiwon김지원 #kimjiwonactress #kimjiwonairport

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