Oreo cream mousse
250 g mascarpone
400 ml single cream
190 ml milk
1 tablespoon of liquid vanilla
2 tablespoons icing sugar
10 g gelatine
150 g Oreo biscuits for the mousse
Whipped cream
100 ml full cream (30% fat)
80 g mascarpone
2 tablespoons icing sugar
1 tablespoon of liquid vanilla
Icing
50 g chocolate
50 g full cream
Base
120 g Oreo biscuits
45 g butter
PREPARATION OF THE RECIPE
Base
1
Blend 120 g Oreo biscuits and mix with the melted butter.
2
Pour the crushed biscuits into the bottom of a 22 cm diameter circle. Press down firmly with a glass. Set aside in a cool place.
Oreo mousse
3
Soften the gelatine in cold water.
4
Pour the milk into a saucepan and heat over low heat.
5
When the milk is hot, remove from the heat and add the wrung-out gelatine. Allow to cool.
6
Pour the cream, mascarpone, vanilla and icing sugar into a cold bowl. Whip the mixture with a mixer. It should double in volume and form a bird’s beak.
7
Pour in 150 g of mixed Oreo biscuits and mix gently.
8
Add the warmed milk to the mousse in batches and mix gently.
9
Pour half of the mousse into the circle and add a few pieces of biscuit. Pour the other half of the mousse into the circle and set aside in the fridge overnight.
Icing
10
The next day, using a knife, remove the cake from the mould.
11
Melt the chocolate and cream. Mix and set aside in a pocket. Pour the chocolate over the cake.
Crème montée
12
Pour the cream, mascarpone, vanilla and icing sugar into a cold bowl. Whip the mixture with a mixer. It should double in volume and form a bird’s beak.
13
Poke the cream with a 1M piping tip and add Oreo biscuits as decoration.
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