Silky, wobbly, caramel-sweet gelatin cups made with real dulce de leche — a make-ahead dessert that looks elegant and tastes like pure nostalgia.
Ingredients
500 ml whole milk; 300 g dulce de leche; 200 ml whipping cream; 14 g neutral powdered gelatin; 70 ml cold water; 1 tsp vanilla extract (optional). To decorate: extra dulce de leche; grated chocolate; chopped walnuts.
Method
Sprinkle the gelatin over the cold water and leave it to bloom for 5–10 minutes. Warm the milk in a saucepan without letting it boil, and whisk in the dulce de leche until completely dissolved. Take the pan off the heat and stir in the bloomed gelatin until it melts in fully. Let the mixture cool slightly, then stir in the cream and vanilla. Pour into a lightly moistened mould or into individual cups, and chill for at least 4–6 hours, ideally overnight, until set with a gentle wobble. If unmoulding, dip the base briefly in warm water and turn out carefully. Decorate with a drizzle of dulce de leche, grated chocolate, and chopped walnuts.
Tips
Good-quality dulce de leche makes all the difference to the flavour; never let the mixture boil once the gelatin is in, or it may not set; respect the chilling time — an overnight rest gives the silkiest texture.
