Brazilian recipe
Walnut Mousse (Mousse de nozes) 1
A classic Brazilian dessert, this walnut mousse balances the creaminess of cooked condensed milk with the crunch of walnuts, resulting in a sophisticated treat.
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Ingredients
2 cans of condensed milk
6 eggs (yolks and whites separated)
200 g of unsalted butter (at room temperature)
11 tablespoons of chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200 g of shelled walnuts
6 eggs (yolks and whites separated)
200 g of unsalted butter (at room temperature)
11 tablespoons of chocolate drink powder
2 red gelatin sheets
3 white gelatin sheets
200 g of shelled walnuts
Where to find ingredients
Condensed milk, eggs, butter, and walnuts can be found at local supermarkets and food markets. Chocolate drink powder is available in the beverage aisle. Gelatin sheets may be found at specialized baking supply stores; as a substitute, one may use unflavored powdered gelatin following the packaging instructions for the equivalent gelling strength.
Preparation method
- Cook the cans of condensed milk in a pressure cooker for 40 minutes.
- Remove from heat and let them 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 drink powder.
- Continue beating at maximum speed.
- Dissolve the gelatin sheets in half a glass of warm water.
- Incorporate the dissolved gelatin and the cooked 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 until stiff peaks form.
- Gently fold the stiff 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 pressure-cooked condensed milk to create a rich and velvety base. The secret to the success of this dessert lies in thoroughly beating the initial ingredients and folding in the whipped egg whites with great care to maintain a light, airy texture.
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