INGREDIENTS
- Mousse:
- – Dulce de leche pastry chef 500 g.
- – Milk cream 250 cc.
- – Cognac 1 cda.
- – Whites 3 pcs.
- – Sugar 180 g.
- Armed:
- – Strawberries 200 g.
- – Mango 1 computer.
- – Blueberries 1 blister.
- – Sugar 2 tbsp.
- Peanut Crunch:
- – Sugar 100 g.
- – Melted butter 100 g.
- – Flour 150 g.
- – Peanuts 100 g.
A dessert for the season that’s simple to arrange to maintain within the fridge and provides your self a candy deal with! Dulce de leche mousse with crunchy peanuts
PROCEDURE:
1. Make an Italian meringue with the egg whites and syrup.
2. Beat the dulce de leche with the heavy cream and cognac. Add the Italian meringue, place in a sleeve and refrigerate till assembled.
3. For the fruits, minimize the mango and strawberries, combine with the blueberries and sugar. Let it marinate for a couple of minutes
4. For the struesel, mix the butter with the sugar and flour, utilizing your fingers to type clumps with out ending combining the dough, add the chopped peanuts.
5. Place on a plate and put within the oven.
6. Combine the crunch in order that it crumbles.
7. To assemble, place a cushion of macerated fruits on the base of the glass, fill with the mousse and end with crunchy peanuts.
