Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy and flavourful reduction.
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Ingredients
1 cup (250 ml) grape juice
1 packet grape-flavoured jelly
6 egg whites
10 tablespoons sugar
1 tin table cream (300 ml)
1 large cup (250 ml) grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
1 packet grape-flavoured jelly
6 egg whites
10 tablespoons sugar
1 tin table cream (300 ml)
1 large cup (250 ml) grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
Where to find ingredients
You can find these ingredients at local supermarkets in the baking and dairy aisles. Table cream (creme de leite) is standard in most grocery stores; cornstarch is widely available as 'cornflour'.
Preparation method
- Bring the cup of grape juice to a boil in a saucepan.
- Remove from the heat and stir in the grape jelly.
- Whisk 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 consistency is reached.
- Gently fold the cooled grape juice and jelly mixture into the whipped egg whites.
- Add the table cream and mix softly with a spoon.
- Transfer the mixture to a round mould that has been lightly greased with unsalted margarine.
- Refrigerate for 4 hours to set.
- Prepare the syrup only after unmoulding the mousse.
- In a pan over low heat, combine the remaining grape juice, the sugar for the syrup, and the cornstarch.
- Stir constantly until the sauce thickens slightly.
- Let the syrup cool down a little before pouring it over the unmoulded mousse.
- Garnish with mint leaves and fresh grapes to finish.
- Chill for another 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate treat, perfect for ending family meals. The secret to success lies in achieving the right consistency with the whipped egg whites and exercising patience while the mousse sets in the fridge.
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