Dulce de Leche Mousse
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- 1/3 cup water
- 1 envelope or about 1 tablespoon, unflavored gelatin granules
- 1/2 cup whole milk
- 1 cup Dulce de Leche or Cajeta
- 1 cup heavy whipping cream
- 1 cup diced fresh strawberries or berries of your choice optional for garnish
- 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 Dulce de Leche 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.
23comments inDulce de Leche Mousse
I’ll make it and write ✍️ you how it turned out?
Yes, please do!
Pati, I have a technical question does the 2 hr and 10 min cooking time estimate include the chilling?
(I’m trying to plan prep time for a dinner and using your mousse recipe for the first time)
Yes Sarah, it includes chilling time, prepping and cooking this mouse does not take over 15 minutes, enjoy!
PatiI love your show watch it all the time…. you are great and so are your recipes!!!!!!
Thank you SO very much!
Can I use Eagle Brand Dulce de Leche, it comes in a can.
Absolutely, Donna! Enjoy the mousse.
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?
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!
Can you substitute heavy whipping cream with cool whip?
Give it a try, Sandy!
Can I use cajeta instead of dulce de leche?
Go for it, Em!
Pati, Where do you get the Coronado Dulce de Leche Caramel?
You can usually find it in the international food aisle of your local supermarket or big box store…or online. Enjoy the mousse, Bernadette!
“Top with berries, if desired, or chocolate salami.” Well, I discovered there is actually such a thing, but…? 😀
This looks great though 🙂
Oh the chocolate salami goes great with it, Keri! http://patijinich.com/pati_2020/chocolate-salami/
Oh, I think I need to make this! Thank you!
Do I need to grease my ring mold? I am excited to make this!!!
No you don’t have too…enjoy the mousse, Barry!
Can agar agar be substituted for the gelatin?
I haven’t given it a try…but give it a go and let me know how it goes, Jenny.