【Oreo Yogurt Mousse】

Overview

I love Oreos so much. I often bring one back when I go to the supermarket. My husband often says, what’s so delicious? It’s so bitter. Fortunately, Xiaohao likes them the same as me now, so...she eats mini Oreos and I eat big Oreos. After sorting out the refrigerator, there was half a can of whipping cream and a can of yogurt, so... I used the snack-sized Oreos at home to match them, and a delicious homemade oven-free version of mousse was born, oh yeah! . I like black and white, whether it is matching clothing or food, you can never go wrong because it is a classic color, hehe... Today, although there is no sunshine, but I brewed a small cup of rose tea and cut a small piece of [Oreo Yogurt Mousse], well... There is already a little flower blooming in my heart, this is the taste of happiness... People are happy when they are simple, and the same goes for making cakes!

Tags

• baking
• children
• cake
• afternoon tea
• mousse
• summer recipes
• animal whipping cream
• butter
• cookie crumbs
• mini oreos
• oreo cookies
• original yogurt
• scrape-out cookie icing
• silver beads for decoration
• fine sugar
• gelatin tablets

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Soak gelatine sheets in cold water until soft, set aside

   

3. 3 Heat butter over water until melted, set aside

   

4. 4 Use a knife to scrape off the frosting in the middle of the Oreos

   

5. 5 Put it into a plastic bag and grind it into powder with a rolling pin

   

6. 6 Pour the biscuit powder into a large bowl, pour in the slightly cool butter liquid, and stir evenly

   

7. 7 Pour the mixed biscuit powder into the mold, flatten it with a rolling pin and place it in the refrigerator for half an hour

   

8. 8 Place the gelatine slices in a bowl, add 1 tablespoon of water (about 15g), heat over water, take out the bowl after melting, set aside to cool and set aside

   

9. 9 Add caster sugar to the whipping cream

   

10. 10 Beat until 6-7 and distributed. There will be obvious lines when scratched with a whisk head, and there will be a little flow when the container is tilted

    

11. 11 Add yogurt and stir evenly (turn off the egg beater, stir directly)

    

12. 12 Add biscuit crumbs (do not crush them too much) and mix well

    

13. 13 Add the cooled gelatine liquid and mix well

    

14. 14 Take the mold out of the refrigerator, pour the mousse liquid into it, smooth the surface, tap it lightly on the countertop a few times to pop out the big bubbles, and return it to the refrigerator to refrigerate for more than four hours until the mousse liquid solidifies

    

15. 15 Take out the mousse and use a hair dryer to blow a circle around the edge of the cake mold to remove it

    

16. 16 Take an appropriate amount of mini Oreos, divide them in half, and evenly apply them to the edge of the cake (scrape out the frosting and set aside)

    

17. 17 Place a few mini Oreos on the surface of the cake, sprinkle with some scraped-out layer frosting and a few decorative silver beads for decoration