Dulce de Leche & Ganache Parfait (Gluten-Free, Vegetarian)
This dulce de leche and ganache parfait is simple, rich, and surprisingly easy to prepare ahead of time. The dulce de leche is made by slowly caramelizing sweetened condensed milk, then layered with ganache and whipped cream for an easy, make-ahead dessert.
This recipe is gluten-free and vegetarian. It does contain dairy.
Homemade Dulce de Leche
Ingredients
1 or more cans sweetened condensed milk (labels removed)
Instructions
Remove the paper wrappers from the sweetened condensed milk cans.
Place the unopened cans in a large stock pot. Cover with water so the water level is well above the tops of the cans.
Bring the water to a boil.
Boil for 3 hours, keeping the cans fully submerged at all times.
Check periodically and add more hot water as needed to ensure the cans remain completely covered.
After 3 hours, remove the pot from heat.
Allow the cans to cool, then refrigerate overnight before opening.
As the cans boil, the sweetened condensed milk caramelizes and transforms into dulce de leche.
You can cook a single can or as many as comfortably fit in your stock pot.
Dulce de Leche & Ganache Parfait
Ingredients
Dulce de leche (prepared above)
Prepared ganache (see my ganache recipe here)
Whipped cream
Chocolate chips (optional)
Sundae glasses or small serving glasses
Assembly
Spoon a layer of ganache into the bottom of each glass.
Add a few spoonfuls of dulce de leche over the ganache.
Top with another layer of ganache.
Allow the ganache to set slightly.
Finish with whipped cream and a sprinkle of chocolate chips.
Serve chilled.
Storage & Make-Ahead Tips
Unopened cans of cooked dulce de leche can remain refrigerated for months before opening.
Once assembled, parfaits should be refrigerated until serving.
Making multiple cans at once gives you a ready supply of dulce de leche for quick desserts.
