Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of cooked sweetened condensed milk with the crunch of walnuts for a sophisticated treat.
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Ingredients
2 cans of sweetened condensed milk
6 eggs (whites and yolks separated)
200g unsalted butter (at room temperature)
11 tablespoons of chocolate drink powder
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
6 eggs (whites and yolks separated)
200g unsalted butter (at room temperature)
11 tablespoons of chocolate drink powder
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
Where to find ingredients
Find sweetened condensed milk and chocolate powder in the baking aisle of any local supermarket. Walnuts can usually be found in the snack or nuts and seeds section. For gelatin sheets, specialty baking shops or well-stocked grocery stores are recommended. If sheets are unavailable, you may substitute with an equal weight of powdered unflavored gelatin.
Preparation method
- Cook the sealed cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and allow the cans to cool completely before opening.
- Beat the 6 egg yolks in a mixer until they double in volume.
- Add the room-temperature butter and the chocolate drink powder.
- 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 into the mixer bowl.
- Beat until you achieve a homogeneous cream.
- Process the walnuts in a blender until finely chopped.
- Fold the processed walnuts into the cream mixture.
- Beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the mixture by hand, avoiding the use of the mixer.
- Transfer to a serving dish and refrigerate for at least 2 hours.
- Garnish with walnuts and cherries before serving.
Observations
This recipe utilizes slow-cooked condensed milk to form a rich, velvety base. The secret to a successful dessert lies in thoroughly whipping the base ingredients and gently folding in the stiffly beaten egg whites to maintain an airy, delicate texture.
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