Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian-style dessert, this walnut mousse blends the creamy richness of cooked condensed milk with the satisfying crunch of walnuts, offering a sophisticated and decadent finish to any meal.
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Ingredients
2 cans condensed milk
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200 g shelled walnuts
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200 g shelled walnuts
Where to find ingredients
Find standard condensed milk, eggs, and unsalted butter at local Belizean supermarkets or grocery stores. For gelatin sheets, check the baking supplies aisle or specialty kitchen shops. Walnuts can typically be sourced in the dried fruit and nuts section of larger grocery retailers; as a substitute, pecans provide a similar texture.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow them to cool completely before opening the cans.
- Beat the 6 egg yolks in a stand mixer until they double in volume.
- Add the room-temperature butter and the chocolate drink 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.
- Beat until you achieve a smooth, homogeneous cream.
- Pulse the walnuts in a food processor until crushed.
- Stir the processed walnuts into the cream mixture.
- Beat the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the cream mixture by hand, avoiding the use of a mixer.
- Transfer to a serving dish and refrigerate for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This recipe utilizes slow-cooked condensed milk to form a rich, velvety base. The secret to achieving the perfect consistency for this dessert lies in thoroughly whipping the base ingredients and then gently folding in the stiffly beaten egg whites to maintain an airy, light texture.
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