Brazilian recipe
Nut Mousse (Mousse de nozes)
A classic Brazilian dessert, this nut mousse blends the creaminess of homemade dulce de leche with the crunch of walnuts for a refined, indulgent finish.
0.0 / 5 by 0 Reviews
Ingredients
2 cans sweetened condensed milk
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200 g shelled walnuts
6 eggs (whites and yolks separated)
200 g unsalted butter (at room temperature)
11 tablespoons chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200 g shelled walnuts
Where to find ingredients
Look for the ingredients in the baking aisle, dairy section, and nut section of a supermarket, or at a local market and food shop. If needed, use gelatin sheets as the direct substitute for the sheet gelatin.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes
- Remove from the heat and let cool completely before opening
- Beat the 6 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 cup of warm water
- Fold the dissolved gelatin and the cooked condensed milk into the mixer mixture
- Beat until smooth and homogeneous
- Crush the walnuts in a blender
- Mix the processed walnuts into the cream
- Beat the egg whites until stiff peaks form
- Gently fold the whipped 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 cooked condensed milk to create a rich, velvety base. The secret to success is to whisk the ingredients well and fold in the whipped egg whites very gently to keep the texture light.
Ratings and comments