Tag: Dulce

The sweet South American cream dulce de leche – Italian Cuisine

Characteristics and varieties of the delicious South American spreadable cream known as dulce de leche

There delicious spread cream typical of South America and known by us as dulche de leche is nothing but a thick cream based on milk, from intense taste reminiscent of toffee and caramel. Famous for being of Argentine origin, this milk jam actually varies in name, characteristics and use in the kitchen depending on the various South American countries, but in general it can be spread on toast or added to various desserts, including cakes, pastries, desserts spoon and ice cream. Let's then find out what it consists of and what are the main varieties and recipes based on dulce de leche.

The most famous spreadable cream in South America

Dulce de leche is a cream that is obtained essentially from the process of caramelization of milk. Although there is a quick home recipe that consists of heating a can of condensed milk for about 3 hours, the traditional recipe requires that it be cooked with milk, sugar and vanilla and sometimes a pinch of baking soda to speed up the caramelization of the sugar. The density of the dulce de leche is that of a concentrated cream or jam, the flavor is intense, sweet, sweetened and pleasantly vanilla, while the golden color is the result of the caramelization process of milk proteins. It is good to know, however, that the sweetness and consistency may vary depending on the brand and depending on the country of production. It can be consumed both at room temperature and heated and melted, ready to be poured over any type of dessert.

Dulce de leche: a cream, many names and many varieties

Although there is no certain evidence, the dulce de leche seems to be originally from Argentina, a country he is often associated with in the rest of the world. According to legend, in 1829 it was invented by a maid of the then political leader Juan Manuel de Rosa, who was distracted during the preparation of a typical drink called lechada, made from boiled milk and sugar, and when she returned at the stove he found it transformed into a sort of dense brown jam. Beyond the country of origin, it is in Argentina that it exists on the market the largest variety of milk creams. In addition to the classic spread recipe, it is in fact possible to purchase other types made with different recipes, including the ideal one for baked desserts (“del campo”), the ideal one for making ice cream (“heladero”), the one with the addition of honey or chocolate and, finally, the light one free of fats and cholesterol.
In Argentina this milk jam, in addition to preparing desserts and cakes of various types, is particularly popular spread on bread as a snack or breakfast, and as a filling for alfajor, the typical national biscuits, but of Arab origin, which were brought by the Spanish.

The dulce de leche is so called only in Argentina and Uruguay, while in other countries the names and sometimes the preparations change. In Mexicofor example, it is called cajeta and is composed of a combination of cow's milk and goat's milk, it is darker and is added to typical sweets including wafers and churros. In Colombia it is called arequipe and it is used to dissolve it in a glass of fresh milk. In Chile the dulce de leche is one of the ingredients of the traditional strudel (milhojas), or a multilayered cake also called "of a thousand sheets", made with puff pastry, dulce de leche and sometimes even cream or white chocolate.

In addition to the many original South American recipes exist other versions of the dulce de leche also in the rest of the world: the French confiture de lait, the Polish cream called kajmak, the Philippine pastillas de leche and the Norwegian Viking Melk, an evaporated milk (i.e. unsweetened condensed milk) that is boiled in water.

Photo: dulce de leche_kim love.
Photo: Dulce de leche_Argentina cream_Kai Hendry.
Photo: dulce de leche_crema argentina_anjuli ajer.

Dulce de leche Recipe – Italian Cuisine – Italian Cuisine

Dulce de leche Recipe - Italian Cuisine

  • 1 L Fresh whole milk
  • 230 g sugar

For the dulce de leche recipe, bring the milk with the sugar to a boil in a saucepan. Lower to the minimum and let it simmer very slowly, always checking that it does not stick to the bottom, for about 2 hours and 30 ', until you get a dense and golden-colored cream.

Recipe Dulce de leche mousse with crunchy walnuts – Italian Cuisine

Recipe Dulce de leche mousse with crunchy walnuts

  • 375 g whole milk
  • 225 g caster sugar
  • 125 g fresh cream
  • half sheet of edible gelatin
  • sodium bicarbonate
  • 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.

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