Description
Sweet dulce de leche mousse dances with creamy elegance, blending rich caramel notes and silky texture. Latin American dessert lovers will savor this luxurious treat that whispers indulgence in every delicate spoonful.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy cream
- 1 cup dulce de leche
- 4 large egg yolks
Stabilizing Ingredients:
- 1 packet gelatin powder
- 2 tbsp cold water
Finishing Ingredients:
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Dissolve gelatin in cold water, allowing it to bloom and soften for 5 minutes.
- Gently warm the bloomed gelatin in a microwave or over low heat until completely liquefied, stirring carefully to prevent scorching.
- Whisk egg yolks in a separate bowl until smooth and pale, creating a creamy base for the mousse.
- Incorporate dulce de leche into the egg yolks, blending thoroughly to create a rich, caramel-infused mixture.
- Fold the liquefied gelatin into the dulce de leche and egg yolk mixture, ensuring even distribution and smooth consistency.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy texture.
- Delicately fold the whipped cream into the dulce de leche mixture, using gentle circular motions to maintain volume and prevent deflation.
- Add a pinch of salt to enhance the overall flavor profile, balancing the sweetness of the dessert.
- Transfer the mousse into serving glasses or a large container, smoothing the top with a spatula.
- Refrigerate for at least 3 hours or overnight, allowing the mousse to set and develop a luxurious, silky texture.
- Before serving, optionally garnish with a drizzle of dulce de leche or a sprinkle of sea salt for added complexity.
Notes
- Gelatin Handling: Ensure the gelatin blooms completely in cold water to prevent lumps and achieve a smooth, creamy texture in your mousse.
- Temperature Precision: Warm gelatin gently to avoid scorching, which can negatively impact the mousse’s delicate structure and flavor.
- Egg Whisking Technique: Whisk egg yolks thoroughly until pale and creamy to create a smooth base that integrates seamlessly with dulce de leche.
- Folding Finesse: Use a gentle, circular folding motion when combining whipped cream to maintain the mousse’s light, airy consistency and prevent deflation.
- Salt Enhancement: A pinch of salt dramatically elevates the dessert’s flavor, cutting through sweetness and adding depth to the caramel notes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: Latin American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 150 mg