1. Remove the filling of the Oreo biscuits (for use as the filling), put them in a fresh-keeping bag, and gently crush them with a rolling pin.
2. It's fine to roll it into such a coarse grain shape.
3. Prepare the butter.
4. Melt in water, or microwave for 30 seconds.
5. Add the chopped Oreos to the butter and mix well.
6. Pour into the mold, use the end of a rolling pin, and lightly compact it (this is a four-inch heightened movable bottom mold).
7. Keep in the refrigerator for later use.
8. Soak the gelatine powder with 2 tablespoons of cold white for ten minutes.
9. Add water to the pot, heat it on a low fire, put it in a bowl of gelatine, heat over water to melt the gelatine powder, and turn it into gelatine liquid for later use.
10. Wash the raspberries in advance, drain the water, add the Oreo heart that was just removed, the filling is very sweet, so there is no extra sugar added, and put it in the food processor.
11. Start the food processor and mash it.
12. Filter the gelatine solution into the raspberry puree, mix well, and set aside.
13. The whipped cream is ready.
14. Add 2 tablespoons of sugar and whisk until the cream has lines. Do not overspread.
15. Add strawberry yogurt to whipped cream and mix by turning over.
16. Mix the cream and yogurt thoroughly.
17. Add the raspberry gelatine mixture, also using the mixing method.
18. Mix thoroughly and the mousse is ready.
19. Take out the refrigerated mold and slowly pour the mousse liquid.
20. After pouring the mousse, gently clean the surface with a spatula or shake the surface gently, then put it in the refrigerator overnight.
21. The mousse that has been refrigerated overnight can be easily demoulded by blowing gently on the edges with a blower.
22. Decorate a few raspberries on the surface and sift a little powdered sugar.
23. Delicious raspberry mousse.
