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Dulce de Leche Mousse

  • Prep 15 min
  • Total 20 min
  • Ingredients 5
  • Servings 6

Ingredients

4
egg whites, from 4 pasteurized eggs
1
cup dulce de leche (caramel)
1/2
cup Brandy, Port or Rum
3
tablespoons powdered sugar
2
cups heavy whipping cream (very cold)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you would like to try something a little more daring, grab a grater and shave some semi-sweet chocolate on top. Or, if chocolate is not your vice, feel free to add grated almonds or coconut instead!

As a Chef and instructor I love to take classic recipes and transform them into new taste sensations. These I share with my students in turn teaching them how to delight others with these mouthwatering temptations. This is exactly what I have done to my recipe for Dulce de Leche Mousse, the nectar of the Gods which comes to us from such South American countries as Argentina, Chile, Venezuela and others. In Venezuela, where I am from, dulce de leche exists in many forms from creamy to cortado. This is especially true in the mountainous Andes region where my mother was born. To be honest, I die for dulce de leche no matter how it is made. Dulce de Leche Mousse is the recipe that I am sharing with you today. Its texture is smooth and spongy, and its texture makes it deliciously difficult to resist. When you try it you too will feel like you have died and gone to heaven. Let’s put on our wings then and take a closer look at this inimitably angelic treat.

Directions

  • 1 Set aside 6 desert cups.
  • 2 With an electric mixer, beat egg whites on medium speed. Stir in the sugar slowly as you beat the egg whites until soft peaks form. Refrigerate eggs whites once mixed.
  • 3 In a separate bowl, whip heavy cream while adding brandy (or other liquor). Once all the liquor has been added, stir in caramel and continue to whip the cream. The mixture should be creamy and soft. Incorporate egg whites smoothly with a spatula.
  • 4 Pour caramel and cream into the dessert cups; decorate the top of them with the egg whites (now merengue) which you placed in the refrigerator. Use a spatula to make them look pretty. Once you have filled all six cups, cover them with a plastic wrap and put them back into the refrigerator for about two hours.
  • 5 When you are ready to serve them, remove the plastic wrap. A favorite cookie, like lengua de gato, makes the perfect accompaniment.

As a Chef and instructor I love to take classic recipes and transform them into new taste sensations. These I share with my students in turn teaching them how to delight others with these mouthwatering temptations. This is exactly what I have done to my recipe for Dulce de Leche Mousse, the nectar of the Gods which comes to us from such South American countries as Argentina, Chile, Venezuela and others. In Venezuela, where I am from, dulce de leche exists in many forms from creamy to cortado. This is especially true in the mountainous Andes region where my mother was born. To be honest, I die for dulce de leche no matter how it is made. Dulce de Leche Mousse is the recipe that I am sharing with you today. Its texture is smooth and spongy, and its texture makes it deliciously difficult to resist. When you try it you too will feel like you have died and gone to heaven. Let’s put on our wings then and take a closer look at this inimitably angelic treat.

Rate and Comment

Martha Salas Martha Salas
September 28, 2015

As a Chef and instructor I love to take classic recipes and transform them into new taste sensations. These I share with my students in turn teaching them how to delight others with these mouthwatering temptations. This is exactly what I have done to my recipe for Dulce de Leche Mousse, the nectar of the Gods which comes to us from such South American countries as Argentina, Chile, Venezuela and others. In Venezuela, where I am from, dulce de leche exists in many forms from creamy to cortado. This is especially true in the mountainous Andes region where my mother was born. To be honest, I die for dulce de leche no matter how it is made. Dulce de Leche Mousse is the recipe that I am sharing with you today. Its texture is smooth and spongy, and its texture makes it deliciously difficult to resist. When you try it you too will feel like you have died and gone to heaven. Let’s put on our wings then and take a closer look at this inimitably angelic treat.