Brazilian recipe
Walnut Mousse (Mousse de nozes)
A classic Brazilian dessert, this walnut mousse blends the creaminess of homemade doce de leite with the crunch of walnuts for a sophisticated and luscious finish.
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Ingredients
2 cans condensed milk
6 eggs (yolks and whites separated)
200g unsalted butter (room temperature)
11 tbsp chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200g shelled walnuts
6 eggs (yolks and whites separated)
200g unsalted butter (room temperature)
11 tbsp 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 in Port Vila. For the condensed milk and chocolate powder, check the baking aisle. Gelatin sheets are often found in the specialty baking section. If red gelatin is unavailable, white gelatin with a drop of food coloring acts as a perfect substitute.
Preparation method
- Cook the sealed cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and allow the cans to cool completely before opening.
- Whisk 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 on high speed.
- Dissolve the gelatin sheets in half a glass of warm water.
- Incorporate the dissolved gelatin and the cooked condensed milk (doce de leite) into the mixer bowl.
- Beat until a smooth, homogeneous cream is formed.
- Pulse the walnuts in a food processor until finely crushed.
- Fold the crushed walnuts into the cream mixture.
- Beat the egg whites until stiff peaks form.
- Gently fold the stiff egg whites into the mixture by hand, avoiding the use of the electric mixer.
- Transfer to a serving dish and chill in the refrigerator for at least 2 hours.
- Garnish with extra walnuts and cherries before serving.
Observations
This recipe utilizes cooked condensed milk to create a rich, velvety base. The secret to achieving success with this dessert lies in thoroughly whisking the ingredients and folding in the egg whites with great care to maintain a light, airy texture.
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