Oreo Cookies
80g (remove the cream filling)
3. Heat the butter over a water bath until melted, then set aside.
4. Scrape off the cream filling from the Oreo cookies using a small knife. 5. Place the cookies in a sealed bag and crush them into a fine powder with a rolling pin. 6. Pour the crushed cookie powder into a large bowl, add the slightly cooled melted butter, and mix well. 7. Transfer the buttered cookie mixture into a mold, press it down firmly and evenly with a rolling pin, then refrigerate for half an hour. 8. Place the gelatin sheets in a bowl, add 1 tablespoon of water (about 15g), heat over a water bath until dissolved. Remove the bowl and set aside to cool. 9. Add fine granulated sugar to the whipping cream. 10. Whip the cream to 60-70% stiffness, where the whisk leaves clear traces and the cream flows slightly when tilted. 11. Add yogurt and stir gently until combined (with the mixer unplugged, stir manually).12. Add crushed cookies (do not crush too finely) and stir evenly.
13. Add the cooled gelatin mixture and stir well. 14. Remove the mold from the refrigerator, pour in the mousse batter, smooth the surface, gently tap the mold on the countertop a few times to release large air bubbles, then return it to the refrigerator to chill for at least four hours until the mousse sets. 15. Take out the set mousse, use a hairdryer to blow warm air around the edges of the cake mold, then unmold it. 16. Take an appropriate amount of mini Oreo cookies, separate them into halves, and evenly attach them around the edge of the cake (reserve the scraped cream filling for later use). 17. Place a few mini Oreo cookies on top of the cake, sprinkle some reserved cream filling from the cookies and a few decorative silver pearl candies on the surface for decoration.
