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.
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