Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of home-cooked doce de leite with the crunch of walnuts, resulting in a sophisticated and indulgent treat.
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Ingredients
2 cans of condensed milk
6 eggs (separated into whites and yolks)
200g unsalted butter (at room temperature)
11 tablespoons of cocoa powder drink mix
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
6 eggs (separated into whites and yolks)
200g unsalted butter (at room temperature)
11 tablespoons of cocoa powder drink mix
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
Where to find ingredients
You can find these staples at local markets and supermarkets in The Gambia, particularly in the baking aisles. If you cannot find pre-made dulce de leche, the process of cooking the sealed condensed milk cans in a pressure cooker (as described in the steps) is the traditional method to create the authentic Brazilian doce de leite.
Preparation method
- Boil the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and allow them to cool completely before opening the cans.
- Whisk the 6 egg yolks in a mixer until they double in volume.
- Add the room-temperature butter and the cocoa powder drink mix.
- Continue beating at maximum speed.
- Dissolve the gelatin sheets in half a glass of warm water.
- Incorporate the dissolved gelatin and the cooked condensed milk (doce de leite) into the mixer bowl.
- Beat until you achieve a homogeneous, smooth cream.
- Crush the walnuts in a blender or food processor.
- Fold the processed walnuts into the cream mixture.
- Whisk the egg whites until stiff peaks form.
- Delicately fold the egg whites into the mixture by hand, avoiding the use of the electric mixer.
- Transfer to a serving dish and refrigerate for at least 2 hours.
- Garnish with walnuts and cherries before serving.
Observations
This recipe uses slow-cooked condensed milk to achieve a rich, velvety base. The secret to a successful dessert lies in thoroughly whisking the primary ingredients and gently folding in the egg whites to maintain an airy, light texture.
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