1. First press the Oreo cookies into powder with a rolling pin. The butter melts into a liquid through water.
2. Pour the butter into the biscuits, mix well, pour it into the movable bottom mold, compact it with your hands or a spoon, and refrigerate it for later use.
3. Soak the gelatin powder in clear water.
4. Pitaya can be mashed with a food processor. If there is no food processor, it can be mashed with tools such as a rolling pin.
5. Pour 120 grams of caster sugar into the pitaya puree and mix.
6. Pour in the soaked gelatin powder and mix.
7. The puree is heated with water so that the gelatine is completely melted and fused with the puree. It must be completely melted and not agglomerated. Stir while heating.
8. The cheese is softened in advance and beaten smoothly with a whisk.
9. Add the warmed puree. Beat well.
10. Set aside the beaten cheese puree.
11. Just hit 200 grams of whipped cream to 6 to distribute the grains, don't hit hard.
12. Pour into the cheese puree and stir well.
13. Pour it into the prepared biscuit bottom mold. After pouring, gently shake it a few times to make the mousse evenly firm. Keep it in the refrigerator for at least 6 hours, preferably overnight. I refrigerate it overnight.
14. After solidification, use a fan or a hot towel to spread around the mold.
15. Decorate with fruits OK
16. Cut noodles, you can eat birthday cake without an oven.
Tips:The 8-inch heart-shaped movable bottom mold used for the recipe. The gelatine powder I used can also be used, if it is a piece, it will be 3 pieces. There are also dragon fruits that can be replaced with other fruits you like, and the amount of recipe remains the same. It is best to make it one day in advance and refrigerate it overnight to completely solidify and form before demoulding for decoration.
