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Dulce de Leche Mousse

Mousse de Cajeta



  • 1/3 cup water
  • 1 envelope, or about 1 tablespoon, unflavored gelatin granules
  • 1 cup Dulce de Leche Caramel
  • 1/2 cup whole milk
  • 1 cup heavy whipping cream
  • 1 cup diced fresh strawberries or berries of your choice, optional for garnish

Preparation Method

  1. Pour water into a medium heatproof bowl and add unflavored gelatin.
  2. Stir and let it sit until mixture puffs up, about 2 minutes.
  3. Fill a small saucepan, that can hold the heatproof bowl, with a couple inches of water and bring to a simmer.
  4. Place bowl with gelatin on top, stirring occasionally, until gelatin completely dissolves, about 2 minutes.
  5. Remove from heat.
  6. In a small sauce pan set over medium heat, pour milk and Dulce de Leche Caramel.
  7. Stir until fully combined, about 1 to 2 minutes.
  8. Pour Dulce de Leche mixture into the bowl with the diluted gelatin and mix well.
  9. Set the bowl over an ice bath and let mixture cool and begin to set.
  10. In a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Be careful not to overbeat.
  11. Gently fold the cooled Dulce de Leche Caramel mixture into the whipped cream until fully combined. Don’t overmix, so you won’t lose much volume.
  12. Pour mixture into 6 individual ramekins (of 6 to 7 ounces), cover with plastic wrap and chill for at least 2 to 3 hours before serving.
  13. When ready to serve, remove mousse from refrigerator and top with berries if desired.