Dulce de Leche Mousse with sea salt flakes

Dulce de leche and sea salt - that’s all you need.

Dulce de Leche Mousse with Sea Salt Flakes

Active: 15 min. Passive: 4 hours
Serves 4–5

- 1 tin of caramelised condensed milk (397 g)
- 3/4 cup (about 2 dl) double cream
- ~100 g (approx 3) egg whites
- 2 tbsp granulated sugar
- Sea salt flakes

(To garnish:
- Edible flowers)

1. Mix caramelised condensed milk in a bowl until smooth.

2. Whisk cream in a bowl until soft peaks from.

3. Beat egg whites and sugar in a separate bowl until stiff peaks form.

4. Fold whipped cream into the caramelised condensed milk in 2-3 parts. Then fold in egg whites until smooth. Pour the mixture into a piping bag and place in the fridge for at least 4-5 hours.

5. Pipe the mousse into champagne glasses. Garnish with a pinch of sea salt, edible flowers and for Easter you can add some chocolate eggs on top!
   
   Tip! If you can’t find caramelised condensed milk, you can boil a tin of condensed milk in a sauce pan covered in water for about 3-4 hours.