Brazilian recipe
Grape Mousse (Mousse de uva)
A light and velvety Brazilian classic, this grape mousse features a delicate, airy texture topped with a vibrant, glossy fruit glaze.
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Ingredients
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites
10 tablespoons sugar
300 ml thick cream (nestlé style)
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 thick cream (nestlé style)
250 ml grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
Where to find ingredients
Grape juice and gelatin can be found in the juice and baking aisles of local supermarkets like Imtiaz Super Market or Carrefour. Use thick cream or heavy cream available in the dairy section; cornstarch is widely available in the spices and baking staples aisle.
Preparation method
- Bring the first 250 ml of grape juice to a boil in a small saucepan.
- Turn off the heat and stir in the grape gelatin.
- Whisk until the gelatin is completely dissolved and set aside to cool down.
- In a clean, dry bowl, beat the egg whites until soft peaks form.
- Gradually incorporate the 10 tablespoons of sugar while continuing to beat until you reach a stiff, glossy meringue consistency.
- Gently fold the cooled grape and gelatin mixture into the beaten egg whites, being careful not to deflate the mixture.
- Add the thick cream and stir gently with a spatula until fully combined.
- Pour the mousse mixture into a greased round mold or serving dish.
- Refrigerate for at least 4 hours until the mousse is firm.
- Prepare the fruit glaze only after you have unmolded the chilled mousse.
- In a small pan over low heat, combine the remaining grape juice, the 5 tablespoons of sugar, and the cornstarch.
- Stir constantly until the glaze begins to thicken to a syrupy consistency.
- Allow the glaze to cool slightly before pouring it evenly over the unmolded mousse.
- Finish the presentation by garnishing with fresh mint leaves and whole grapes.
- Return the mousse to the refrigerator for an additional 30 to 40 minutes before serving.
Observations
This dessert is beloved for its refreshing profile and elegant finish, making it a wonderful conclusion to any family gathering. The key to achieving that signature airy consistency lies in whisking the egg whites to a firm peak and ensuring the mixture is allowed sufficient time to set in the refrigerator. It is a harmonious balance of creamy richness and fruity brightness.
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