Baba de Camelo (Condensed Milk Mousse)
This mousse proves that some of the best desserts are also the simplest. With just two ingredients and only 10 minutes of preparation, can be whipped at a moment's notice when you want to impress unexpected guests.
The secret to a well-balanced dessert lies in the accompaniments. This mouse is very sweet, and it is often enjoyed on its own. The photos below show a few serving suggestions. Walnuts add a pleasant bitterness, Greek yoghurt or crème fraiche provide a touch of acidity, seeds bring texture and crunch, and even a small pinch of sea salt can help balance the sweetness.
Note that this recipe uses partially cooked eggs.
Serves 8
Ingredients
4 Medium or Large eggs
1 can of cooked condensed milk (see tips if you cannot find the cooked condensed milk)
Equipment
Medium saucepan
Large mixing bowl
Electric whisk
Wooden spoon
Spatula
Large spoon
Serving bowls (individuals or one large one)
Method
1. Separate the egg yolks from the egg whites, placing the yolks into the saucepan and the whites into the large mixing bowl. Add the condensed milk into the yolks and mix with the wooden spoon until well combined.
2. Place the saucepan over a medium heat (5 out of 9 in electric or induction). Cook until the mixture begins to bubble gently stirring continuously with the wooden spoon to avoid burning or sticking to the bottom of the pan. After the bubble start, continue cooking for a few extra minutes to ensure the yolks are cooked. If using a thermometer, the mixture should reach at least 80°C, but it should not come to a full boil. On my hob this step takes about 7 minutes.
3. Leave the condensed milk mixture to rest a few minutes while you whisk the egg whites to stiff peaks, ensuring the whisk attachments and bowl are perfectly clean.
4. Fold ¼ of the egg whites into the condensed milk mixture and mix well with the spatula. Add the condensed milk mixture to the remaining egg whites and gently incorporate the whites into the mixture with the help of the spatula and taking care not to knock out too much air of the whites.
5. Spoon the mousse into a large serving bowl or individual dishes. Allow approximately 2 to 3 generous tablespoons per person.
6. Refrigerate for several hours. Serve chilled on its own or accompanied with your favourite toping.
Tips:
The mousse freezes exceptionally well. When cooking for my family, I often make the full quantity and freeze half for another occasion. Place it in a freezer container with a lid as soon as it is ready. To defrost, simply transfer it to the refrigerator and allow it to thaw gradually.
If you cannot find cooked condensed milk, place an unopened tin of condensed milk in a large saucepan of boiling water for about 4 hours. Make sure the tin remains completely submerged throughout cooking, topping up the water as needed. Allow it to cool completely before opening.