Dulce De Leche Mousse

 

Today I worked hard and whipped the Mousse for tea-time. And the only whim I catered to was altering the Chocolate option and adding Dulce De Leche instead. Some habits seldom change especially being the impulsive kind.

Ingredients

* Dulce De Leche - 200 gms

* Milk - 1/2 cup

* Egg - 5 nos

* Corn Flour - 3 tbsp [sifted]

* Vanilla Extract - 2 tsp

* Brandy - 1 tbsp [Optional]

* Heavy Whipping Cream - 400 ml [Cold]

Note 

* Dulce De Leche is commercially available in many countries. If not, after preparing Dulce De Leche at home, make sure to cool it down to room temperature with 1/2 cup of Milk mentioned in the ingredients list and then add it into the Eggs to prevent curdling. 

Cooking 

1. Separate the Eggs and add the Egg yolks into a pan / bowl.

2. Add the Dulce De Leche, Milk, sifted Corn flour, Vanilla Extract and Brandy into the Egg yolks. Whisk well.

3. Place the mixture on a Double-boiler and keep whisking continuously until the mixture thickens to the consistency of a light Custard.

4. Remove the pan from the Double-boiler and let it cool down to room temperature.

5. In a large bowl, add the Whipping Cream and whip the Cream using a hand-held mixer until it forms stiff peaks.

6. Fold the Whipped Cream into the cooled Dulce De Leche mixture carefully. Make sure not to deflate the Whipped Cream.

7. Once mixed, pour the mixture into serving bowls / glass.

8. Refrigerate for at least 2-3 hours before serving.

The Mousse is best served chilled, and I drizzled some Nutella for drama.

We enjoyed this with the changing weather and it would definitely make it to the list of our summer treats.