Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian chilled dessert, this grape mousse balances a light, airy texture with a vibrant, glossy fruit reduction.
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Ingredients
250 ml grape juice
1 package grape-flavored gelatin
6 egg whites
10 tbsp granulated sugar
300 ml table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tbsp granulated sugar (for the sauce)
2 tbsp cornstarch (for the sauce)
1 package grape-flavored gelatin
6 egg whites
10 tbsp granulated sugar
300 ml table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tbsp granulated sugar (for the sauce)
2 tbsp cornstarch (for the sauce)
Where to find ingredients
Find table cream (creme de leite) in the international or ethnic food aisle of your local supermarket. Grape-flavored gelatin is commonly available in the baking or dessert aisle. Fresh produce and standard pantry staples can be sourced at any major Canadian grocery retailer.
Preparation method
- Bring one cup of grape juice to a boil in a small saucepan.
- Remove from heat and stir in the grape-flavored gelatin.
- Whisk thoroughly until the gelatin is completely dissolved, then set aside to cool.
- In a stand mixer or with an electric hand mixer, whip the egg whites until stiff peaks form.
- Gradually add the 10 tablespoons of sugar while continuing to whip until a firm meringue consistency is reached.
- Gently fold the cooled grape juice and gelatin mixture into the whipped egg whites.
- Add the table cream and stir gently with a spatula to combine.
- Transfer the mixture into a round mold lightly greased with unsalted butter.
- Refrigerate for 4 hours until the mousse is firmly set.
- Prepare the sauce only after unmolding the mousse.
- Combine the remaining grape juice, sauce sugar, and cornstarch in a saucepan over low heat.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool down before pouring it over the unmolded mousse.
- Garnish the dessert with fresh mint leaves and whole grapes.
- Return to the refrigerator for another 30 to 40 minutes before serving.
Observations
This recipe yields a refreshingly delicate dessert, perfect for rounding off a family dinner. The key to achieving the signature texture lies in properly whisked egg whites and allowing sufficient time for the mousse to set in the refrigerator.
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