Dulce de leche mousse – In need of something really sweet, really easy and only with 2 ingredients?? Here you have a decadent mousse of …
“jam made of milk”… Dulce de leche, I mean… ; )
It’s been awhile, I know and I’m sorry. After June a lot was going on in my life, I didn’t even have time to sleep, so this post was delayed, and delayed again, and so on.
Where should I start? uh… My job got really intense during August, to say the least. And in addition, we moved to my parent’s house with all of my little friends, because we sold our house and didn’t find the one for us on time. We finally got it in December, so we’re still struggling with piles of boxes everywhere. xD
In the last post, I told you that I was invited into a new project. So, that project is about
ice cream gelato (they are different I assure you!). Yes! I work with gelato, can you believe it?!
You know? It’s happening this month, in Rimini Italy (of course!), the biggest fair about gelato and more. You can see all about that here – Sigep.
This is a very very simple recipe because you know… after all holidays craziness we just don’t have that will, after a long day of work, to make a complex dessert for family or friends coming by. And still, we need that little comfort after a good meal.
So all you need is eggs, condensed milk, 2 bowls and an electric mixer if you are not feeling brave.
Here you have How to cook condensed milk step by step to help you in this recipe! =)
- 4 eggs separeted
- 1 can sweetened condensed milk cooked (like caramel or dulce de leche) 397g
- Whisk egg whites until stiff peaks.
- In another bowl add yolks to the dulce de leche and mix.
- Mix just a little bit of egg whites to the yolk mixture and then fold in the rest carefully.
- Leave it in the fridge for 2 hours or if you're just too greedy dive yourself in it.
* I used Dulce de Leche (sweet condensed milk cooked), but you can get a regular can of condensed milk and cook it at home. Just grab a pressure cooker with a little bit of water and cook for at least 3 hours or until it has a rich darker caramel color. You can even make it the traditional way, being careful about reaching that browned color and thickness.
*You can serve bigger doses, all of it for 3 or 4 people. Be careful about the sweetness.
Do you know what “Baba de Camelo” means? It literally means Camel’s Saliva… well, crazy things…
This recipe isn’t designed by me, but I learned it from my mom many years ago. And, almost every Portuguese home has their version of it.