In a small bowl, combine gelatin powder with warm water. Stir gently and let it sit for about 5 to 10 minutes until it thickens.

In a medium bowl, whisk together dulce de leche and vanilla extract until smooth and fully combined.

Pour heavy cream into a chilled bowl and whip until soft peaks form, about 2 to 4 minutes.

In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff peaks form, about 3 to 5 minutes.

Gently fold whipped cream into the dulce de leche mixture, then carefully add whipped egg whites in batches.

Once the gelatin has bloomed, ensure it’s fully dissolved and slowly fold it into the mousse mixture.

Spoon the mousse mixture into serving containers, cover with plastic wrap and refrigerate for at least 4 hours.

Garnish each serving with whipped cream, a drizzle of dulce de leche, and a sprinkle of sea salt before serving.