DULCE DE LECHE MOUSSE RECIPES

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MOUSSE DE DULCE DE LECHE REPOSTERO (DULCE DE LECHE MOUSSE ...



Mousse de Dulce de Leche Repostero (Dulce de Leche Mousse ... image

A make-ahead mousse that couldn't be easier to make. You can garnish the mousse with almost anything you wish, including chopped fresh fruit, crushed biscuits, crushed meringues, chocolate shavings and more! Served in petite glasses, this makes an excellent addition to a buffet or array of dinner party desserts.

Provided by Fioa

Categories     Desserts    Mousse Recipes

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Yield 24 servings

Number Of Ingredients 3

1?? cups dulce de leche
1?¾ cups heavy whipping cream
2?½ tablespoons heavy whipping cream

Steps:

  • Combine dulce de leche and 1 3/4 cup plus 2 1/2 tablespoons heavy cream in a bowl; beat with an electric mixer until thick and smooth. Cover and chill for at least 12 hours.
  • Beat chilled mixture until semi-stiff peaks form and a mousse consistency is reached. Spoon or pipe mousse into shot glasses or small serving glasses.

Nutrition Facts : Calories 130.2 calories, CarbohydrateContent 13.5 g, CholesterolContent 28.6 mg, FatContent 8.1 g, ProteinContent 1.5 g, SaturatedFatContent 4.4 g, SodiumContent 50.5 mg, SugarContent 9.8 g

DULCE DE LECHE MOUSSE RECIPE - QUERICAVIDA.COM



Dulce de Leche Mousse Recipe - QueRicaVida.com image

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.

Provided by QUERICAVIDA.COM

Total Time 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 5

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)

Steps:

  • Set aside 6 desert cups.
  • 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.
  • 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.
  • 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.
  • When you are ready to serve them, remove the plastic wrap. A favorite cookie, like lengua de gato, makes the perfect accompaniment.

Nutrition Facts : ServingSize 1 Serving

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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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Total Time 2 hours 35 minutes
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