6-inch Oreo Yogurt Mousse (No Oven Needed, Light and Not Greasy)
This recipe is for anyone who doesn’t want to be driven mad by baking chiffon cakes. You also don’t need to frost it with cream, so it’s very friendly for people who aren’t good with delicate decorating. Most importantly, it tastes great and looks beautiful. It’s good enough to fool the kids and show off in your Moments at the same time. The downside is you still have to buy the ingredients and whip cream. If you have absolutely no idea about baking, it can still be a bit challenging to make. But I’ve tried my best to write the recipe in detail. If you have any questions or run into problems while making it, feel free to leave me a message.
Ingredients
Steps
One Oreo cookie is about 7.5 g, so you’ll need 13 cookies. Take 40 g and crush them into chunks; the size of the pieces is up to you, these will be added into the mousse mixture. Take 100 g and grind into a fine powder to make the mousse base.
Heat 40 g of butter over a water bath until it becomes liquid. You can use other methods too—as long as you end up with fully melted, free-flowing liquid butter, it’s fine.
Add the cookie powder to the melted butter and mix well until evenly combined.
Pour the mixed butter and Oreo powder into a 6-inch springform pan and press it down firmly to form an even base. Chill in the refrigerator for later use.
Whip 200 g of cream until lines form and don’t disappear right away. No need to whip to stiff peaks; mousse doesn’t require very firm cream, and any brand is fine. I’ve tried Nestlé, Anchor, and Blue Cross, and there’s not much difference. Once whipped, keep it in the fridge to chill.
Break the gelatin sheets into pieces and soak them in 70 g of purified water until they soften and absorb all the water.
Add 200 g of yogurt, 50 g of icing sugar, and 5 g of lemon juice together and mix well. The lemon juice makes the cake taste fresher and more refreshing.
Heat the softened gelatin over a water bath until it completely melts into a smooth liquid with no lumps.
Take the chilled whipped cream and the prepared mousse base out of the fridge. While the gelatin is still warm and liquid, pour it into the yogurt mixture and stir well. Then pour the yogurt mixture into the whipped cream and fold until evenly combined. Finally, add in the Oreo chunks and mix evenly. Your mousse mixture is now ready.
Pour the mousse mixture into the 6-inch pan with the prepared base. Gently tap or shake to level the surface. Refrigerate for at least 4 hours until set.
After chilling, take it out of the fridge and warm the outside edge of the pan with a hair dryer. The mold will slide off on its own. Add some simple decorations, and it’s ready to impress the kids.
So delicious you just can’t stop eating. 😊