Dulce de Leche Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
390 grams dulce de leche (scoopable, tinned caramel preferred)
02 -
250 grams full-fat cream cheese, softened
03 -
A pinch of fine sea salt
04 -
240 milliliters cold double cream
# Instructions:
01 -
Combine the dulce de leche, softened cream cheese, and a pinch of salt in a large mixing bowl. Beat with a hand mixer or vigorously whisk until the mixture is smooth, creamy, and completely homogeneous.
02 -
In a separate, chilled bowl, pour the cold double cream and use an electric mixer to whip on low, gradually increasing to medium-high, until soft peaks form. Monitor carefully to avoid overwhipping.
03 -
Gently fold the whipped cream into the dulce de leche and cream cheese base using a spatula. Employ slow, delicate motions to preserve the cream’s volume until the mixture is light, aerated, and uniform.
04 -
Spoon the mousse evenly into individual serving bowls or jars, smoothing the surface for a refined presentation.
05 -
Refrigerate the mousse for a minimum of 30 minutes to allow it to set and the flavours to meld, or leave it to chill for several hours or overnight for optimal texture. Serve cold.
# Notes:
01 -
For best results, ensure the cream cheese is fully softened and the cream is thoroughly chilled before starting.