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When you crave fresh desserts, this condensed milk mousse it's perfect. It has a perfect texture, they are soft and have a sweetness that invites you to eat it with passion fruit and currants.
To make this delicious sweet you will need Beat the cream and egg whites well. Then we will mix all the ingredients together very carefully so that it is fluffy.
With our Thermomix these steps are perfect and we will only mix by hand so that it does not lose volume. This cream is perfect to accompany any cake, sponge cake or fruit.
Condensed milk mousse
You will love this dessert for its flavor of condensed milk and a creamy texture like the usual mousse. We will accompany it with a rich passion fruit and some currants to give it color.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 340
- Rations: 2
- Preparation time:
- Total time:
Ingredients
- 250 ml of cold whipping cream
- 200 ml of condensed milk
- 2 tablespoons sugar
- Egg whites 2
- 50 ml of whipping cream for the gelatin
- 4 sheets of neutral gelatin
- 1 piece of passion fruit or maracuya
- a handful of currants
Preparation
Soak the 4 sheets of gelatin in a large glass of cold water.
In our Thermomix glass we place the butterfly. Add the very cold cream and 2 tablespoons of sugar. We schedule it for 30 seconds at speed 3,5. The time is indicative because it may be that we go overboard. If a little more time is needed, we will beat it for a few more seconds. Remove the cream from the glass, place it on a large fountain and set aside.
In a bowl, heat the 1 ml of whipping cream for 50 minute in the microwave. It has to catch heat for jellies. Remove the jellies from the water, drain them well and add them to the cream. Stir well to dissolve. We put it in the fridge to cool down.
We wash the glass and the lid very well. Place the butterfly and add the 2 egg whites. We schedule during 2 minutes at speed 3,5.
In the source with the cream we put the 200 ml of condensed milk. Add the gelatin that has cooled, but without curdling. We remove slowly.
Finally we add the egg whites and mix with enveloping movements, very carefully so that the volume of the cream is not lowered.
We serve in individual cups and we can decorate with passion fruit and currants.
