Brazilian recipe
Grape Mousse (Mousse de uva)
A quintessential Brazilian chilled dessert, this grape mousse offers a delicate, airy texture balanced by a glossy, flavorful fruit reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavored jelly powder
6 egg whites, whisked to stiff peaks
10 tbsp granulated sugar
300 ml thick cream (nestlé-style table cream)
250 ml grape juice (for the sauce)
5 tbsp granulated sugar (for the sauce)
2 tbsp cornflour (for the sauce)
1 packet grape-flavored jelly powder
6 egg whites, whisked to stiff peaks
10 tbsp granulated sugar
300 ml thick cream (nestlé-style table cream)
250 ml grape juice (for the sauce)
5 tbsp granulated sugar (for the sauce)
2 tbsp cornflour (for the sauce)
Where to find ingredients
You can source standard grape juice, jelly powder, and cornflour at any local kirana store or supermarket. For the 'creme de leite', look for canned table cream in the dairy aisle of major supermarkets; if unavailable, a thick, chilled heavy cream is an acceptable substitute for the texture.
Preparation method
- Boil one cup of grape juice in a saucepan.
- Remove from heat and stir in the grape-flavored jelly powder.
- Mix well until the powder is completely dissolved and set aside to cool.
- Whisk the egg whites in an electric mixer until they form stiff peaks.
- Gradually add the 10 tablespoons of sugar while continuing to whisk until a firm meringue consistency is reached.
- Gently fold the cooled grape juice and jelly mixture into the whisked egg whites.
- Add the thick cream and mix delicately with a spoon.
- Transfer the mixture into a round mold lightly greased with unsalted butter.
- Refrigerate for 4 hours to allow the mousse to set.
- Prepare the sauce only after turning the mousse out of the mold.
- In a saucepan over low heat, combine the remaining grape juice, the sugar for the sauce, and the cornflour.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool down before pouring it over the unmolded mousse.
- Finish the presentation by garnishing with fresh mint leaves and fresh grapes.
- Chill for an additional 30 to 40 minutes before serving.
Observations
This recipe yields a light and refreshing treat that is perfect for concluding a family meal. The key to achieving the signature texture lies in properly whisking the egg whites to stiff peaks and allowing sufficient time for the mousse to set in the refrigerator.
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