Dulce de Leche Caramel Mousse

Dulce de Leche Caramel Mousse

Mousse de Dulce de Leche Caramel  
6 Servings
Course: Dessert
Cuisine: Mexican
Keyword: Dessert, Dulce de Leche, mousse, pati's mexican table, Recipe
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Dulce de Leche Caramel Mousse from Pati’s Mexican Table Season 7, Episode 11 "New York"

Ingredients

  • 1/3 cup water
  • 1 envelope, or about 1 tablespoon, unflavored gelatin granules
  • 1/2 cup whole milk
  • 1 cup Coronado® Dulce de Leche Caramel
  • 1 cup heavy whipping cream
  • 1 cup diced fresh strawberries or berries of your choice, optional for garnish

To Prepare

  • Pour the water into a medium heatproof bowl and add unflavored gelatin. Stir and let it sit until the mixture puffs up, about 2 minutes. Fill a small saucepan, that can hold the heatproof bowl, with a couple inches of water and bring to a simmer. Place the bowl with gelatin on top, stirring occasionally, until gelatin completely dissolves, about 2 minutes. Remove from heat.
  • Add the milk and Coronado® Dulce de Leche Caramel to a small saucepan set over medium heat. Stir until fully combined, about 1 to 2 minutes.
  • Pour the mixture into the bowl with the diluted gelatin and mix well. Set the bowl over an ice bath and let mixture cool and begin to set.
  • In a stand mixer, fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Be careful not to overbeat.
  • Gently fold the cooled dulce de leche caramel mixture into the whipped cream until fully combined. Don’t overmix, so you won’t lose much volume. Pour the mixture into a 6 cup ring mold, bundt pan, or 6 individual ramekins (of 6 to 7 ounces). Cover with plastic wrap and chill for at least 2 to 3 hours before serving.
  • When ready to serve, remove mousse from refrigerator. If using a mold or bundt pan, invert the mousse onto a platter. Top with berries, if desired, or chocolate salami.

15 comments on “Dulce de Leche Caramel Mousse

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  1. Hi Pati,

    Love your show and this recipe! Delicious!
    I tried it in a mold but couldn’t get it to come out, where did I go wrong?

    Thanks.

    1. Much depends on the mold. If the mold is non stick, it should come right out. It helps if before adding the mousse, the pan is rinsed with chilled water but you can also spray it with non-cook spray. Give it another go, Georgina!

    1. You can usually find it in the international food aisle of your local supermarket or big box store…or online. Enjoy the mousse, Bernadette!

  2. “Top with berries, if desired, or chocolate salami.” Well, I discovered there is actually such a thing, but…? 😀
    This looks great though 🙂