Strawberry season is here again, let's make a strawberry yogurt mousse without using an oven
During this special time staying at home, there's nothing much to do except eat and cook, eat and cook... I wanted to eat cake but didn’t want to go out to buy it. That’s too troublesome, so why not make it myself? No human contact required. Recently I bought great strawberries in a community group-buy, so I decided to make a strawberry yogurt mousse with them. The yogurt I used was homemade too, without additives, thick and delicious—the final product turned out amazingly 😆. A 6-inch loose-bottom cake mold and an Oreo base are all you need—no oven required! I'm not a professional, just making this for myself, so enjoy 😆 I’ve written all the details; if you want to make it, please read carefully first, focus on the key steps, and then start doing it. Don’t give low ratings just because you didn’t make it successfully. Publishing content like this is not easy, please don’t maliciously give low ratings!
Ingredients
Steps
Prepare all the ingredients, 6-inch loose-bottom cake mold, and wash strawberries thoroughly, draining off excess water.
Melt butter in a water bath, remove the filling from the Oreo cookies, crush them in a plastic bag, then mix well with the melted butter.
Spread the Oreo mixture evenly on the bottom of the cake mold, pressing it firmly and flat.
Choose strawberries of similar size, remove the hulls, cut them in half, and stick them around the mold wall. Once done, refrigerate and move on to the next steps.
Weigh 150g of strawberries, dice them, and blend into a puree using a juicer.
It's watery, which is normal.
Soak gelatin sheets in cold water until soft, then dry for later use. Pour the strawberry puree into a small pot, add 5g caster sugar, and cook briefly over low heat. If it's inconvenient, you can substitute with strawberry jam. Cook until it's slightly thickened, then turn off the heat.
Wait for the puree to cool slightly to just warm (not hot), then add the gelatin sheets. Stir until fully dissolved and smooth without particles, then cool completely. Avoid adding gelatin when the puree is still hot (over 70°C), as it could impair the setting effect, leading to mousse failure.
Prepare to whip the cream, ensuring it's been refrigerated beforehand.
Pour the cream into a mixing bowl, add 25g caster sugar, and beat on medium-high speed until soft peaks form, with visible texture but still fluid when the bowl is tilted.
Pour the strawberry puree into a bowl, add the homemade thick yogurt, and mix thoroughly.
Add the whipped cream (about 1/3 of the total) to the bowl and mix until combined.
Pour the mixture back into the bowl with the remaining whipped cream and fold gently until fully combined.
Pour into the cake mold.
Smooth over the surface, pat the mold sides lightly, and tap the bottom on a table to release large air bubbles.
Decorate the top with strawberry slices or pieces (I placed them randomly and it turned out a bit ugly 😂 ... Feel free to decorate however you'd like!).
Refrigerate overnight for best results.
Before serving, take it out, place the mold on a cup smaller than the cake base's diameter, blow warm air with a hair dryer around the mold, then gently pull down the mold—it will easily release.
Isn't it beautiful?
Time to dig in! When slicing, dip the knife blade into hot water, then dry immediately and cut—the slices will look more perfect.
Using the same method, you can also make mango mousse, which is equally delicious. For mango mousse, omit the yogurt and use pure mango puree—it will taste richer and have a more vibrant color.