Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of home-cooked dulce de leche with the crunch of walnuts, making for a sophisticated and delicious treat.
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Ingredients
2 cans of 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 items at local supermarkets or general grocery shops in Sierra Leone. Condensed milk and chocolate powder are common pantry staples. For gelatin sheets, check the baking supplies aisle of larger food stores. As a substitute, you may use standard unflavored powdered gelatin if sheets are unavailable.
Preparation method
- Boil the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from the heat and allow them to cool down completely before opening.
- Whisk the 6 egg yolks in a stand mixer until they have doubled in volume.
- Add the room-temperature butter and the chocolate powder to the yolks.
- Continue whisking at high speed.
- Dissolve the gelatin sheets in half a cup of warm water.
- Incorporate the dissolved gelatin and the boiled condensed milk into the mixture in the mixer.
- Beat until a smooth, homogeneous cream is formed.
- Pulse the walnuts in a blender until crushed.
- Fold the processed walnuts into the cream.
- Whisk the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, without using the electric 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 utilizes boiled condensed milk to create a rich and velvety base. The secret to mastering this dessert lies in thoroughly whisking the ingredients and gently folding in the stiffly beaten egg whites, which ensures the texture remains light and airy.
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