Brazilian recipe
Creamy Walnut Mousse
A classic Brazilian dessert, this creamy walnut mousse balances the rich, velvety sweetness of homemade dulce de leche with a delightful crunch, making for an elegant and impressive treat.
0.0 / 5 by 0 Reviews
Ingredients
2 cans condensed milk
6 eggs (separated into whites and yolks)
200 g unsalted butter, at room temperature
11 tablespoons chocolate drink powder
2 sheets red gelatin
3 sheets clear gelatin
200 g shelled walnuts
6 eggs (separated into whites and yolks)
200 g unsalted butter, at room temperature
11 tablespoons chocolate drink powder
2 sheets red gelatin
3 sheets clear gelatin
200 g shelled walnuts
Where to find ingredients
You can find most of these ingredients at local supermarkets in Kenya like Naivas, QuickMart, or Carrefour. Condensed milk and chocolate powder are standard aisle staples. For shelled walnuts, check the baking or nut section of large supermarkets or specialized health food stores in areas like Westlands or Gigiri. If clear/red gelatin sheets are hard to find, standard unflavoured powdered gelatin is a common alternative available in the baking aisle; just ensure you use equivalent strength.
Preparation method
- Boil the cans of condensed milk in a pressure cooker for 40 minutes
- Remove from the heat and allow them to cool completely before opening the cans
- In a mixing bowl, beat the 6 egg yolks until they double in volume
- Add the room-temperature butter and the chocolate drink powder
- Continue beating on high speed until well combined
- Dissolve the gelatin sheets in half a cup of warm water
- Incorporate the dissolved gelatin and the pressure-cooked condensed milk into the mixture
- Beat until the cream is perfectly smooth and homogeneous
- Crush the walnuts using a food processor
- Fold the processed walnuts into the cream base
- Beat 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 the mousse 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 relies on pressure-cooked condensed milk to form a rich, velvety base. The secret to achieving the perfect consistency is to whip the ingredients thoroughly and gently fold in the egg whites to maintain an airy, light texture.
Ratings and comments