Spray non-stick cooking spray on the pans: this will allow easy removal of the cookies from the pan.
Line the sides of the silicone moulds with the cat’s tongue biscuits.
Place the gelatine sheet in a bowl of cold water to soften.
Pour the cream and icing sugar into a bowl. Use an electric whisk to whip the cream until stiff. Add the yoghurt and gently fold from the bottom to the top using a wooden spoon. Add the crushed pecan nuts.
Squeeze out the gelatine and warm up in a saucepan until it has dissolved.
Pour the melted gelatine into the cream and Cremadelizia Fichi Caramellati Babbi and mix gently.
Spoon the mixture into a piping bag. Pipe the cream into the cat’s tongue moulds. Refrigerate the moulds and allow to set for 2 hours in the fridge.
Gently remove the moulds and decorate with redcurrant, mint and pecans just before serving the mousse.