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Dulce de Leche Mousse

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  • 4 egg yolks
  • 4 egg whites
  • 1 jar (1 pound) La Salamandra Dulce de Leche
  • 8 oz cream
  • 8 TBS sugar


Beat the egg yolks until they double in volume and turn pale in color. Whip the cream until it thickens slightlty. Whip the egg whites with the sugar to soft peaks.

Blend the egg yolks with the dulche de leche. Add the cream and lastly the whipped egg whites.

Place in glasses and chill, serve very cold with grated chocolate, nuts and cinnamon.


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