Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian chilled dessert, this grape mousse balances 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
10 tablespoons sugar
300 ml heavy cream
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
10 tablespoons sugar
300 ml heavy cream
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
Where to find ingredients
Find standard grocery items at local supermarkets in the dairy and baking aisles. Grape juice and cornstarch are found in the beverages and pantry staples sections respectively.
Preparation method
- Bring one cup of grape juice to a boil in a small saucepan.
- Remove from heat and stir in the grape gelatin.
- Whisk until completely dissolved and set aside to cool.
- Beat the egg whites using an electric mixer until stiff peaks form.
- 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 heavy cream and fold in gently with a spoon.
- Pour 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 unmolding the mousse.
- In a saucepan over low heat, combine the remaining grape juice, the sugar for the sauce, and the cornstarch.
- Stir constantly until the sauce thickens slightly.
- Let the sauce cool down slightly before drizzling it over the unmolded mousse.
- Garnish with fresh mint leaves and grapes to serve.
- Chill for an additional 30 to 40 minutes before serving.
Observations
This recipe creates a refreshing and delicate dessert, perfect for rounding off family meals. The secret to its success lies in achieving the right consistency for the egg whites and exercising a little patience while it sets in the fridge.
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