Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian-style 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
10 tablespoons sugar
300 ml table cream
250 ml grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
1 packet grape-flavored gelatin
6 egg whites
10 tablespoons sugar
300 ml table cream
250 ml grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
Where to find ingredients
Find table cream and grape-flavored gelatin in the baking or dessert aisles of supermarkets like Woermann Brock or Spar. Fresh grapes and mint are available in the produce section.
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 the gelatin is fully 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 beaten egg whites.
- Add the table cream and incorporate carefully using a spoon.
- Transfer the mixture into a round mold previously greased with unsalted margarine.
- Refrigerate for 4 hours until firmly set.
- Prepare the glaze only after unmolding the mousse.
- Heat the remaining grape juice, the glaze sugar, and the cornstarch over low heat.
- Stir constantly until the glaze thickens slightly.
- Allow the glaze to cool slightly before pouring it over the unmolded mousse.
- Finish by garnishing with mint leaves and fresh grapes.
- Chill in the refrigerator for an additional 30 to 40 minutes before serving.
Observations
This recipe creates a refreshing and delicate treat, perfect for capping off a family meal. The secret to its success lies in achieving the right stiff peaks with the egg whites and exercising patience while it sets in the fridge.
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