Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy and flavorful fruit reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tbsp sugar
300 ml canned table cream
250 ml grape juice (for the reduction)
5 tbsp sugar (for the reduction)
2 tbsp cornstarch (for the reduction)
1 packet grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tbsp sugar
300 ml canned table cream
250 ml grape juice (for the reduction)
5 tbsp sugar (for the reduction)
2 tbsp cornstarch (for the reduction)
Where to find ingredients
You can find all ingredients at local supermarkets. For the grape juice, opt for pure, high-quality bottled juice found in the beverage aisle. Table cream is standard in most grocery stores; if unavailable, a heavy cream with at least 25% fat can serve as a substitute.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Remove from the heat and stir in the grape gelatin.
- Mix thoroughly until completely dissolved and set aside to cool.
- Beat the egg whites in an electric mixer.
- Gradually add the 10 tablespoons of sugar while continuing to beat until firm meringue-like peaks form.
- Gently fold the cooled grape juice and gelatin mixture into the beaten egg whites.
- Add the table cream and incorporate with a spoon using gentle, folding movements.
- Transfer the mixture to a round mold lightly greased with unsalted margarine.
- Place in the refrigerator for 4 hours to set.
- Prepare the reduction only after unmolding the mousse.
- Place the remaining grape juice, the reduction sugar, and the cornstarch in a saucepan over low heat.
- Stir constantly until the reduction thickens slightly.
- Let the reduction cool slightly before pouring it over the unmolded mousse.
- Finish by garnishing with mint leaves and fresh grapes.
- Chill in the refrigerator for an additional 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate dessert, ideal for rounding off family meals. The secret to its success lies in achieving the perfect stiff peaks with the egg whites and exercising patience during the chilling process.
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