Milk caramel mousse with Thermomix

Ingredients:

• 400 grams of dulce de leche
• 400 ml of whipping cream
• 3 egg whites
• A pinch of salt (optional, to stabilize the egg whites)
• Grated chocolate or nuts for decoration (optional)

Step-by-step preparation:

1. Whipping the cream:

   • Place the butterfly attachment in the Thermomix blades.
   • Add the whipping cream (very cold) to the bowl and program speed 3.5 without time until it is firm and soft peaks form (watch carefully so it doesn't become butter). Remove the whipped cream and set aside in the refrigerator.

2. Whipping the egg whites:

   • Without the need to clean the bowl, add the egg whites and a pinch of salt.
   • Program 4 minutes at 37°C and speed 3.5 to whip the egg whites until stiff peaks form. Remove from the bowl and set aside.

3. Incorporating the dulce de leche:

   • Place the dulce de leche in the bowl and program 20 seconds at speed 3 to soften it slightly.

4. Combining the whipped cream with the dulce de leche:

   • Pour the whipped cream into the bowl with the dulce de leche and mix with a spatula in folding motions until well combined.

5. Folding in the whipped egg whites:

   • Add the whipped egg whites gradually and mix with folding motions, being careful not to deflate the mixture to maintain a fluffy texture.

6. Serving and chilling:

   • Divide the mousse into cups or individual glasses.
   • Chill in the refrigerator for at least 15 minutes to set.

7. Decorating and serving:

   • When ready to serve, garnish with grated chocolate or nuts for a crunchy touch.

Enjoy this delicious dulce de leche mousse!