Brazilian recipe
Walnut Mousse (Mousse de nozes) 1
A classic Brazilian dessert, this walnut mousse combines the richness of homemade dulce de leche with the crunch of walnuts, creating a sophisticated treat.
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Ingredients
2 cans condensed milk
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tbsp chocolate malt drink mix
2 red gelatin leaves
3 white gelatin leaves
200 g shelled walnuts
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tbsp chocolate malt drink mix
2 red gelatin leaves
3 white gelatin leaves
200 g shelled walnuts
Where to find ingredients
You can find condensed milk, eggs, butter, chocolate malt powder, and walnuts at any local supermarket or gourmet grocer in Singapore. Gelatin leaves are available in the baking aisle of most major supermarkets.
Preparation method
- Boil 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 mixer until they double in volume.
- Add the room-temperature butter and the chocolate malt powder.
- Continue beating at maximum speed.
- Dissolve the gelatin leaves in half a glass of warm water.
- Incorporate the dissolved gelatin and the boiled condensed milk into the mixer mixture.
- Beat until a homogeneous cream is obtained.
- Grind the walnuts in a blender.
- Mix the processed walnuts into the cream.
- Beat the egg whites into stiff peaks.
- Gently fold the 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.
Observations
This recipe uses boiled condensed milk to create a rich and velvety base. The secret to the success of this dessert lies in beating the ingredients thoroughly and folding in the beaten egg whites with great care to maintain a light and airy texture.
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