@s7q7r: #creatorsearchinsights #اكسبلورexplore #صكر_صبحي #اكسبلورexplore

صكر صبحي
صكر صبحي
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Sunday 01 November 2026 09:02:38 GMT
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z_5z27
لَعْد وعُيِونِي؟؟ :
ضل بنفسي ريبوست
2026-11-04 17:37:03
1944
xo_ll.8
shahad👾. :
عجبتي كفو منك عمو
2026-11-04 18:53:27
520
ijllilij
عِتويه🐾 :
انتشري ايتها الافكار الشريفه
2026-11-04 17:40:44
455
gw_272
gw_272 :
نفسي اسوي ريبوست حسره ضلت
2026-11-04 18:57:30
82
f.hr6139
𖤐 𝑪𝑯𝑬𝑪𝑶 𖤐 :
متعود عليك مودب شو صاير ادبدز 😹
2026-11-01 09:43:16
725
ill18_0
𝑆𝑢𝑠𝑖♰🐈‍⬛.. :
اريد اسوي ريبوست شلون
2026-11-04 17:53:03
44
samer.roha.lady
Fayra🍀 :
هسه شمعنى اخته ليش مو اخوه مثلا؟
2026-11-04 19:39:25
277
afn.324
فــنــونــه♡゙𝕱𝖓𝖔𝖔𝖓𝖆🦢 :
اريد اسوي ربوستت
2026-11-04 20:01:42
28
9ll_91
مـلاذ 𐙚 :
ريبوست مخفي😭😭
2026-11-04 20:19:23
26
user3862460148185
نور. :
الكلام الي بنفسي اكولههه😂💔
2026-11-04 22:40:36
6
g2.qd
عٌﺰأّوٌيِّ👑 :
خليته ستوري خليها تبرق وترعد
2026-11-05 00:53:13
5
dli_9nn
محمد :
الحجاب مثل الصلاة فرض يعني هسه انت صح عندك ذنوب بس لازم تصلي هاي نفس هاي
2026-11-04 23:56:47
7
khaldnsblke
صادق خالد :
اي ولك بده الجلد اجلد ولك 😂
2026-11-01 10:45:36
100
l7_f.l
† :
حجاها طك بطك ههههه
2026-11-05 01:06:51
5
n_argis5
♡ :
عمو اني ما اعرف ارد تكدر تعلمي
2026-11-04 16:31:19
16
itsme_s9011
S༺༽༼༻ :
اي شهالفشار؟
2026-11-01 10:34:30
12
angal_1998
꒰ঌЛюдмила໒꒱ :
كلامه حقيقي بشكل.
2026-11-01 11:13:27
9
noneftr
فـاطِـمــه :
عشتتتتتتتتتتت
2026-11-01 11:03:22
5
h10.n2
ސآމ🪐𝟐𝟎𝟎𝟗 :
سويت ريبوسك وخليها ترعد وتبرق .
2026-11-04 23:38:11
6
seonghun127
سـ๋͜ـونڤـ๋͜ـي :
فللكككك والله قويييه
2026-11-04 16:56:47
7
..zizi6.13
🌟🍓 𒍣𒄴𒊑 :
يحجي بالخط العريض ما ينطي مجال
2026-11-01 11:16:21
8
rtyhm66
فيوليتا ❄️🦋 :
عاشششش لسانك حيوووو
2026-11-04 18:06:26
5
j.3l.l
كهل😌 :
عمي كرهتونه برب الجيم كل شالفه وكلتو جم وجم
2026-11-01 11:04:16
53
er9uq2
user48539106907 :
شكد صحيحه هاي
2026-11-01 11:28:50
13
i_q_d_e
زَهراء. :
يعني عود قوي
2026-11-04 18:09:08
13
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Find the recipe below Serves 6–8 Chocolate mousse * 600ml double cream * 5 tbsp caster sugar * 2 large eggs, separated * 290g chocolate, chopped Method 1. Separate the eggs. Place the 2 egg yolks in a saucepan with 300ml of the cream and 2 tbsp of the caster sugar. Gently heat over medium-low heat, stirring constantly, until steaming and just below a simmer. Do not boil. 2. Break the 290g chocolate into a heatproof bowl. Pour over the warm cream mixture and leave for 1 minute, then stir until completely smooth. Leave to cool slightly. 3. Whip the remaining 300ml cream to soft peaks. Gently fold into the chocolate mixture. 4. In a clean bowl, whisk the 2 egg whites with the remaining 3 tbsp caster sugar until soft, glossy peaks form. 5. Gently fold the egg whites into the chocolate mixture in two or three additions, taking care not to knock out the air. 6. Divide between 6-8 glasses or jars and refrigerate for at least 2-3 hours. Frozen Dark Cherry Compote Ingredients * 200g frozen dark cherries * 40g caster sugar * 1 tbsp lemon juice * 1 tbsp whisky * ½ tsp vanilla * 1 tsp cornflour * 1 tbsp cold water Ingredients Method 1. Put the frozen cherries, sugar, lemon juice and vanilla in a saucepan. 2. Cook over medium heat for 8-10 minutes, stirring occasionally, until softened and juicy. 3. Add the whisky and cook for another minute. 4. Mix the cornflour with the cold water, stir in and cook for 30-60 seconds until glossy and thickened. 5. Cool completely, then spoon over the chocolate mousse. #chocolatemousse
Find the recipe below Serves 6–8 Chocolate mousse * 600ml double cream * 5 tbsp caster sugar * 2 large eggs, separated * 290g chocolate, chopped Method 1. Separate the eggs. Place the 2 egg yolks in a saucepan with 300ml of the cream and 2 tbsp of the caster sugar. Gently heat over medium-low heat, stirring constantly, until steaming and just below a simmer. Do not boil. 2. Break the 290g chocolate into a heatproof bowl. Pour over the warm cream mixture and leave for 1 minute, then stir until completely smooth. Leave to cool slightly. 3. Whip the remaining 300ml cream to soft peaks. Gently fold into the chocolate mixture. 4. In a clean bowl, whisk the 2 egg whites with the remaining 3 tbsp caster sugar until soft, glossy peaks form. 5. Gently fold the egg whites into the chocolate mixture in two or three additions, taking care not to knock out the air. 6. Divide between 6-8 glasses or jars and refrigerate for at least 2-3 hours. Frozen Dark Cherry Compote Ingredients * 200g frozen dark cherries * 40g caster sugar * 1 tbsp lemon juice * 1 tbsp whisky * ½ tsp vanilla * 1 tsp cornflour * 1 tbsp cold water Ingredients Method 1. Put the frozen cherries, sugar, lemon juice and vanilla in a saucepan. 2. Cook over medium heat for 8-10 minutes, stirring occasionally, until softened and juicy. 3. Add the whisky and cook for another minute. 4. Mix the cornflour with the cold water, stir in and cook for 30-60 seconds until glossy and thickened. 5. Cool completely, then spoon over the chocolate mousse. #chocolatemousse

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