Thank you for helping us by reporting bad content.
Try this! Its yummy!
Evaporated milk 1 can refrigerated overnight hopefully
1/2 kilo of delicacy, I use the canned condensed milk (sweetened condensed milk caramel)
1/2 cup whipping cream fresh
1 envelope unflavored gelatin (7 grams) or 2 1/2 teaspoons
1 cup chocolate couverture
In a large bowl add evaporated milk and beat with mixer on high speed until thick, about 6-8 minutes depending on the power of the mixer, volume should increase to at least twice. (See photo)
Add the caramel and beat on low speed for 2 minutes until fully incorporated, add the cream and beat on high speed for 2-4 minutes. Be careful because splashes sick.
In a bowl add the gelatin and cover with cold water (just enough to cover the gelatin, a tablespoon or so), stir to wet all the gelatin, let stand for 1 minute, add half a cup of boiling water and stir 1 minute to dissolve the gelatin completely. Add the dissolved gelatin (may use a screen if you are not sure which dissolved all) to the mixture of delicacy and beat for 1 minute more.
Place the mixture in individual wells and refrigerated for at least 1 hour.
Melt the chopped chocolate into small pieces (1/2cm) in a bowl and melt in the microwave for 45 seconds on high, remove and stir for 1 minute, if not already melted, continue heating at 20 second intervals and stirring for one minute at a time, when all melted with a spoon fill each well of Manjarate and match. Cool 10 minutes and serve.
Recipe adapted from Sansabor
If you want to see the blog updates on your Facebook or receive direct recipes in your email , you can sign up on the sidebar of the blog.
If you have any questions or comments please leave me a message. If you find a recipe you can look at the index of recipes sweet or savory recipes .
A cook! En Inglés
This is such a classic in my country, Chile, they sell it at the supermarket right next to the yogurts, Something That is our mothers would send in the lunch box, this a homemade version, delicious.
Dulce de leche mousse
5 cups of mousse , I did 10 ramekins with 1/2 cup each
1 can evaporated milk chilled all night
1 pound of sweet milk , I used the canned caramel caramel , La Lechera brand available at Latin markets
1/2 cup whipping cream
1 envelope unflavored gelatin
1 cup chopped bittersweet chocolate
In a large bowl put the evaporated milk and Beat with a hand or stand mixer on high speed Until thickened, About 4-6 minutes Depending on the power of the mixer , volume Increase Should at least twice .
Add the sweet milk and beat on low speed for 1 minute Until fully incorporated , add cream and beat on high speed for 2 minutes . Watch out for splashes .
In a bowl put the unflavored gelatin and cover with cold water , stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water and stir 1 minute Until the gelatin is completely Dissolved . Add the gelatin Dissolved ( can use a strainer if you are not sure) to the mixture and beat for 1 minute .
Spoon mixture into Individual ramekins and refrigerate for at least 1 hour.
Melt the chopped chocolate in microwave for 45 seconds, Remove and stir for 1 minute, if not already melted , continue heating in 20 seconds and stir for 1 minutes each time, When this all melted spoon on top of each ramekin to cover well the mouse. Refrigerate 10 minutes and serve.