Raspberry Mousse

Remove the filling from the Oreo cookies (retain the filling), place in a ziplock bag, and gently crush with a rolling pin.

Just roll it into coarse grains.

Get the butter ready.

Melt it over water or microwave for 30 seconds.

Add chopped Oreos to butter and mix evenly.

Pour into the mold and use the end of a rolling pin to lightly compact (this is a four-inch raised mold with a removable base).

Place in the refrigerator and set aside.

Soak 2 tablespoons of gelatine powder in boiling water for ten minutes.

Add water to the pot, heat over low heat, put in a bowl of gelatine, heat over water to melt the gelatine powder, and set aside as a gelatine liquid.

Wash the raspberries in advance, drain the water, and add the Oreo center that was removed just now. The filling is very sweet, so there is no need to add additional sugar. Put it in a food processor.

Start the food processor and puree.

Strain the gelatin liquid just now into the raspberry puree, mix evenly, and set aside.

Whipped cream is ready.

Add 2 tablespoons of sugar and beat until the cream forms texture. Do not overbeat.

Add the strawberry yogurt to the whipped cream and mix using a flip board.

Completely mix cream and yogurt.

Add the raspberry gelatine mixture, also using the tossing technique.

Mix completely and the mousse is ready.

Take out the refrigerated mold and slowly pour the mousse liquid into it.

After pouring the mousse liquid, gently smooth the surface with a spatula or lightly tap the surface, then refrigerate overnight.

Refrigerate the mousse overnight and gently blow the edges with a hair dryer to remove it easily.

Decorate the surface with a few raspberries and sift a little powdered sugar.

Delicious raspberry mousse.

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