I love olive oil, I go to the supermarket and I always bring one back, my husband always says, what's good to eat, it's so bitter, well, luckily now the little one likes it as much as I do, so... she eats mini olive oil, I eat big olive oil.I cleaned out the fridge, and I had half a can of whipped cream and a can of yogurt, so I took the snack-sized Oreo from home and combined it with a homemade, delicious, oven-free version of Moose, and that's how I was born.I like black and white, whether it's clothes or food, it's never wrong because it's a classic color, hey hey... today, even though there's no sunshine, but, pour a small cup of rose tea, cut a small piece of olive oil yogurt mousse, um... there's already a small flower blooming in the heart, that's the taste of happiness... people are simply happy, making cakes is the same!

WHAT YOU NEED

Ingredients

Oreo biscuits 80 grams (remove the layer)
40 grams of butter
300 grams of animal fat
100 grams of raw yogurt
Gelatin tablets 15 (two and a half grams)
10 grams of biscuits
70 grams of fine sugar
Mini Oreo in moderation
Decorated with silver beads
A little bit of sugar cream on the cookie dough.

How TO MADE Olio yogurt mousse

Steps 1 to 4

1. Preparing the food

2. Gelatin tablets soaked in cold water to soften, standby

3. Butter separation water heated to melt, spare

4. Olio scrapes the sugar cream from the middle layer with a knife

Steps 5 to 8

5. Put it in a bag and grind it to a powder with a doughnut stick.

6. Pour the biscuits into a large bowl, pour into a slightly cooled butter solution, stir evenly

7. Pour the mixed biscuits into a mold, press them flat with a doughnut, and refrigerate for half an hour in the refrigerator.

8. The gelatin is placed in a bowl, added to 1 tablespoon of water (about 15 g), heated separately, melted, removed from the bowl and placed aside for cooling.

Steps 9 to 12

9. Adding fine sugar to cream

10. 6 to 7 distribution, with a clear pattern with the egg head, with a slight flow when the container is tilted

11. Add yogurt and stir evenly (no electricity in the batter, stir directly)

12. Add the crackers (do not shake too much) to stir evenly

Steps 13 to 16

13. Add cool gelatin and stir evenly

14. Remove the mold from the refrigerator, pour it into the mousse, scrape the surface flat, press it gently on the table, shake the large bubble, send it back to the refrigerator and refrigerate for more than four hours until the mousse cools.

15. "Remove the mousse and blow it around the edge of the cake mold with a blower to remove the mold"

16. Take the right amount of mini-Oleo, split it in half, and stick it evenly around the edge of the cake (scraped sugar cream as a backup)

Steps 17 to 20

17. On top of the cake, put a few mini olives, sprinkle some scraped layer of sugar cream and a few ornaments with silver beads to decorate.

Handy cooking tips

　　The biscuit crumbs added to the mousse do not need to be crushed too much, the taste of the small particles will be richer, the surface decoration can be arranged according to your preference, the three moulds can be removed from the mold with a blower, it does not take long, just blow around the outside of the mold.It is best to put a small cup with a high point underneath the crust, so that the mousse can be slowly released. If you do not like the biscuit base, you can add the cake base inside. You can also refrigerate the cake overnight.