How to make
The walnuts and pitted dates are ground in a blender very finely along with the cinnamon to obtain a homogeneous paste. If it sticks to the walls, it is pushed to the blades and it is blended for a few more minutes to achieve the desired result.
One egg plus the yolk of the second is beaten and mixed with milk. The egg white is set aside for later on, but it must be in a perfectly dry and clean cup. Add the walnut paste to the milk and eggs and mix until you have a perfectly smooth mixture.
Place it on medium heat, maximum 190°F (90°C) and stir until it thickens for 10 minutes.
Leave the gelatin in cold water for 3-4 minutes to hydrate.
Remove the thickened cream from the heat and wait for its temperature to drop slightly. If you have a kitchen thermometer, it is best to measure the heat, which should drop to 180°F (80 degrees).
Then add the hydrated and well stained from the water gelatin. Mix it very well.
In order to end up with a real mousse, we need an airy and fluffy texture and the egg white from the second egg, which we have set aside, will take care of that. It is beaten in a water bath at 140°F (60 degrees) for 7-8 minutes along with the honey. This way the protein will turn white and become fluffy, but not too much, as well as if we beat it on it's own without the honey. The goal is to have a density and through the water bath it is heated enough so that it is not raw.
The white egg white cream is poured over the walnut cream, which has almost cooled down. Stir gently with a spatula in a circular motion until a smooth mixture is obtained.
Pour the walnut mousse into cups and refrigerate it for 1 hour until it sets.
Before serving, the walnut cream is garnished with walnuts, dates or other dried fruit.
Enjoy!
