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@the_muslim_soul8: Ameen🤲🥹❤️ || Jumma Mubarak to all 🫀🌸🕊️ || 31 July 2026🌼 || Hearts touching 🥹❤️‍🩹 || Jumma Mubarak status 💖 || Islamic status ❣️ || New status video 💝 || . . . #dream100k #Islamic #Allah #viral #fyp

𝘼𝙚𝙨𝙩𝙝𝙚𝙩𝙞𝙘_𝙨𝙤𝙪𝙡 🫀
𝘼𝙚𝙨𝙩𝙝𝙚𝙩𝙞𝙘_𝙨𝙤𝙪𝙡 🫀
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Region: PK
Thursday 30 July 2026 13:07:43 GMT
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abdul.rehman.jutt210
ABDUL REHMAN JUTT :
❤️❤️❤️
2026-07-30 19:02:10
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muhammad.ahad.muh71
Muhammad ahad Muhammad ahad :
🥰🥰🥰
2026-07-30 16:31:29
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abdul.rehman.jutt210
ABDUL REHMAN JUTT :
🥰🥰🥰
2026-07-30 19:02:13
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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.


Essa é atemporal 🔥
Essa é atemporal 🔥

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