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 for a sophisticated treat.
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Ingredients
2 cans of condensed milk
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tablespoons of chocolate powder
2 sheets of red gelatine
3 sheets of white gelatine
200g shelled walnuts
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tablespoons of chocolate powder
2 sheets of red gelatine
3 sheets of white gelatine
200g shelled walnuts
Where to find ingredients
You can find these staples at major Irish supermarkets like SuperValu, Tesco, or Dunnes Stores. Look for condensed milk and gelatine sheets in the baking aisle. If you cannot find red gelatine, use standard unflavoured gelatine with a drop of food colouring. Walnuts are typically available in the produce or health food sections.
Preparation method
- Boil the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow the cans to cool completely before opening.
- Whisk the 6 egg yolks in a stand mixer until they double in volume.
- Add the room-temperature butter and the chocolate powder.
- Continue whisking at high speed.
- Dissolve the gelatine sheets in half a cup of warm water.
- Incorporate the dissolved gelatine and the cooked condensed milk into the mixer bowl.
- Beat until the mixture is completely smooth.
- Blitz the walnuts in a food processor until finely chopped.
- Fold the processed walnuts into the cream mixture.
- Whisk the egg whites until they form stiff peaks.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the use of a mixer.
- Transfer the mixture 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 uses slow-boiled condensed milk to achieve a rich, velvety base. The secret to success lies in thoroughly beating the initial ingredients and carefully folding in the whipped egg whites to ensure a light, airy texture.
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