Brazilian recipe
Walnut Mousse (Mousse de nozes)
A sophisticated Brazilian-style dessert, this walnut mousse marries the velvety richness of homemade dulce de leche with the satisfying crunch of premium walnuts.
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Ingredients
2 cans of sweetened condensed milk
6 eggs (separated into whites and yolks)
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 (separated into whites and yolks)
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
Sweetened condensed milk and chocolate powder can be found in the baking aisle of local grocery stores. Gelatin sheets are typically found in the specialty baking section. Fresh walnuts are available in the produce or bulk nut section.
Preparation method
- Boil the sealed cans of sweetened 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 stand mixer until they double in volume.
- Add the room-temperature butter and the chocolate drink powder to the yolks.
- Continue beating the mixture 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 the cream reaches a uniform consistency.
- Grind the walnuts using a food processor.
- Fold the processed walnuts into the cream mixture.
- Beat the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the use of the mixer.
- Transfer the mixture to a serving dish and refrigerate for at least 2 hours.
- Garnish with additional walnuts and cherries before serving.
Observations
This recipe utilizes cooked sweetened condensed milk to create a rich, velvety base. The secret to achieving the perfect texture lies in thoroughly beating the base ingredients and gently folding in the whipped egg whites to maintain a light, airy consistency.
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