Caramel Mousse

Recipe:

Ingredient Notes:

• Dulce de leche (boiled condensed milk). By definition, take a good quality with a rich caramel flavor.
  If you can’t buy ready-made, you can make dulce de leche yourself by simply boiling condensed milk. Boil it in a closed can for about 3 hours. During cooking, the can should be completely submerged in boiling water.
  Homemade salted caramel in this case as a substitute will not do, the composition is not the same.
• Eggs. Use eggs at room temperature. The size is M, the weight – about 50-55 g without shells.
• Gelatin. In this recipe, I use granulated gelatin, which requires a certain ratio of water. The standard is 1:6, which means that for 10 g of gelatin, you need 60 g of cold water. If you have sheet gelatine, everything is much simpler. You do not need to measure the water to make it bloom – it absorbs as much as you need and you just pour off the rest.
• Heavy cream. The minimum fat content is 30%. Keep any cream with less than that for sauces and panna cottas.
  Note that heavy cream must be very well chilled before whipping.
• Sugar. Use ordinary white sugar. The finer the better.

Let’s start cooking.

Soak the gelatin in water and let it bloom.

Place the dulce de leche in a saucepan over medium heat and heat to about 40 ºC (104-105 ºF), stirring vigorously with a whisk. (If you test the heated mixture with your finger, it should be warmer than body temperature, but not burning).

Melt the gelatin over medium heat and mix with the dulce de leche.

Mix egg yolks with 20 g sugar. Place the bowl with the egg yolks in a double boiler and beat with a mixer until the mixture reaches a temperature of 60-63°C (140-145 °F) and becomes light and fluffy. It is important not to overheat the mixture or the yolks will curdle.

Make the Italian meringue using the egg whites and the remaining sugar. Place 80 grams of sugar in a saucepan, add 20 ml of water, and place over medium heat. Bring the syrup to 116 °C (240 °F). Meanwhile, beat the egg whites until light and fluffy. Whisking continuously, add the syrup in a thin stream. Whip until stiff peaks.

Whip the heavy cream.

Add the whipped yolks to the warm caramel mixture. Whisk until smooth.

Add the meringue and stir again gently, trying to squeeze out as little air as possible.

Finally, add the whipped cream and stir again gently.

Pour into glasses and refrigerate for a few hours.

Decorate and serve.

Enjoy!