Condensed milk mousse

Preparation

1. We put the condensed milk in the glass and heat it 6 minutes, 60º, speed 1.

2. While we soak the neutral gelatin sheets in cold water.

3. After time has elapsed, we drain the gelatin well and add it to the glass, ensuring that it does not fall on the blades. We mix during 1 minute, speed 2.

4. We filter the cream with a fine mesh strainer to avoid lumps. We set aside for it to cool down.

5. We wash and dry the glass, the lid and the butterfly well. And we mount the whites with a pinch of salt during 2 minutes, speed 3 1/2. We withdraw and reserve.

6. Without washing the glass, we put the butterfly on the blades and we semi-assemble the cream, programming no time, speed 3 1/2. We must keep an eye on the nozzle and stop the machine when the cream begins to stick to the glass. It has to be semi-assembled not fully assembled. We remove to a large bowl.

7. We pour the condensed milk into the cream and gradually integrate it with manual rods. We also add the whites to the mixture of cream and condensed milk. We will make enveloping movements to facilitate integration and that the whites are not lowered.

8. We divide the mixture into glasses and reserve about 2 hours in the fridge so that it takes shape.

9. At the time of serving we can garnish with the chosen fruit or jam.