Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy, flavourful syrup.
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Ingredients
1 glass (250 ml) grape juice
1 packet grape-flavoured gelatine
6 egg whites, whipped
10 tablespoons sugar
1 can cream (300 ml)
1 large glass (250 ml) grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
1 packet grape-flavoured gelatine
6 egg whites, whipped
10 tablespoons sugar
1 can cream (300 ml)
1 large glass (250 ml) grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
Where to find ingredients
Find the ingredients in the dairy aisle, baking section, and fresh produce market; grape juice and gelatine are usually stocked in most supermarkets, while fresh mint and grapes are best bought from the fruit and vegetable section.
Preparation method
- Bring one glass of grape juice to the boil in a saucepan
- Turn off the heat and add the grape gelatine
- Mix well until completely dissolved and set aside to cool
- Whip the egg whites in a mixer until stiff peaks form
- Add the 10 tablespoons of sugar little by little while continuing to beat until you get a firm meringue-like consistency
- Gently fold the grape juice with the cooled gelatine into the whipped egg whites
- Add the cream and mix gently with a spoon
- Transfer the mixture to a round mould previously greased with unsalted margarine
- Refrigerate for 4 hours until firm
- Prepare the syrup only after unmoulding the mousse
- Place the remaining grape juice, the sugar for the syrup and the cornstarch over low heat
- Stir constantly until the syrup thickens slightly
- Let the syrup cool a little before pouring it over the unmoulded mousse
- Finish the decoration with mint leaves and fresh grapes
- Refrigerate for another 30 to 40 minutes before serving
Observations
This recipe makes a refreshing, delicate dessert that is ideal for ending a family meal. The key to success is whipping the egg whites to the right point and being patient while the mousse chills in the fridge.
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