Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of cooked condensed milk with the crunch of walnuts, making for a sophisticated and indulgent treat.
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Ingredients
2 cans of sweetened condensed milk
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tbsp chocolate malt drink powder
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tbsp chocolate malt drink powder
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
Where to find ingredients
You can find all ingredients at local supermarkets or grocers. For the chocolate powder, any standard cocoa-based drink mix is suitable. Ensure you select unsalted butter for better flavor control. If you cannot find gelatin sheets, you may substitute with 1.5 packets of unflavored gelatin powder.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and let them cool down completely before opening.
- Beat the 6 egg yolks in a mixer until they double in volume.
- Add the room temperature butter and the chocolate malt powder.
- Continue beating on high speed.
- Dissolve the gelatin sheets in half a glass of warm water.
- Incorporate the dissolved gelatin and the cooked condensed milk into the mixer bowl.
- Whisk until a smooth, uniform cream is formed.
- Pulse the walnuts in a blender until finely chopped.
- Fold the processed walnuts into the cream mixture.
- Beat the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the mixer.
- Transfer to a serving dish and refrigerate for at least 2 hours.
- Garnish with walnuts and cherries before serving.
Observations
This recipe uses pressure-cooked condensed milk to achieve a rich, velvety base. The secret to a successful mousse lies in thoroughly whisking the primary ingredients and gently folding in the stiffly beaten egg whites to maintain an airy, delicate texture.
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