Dulce de Leche Mousse: An Effortless Gourmet Treat for Beginner Cooks
A light and airy mousse infused with the rich sweetness of dulce de leche. Perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Latin American, Fusion
Ingredients
Scale
- 1 cup dulce de leche
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 2 large egg whites
- 2 tablespoons sugar
- 1 teaspoon gelatin powder
- 2 tablespoons warm water
- Pinch of salt
- Optional: whipped cream, dulce de leche, sea salt for garnish
Instructions
- Bloom the Gelatin:
- In a small bowl, sprinkle the gelatin powder over the warm water and let it bloom for about 5 minutes. Blooming gelatin means allowing it to soften and dissolve in liquid. This step is crucial for the mousse to set properly and have a smooth texture. Beginner Note: Blooming gelatin means allowing it to soften and dissolve in liquid. This step is crucial for the mousse to set properly.
- Prepare the Dulce de Leche Mixture:
- In a mixing bowl, combine the dulce de leche and vanilla extract using an electric mixer on low speed. This ensures a smooth and even mixture. Set aside. Beginner Note: Using an electric mixer on low speed can help combine these ingredients smoothly.
- Whip the Heavy Cream:
- In another mixing bowl, whip the chilled heavy cream using an electric mixer on medium-high speed until soft peaks form. Soft peaks mean the cream holds its shape softly when the beaters are lifted. Be careful not to overwhip, as this can make the cream grainy. Beginner Note: Soft peaks mean the cream holds its shape softly when the beaters are lifted.
- Whip the Egg Whites:
- In a separate clean bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form. Stiff peaks mean the egg whites hold their shape firmly and don’t droop. Beginner Note: Stiff peaks mean the egg whites hold their shape firmly and don’t droop.
- Fold in the Whipped Cream:
- Gently fold the whipped cream into the dulce de leche mixture using a rubber spatula. Folding means gently combining ingredients without deflating the cream. Use gentle strokes to maintain the airy texture. Beginner Note: Folding means gently combining ingredients without deflating the cream.
- Fold in the Egg Whites:
- Next, fold in the egg whites, being careful not to deflate the mixture. Use a rubber spatula and gentle strokes to incorporate the egg whites evenly. Beginner Note: Use a spatula and gentle strokes to fold in the egg whites.
- Add the Gelatin:
- Finally, add the bloomed gelatin to the mousse mixture, folding gently until evenly distributed. Ensure the gelatin is fully dissolved and incorporated to prevent lumps and ensure a smooth texture. Beginner Note: Ensure the gelatin is fully dissolved and incorporated to prevent lumps.
- Chill the Mousse:
- Spoon the mousse into serving cups or bowls and refrigerate for at least 2 hours, or until set. Chilling allows the gelatin to set and the mousse to firm up, creating a creamy and stable texture. Beginner Note: Chilling allows the gelatin to set and the mousse to firm up.
- Garnish and Serve:
- Once set, you can garnish with whipped cream, a drizzle of dulce de leche, and a sprinkle of sea salt for added flavor and visual appeal. Garnish just before serving for the best presentation. Beginner Note: Garnish just before serving for the best presentation.
Notes
- Use chilled cream.
- Whip egg whites in clean bowls.
- Fold gently to maintain airiness.
- Ensure gelatin is fully bloomed.
- Chill thoroughly before serving.