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Make the crust, put the Oreos in a zip lock bag and finely crumble them using
a rolling pin. Put the crumbs in a bowl and pour the melted butter over, mix
until blended. pour crust mixture in an 8" springform tin (or loose based tin) press them down evenly and tightly. Let it set in the fridge while making
Make the mousse filling, in a medium saucepan, add the milk and gelatin stir and leave for a few minutes to let them absorb each other, then heat it gently
on medium heat until gelatin has dissolved. Remove the pan from the heat and
add the white chocolate into the milk mixture, stir until the chocolate has
melted and incorperated. Leave to cool at room temperature, stirring from
time to time, until the mixture reaches a sweetened condense milk-like texture.
(To speed this stage up, you can either put it into the fridge or over a bowl
of iced water).
In a mixing bowl, whip the cream to the soft peak, then pour the chocolate
mixture into it, fold gently until everything is blended. Stir in the Oreo
cookies. Take the crust out of the fridge and pour the mousse mixture over the crust evenly. Leave to set in the fridge (preferrably) overnight. Then
gently unfold the pie and decorate as you wish before serving.