Ingredients For the dulce de leche
- 375 g whole milk
- 225 g caster sugar
- 125 g fresh cream
- half sheet of edible gelatin
- sodium bicarbonate
Ingredients For the walnut mousse
- 325 g fresh cream
- 190 g caster sugar
- 100 g shelled nuts
- 20 g Cognac
- 7 g edible gelatine in sheets
- 5 pcs egg yolks
- 2 pcs eggs
For the recipe of the dulce de leche mousse with crunchy walnuts, cook the milk with cream and sugar in a very large saucepan for 1 hour, then add half a teaspoon of baking soda, stir and continue cooking for another 40 minutes. Allow to cool and add half a sheet of gelatin, previously soaked in water and well wrung.
FOR MOUSSE AND NUTS: Soften the gelatine in cold water, squeeze it and melt it in 25 g of hot but not hot cream. Mix 250 g of dulce de leche with 300 g of cream and whisk lightly. Whisk the eggs together with the egg yolks. Cook 90 g of sugar with 30 g of water for 3-4 minutes, until it starts to boil. Add it to the egg mixture and egg yolks, continuing to whisk until foamy. Add a ladle of foam to the jelly dissolved in the cream, then stir in the whipped cream with the dulce de leche, the rest of the mousse and the Cognac, little by little, alternating and stirring.
Dissolve 100 g of sugar in 30 g of water in a saucepan for about 3 minutes, until it starts to boil. Add the walnuts, remove from the heat and stir until the sugar has crystallized around the nuts. Return to the heat until the sugar begins to melt. Distribute the mousse in the cups, decorated with the dulce de leche and caramelized walnuts.
