Dulce de leche with yogurt mousse and coffee granita

Coffee granita

1. Dissolve the sugar in one coffee by heating it slightly.
2. When the sugar has dissolved, add the other coffee.
3. Add a little liqueur and stir.
4. Leave it in the freezer for about 4 hours and stir it from time to time so that it acquires a texture similar to that of a granita.

Yogurt mousse

Note: Use as much yogurt as you wish and half its weight in cream with 35% fat.

1. Whip the cream until it reaches the consistency of whipped cream.
2. When the cream is whipped, add the yogurt and stir very slowly with a rubber spatula.
3. Let it chill in the refrigerator for a minimum of about 3 hours.

Dulce de leche

Note: Use as much milk as you wish, half its weight in sugar, and one tablespoon of bicarbonate per litre of milk.

1. Bring the milk to a boil.
2. When the milk boils, add the sugar and keep stirring.
3. When it takes on a coffee-with-milk colour, add the bicarbonate.
4. Continue boiling and stirring until it thickens and takes on a toasted colour.
5. Let it cool slightly so that the glasses do not break.
6. In transparent Martini-style glasses, place the dulce de leche in the bottom of each glass and set aside.

Serving

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1. When serving at the table, place the yogurt mousse and coffee granita on top of the dulce de leche.