1. Cut the gelatine into cubes, soak in cold water that can be drunk, and refrigerate for 10 minutes
2. Stir the cream cheese in warm water until it has no particles and is smooth
3. Pour the yogurt and stir until it has no particles and is smooth
4. Pour the milk and stir until it is smooth and delicate
5. Soak soft gelatine and drain the water
6. Make hot water in a pot, put it in a bowl, and heat it over water
7. Until it becomes liquid
8. Pour the gelatin liquid while stirring the cheese paste
9. Mix quickly until smooth and delicate
10. It’s best to use cream to make mousse, the cream of the thick soup, not the one that is decorated with flowers.
11. Beat for 2 minutes and add 1/3 of the sugar
12. Continue to beat for 1 minute and add the remaining half of the sugar
13. Pass another two minutes to add the last sugar
14. Send it to the small hook, make the mousse cream and pass 5-6.
15. Whip the thick whipped cream to 60% of the hair and pour into the cheese paste
16. Stir until it is smooth and can be slightly runny. If it is too thick, it will not be smooth when you make the cake and it will not look good.
17. Pour in some crushed Oreo cookies
18. Chop the Oreo biscuits into finer pieces, and press and mix them to make them into a particularly viscous state
19. The base of biscuits and butter is too greasy, so it is recommended to mix cream and biscuits, it is delicious and not greasy
20. Mix the bottom of the biscuit evenly, put it into a mold wrapped in tin foil, and flatten it. There is no limit to the thickness, as you like.
21. Finally, pour the mousse liquid, flatten the surface, put it in the refrigerator for 3 hours or overnight. When demolding, blow the mold around with a hair dryer and push it up.
Tips:1. Pay attention to the whipping of the cream, don’t send it too much
2. The way to be delicious and not greasy is to add yogurt
3. Oreo can be replaced with other biscuits and dried fruits
