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
10 tablespoons sugar
300 ml table cream
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
10 tablespoons sugar
300 ml table cream
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
Where to find ingredients
Find grape juice and cornstarch in the pantry aisle of local supermarkets. Table cream (creme de leite) is typically available in the canned goods or baking section. Buy fresh grapes and mint in the produce department.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Remove from heat and stir in the grape-flavored gelatin.
- Mix well until fully dissolved and set aside to cool.
- Beat the egg whites in a stand mixer until stiff peaks form.
- Gradually add the 10 tablespoons of sugar while continuing to beat until a firm meringue consistency is achieved.
- Gently fold the cooled grape juice and gelatin mixture into the whipped egg whites.
- Add the table cream and incorporate carefully using a spoon.
- Transfer the mixture into a round mold lightly greased with unsalted margarine.
- Refrigerate for 4 hours to firm up.
- Prepare the sauce only after unmolding the mousse.
- Place the remaining grape juice, the sugar for the sauce, and the cornstarch in a saucepan over low heat.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool for a few moments before pouring it over the unmolded mousse.
- Garnish with fresh mint leaves and fresh grapes to serve.
- Return to the refrigerator for another 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate dessert, perfect for wrapping up family meals. The key to success lies in achieving the right consistency with the whipped egg whites and being patient while the mousse sets in the refrigerator.
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