Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian-style dessert, this walnut mousse balances the richness of creamy doce de leite with a delightful nutty crunch for a sophisticated finish.
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Ingredients
2 cans of sweetened condensed milk
6 eggs (whites and yolks separated)
200g unsalted butter (at room temperature)
11 tablespoons of chocolate drink powder
2 sheets of red leaf gelatin
3 sheets of white leaf gelatin
200g shelled walnuts
6 eggs (whites and yolks separated)
200g unsalted butter (at room temperature)
11 tablespoons of chocolate drink powder
2 sheets of red leaf gelatin
3 sheets of white leaf gelatin
200g shelled walnuts
Where to find ingredients
Sweetened condensed milk and chocolate powder can be found in the dairy and pantry aisles of major local supermarkets (like Carrefour or Imtiaz). Unsalted butter is available in the refrigerated dairy section. Gelatin sheets may be found in the baking supplies aisle of specialty shops; if unavailable, plain powdered gelatin can be used as a substitute. Walnuts are available in the dried fruit and nut section of local markets.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow them 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 at maximum speed.
- Dissolve the gelatin sheets in half a glass of warm water.
- Incorporate the dissolved gelatin and the boiled condensed milk into the mixture in the mixer.
- Beat until the cream is completely homogeneous.
- Grind the walnuts using a food processor.
- Fold the processed walnuts into the cream.
- Whip the egg whites into stiff peaks.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the mixer.
- Transfer the mixture to a serving dish and refrigerate for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This recipe relies on boiled condensed milk to create a velvety, indulgent base. The secret to achieving the perfect consistency lies in whipping the ingredients thoroughly and carefully folding in the egg whites to maintain a light, airy texture.
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