Ingredients
| FOR THE DULCE DE LECHE MOUSSE | |
| 1 & 1⁄2 sheets gelatine | |
| 400ml cream | |
| 180ml dulce de leche | |
| ½ teaspoon vanilla | |
| ½ teaspoon sea salt | |
| 100g egg yolks (approx 6 yolks, reserve whites for the meringue) | |
| FOR THE MERINGUE | |
| 250g egg whites (approx 8-9) | |
| pinch cream of tartar | |
| 125g caster sugar | |
| FOR THE LEMON BASIL CREAM | |
| 1 gelatine sheet | |
| 2 eggs | |
| 75g caster sugar | |
| grated zest ½ lemon | |
| 75g lemon juice | |
| ¼ cup basil leaves, chopped | |
| 75g unsalted butter, cubed, softened | |
| FOR THE COCONUT STREUSEL | |
| 50g brown sugar | |
| 50g flour | |
| 50g butter | |
| 50g desiccated coconut | |
| TO ASSEMBLE | |
| icing sugar | |
| seasonal fruit | |
| coconut ice cream |
This Spanish-influenced dessert is traditionally made with a milk custard as the filling, but at Nanam they make it with a caramelised mousse. It is traditionally served at Christmas, often with caramelised pineapple compote infused with pandan leaves. The dessert is best made at least a day ahead and kept refrigerated until serving.
Instructions
| 1. | FOR THE DULCE DE LECHE MOUSSE |
| 2. | Preheat the oven to 130°C. |
| 3. | Soak the gelatine in cold water for 5 minutes to soften. |
| 4. | In a saucepan, whisk the cream and dulce de leche, vanilla and sea salt and bring up to the boil. |
| 5. | Remove from the heat. |
| 6. | Put the egg yolks in a large bowl and slowly pour over the cream mix, whisking. |
| 7. | Squeeze out the excess water from the gelatine and whisk into the mix. |
| 8. | Put into a metal baking dish, cover with foil, and bake for 35-40 minutes or until it is set. |
| 9. | Place the mixture in a food processor while still hot and whizz to aerate for 2 minutes until smooth and light. |
| 10. | Chill for 12 hours before assembling the dessert. |
| 11. | FOR THE MERINGUE |
| 12. | Preheat the oven to 200°C. |
| 13. | Line a swiss roll tin, approximately 35 x 24cm, with baking paper. |
| 14. | Using an electric beater, whisk the egg whites with the cream of tartar until thick, then gradually add the caster sugar, whisking until the sugar is dissolved and the mix is thick and glossy. |
| 15. | Spread the mix evenly in the baking tin and bake for 7-8 minutes. |
| 16. | Cool and chill for at least 5 hours. |
| 17. | FOR THE LEMON BASIL CREAM |
| 18. | Soak the gelatine in cold water until softened. |
| 19. | Squeeze out the excess water before using. |
| 20. | Place eggs, sugar, lemon zest and juice in a bowl and mix using a whisk. |
| 21. | Place the bowl over a pot of gently simmering water and cook until 82°C, stirring constantly. |
| 22. | Remove from the heat and add the gelatine. |
| 23. | Cool mixture to 40°C then add the chopped basil leaves and blitz with a stick blender, add the butter one piece at a time until emulsified. |
| 24. | Set aside in the fridge to thicken. |
| 25. | FOR THE COCONUT STREUSEL |
| 26. | Preheat the oven to 175°C. |
| 27. | Ensure all ingredients are cold before blending in a food processor to a fine crumb. |
| 28. | Spread on a baking sheet and bake for 8-10 minutes or until golden brown. |
| 29. | Cool before using. Store in an airtight container. |
| 30. | TO ASSEMBLE |
| 31. | Cut a piece of baking paper the same size as the swiss roll tin. |
| 32. | Dust with icing sugar and turn out the chilled meringue onto the baking paper. |
| 33. | Remove and discard the baking paper you cooked the meringue on. |
| 34. | Spread the dulce de leche mousse over the meringue and chill again for 1 hour, then roll up lengthwise and and chill again for 2 hours. |
| 35. | Serve with the coconut streusel, lemon basil cream, some coconut ice cream and seasonal fruit. |
Recipes & food styling Andrew Soriano & Jessabel Granada / Photography Tony Nyberg
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