Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian chilled dessert, this grape mousse pairs a light, airy texture with a glossy, flavorful reduction.
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Ingredients
1 cup (250 ml) grape juice
1 packet grape-flavored jelly powder
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
1 can (300 ml) heavy cream
1 large cup (250 ml) grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
1 packet grape-flavored jelly powder
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
1 can (300 ml) heavy cream
1 large cup (250 ml) grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
Where to find ingredients
You can find grape juice, jelly powder, and cornstarch in the pantry or baking aisles of local supermarkets like Shop N Save or RB Patel. Heavy cream is typically available in the dairy section, and fresh produce for garnish can be sourced from local municipal markets.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Turn off the heat and whisk in the grape jelly powder.
- Stir thoroughly until completely dissolved and set aside to cool.
- Beat the egg whites in a mixer until stiff peaks form.
- Gradually add the 10 tablespoons of sugar while continuing to beat until a firm meringue-like consistency is reached.
- Gently fold the cooled grape juice and jelly mixture into the beaten egg whites.
- Add the heavy cream and fold in gently with a spoon.
- Transfer the mixture into a round mold previously greased with unsalted margarine.
- Place in the refrigerator for 4 hours to firm up.
- Prepare the sauce only after unmolding the mousse.
- Heat the remaining grape juice, the sauce sugar, and cornstarch over low heat.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool down a bit before drizzling it over the unmolded mousse.
- Finish the presentation by garnishing with fresh mint leaves and grapes.
- Return to the refrigerator for another 30 to 40 minutes before serving.
Observations
This recipe creates a refreshing and delicate dessert, perfectly suited for finishing off family meals. The secret to achieving the ideal consistency lies in the stiff-peak egg whites and maintaining patience while the mousse sets in the refrigerator.
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