Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy, flavoursome sauce.
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Ingredients
1 cup (250 ml) grape juice
1 packet grape-flavoured jelly
6 egg whites, whisked to stiff peaks
10 tablespoons sugar
1 can cream (300 ml)
1 large cup (250 ml) grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornflour (for the sauce)
1 packet grape-flavoured jelly
6 egg whites, whisked to stiff peaks
10 tablespoons sugar
1 can cream (300 ml)
1 large cup (250 ml) grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornflour (for the sauce)
Where to find ingredients
Look for grape juice, grape-flavoured jelly, cream, cornflour and caster sugar at the supermarket, usually in the drinks, baking, desserts and dairy aisles. Fresh mint and grapes are best bought from the produce section.
Preparation method
- Bring a cup of grape juice to the boil in a saucepan
- Turn off the heat and add the grape jelly
- Mix well until completely dissolved and set aside to cool
- Whisk the egg whites in a stand mixer until stiff peaks form
- Add the 10 tablespoons of sugar little by little while continuing to beat until you get a firm meringue consistency
- Gently fold the grape juice with the cooled jelly into the egg whites
- Add the cream and fold gently with a spoon
- Transfer the mixture to a round tin previously greased with unsalted margarine
- Chill in the fridge for 4 hours until set
- Prepare the sauce only after turning the mousse out of the mould
- Place the remaining grape juice, the sauce sugar and the cornflour over low heat
- Stir constantly until the sauce thickens slightly
- Let the sauce cool a little before pouring it over the unmoulded mousse
- Finish the decoration with mint leaves and fresh grapes
- Chill for a further 30 to 40 minutes before serving
Observations
This recipe makes a refreshing, delicate dessert, ideal for finishing a family meal. The key to success is whipping the egg whites to the right stage and being patient while it chills in the fridge.
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