@stannaupp12: نظرية شيشرون: كيف يساهم الشعب في صناعة الطغاة وفساد الحكومات؟ #مهدي_جاسم_إعلامي_عراقي

مهدي جاسم إستوقفتني كثيراً

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Sunday 08 November 2026 11:23:37 GMT

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. :

احسنت الشعب اساس فساد الحكومات

2026-11-10 08:00:54

0

Tawfek :

Very good

2026-11-09 09:58:20

1

ابو عمر :

من اجمل ما سمعت🥰🥰🥰🥰🥰

2026-11-08 23:10:19

1

Layla :

احسنت

2026-11-09 05:34:37

1

Habib BEL :

...

2026-11-09 08:19:38

2

Asslan Can :

كلامك صحيح

2026-11-08 11:37:35

1

اسعد اسعد :

احسنت اخي الكريم

2026-11-09 05:15:52

1

AHROUCH SAMIR :

هذا كلام في محله فانظر من اي فئة انتي او انت؟؟؟؟؟؟

2026-11-09 07:12:22

1

sallamaalaasam :

هههه

2026-11-08 21:54:00

1

Zahra Islah :

👏🏻👏🏻👏🏻👏🏻👏🏻

2026-11-08 18:05:06

1

الوداع :

🥰🥰🥰

2026-11-09 05:38:36

1

ام السادة :

🥰🥰🥰🥰

2026-11-09 17:46:03

1

buongiorno ber tutto egregio :

🙏🙏🤲🤲

2026-11-09 07:00:45

1

Deni Hussien :

😁😁😁

2026-11-09 13:47:31

1

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I just wanted to make a few little mousse cakes… ❤️ And somehow they turned into these glossy little hearts. There’s something so satisfying about watching mirror glaze flow over a frozen mousse cake. That perfectly smooth finish never gets old. ✨ And since everyone always asks about the glaze, here’s my favorite recipe! White Chocolate Mirror Glaze Ingredients: * 2 tsp powdered gelatin, 220 Bloom (10 g) * ¼ cup cold water (60 g), for blooming * 5.3 oz white chocolate (150 g) * ⅓ cup sweetened condensed milk (100 g) * ½ cup glucose syrup (150 g) * ¾ cup granulated sugar (150 g) * 5 tbsp water (75 g) * Water-soluble food coloring, as needed Instructions: 1. Bloom the gelatin in ¼ cup (60 g) cold water. 2. Combine the sugar, glucose syrup and remaining water (75 g) in a saucepan. Bring to a boil, stirring gently until the sugar dissolves. 3. Remove from the heat and add the bloomed gelatin. Stir until completely dissolved. 4. Place the white chocolate and sweetened condensed milk in a tall container. 5. Pour the hot syrup over the chocolate mixture and let it sit briefly. 6. Blend with an immersion blender until completely smooth, keeping the blade submerged to avoid air bubbles. 7. Add your desired food coloring and blend gently. 8. Let the glaze cool to approximately 82–90°F (28–32°C) before pouring it over completely frozen mousse cakes. A few pastry tips: • Use 220 Bloom powdered gelatin for consistent results. • Glucose syrup with approximately 43 DE works well for this recipe. • Keep the immersion blender submerged to avoid creating bubbles. • Make sure your mousse cakes are completely frozen before glazing. • Refrigerate leftover glaze in an airtight container for up to 2 weeks. Reheat gently before using. And the best part? That first cut revealing all the layers hidden inside. ❤️ Would you choose a classic round mousse cake or these little hearts? Save this recipe for your next pastry project! #mirrorglaze #moussecake #pastryrecipe

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