Dulce de leche lime mousse with mango
Dulce de leche is caramelised condensed milk and the ultimate indulgent, creamy, sweet treat. It goes beautifully with the tart lime and fresh fruit in this light mousse.
- 380 g can ready-to-use caramel I used Highlander
- 3 free-range eggs separated
- 1½ teaspoons vanilla essence or extract
- 2 limes zest and juice
- 1 tablespoon caster sugar
- 1½ cups cream
- fresh or canned fruit diced (eg mango, peaches, tropical fruit etc)
- passion fruit sauce optional
- Heat caramel either in a large glass bowl in the microwave for about 2 minutes, or in a saucepan over low medium heat, stirring frequently, until soft. Remove from heat and whisk in egg yolks, vanilla and lime zest and juice until smooth (the residual heat will lightly cook the yolks). Leave to cool to room temperature.
- Meanwhile, place egg whites in a clean, dry mixing bowl and whip with an electric beater on high until foamy. Add caster sugar and continue whipping until you have a thick meringue. Set aside.
- Whip cream in another bowl until soft peaks have formed (I don’t bother washing the beater in between beating the egg whites and cream). Be careful not to over-whip the cream.
- Add one-third of the meringue to the cooled caramel mixture and fold in using a large metal spoon (keeping it as airy as possible), then fold in about a third of the cream, doing the same, to lighten the mixture. Lightly fold through remaining meringue and whipped cream. Spoon or ladle into serving glasses and chill in the fridge for at least 3 hours.
- When ready to serve, top mousse with diced mango, peaches, canned tropical fruit, passionfruit sauce – whatever takes your fancy.
Mousse for dessert is always popular – perfect for entertaining guests. The key to this dulce de leche lime mousse is the ready-to-use caramel in a can – I used the Highlander brand. You could serve this in any kind of glassware – stemless wine glasses or martini glasses look nice. Or you could use small jars or cute tea cups, the possibilities are endless! This dessert is from my Latin American BBQ spread in the Dec/Jan issue of NADIA Magazine.