Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy and flavorful fruit reduction.
0.0 / 5 by 0 Reviews
Ingredients
1 cup (250 ml) grape juice
1 package grape-flavored gelatin
6 egg whites, whipped to stiff peaks
10 tablespoons sugar
1 can (300 ml) table cream
1 large cup (250 ml) grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
1 package grape-flavored gelatin
6 egg whites, whipped to stiff peaks
10 tablespoons sugar
1 can (300 ml) table cream
1 large cup (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 these ingredients at local grocery stores. Look for table cream in the dairy aisle or the canned goods section. If unavailable, heavy cream is a common substitute, though the texture will be richer.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Remove from heat and stir in the grape-flavored gelatin.
- Whisk thoroughly until completely dissolved and set aside to cool.
- Beat the egg whites in a stand mixer until they form stiff peaks.
- 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 gelatin mixture into the egg whites.
- Add the table cream and mix softly with a spoon.
- Transfer the mixture into a round mold that has been lightly greased with unsalted margarine.
- Place in the refrigerator for 4 hours to set.
- Prepare the sauce only after unmolding the mousse.
- 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 a little before pouring it over the unmolded mousse.
- Finish by garnishing with mint leaves and fresh grapes.
- Refrigerate for an additional 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate dessert, perfect for rounding off family gatherings. The secret to its success lies in achieving the right stiff peaks for the egg whites and exercising patience while the mousse sets in the refrigerator.
Ratings and comments