Description
A light and fluffy dessert made with dulce de leche, heavy cream, and beaten egg whites, perfect for a sweet treat.
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
Instructions
- In a small bowl, sprinkle the gelatin powder over the warm water and let it bloom for about 5 minutes.
- In a mixing bowl, combine the dulce de leche and vanilla extract. Set aside.
- In another mixing bowl, whip the chilled heavy cream using an electric mixer until soft peaks form. Be careful not to overwhip; you want it fluffy and light.
- In a separate clean bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
- Gently fold the whipped cream into the dulce de leche mixture until just combined.
- Next, fold in the egg whites, being careful not to deflate the mixture.
- Finally, add the bloomed gelatin to the mousse mixture, folding gently until evenly distributed.
- Spoon the mousse into serving cups or bowls and refrigerate for at least 2 hours, or until set.
- Once set, garnish with whipped cream, a drizzle of dulce de leche, and a sprinkle of sea salt for added flavor.
Notes
- Ensure that the heavy cream is very cold for better whipping.
- Be gentle when folding in the whipped cream and egg whites to maintain the light texture of the mousse.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg