Brazilian recipe
Grape mousse (Mousse de uva)
A faithful Brazilian recipe for grape mousse, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 copo (250 ml) de suco de uva
1 packets of gelatina sabor uva
6 egg whites em neve
10 tablespoons of sugar
1 cans of creme de milk (300 ml)
1 copo grande (250 ml) de suco de uva (for a calda)
5 tablespoons of sugar (for a calda)
2 tablespoons of maisena (for a calda)
1 packets of gelatina sabor uva
6 egg whites em neve
10 tablespoons of sugar
1 cans of creme de milk (300 ml)
1 copo grande (250 ml) de suco de uva (for a calda)
5 tablespoons of sugar (for a calda)
2 tablespoons of maisena (for a calda)
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Ferva um copo de suco de uva in a pan
- Desligue o heat e Add a gelatina de uva
- Mix bem ate dissolver completamente e Set aside for esfriar
- Beat as egg whites em neve na batedeira
- Add as 10 colheres de sugar aos poucos enquanto continua batendo ate obter uma consistencia firme de suspiro
- Fold in o suco de uva with a gelatina ja fria as egg whites em neve delicadamente
- Add o creme de milk e Mix suavemente with uma colher
- Transfira a mistura for uma forma redonda previamente untada with margarine without salt
- Take a geladeira por 4 horas for firmar
- Prepare a calda somente apos desenformar a mousse
- Take ao low heat o suco de uva restante, o sugar da calda e a maisena
- Stir constantemente ate que a calda engrosse levemente
- Let a calda esfriar um pouco antes de despeja-la sobre a mousse desenformada
- Finish a decoracao with folhas de hortela e uvas frescas
- Take a geladeira por mais 30 a 40 minutes antes de servir
Observations
This recipe keeps the Brazilian identity of Mousse de uva, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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