Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian-style dessert, this walnut mousse blends the creaminess of homemade dulce de leche with the crunch of walnuts for a sophisticated and indulgent treat.
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Ingredients
2 cans condensed milk
6 eggs (separated)
200g unsalted butter (at room temperature)
11 tbsp cocoa drink powder
2 sheets red gelatin
3 sheets white gelatin
200g shelled walnuts
6 eggs (separated)
200g unsalted butter (at room temperature)
11 tbsp cocoa drink powder
2 sheets red gelatin
3 sheets white gelatin
200g shelled walnuts
Where to find ingredients
You can find these staples at local markets and grocery stores; for gelatin sheets, check the baking supplies aisle. As a substitute for red gelatin, you may use unflavored gelatin with a drop of red food coloring.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and let them cool completely before opening.
- Beat the 6 egg yolks in a mixer until they double in volume.
- Add the room-temperature butter and the cocoa 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 mixture in the mixer.
- Beat until the cream is completely homogeneous.
- Pulse the walnuts in a food processor or blender.
- Fold the processed walnuts into the cream.
- Beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the mixture by hand, avoiding the use of a 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 form a rich, velvety base. The key to mastering this dessert lies in thoroughly whipping the base ingredients and gently folding in the stiffly beaten egg whites to maintain an airy, delicate texture.
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