Brazilian recipe
Creamy Nut Mousse (Mousse de nozes)
A classic Brazilian dessert, this nut mousse blends the richness of homemade dulce de leche with the crunch of walnuts for a sophisticated and indulgent treat.
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Ingredients
2 cans of condensed milk
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
6 eggs (separated into yolks and whites)
200g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 sheets of red gelatin
3 sheets of white gelatin
200g shelled walnuts
Where to find ingredients
You can find these ingredients at local supermarkets or open-air markets in urban areas. Look for high-quality unsalted butter and fresh eggs in the dairy section; walnuts are typically available in the baking or snack aisles. For the gelatin sheets, browse specialty baking supply shops if not available at the regular grocery store.
Preparation method
- Pressure cook the cans of condensed milk 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.
- 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 the mixture becomes a smooth, homogeneous cream.
- Pulse the walnuts in a blender until finely chopped.
- Fold the processed walnuts into the cream mixture.
- Whisk the egg whites in a separate bowl until stiff peaks form.
- Gently fold the 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 achieving the perfect consistency lies in whipping the ingredients thoroughly and folding in the stiffly beaten egg whites with great care to maintain a light, airy texture.
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