Brazilian recipe
Walnut Mousse (Mousse de nozes)
This classic dessert brings together the velvety richness of caramelized condensed milk with the delightful crunch of walnuts for an elegant finish.
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Ingredients
2 cans condensed milk
6 eggs (separated into whites and yolks)
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 whites and yolks)
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
You can find these ingredients at local supermarkets such as Shoprite or Pick n Pay. Condensed milk, eggs, butter, and gelatin are found in the baking aisle; walnuts are usually in the snack or dried fruit section. If you cannot find red gelatin, you may substitute it with standard unflavored gelatin using a drop of red food coloring.
Preparation method
- Boil the sealed cans of condensed milk in a pressure cooker 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 drink powder.
- Continue beating on high speed.
- Dissolve the gelatin sheets in half a glass of warm water.
- Incorporate the dissolved gelatin and the boiled condensed milk into the mixer bowl.
- Beat until you achieve a smooth and homogeneous cream.
- Pulse the walnuts in a blender until finely chopped.
- Fold the chopped walnuts into the cream mixture.
- Whisk 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 mousse to a serving dish and refrigerate for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This recipe utilizes boiled condensed milk to create a rich and velvety base. The secret to a successful result lies in whipping the ingredients thoroughly and folding in the stiffly beaten egg whites with care to maintain a light, airy texture.
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