We Argentines like to say that the creation of dulce de leche was our thing, but as with so many other things, it is not known for sure. It is very present in the day-to-day gastronomy of the country and with it desserts and sweets are prepared such as alfajores, pancakes, invoices, Rogel or chocotorta, among many others. It is also part of other cultures and is known and consumed beyond the Río de la Plata and the Andes with other names: manjar, manjar de leche, cajeta and arequipe.
Although in Spain you can usually find the common dulce de leche -made with cow’s milk- there are different versions of this product. You can vary the milk for that of sheep or goat and, above all, the consistency can vary: there is pastry dulce de leche, denser and more malleable; ice cream dulce de leche, normally only available for hotels and industries, with a more concentrated flavor; and dulce de leche alfajorero, very similar to pastry, which allows you to make alfajores without spilling.
For this mousse we will use the common dulce de leche, due to its availability and because it is the one that is best incorporated into the mixture without the need to beat excessively (and the whipping is lowered as a consequence). It is a simple recipe that only requires whipping cream and making a French meringue, without the need to add gelatin or make a more complex meringue like Italian. Although if you prefer, to avoid eating egg white raw, you can do it by following steps five and six of this recipe.
Difficulty
If you know how to beat you can do it.
Ingredients
For 6 people
- 280 g of milk candy
- 200 g of whipping cream
- 135 g egg white (approx. 4 whites)
- 15g sugar
Preparation
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Beat the cream in a bowl until stiff. To make this task easier, it is preferable that the cream is very cold and that you use an electric rod mixer.
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Add the dulce de leche and beat until incorporated. Reserve.
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In another bowl beat the egg whites. When they begin to mount, add the sugar and continue beating until it forms a meringue. It must be consistent (you can check it by making peaks upwards: if they don’t come apart, it’s ready).
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Incorporate the meringue in batches to the first mixture with a tongue with encircling movements. It is important not to beat it so as not to lose the structure of the mixture.
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Divide the mousse into individual containers and place in the fridge. Chill for at least three hours before serving.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Sweet #Milk #Mousse