Walnut mousse

Walnut mousse

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

Gustavo’s mum, Luna, is an amazing cook, but is hopeless at following recipes! She is an inspiration in the kitchen and has this incredible power to transform simple gatherings into special occasions.

Ingredients

Quantity Ingredient
395ml canned condensed milk
2 egg yolks
1 cup walnuts, chopped
4 egg whites
4 tablespoons white sugar
600ml thickened cream, chilled
1 teaspoon mozart liqueur, or other dark chocolate liqueur
walnuts, crushed, to garnish

Method

  1. Stir the condensed milk and egg yolks together in a microwave-proof bowl. Microwave on high for 2 minutes. Stir, then microwave for another 1 minute. Stir in the walnuts and allow to cool.
  2. Beat the egg whites using an electric mixer until soft peaks form. Add the sugar and continue beating until the egg whites are glossy. Working by hand, carefully fold in the cream, then add the walnut mixture and the liqueur.
  3. Put in a serving dish, then refrigerate for 4 hours before serving. Garnish with crushed walnuts and serve at room temperature.
Tags:
Jewish
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