Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy, flavorful reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml canned table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
1 packet grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml canned table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
Where to find ingredients
Find table cream (creme de leite) in the canned goods aisle at local supermarkets. Standard grape juice and gelatin can be found in the juice and baking sections. Cornstarch is available in the baking aisle; use fresh produce from the grocery store's fruit section for the garnish.
Preparation method
- Bring one glass of grape juice to a boil in a saucepan.
- Remove from the heat and stir in the grape-flavored gelatin.
- Whisk thoroughly until completely dissolved and set aside to cool.
- Beat the egg whites in a stand mixer.
- Gradually add the 10 tablespoons of sugar while continuing to beat until firm meringue peaks form.
- Gently fold the cooled grape juice and gelatin mixture into the beaten egg whites.
- Add the table cream and stir in gently using a spoon.
- Transfer the mixture into a round mold lightly greased with unsalted margarine.
- Refrigerate for 4 hours to allow it to set.
- Prepare the sauce only after unmolding the mousse.
- Heat the remaining grape juice, sauce sugar, and cornstarch in a pan over low heat.
- Stir constantly until the sauce thickens slightly.
- Let the sauce cool briefly before pouring it over the unmolded mousse.
- Finish with a garnish of fresh mint leaves and grapes.
- Return to the refrigerator for 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate dessert that is the perfect finish for family gatherings. The secret to its success lies in achieving the right stiff peaks with the egg whites and allowing sufficient time for the mousse to set in the refrigerator.
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