Brazilian recipe
Walnut Mousse
A classic Brazilian dessert, this walnut mousse combines the creaminess of homemade dulce de leche with the crunch of walnuts, resulting in a sophisticated and delicious option.
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Ingredients
2 cans sweetened condensed milk
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons cocoa powder
2 sheets red gelatin
3 sheets white gelatin
200 g shelled walnuts
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons cocoa powder
2 sheets red gelatin
3 sheets white gelatin
200 g shelled walnuts
Where to find ingredients
Sweetened condensed milk, butter, eggs, cocoa powder, gelatin, and walnuts can typically be found in the dairy, baking, and produce aisles of most major supermarkets.
Method
- Cook the cans of sweetened condensed milk in a pressure cooker for 40 minutes
- Remove from heat and let cool completely before opening
- Beat the 6 egg yolks in a mixer until they double in volume
- Add the room temperature butter and the cocoa powder
- Continue beating at maximum speed
- Dissolve the gelatin sheets in half a cup of warm water
- Incorporate the dissolved gelatin and the cooked condensed milk into the mixer mixture
- Beat until a homogeneous cream is obtained
- Chop the walnuts in a blender
- Mix the processed walnuts into the cream
- Whip the egg whites until stiff peaks form
- Gently fold the whipped egg whites into the mixture, without using the mixer
- Transfer to a serving dish and refrigerate for at least 2 hours
- Decorate with walnuts and cherries before serving
Notes
This recipe uses cooked condensed milk to create a rich and velvety base. The key to the success of this dessert lies in beating the ingredients well and incorporating the whipped egg whites very gently to maintain a light texture.
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