Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian chilled dessert, this grape mousse pairs a light, airy texture with a glossy and vibrant fruit reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavoured jelly crystals
6 egg whites
10 tbsp caster sugar
300 ml thickened cream
250 ml grape juice (for the sauce)
5 tbsp caster sugar (for the sauce)
2 tbsp cornflour (for the sauce)
1 packet grape-flavoured jelly crystals
6 egg whites
10 tbsp caster sugar
300 ml thickened cream
250 ml grape juice (for the sauce)
5 tbsp caster sugar (for the sauce)
2 tbsp cornflour (for the sauce)
Where to find ingredients
Find standard grape juice and thickened cream in the chilled section of any local supermarket. Use cornflour (cornstarch) from the baking aisle. For the best results, use free-range eggs and fresh mint from the produce section. Unsalted butter is readily available in the dairy aisle.
Preparation method
- Bring the 250 ml of grape juice to a boil in a small saucepan.
- Remove from the heat and stir in the grape jelly crystals.
- Whisk until completely dissolved, then set aside to cool to room temperature.
- Using an electric mixer, beat the egg whites until soft peaks form.
- Gradually add the 10 tablespoons of sugar while continuing to beat until a firm, glossy meringue consistency is reached.
- Gently fold the cooled grape juice and jelly mixture into the whipped egg whites.
- Add the thickened cream and fold in gently with a large spoon to maintain the aeration.
- Transfer the mixture to a round mould that has been lightly greased with unsalted butter.
- Place in the refrigerator for at least 4 hours to set completely.
- Prepare the sauce only after the mousse has been unmoulded.
- In a saucepan over low heat, combine the remaining grape juice, the 5 tablespoons of sugar, and the cornflour.
- Stir constantly until the sauce thickens slightly and becomes glossy.
- Allow the sauce to cool slightly before drizzling it over the unmoulded mousse.
- Garnish the top with fresh mint leaves and halved grapes.
- Chill the plated dessert for a further 30 to 40 minutes before serving.
Observations
This recipe delivers a refreshing and delicate treat, perfect for rounding off a family meal. The keys to success are achieving the right peaks with the egg whites and allowing sufficient time for the mousse to set firmly in the fridge.
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