Dulce de Leche Mousse with Thermomix

Dulce de Milk Mousse Preparation with Thermomix

1. 1. Mount the thick cream
2. Place the butterfly in the Thermomix glass.
3. Pour the thick cream and program at speed 3.5 until firm peaks are formed (approximately 1-2 minutes).
4. Constantly monitor to avoid overbathing and that the cream becomes butter.
5. Remove the whipped cream from the glass and reserve it in a bowl.
6. 2. Mix the cream cheese with the dulce de leche
7. Without removing the butterfly, add the cream cheese and the dulce de leche to the thermomix glass.
8. Beat at speed 3 for 30 seconds until you get a light and spongy mixture.
9. 3. Incorporate the whipped cream into the mixture
10. Add 1/3 of the whipped cream to the mixture and beat at speed 2 for 10 seconds.
11. Remove the butterfly and, with a spatula, incorporates the rest of the whipped cream with enveloping movements to keep the texture airy.
12. 4. Serve and refrigerate
13. Pour the mixture into glasses, small bowls or cups using a spoon or pastry manga.
14. Refrigerate for at least 2 hours for the mousse to acquire better texture and consistency.

Frequent questions

1. 1. Can I do this mousse without Thermomix?
2. Yes, you can use a hand or standing blender to mount the cream and mix the rest of the ingredients.
3. 2. How long does the mousse last in the refrigerator?
4. It can be kept in the refrigerator up to 3 days, always in a hermetic container.
5. 3. Can I freeze the dulce de leche mousse?
6. Yes, you can freeze it in individual portions and consume it as an frozen type dessert. Let it stand a few minutes before eating it to improve its texture.