Brazilian recipe
Walnut mousse (Mousse de nozes) 1
Make walnut mousse with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
2 latas de condensed milk
6 eggs (claras e egg yolks separadas)
200 g de butter sem salt (em temperatura ambiente)
11 tablespoons de achocolatado em pó
2 folhas de gelatina vermelha
3 folhas de gelatina branca
200 g de walnuts sem casca
6 eggs (claras e egg yolks separadas)
200 g de butter sem salt (em temperatura ambiente)
11 tablespoons de achocolatado em pó
2 folhas de gelatina vermelha
3 folhas de gelatina branca
200 g de walnuts sem casca
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Cook as latas de condensed milk In a pan de pressão por 40 minutes
- Remove from the heat e let esfriar completamente antes de abrir
- Beat as 6 egg yolks na batedeira até que dobrem de volume
- Add a butter em temperatura ambiente e o achocolatado em pó
- Continue batendo em velocidade máxima
- Dissolva as folhas de gelatina em meio copo de água morna
- Incorpore a gelatina dissolvida e o condensed milk cozido à mistura da batedeira
- Beat até obter um cream homogêneo
- Triture as walnuts no liquidificador
- Mix as walnuts processadas ao cream
- Beat as claras em neve
- Incorpore delicadamente as claras em neve à mistura, sem usar a batedeira
- Transfira para uma travessa e leve à geladeira por, no mínimo, 2 horas
- Decore com walnuts e cerejas antes de servir
Observations
Walnut mousse is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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