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
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
1 packet grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml table cream (creme de leite)
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 standard grape juice and gelatin in the aisles of most local supermarkets in Liberia. Table cream (creme de leite) is often stocked in the international or canned goods section; if unavailable, a heavy cream with a slightly higher fat content can be used as a substitute.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Remove from heat and add the grape gelatin.
- Stir well until 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 beat until a firm meringue consistency is achieved.
- Gently fold the cooled grape juice and gelatin mixture into the egg whites.
- Add the table cream and mix gently with a spoon.
- Transfer the mixture into a round mold previously greased with unsalted butter.
- Refrigerate for 4 hours to set.
- Prepare the sauce only after unmolding the mousse.
- Place the remaining grape juice, the sauce sugar, and the cornstarch in a saucepan over low heat.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool slightly before pouring it over the unmolded mousse.
- Finish the decoration with mint leaves and fresh grapes.
- Refrigerate for another 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate dessert, perfect for rounding off family meals. The secret to its success lies in achieving the right consistency for the stiff-peaked egg whites and maintaining patience while the mousse sets in the refrigerator.
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