Brazilian recipe
Easy Walnut Mousse (Mousse de nozes)
A rich Brazilian walnut mousse with a smooth, chilled texture, chocolate notes and an airy finish from folded egg whites.
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Ingredients
8 eggs
1 litre milk
300 grams ground walnuts
400 grams chocolate drink powder
2 cans condensed milk
3 boxes of 200 grams cream
1 packet unflavoured colourless gelatine dissolved according to the instructions
1 litre milk
300 grams ground walnuts
400 grams chocolate drink powder
2 cans condensed milk
3 boxes of 200 grams cream
1 packet unflavoured colourless gelatine dissolved according to the instructions
Where to find ingredients
Find eggs, milk, condensed milk, cream, chocolate drink powder and gelatine in Jamaican supermarkets or grocery shops in the dairy, baking and dessert sections. Walnuts may be in the nuts or baking aisle; pecans are only a substitute if walnuts are unavailable.
Preparation method
- Separate the egg yolks from the whites
- In a still-cold saucepan, place the milk and the yolks passed through a sieve
- Add the chocolate drink powder and the condensed milk
- Cook over medium heat for about 15 minutes, stirring continuously, until you have a thick cream
- Remove the pan from the heat
- Fold in the ground walnuts and the cream
- Add the already dissolved colourless gelatine
- Gently fold in the beaten egg whites until the mixture is even
- Transfer the mixture to a serving dish
- Place in the freezer for about 2 hours until it reaches a mousse consistency
- Watch it so the mixture does not freeze completely
- Decorate the surface with whole walnuts before serving
- Keep the dessert in the fridge after it has first been served
Observations
This is a practical yet elegant dessert, good for serving after a meal. The trick is to fold in the beaten egg whites gently so the sweet keeps its light texture.
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