Exclusive Yangzhi Ganlu Mousse Cake

After removing the cream from the Oreo cookies, crush them with a rolling pin and set aside.

Melt the butter over hot water.

Add the crushed cookies and mix evenly.

Spread the mixed cookie crumbs evenly in the mold and press them down, then put them in the refrigerator to freeze.

Soak the gelatin sheets in cold water until soft and set aside.

Whip the light cream with white sugar until it reaches a soft to medium peak.

Add the yogurt and mix evenly.

Soften the gelatin sheets and add them to the milk, melting them over a water bath.

Add the melted gelatin sheets to the yogurt mousse mixture and stir quickly until evenly combined.

Take the frozen cookie base out of the refrigerator, pour in the yogurt mousse mixture, give it a few gentle shakes, and then put it in the refrigerator to freeze for 1 hour.

Peel the mango and cut out the flesh for later use.

Peel the grapefruit to extract the pulp and set it aside.

Soak the gelatin sheets in cold boiled water until soft.

Whip the heavy cream with white sugar until it reaches a soft to medium peak.

Fold the whipped cream into the mango puree until well combined.

Add the softened gelatin sheets to the milk and melt them over a hot water bath.

Add the melted gelatin sheets to the mango mousse mixture and fold until well combined.

Pour a portion of the mango mousse mixture into the mold.

Spread a layer of grapefruit.

Pour in the remaining mango mousse mixture, give it a gentle shake, and then continue to chill and freeze to set.

For a set mousse cake, blowing hot air from a hairdryer back and forth two or three times will gently release it from the mold.

Garnish with an appropriate amount of grapefruit pulp.

Finished product.

Finished product.

Finished product.

Finished product.