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FREE Gelato course - Gelato formulation and production intro 

Gelato.expert
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To subscribe to the full course: gelato.expert/academy/
GelatoPassport+ formulation software: gelato.expert/gelato-formulat...
Download the slides and recipe of this course: gelato.expert/lessons/introdu...
Summary:
0:00 Intro
0:59 What is gelato?
2:26 Gelato or ice cream?
3:46 Ingredients for gelato
7:54 Formulation parameters
9:57 Formulation software
11:12 Formulating a recipe
16:55 Lab: the gelato machine
20:17 Lab: gelato production
24:45 Lab: gelato extraction

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26 июл 2024

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Комментарии : 149   
@cindigroth372
@cindigroth372 Год назад
I appreciate the in depth background information.
@nanasofia
@nanasofia 10 месяцев назад
This was worth watching. The information about gelato and how to make gelato is helpful. Now I will experiment and create several gelato recipes. Thank you.
@marialuzrubillos7682
@marialuzrubillos7682 2 года назад
Very well explained.
@pradeepmahendrasemage4043
@pradeepmahendrasemage4043 Год назад
Thanks sir, Congratulations.
@futurephotography.
@futurephotography. 2 года назад
Thank you so much that was helpful
@havalkakoo3631
@havalkakoo3631 2 года назад
great job
@pradeepshukla3970
@pradeepshukla3970 Год назад
Excellent 👍
@jaytorr6701
@jaytorr6701 Год назад
What an amazing video!!! I did the fior di latte recipe flavoured with Madagascar vanilla. Easily the best ice cream I have eaten.
@go5582
@go5582 Год назад
Hi Jay, could you give out your fior di latte recipe?
@le_th_
@le_th_ Год назад
@@go5582 You didn't watch this video, did you? Watch it and find the recipe. If you did watch it, you should watch it again and pay attention this time.
@mizoninja
@mizoninja Год назад
Great video
@oldmangamer77
@oldmangamer77 2 года назад
Thank you
@gokhanelma
@gokhanelma 11 месяцев назад
Thanx for video
@choux374
@choux374 6 месяцев назад
thanks
@MADMIKE262
@MADMIKE262 3 года назад
Ti condivido
@alshorbajimuhammad7525
@alshorbajimuhammad7525 Год назад
Please IWould like to know about anti freezer stabilizer to buy it and the best brand
@uzairahmad1
@uzairahmad1 2 года назад
which brand is best for machine
@vidooshiaggarwal8330
@vidooshiaggarwal8330 2 месяца назад
Can’t access the recipes plz share eggless vanilla recipe
@Vinfeil
@Vinfeil 2 года назад
I will your non egg based soon ive been always using eggs so im quite curious on the difference
@MADMIKE262
@MADMIKE262 3 года назад
Top
@user-qq7ix3yj5x
@user-qq7ix3yj5x Год назад
Hi, Thanks for the insightful video. Can I know what are the stabilizers and emulsifiers used in this recipe please. TIA!
@Gelatoexpert
@Gelatoexpert Год назад
Here it's "Fiber Ice Cream" from essenzagelato.com/
@aamirsyed3474
@aamirsyed3474 2 года назад
This channel popped from no where and grabbed my attention. Need to subscribe and visit your website as well. I am just a part time hobbyist at home. What stabilizers are usually being used?
@Gelatoexpert
@Gelatoexpert Год назад
There are hundreds of possible stabilisers for gelato, when you start it's easier to use a commercial blend.
@adxr122
@adxr122 3 года назад
Amazing! We are considering signing up very soon. Btw is it possible to do a red bull sorbet? Haha
@Gelatoexpert
@Gelatoexpert 3 года назад
Well actually yes, you can make gelato or sorbet with anything that is edible :)
@man.i.literally.failed6772
@man.i.literally.failed6772 2 года назад
You can make it out of piss if you wanted to
@rinosaint
@rinosaint Год назад
Like the sound of that flavour! Was thinking Chili icecream could be a cool ‘challenge’ for stores to sell 😂
@Jessss8842
@Jessss8842 Год назад
You’re amazing! Thank you for this video. I want to open my own shop and question is: When you’re preparing the gelato, do you clean the machine between making each flavor and is the cleaning time consuming?
@Gelatoexpert
@Gelatoexpert Год назад
Cleaning the machine in between flavours depends on the flavours list and on the allergens, you always try to wash as little as possible but sometimes you have to wash between very different flavours or flavours containing allergens. Of course cleaning is time consuming and it's most of the work in any food business.
@yunaiyunce9388
@yunaiyunce9388 Год назад
Hi chef thank you for the detailed information. My question is for home cook should I cook the main ingredients first, let it cool then I put into the machine right?
@kaisarnatanael2405
@kaisarnatanael2405 Год назад
For any recipe especially if you use eggs, it's always better if you cook the ingridients first (do a double boiler for a safe bet) until 82°C, then let it sit until room temperature and chill it until the spesific of 6°C. Then you can churn it using your desired equipment.
@alim.motlagh260
@alim.motlagh260 Год назад
Hi. Thanks for your video. How we can add the stretching character to gelato? Some places sell a really elastic and strechy gelato and roll it around each other. Do they add special ingredients?
@Gelatoexpert
@Gelatoexpert Год назад
Do you mean Turkish style ice cream that is actually stretchy and gummy, or Italian style gelato that is soft and you see rolling in some chain and some shops? In the first case it's salep or other stabiliser to emulate salep. In the second case it's a combination of serving the gelato at a higher temperature and a technique in the serving process, and in minor account the stabilisers but mostly it's about temperature and technique, no special ingredients.
@AQUANOMY
@AQUANOMY Год назад
@@Gelatoexpertbro, how much it cost to get all the equipments to make fine gelato..
@bani876
@bani876 2 года назад
👍
@pencap29
@pencap29 Год назад
I am just starting out but is it possible to do this without professional machines and just use regular kitchen equipment? If so, could you please send the link to this tutorial? I would like to learn how to make it at home first. I realize it will be a little different from the result from a professional machine but I still would like to try myself. Thank you so much!
@Gelatoexpert
@Gelatoexpert Год назад
Making it at home it won't be "a little" different, you can test in a home machine but professional batch freezer cost 100 to 1000 times more than a home machine so you can imagine it's very different. All the rest however can be done at home with the same tools.
@Gelatoexpert
@Gelatoexpert Год назад
@@pencap29 No this channel is aimed at professional gelato making, however you can follow the same steps at home there is nothing different
@yayotwo
@yayotwo 2 года назад
Hi, I was wondering why choose to omit the eggs for the base? Is this less traditional? Also, I've noticed many gelato recipes use milk powder. Is this like an alternative to using stabilisers? Thanks in advance
@Gelatoexpert
@Gelatoexpert 2 года назад
Eggs are not used in every flavour in modern gelato, it's a personal preference if to use them or not in every flavour. Skimmed milk powder and stabilisers have completely different functions they don't replace each other.
@shierraleesafevicencio277
@shierraleesafevicencio277 2 года назад
recipes pls
@muhammadkashifsaeed8198
@muhammadkashifsaeed8198 2 года назад
I am looking forward soft server ice cream recipe
@ahmadrifai99
@ahmadrifai99 Год назад
Mr.penstabilnya merk apa/apa nama produknya?
@christinedecruppe1508
@christinedecruppe1508 2 года назад
Please explain what the stabiliser is. Thank you 😊
@TechTails
@TechTails 2 года назад
Stabilizer is just that. It stabilizes the molecules so there's less entropy. Read up on inorganic chemistry for more in depth info
@axlferrera
@axlferrera 2 года назад
So how to measure and balanced sugar and fat if we use one base for all flavors with sugar and fat that naturally occurs in flavouring ingredients??? though each products are different such as fruit, nuts, chocolate
@pierrex3226
@pierrex3226 Год назад
Excel spreadsheet, which is what their "app" mostly is. If you use hazelnuts you plug in the macros of hazelnuts and adjust other ingredients accordingly to get to your target fat level and what not.
@SaadSaad-fx9xy
@SaadSaad-fx9xy Год назад
Thank you for your video but I wonder why you did not use emulsifier in making gelato ? I kindly request you to answer. Thank you in advance
@Gelatoexpert
@Gelatoexpert Год назад
Emulsifiers are included in the "stabiliser", however gelato can be made without emulsifiers too. If you want to learn more you can check out our academy.
@rodrigues6820
@rodrigues6820 Год назад
if the milk and cream is already pasturised, do we still need to pasturise as part of production?
@Gelatoexpert
@Gelatoexpert Год назад
You don't need to, but there might be advantages in doing that, or some ingredients might require it. It's all explained in depth in our courses.
@nadineglomboski1852
@nadineglomboski1852 Год назад
Is it possible to use Stevia or Splenda in place of sugar for diabetics? Please respond soon and thank you.
@Gelatoexpert
@Gelatoexpert Год назад
Absolutely not, in the Gelato Expert Academy we teach also how to make no-adeed-sugars gelato but stevia is almost useless alone.
@deborahanderson4211
@deborahanderson4211 Год назад
Hello, I’m prediabetic and there’s a sugar called monkfruit sugar and it’s very good and sweet I use it in coffee, tea, cereal etc. it comes in white and brown
@gourmetkitchencake7442
@gourmetkitchencake7442 9 месяцев назад
Greetings and thank you for the wonderful teaching. Please i have a question. Can i use the gelato mix in the soft ice-cream machine?
@Gelatoexpert
@Gelatoexpert 9 месяцев назад
In some machines you can do that, but in general soft serve mix needs to be a bit different to work properly.
@gourmetkitchencake7442
@gourmetkitchencake7442 9 месяцев назад
@@Gelatoexpert thank you the the fast reply. Am in Africa In Cameroon 🇨🇲 to be precious. I have a soft ice machine and am looking for the best recipe to do it myself because we don't have the finish mix here in Cameroon
@Gelatoexpert
@Gelatoexpert 9 месяцев назад
@@gourmetkitchencake7442 You can remove the dextrose from the recipe and replace it with milk and it should work well for soft serve
@gourmetkitchencake7442
@gourmetkitchencake7442 9 месяцев назад
@@Gelatoexpert thank you so much. Greetings from Cameroon 🇨🇲
@paolavettori4098
@paolavettori4098 11 месяцев назад
can I use this app in canada? And if not, can I do it on a website instead?
@Gelatoexpert
@Gelatoexpert 11 месяцев назад
It's a web app, so it's available from anywhere in the world, you can find all the info at gelato.expert/gelato-formulation-app/
@SavoirLife
@SavoirLife 11 месяцев назад
I will remove the kitchen sink, fridge and cooker so that I have enough room for the machines you have demonstrated, that way I can get things just right and dandy.. Or alternatively, you could show us how its made without the industrial equipment.
@frizeriecaninavoivodina
@frizeriecaninavoivodina 10 месяцев назад
How much cost its to produce 1kg?
@StephanieCXY
@StephanieCXY Год назад
Hi, I have been learning to make gelato at home with the Cuisinart ice cream/gelato with compressor. Every gelato I've made so far has ice crystals in it. I am wondering is it possible to make gelato without ice crystal with the home gelato machine?
@Gelatoexpert
@Gelatoexpert Год назад
You can use professional recipes to improve a bit the results but of course a home machine cannot be compared to a professional one that costs 100 times more (literally), so you have to set your expectation to that.
@StephanieCXY
@StephanieCXY Год назад
@@Gelatoexpert Got it, thank you so much for your reply! so if I were to open a gelato shop, would you say it is possible to practice with a home machine before investing in the commercial machine? The reason why I ask this question is because so far I get ice crystals in all the gelato I've made with the home machine. Therefore, sometimes I don't know if it was the gelato recipe, the machine, or even if it was me who didn't handle the gelato making process properly. It is hard to figure what went wrong.
@Gelatoexpert
@Gelatoexpert 11 месяцев назад
@@StephanieCXY it's possible but of course it's not the same, so with some experience you know what goes wrong even in a small machine or if it's the machine, but it's always the best to test the final recipes on a professional machine.
@GhostMasqerade
@GhostMasqerade 11 месяцев назад
Are you chilling your mix beforehand/using any stabilisers like locust bean gum?
@ibsatulut
@ibsatulut 5 месяцев назад
Does all geleto machine has heat? I mean does all geleto machine make geleto using heat?
@salahsport8205
@salahsport8205 4 месяца назад
please . Thank you, I am watching from Syria. I want you to write the core ingredients of ice cream. please
@cammigurl
@cammigurl 8 месяцев назад
Do you have to cool down your mixture from 85 degree before freezing in batch freezer?
@Gelatoexpert
@Gelatoexpert 8 месяцев назад
It depends on the batch freezer, in many models you can put the mix directly at 85°C
@cammigurl
@cammigurl 8 месяцев назад
@@Gelatoexpert ok thank you thats what i have been doing and it freezes fine
@raad8647
@raad8647 Год назад
What temperature should ice cream be stored at. thank you in advance.
@Gelatoexpert
@Gelatoexpert Год назад
It depends on what is the purpose and the length of the storage.
@pankajmakwana2300
@pankajmakwana2300 Год назад
-18degrees C and below. Just let thaw a 10 or 15minutes before serving.
@silvernight3538
@silvernight3538 9 месяцев назад
can i use hard ice cream machine for this recipes? or should i use special machine for gelato? bcs everytime i search for gelato machine, its always show hard ice cream machine in result
@xxkissmeketutxx
@xxkissmeketutxx 5 месяцев назад
Gelato and hard icecream have similar consistency/texture. Soft icecream is often called "soft-serve' and is the one which is hosed or piped directly into cones, instead of being scooped like in a store. So to answer your question, yes you can use this recipe. Hope this helps 🙂
@darshaksolanki7962
@darshaksolanki7962 2 года назад
Also Which Machine is Better Capigiani or IceTeam1927 ?
@migitinstruments
@migitinstruments Год назад
Hi. Sorry for the late reply as I arrived to this video a little late 😅. Both machines are good, and costly as well. And both the brands are owned by the same group Ali Group I guess. Both gives almost same results, but I guess Cattabriga is on a little costlier side. I have seen both the machines working and it's worth investing in either is them if you are planning for a long term business. Cattabriga with Pasteuriser ll cost you around 35L. The best model ll cost around 7.5 - 8 L.
@vinaymandhyan525
@vinaymandhyan525 Год назад
@@migitinstruments are u in gelato business ?? How u have these machines knowledge ??
@timkasict
@timkasict Год назад
How do they clean the machine
@Gelatoexpert
@Gelatoexpert Год назад
I can make a video to show how to clean the machines
@mariasalvati7754
@mariasalvati7754 10 месяцев назад
What do you use as a stabilizer?
@Gelatoexpert
@Gelatoexpert 10 месяцев назад
It's Fiber Ice Cream from Essenza (essenzagelato.com/en/products-for-industrial-gelato-making/nuclei/)
@amirullahshakar3676
@amirullahshakar3676 6 месяцев назад
I want to start gelato business please can you guide me
@rajneekaurbagga9792
@rajneekaurbagga9792 2 года назад
हेलो सर मैं हिंदी में ही आपसे बात करूंगी प्लीज आप रिप्लाई करिएगा सर जैसे मैं आइसक्रीम बनाती हूं आइसक्रीम पाउडर से उसमें क्रीम और कंडेंस मिल्क वगैरह मिलाती हूं क्या इसी तरह जिलेटिन पाउडर आता है जिसमें केवल फलों का रस ड्राई फ्रूट वगैरह मिक्स करके जिलेटो आइस क्रीम बन सकती है आप मुझे यह सिखाने में मेरी मदद करें
@susantaylor5068
@susantaylor5068 Год назад
😋 Italian is the best gelato in the world 🌎 👏
@isabelramirez2173
@isabelramirez2173 Год назад
Hey, do the ingredients matter? I paid baking courses before, and never end up with the result I'm supposed to. They say it's the ingredients, because I am in a different country.
@kaisarnatanael2405
@kaisarnatanael2405 Год назад
It depends on the churning, so if you don't have an ice cream machine in hand then you'll never achieve the result you supposed to.
@Gelatoexpert
@Gelatoexpert Год назад
The ingredients matter, but sucrose is sucrose in any country and for all the ingredients you can find an equivalent in (almost) any country. This said your question is very general so I don't know what you are doing wrong.
@SachinSharma-yk8vr
@SachinSharma-yk8vr 2 года назад
How to make gelato base?
@hasnainalibhai5409
@hasnainalibhai5409 2 месяца назад
Making base is very easy dude 😂 you didn't knew ?
@patrickaccioly4398
@patrickaccioly4398 2 года назад
Nice video, it could be more simple and short though…
@vincenthaseth7847
@vincenthaseth7847 Год назад
I tried these measurements and I didn't get the amount of fluid that was shown in the lab
@Gelatoexpert
@Gelatoexpert Год назад
In the lab it's 4 kg because it's the minimum for that machine.
@mohsinbarnawi2678
@mohsinbarnawi2678 11 месяцев назад
I wanna know the name of the machine and where can I buy it from
@Gelatoexpert
@Gelatoexpert 11 месяцев назад
This is a coldelite vario, another suggestion is Bravo Trittico, you can buy it from bravo.it
@mohsinbarnawi2678
@mohsinbarnawi2678 5 месяцев назад
@@Gelatoexpertthank u brother
@vinsingaming6473
@vinsingaming6473 Год назад
How to give it a vanilla taste??? Nothing has been used ?
@Gelatoexpert
@Gelatoexpert Год назад
This is not a vanilla recipe, but to give the vanilla flavour it's enough to add vanilla to it.
@vinsingaming6473
@vinsingaming6473 Год назад
@@Gelatoexpert any specific quantity?
@vinsingaming6473
@vinsingaming6473 Год назад
We have to add vanilla extract or vanilla powder? Which will go good?
@Gelatoexpert
@Gelatoexpert Год назад
@@vinsingaming6473 The quantity to your taste, and also the type depends on your place availability and personal taste. I like to add 1-2 g of pure vanilla pod powder.
@vinsingaming6473
@vinsingaming6473 Год назад
@@Gelatoexpert thanks a ton am from india And would live to join you to learn more about gelato
@Rahultrue
@Rahultrue Год назад
Hi! Your 10 module course is for 1000Euro, which is so expensive. Do you also offer courses in Italy itself?
@Gelatoexpert
@Gelatoexpert Год назад
Our course is definitely the most affordable and the most information-rich course that you can find on the market, however in Italy we only offer one-to-one courses which are obviously more expensive.
@xxkissmeketutxx
@xxkissmeketutxx 5 месяцев назад
Don't bother to look at campigiani then, if this course is not financial for you. I almost fainted at their price 😮
@terryterry1655
@terryterry1655 Год назад
full recipe pls
@Gelatoexpert
@Gelatoexpert Год назад
If you watch the full video you will find the full recipe.
@rajneekaurbagga9792
@rajneekaurbagga9792 2 года назад
Please guide me properly
@1anchit
@1anchit Год назад
Do you have vegan gelato training?
@Gelatoexpert
@Gelatoexpert Год назад
Yes you can check our academy at gelato.expert/academy/
@gregorysgregoriou8054
@gregorysgregoriou8054 2 года назад
Καλό απόγευμα!!! Δεν υπάρχει σταθεροποιητής στα σούπερ μάρκετ. Τι άλλο μπορώ να χρησιμοποιήσω για σταθεροποιητή; Ευχαριστώ 🙏🇨🇾🇨🇾🇨🇾
@thinkingpinay9000
@thinkingpinay9000 Год назад
Quale la differenza tra gelato & ice cream? Non è la stessa cosa?
@Gelatoexpert
@Gelatoexpert Год назад
Puoi guardare gli altri video del canale dove ne parlo!
@vinsingaming6473
@vinsingaming6473 Год назад
I tried but it didn’t work out where i went wrong….
@Gelatoexpert
@Gelatoexpert Год назад
If you don't tell us what went wrong and what did you do we cannot help you unfortunately.
@vinsingaming6473
@vinsingaming6473 Год назад
@@Gelatoexpert what i did initially was mix all the ingredients than kept aside later took 1110gm milk mixed 200gm cream and heated it at 100degree than added all the ingredients while heating and after few minutes kept aside to cool it down completely later transferred it to gelato churner and churned for 30 mins it came out like liquid only not the consistency as same
@xxkissmeketutxx
@xxkissmeketutxx 5 месяцев назад
​@@vinsingaming6473it's difficult to understand what you are saying, but I see that you heated your mix to 100°C. That is too much my friend, only heat 65°-80°C. You would need to check the fat content of your cream, and how much it totals in the weight of the icecream mix. You want to have approx 10% fat
@erikborger5041
@erikborger5041 Год назад
Old world gelato shops like Cafe Sacillia aren't using stabilizers or unnatural sugars. Can you do a recipe like this? Thanks
@Th3_Gael
@Th3_Gael Год назад
A simple one, with what's local to me. Use what's available to you locally that's close to the following. 250ml 3.7%fat milk 125ml 50-55% fat cream 88g caster (bakers) sugar 2 egg yolks. Make as per custard, it's done when it coats the back of a spoon (thinly but evenly). Don't let it boil or it'll scramble and be ruined. Add flavourings of your choice at this point. When it coats the back of a spoon cool it to room temperature. I do this by putting the pan in a sink of cold water and stir the mix occasionally. Takes about 20 minutes then it's ready for the fridge. Leave in the fridge for 24hrs to allow the flavours to develop then churn in your icecream maker. Aging/maturation can alternatively be done in the freezer if you don't want to wait to churn it. Resonably good base that works with many flavour types and is easy to adjust Makes a nice fior di latte, just add a pinch of sea salt. If you want a custard flavour then use 4 egg yolks instead of 2. For chocolate flavour around 100g of white or a good dark chocolate with high cocoa content gives a nice rich product. Hope that's helpful, the eggs in this base are the stabilisers and emulsifier. Like old icecream and gelato used. The above quantity suits most domestic countertop icecream makers. Use icecream paddles and not gelato if your machine allows, it gives a better product with the machines I've tried
@nadakodsia2635
@nadakodsia2635 Год назад
@@Th3_Gael wow, thank you so much for taking precious time to explain & give detailed instructions 🙏🌟🌟🌟..🌷 Bless you, wish you all the best 🌷
@kennys4100
@kennys4100 Год назад
Don’t let the word “stabilizer” scare you off though. Guar gum as an example really helps improve the texture, is all natural and a good source of water soluble fiber. When making at home, I find 3-4g/1000g gelato working well.
@nalvo2768
@nalvo2768 Год назад
@@kennys4100how would you make it at home?
@kennys4100
@kennys4100 Год назад
@@nalvo2768 just add guar gum powder to your mixture. it's easy to find online or in baking supply stores, as guar gum is commonly used in gluten free baking too as a thickener
@nasyiturahman1081
@nasyiturahman1081 8 месяцев назад
Can you teach me to make ice cream
@Gelatoexpert
@Gelatoexpert 8 месяцев назад
You can check out gelato.expert/academy/
@anizi-saha
@anizi-saha Год назад
i want to learn gelato making..where can i study?..i live in MILAN
@Gelatoexpert
@Gelatoexpert Год назад
Our courses are available online at gelato.expert/academy/
@salahsport8205
@salahsport8205 4 месяца назад
سحلب مثبت هندي باز منعم سكر
@darshaksolanki7962
@darshaksolanki7962 2 года назад
Why didn't you age the Mix ?
@martinkarleskind8697
@martinkarleskind8697 Год назад
It allowing more time for the emulisers and liquids of the milk to bond. My guess ut makes is smoother and harder to form ice crystals.
@OGDonaldEngel
@OGDonaldEngel Год назад
You don’t need to age the mix. It’s typically a waste of time
@martinkarleskind8697
@martinkarleskind8697 Год назад
@@OGDonaldEngel you dont need to in the same way you dont need to age Macarons its doesnt probide the function but it make it better then not doing it.
@OGDonaldEngel
@OGDonaldEngel Год назад
@@martinkarleskind8697 Nah, it doesn’t make it better, though. Aging a custard base will improve the taste, but not the texture. It’s a marginal improvement, on the taste, as well. Typically, it’s unnecessary to “age” a custard mix for longer than a couple hours. However, this mix uses stabilizers, so it should hydrate during heating
@Rosie_The_Border_Collie
@Rosie_The_Border_Collie Год назад
I find it handy to let it age, caus at the same time, the whole ice cream mix can fully cool-down to the core in the fridge before you turn it in the machine
@bavomltd3769
@bavomltd3769 Год назад
Big job available 😅
@frankwieczorek5112
@frankwieczorek5112 Год назад
None of any real Gelato maker would give his secrets away
@Gelatoexpert
@Gelatoexpert Год назад
We are in 2023, there are no secrets, I suggest watching the video to understand how gelato it's made and then try it yourself.
@ultimateshop2066
@ultimateshop2066 2 года назад
ماشاء الله والصلاة والسلام على محمد بن عبد الله ورسوله نبي الرحمه وسيد الخلق اجمعين🤲💚🇱🇾
@alim.motlagh260
@alim.motlagh260 Год назад
😂
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