Brazilian recipe
Grape Mousse (Mousse de uva)
A classic dessert with a delicate, airy texture, featuring a vibrant, silky grape reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavored jelly powder
6 egg whites, whipped to stiff peaks
10 tablespoons sugar
300 ml canned table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
1 packet grape-flavored jelly powder
6 egg whites, whipped to stiff peaks
10 tablespoons sugar
300 ml canned table cream (creme de leite)
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
Where to find ingredients
Find table cream (creme de leite) and grape jelly powder in the baking or international goods aisles of local supermarkets. For fresh produce like grapes and mint, check the fresh fruit and vegetable section.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Remove from heat and stir in the grape jelly powder.
- Whisk until completely dissolved and set aside to cool.
- Beat the egg whites in a mixer until stiff peaks form.
- Gradually add 10 tablespoons of sugar while continuing to beat until a firm meringue consistency is reached.
- Gently fold the cooled grape juice and jelly mixture into the whipped egg whites.
- Add the table cream and stir softly using a spoon.
- Transfer the mixture into a round mold previously greased with unsalted margarine.
- Place in the refrigerator for 4 hours to set.
- Prepare the sauce only after unmolding the mousse.
- Heat the remaining grape juice, sauce sugar, and cornstarch in a saucepan over low heat.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool slightly before pouring it over the unmolded mousse.
- Garnish with fresh mint leaves and fresh grapes.
- Refrigerate for an additional 30 to 40 minutes before serving.
Observations
This recipe yields a light and refreshing treat, perfect for finishing off a family meal. Achieving the ideal texture relies on whipping the egg whites to the correct peak and allowing sufficient time for the mousse to set in the refrigerator.
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