Walnut Mousse with Sweet Egg Cream

This delicious dessert is nothing more than the traditional sweet egg cream with dried fruits mixed with freshly whipped cream.
This way, the dessert becomes fresher and less heavy, turning into a perfect mousse.
If you want, you can replace the walnuts with other nuts like almonds or hazelnuts.

Neuza Costa

9 May, 2023

Ingredients:

• 120 g (4.23 oz) of walnut kernels
• 8 egg yolks
• 2 eggs
• 200 g (7 oz or approximately 1 cup) of brown sugar
• 1 cinnamon stick
• 1 lemon peel
• 300 ml (10.6 fl oz) of fresh cream for whipping

Instructions:

1. In a grinder, grind the walnuts until they are well crushed.
2. With a fork, stir the egg yolks very well.
   Add the eggs and stir until the mixture is homogeneous.
3. In a saucepan, bring 200 ml (7 fl oz) of water, sugar, cinnamon stick, and lemon peel to a boil.
   Stir and let it boil for 10 minutes.
   After the time, and when the syrup reaches the "pearl" stage, remove from heat.
   Let the syrup cool until it's lukewarm.
4. Remove the lemon peel and the cinnamon stick.
   To the syrup, add the mixture of egg yolks with eggs and stir well with a spoon or a whisk.
5. Return it to the heat and let it cook over low heat, stirring constantly.
   When the egg cream starts to thicken and before it begins to boil, turn off the heat.
   Add the crushed walnuts and stir well.
   Let it cool completely.
6. When the egg cream is cold, whip the cream until it's firm.
   Mix the egg cream with the whipped cream and fold in very well with a spoon.
7. Place the mousse in a large bowl or divide into small cups.
8. Decorate to your liking with walnut kernels or dark chocolate shavings.
9. Store in the fridge for at least 12 hours until the mousse is firm and well chilled.

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The IntenseFlavour team wishes you a bon appetit!