Dulce de leche and coffee mousse with thermomix

Preparation of dulce de leche and coffee mousse with thermomix

1. To begin the preparation of this wonderful Dulce de Leche and Coffee Mousse with thermomix, you must hydrate the gelatin, place the gelatin sheet submerged in a bowl with cold water, let it hydrate for a few minutes.
2. Then, add the Maria type cookies in the Thermomix bowl to crush them, program.
3. 5 seconds / speed 10
4. Reserve the cookie crumbs in a container or bowl for a few minutes.
5. To continue, place the butterfly on the blades, pour the cream into the Thermomix bowl and program.
6. No time / Speed ​​3
7. Beat until desired consistency, being careful to avoid over-beating and buttering.
8. Once the cream has a good consistency, remove the butterfly. Transfer the whipped cream to a large bowl and reserve in the refrigerator.
9. Again in the glass of the thermomix, clean and dry, pour the egg yolks together with the sugar, program.
10. 1 minute / Temperature 37° / Speed ​​2
11. To the egg yolk and sugar shake, add the dulce de leche, the coffee and the hydrated gelatin (previously drained), program.
12. 2 minutes / Temperature 60° / Speed ​​3
13. Once the programmed time has elapsed and all the ingredients are well mixed, remove the Thermomix bowl from the base and let cool for 15 minutes.
14. After the minutes have elapsed for the mixture to cool down, add the whipped cream to the mixture, gently blending both mixtures until a homogeneous cream is obtained.
15. On the other hand, in terrine molds or shot glasses, distribute equal portions of crushed cookies on the bottom, then pour a generous portion of the dulce de leche and coffee mousse, reserve in the refrigerator for at least 4 hours.
16. Finally, sprinkle the chopped walnuts over the mousse. And ready!