For the moussee
Place the sweetened condensed milk with the can in a pot so they are immersed in water. Keep the cans covered and the water to a low boil for 5 hours. Cool slightly before opening. Pour the contents of the can in a bowl and warm (if needed) so that the caramelized milk reaches about 40⁰C. Strain the softened gelatin and incorporate it into the milk. Combine the egg yolks and 15 gr. of the sugar in the mixer and whip on medium speed with the whip attachment until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly by hand, until the mixture is thickened, light in color, and very foamy and has reached at least 70⁰C. Transfer the bowl to the mixer and whip on medium speed with the whip attachment until cool. Meanwhile, make a Swiss meringue with the egg whites, salt and the remaining 60 gr. sugar. Fold the egg yolk-sugar mixture into the soft caramel, followed by the meringue and lastly the whipped cream. Continue to fold until all components are fully incorporated. Pour the mousse into a serving dish of your choice and refrigerate until completely set.