Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian-style dessert, this walnut mousse balances the richness of caramelised condensed milk with a delightful nutty crunch for a sophisticated finish.
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Ingredients
2 tins of condensed milk
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tbsp cocoa powder drink mix
2 red gelatine leaves
3 white gelatine leaves
200g shelled walnuts
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tbsp cocoa powder drink mix
2 red gelatine leaves
3 white gelatine leaves
200g shelled walnuts
Where to find ingredients
You can find condensed milk and gelatine leaves in the baking aisle of any major supermarket. For high-quality walnuts, visit the dry goods or produce section of your local high-street grocer.
Preparation method
- Boil the unopened tins of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow them to cool completely before opening.
- Whisk the 6 egg yolks in a mixer until they double in volume.
- Add the room-temperature butter and the cocoa powder mix.
- Continue to beat on high speed.
- Dissolve the gelatine leaves in half a glass of warm water.
- Incorporate the dissolved gelatine and the boiled condensed milk into the mixture in the mixer bowl.
- Whisk until you have a smooth, homogeneous cream.
- Blitz the walnuts in a blender until finely chopped.
- Fold the processed walnuts into the cream.
- Whisk the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the use of a mixer.
- Transfer to a serving dish and chill in the fridge for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This recipe calls for boiling tins of condensed milk to create a velvety, caramelised base. The secret to mastering this dessert lies in thoroughly whisking the base ingredients and then gently folding in the whipped egg whites to ensure the mousse maintains a light, airy texture.
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