Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of cooked condensed milk with the crunch of nuts for a sophisticated and indulgent treat.
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Ingredients
2 cans condensed milk
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200g shelled walnuts
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200g shelled walnuts
Where to find ingredients
Condensed milk and eggs can be found at local grocery stores or markets like Chipiku or Shoprite. Shelled walnuts are typically available in the baking aisle or bulk nut sections of supermarkets. Gelatin sheets may require a specialty baking store or a well-stocked supermarket.
Preparation method
- Place the cans of condensed milk in a pressure cooker and boil for 40 minutes.
- Remove from the 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 powder to the yolks.
- Continue beating the mixture at high 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 the mixture until you have a smooth, homogeneous cream.
- Crush the walnuts using a blender or food processor.
- Fold the crushed walnuts into the cream base.
- Whisk the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture using a spatula, without using the mixer.
- Transfer the mousse to a serving dish and refrigerate for at least 2 hours.
- Garnish with additional walnuts and cherries before serving.
Observations
This recipe uses slow-cooked condensed milk to form a rich, velvety base. The secret to achieving the perfect consistency lies in whipping the ingredients thoroughly and folding in the stiffly beaten egg whites with a gentle touch to preserve the mousse's signature airy texture.
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