{"id":8178,"date":"2022-08-05T07:53:05","date_gmt":"2022-08-05T10:53:05","guid":{"rendered":"https:\/\/holavegan.com\/?p=8178"},"modified":"2026-04-12T13:37:40","modified_gmt":"2026-04-12T16:37:40","slug":"mousse-de-dulce-de-leche","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/mousse-de-dulce-de-leche\/","title":{"rendered":"Mousse de dulce de leche"},"content":{"rendered":"
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Y bueno, alg\u00fan d\u00eda ten\u00eda que suceder porque la verdad es que, teniendo tantas recetas de dulce de leche -tanto en este blog<\/a>, como en nuestros libros <\/a>y en nuestros cursos on-demand<\/a>-, ten\u00edamos que sacar provecho y hacer algo distinto con este ingrediente, no?<\/p>\n\n\n\n

Para quienes no saben como se logra o nunca comieron mousse vegana, les cuento que es S\u00daPER sencilla de preparar y, en el caso de esta receta en particular, los ingredientes son f\u00e1ciles de conseguir, claro que lo conveniente es preparar el dulce de leche en casa, para que tambi\u00e9n sea econ\u00f3mica!<\/p>\n\n\n\n

Yo la prepar\u00e9 con \u00e9ste<\/a>, pero si quisieran tambi\u00e9n pueden usar uno comprado. Pero vamos a lo realmente importante que les quiero destacar, que es el ingrediente que no puede faltar ni fallar a la hora de preparar una mousse, y es la aquafaba. Sabemos que es el l\u00edquido resultante de la cocci\u00f3n de las legumbres (lentejas, porotos, garbanzos, etc) la que a m\u00ed me funciona SIEMPRE es la de los garbanzos, y la que es absolutamente INFALIBLE es la que se encuentra en las latas de garbanzos. Peeeeeeroooo, si no quer\u00e9s usar lata -como yo-, te recomiendo que cuando cueles el l\u00edquido al terminar la cocci\u00f3n de la legumbre, lo pongas en una cacerolita a fuego bien bajito y lo reduzcas por lo menos a la mitad. Vas a ver como se oscurece y empieza a verse m\u00e1s viscoso y luego lo lleves a la heladera por varias horas. Yo lo us\u00e9 de un d\u00eda para el otro y el merengue se mont\u00f3 PERFECTO.<\/p>\n\n\n

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En cuanto al resto de la preparaci\u00f3n es s\u00faper sencilla. Simplemente hay que licuar las casta\u00f1as remojadas con el dulce de leche y el aceite de coco y as\u00ed formar una crema que integraremos con el merengue.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Y si te est\u00e1s preguntando por qu\u00e9 necesitamos usar casta\u00f1as de caj\u00fa y no integramos s\u00f3lo el dulce de leche con el merengue, la respuesta es porque para que el merengue se convierta en mousse, necesitamos un medio graso que le de estabilidad a la preparaci\u00f3n, en el caso de la mousse de chocolate<\/a>, la grasa se la aporta el mismo chocolate y en este caso se la aportar\u00e1n las casta\u00f1as y el aceite de coco. <\/p>\n\n\n\n

Chequeame esta textura<\/strong> <\/h5>\n\n\n
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Espero que la preparen y les guste tanto como a m\u00ed!<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n

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\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
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Mousse de dulde de leche<\/h2>\n \n <\/div>\n \n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Equipment<\/h3>
  • Licuadora<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 100<\/span> ml<\/span> de aquafaba<\/span><\/li>
    • 1\/4<\/span> cdta de<\/span> cremor t\u00e1rtaro<\/span><\/li>
    • 1\/4<\/span> cdta de<\/span> goma xantana<\/span><\/li>
    • 100<\/span> G day <\/span> casta\u00f1as de caj\u00fa activadas <\/span><\/li>
    • 3<\/span> cucharadas de dulce de leche<\/span> preferentemente repostero<\/span><\/li>
    • 1<\/span> cda de<\/span> aceite de coco<\/span><\/li><\/ul><\/div>

      In addition<\/h4>
      • Guardate un poquito de dulce de leche para ponerselopor encima a la hora de presentarlo!<\/span><\/li>
      • Y tambi\u00e9n pod\u00e9s picar algunos frutos secos para decorar!<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
        \n

        Instructions<\/h3>
        • Batir el aquafaba con el cremor t\u00e1rtaro hasta que se forme un merengue.<\/span><\/div><\/li>
        • Cuando ya est\u00e1 bien aireado y firme agregar la goma xantana y batir unos segundos m\u00e1s. Reservar.<\/span><\/div><\/li>
        • Por otro lado colocar las casta\u00f1as activadas, el dulce de leche y el aceite de coco en el baso de la licuadora o mixer y pulsar hasta que se forme una crema.<\/span><\/div><\/li>
        • Agregar la crema muy de a poco, al merengue e integrar con movimientos envolventes.<\/span><\/div><\/li>
        • Llevar a la heladera por al menos 6 horas. Lo recomendable es refrigerar de un d\u00eda para el otro.<\/span><\/div><\/li>
        • Servir con dulce de leche y frutos secos o chocolate picado.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n <\/div>\n \n \n \n
          \n \n \n \n
          <\/g><\/svg><\/span> Plato: <\/span>Sweets and desserts<\/span><\/div>
          <\/g><\/svg><\/span> Keyword: <\/span>Sin gluten<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

          Y bueno, alg\u00fan d\u00eda ten\u00eda que suceder porque la verdad es que, teniendo tantas recetas de dulce de leche -tanto en este blog, como en nuestros libros y en nuestros cursos on-demand-, ten\u00edamos que sacar provecho y hacer algo distinto con este ingrediente, no? Para quienes no saben como se logra o nunca comieron mousse …<\/p>","protected":false},"author":7,"featured_media":14838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":926,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[291,315],"tags":[408,700,1627,1670,1673,1674],"class_list":["post-8178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-tacc","category-recetas","tag-aquafaba","tag-castanas-de-caju","tag-merengue","tag-mousse","tag-mousse-de-dulce-de-leche","tag-mousse-de-dulce-de-leche-y-castanas"],"yoast_head":"\nMousse de dulce de leche - Hola Vegan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mousse de dulce de leche - Hola Vegan\" \/>\n<meta property=\"og:description\" content=\"Y bueno, alg\u00fan d\u00eda ten\u00eda que suceder porque la verdad es que, teniendo tantas recetas de dulce de leche -tanto en este blog, como en nuestros libros y en nuestros cursos on-demand-, ten\u00edamos que sacar provecho y hacer algo distinto con este ingrediente, no? 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