'dulce de leche mousse ' Recipes and Food

dulce de leche mousse

What was once a homey and South American treat has now gone upscale and mainstream with mutinational corporations now producing dulce de leche. It is a milk-based sauce/syrup, which originates from Latin America, especially popular in Brazil, Argentina, Chile and Uruguay. In Spanish it basically means "sweet milk" and is available as both a thick syrup/sauce or in the form of candy. In France one will find a delicious spread called confiture de lait or milk jam, which is based on the similar principle of dulce de leche.

Although dulce de leche's flavor is very reminiscent of caramel, it is not anything like caramel. While caramel is made with sugar, dulce de leche is prepared by heating and continuously stirring sweetened milk until it has reduced to a thick creamy texture. It is rich, complex and sweet, but not overly sweet.

Dulce De Leche Mousse

1 cup dulce de leche (400 grams?)

1 cup (250 mL) heavy cream

1 can of condensed milk (100 grams)

3 egg whites

3 tablespoons sugar

Heat the dulce de leche in a pan by adding condensed milk to it until softens. Whisk the heavy cream until it thickens and holds its shape. Then mix it with the dulce de leche. Then whip the eggwhites with the sugar to make a light foam and fold it very carefully by hand with the first mixture to make the mousse.

Chill for 4 hours or overnight.

Serves 4

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