Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian chilled dessert, this grape mousse pairs a light, airy texture with a glossy and flavorful fruit reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites
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 gelatin
6 egg whites
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
You can find all necessary ingredients at local markets and grocery stores. Look for canned table cream (creme de leite) in the international or baking aisle. If you cannot find grape-flavored gelatin, plain gelatin mixed with concentrated grape reduction can be used as a substitute.
Preparation method
- Bring one cup of grape juice to a boil in a small saucepan.
- Remove from heat and stir in the grape-flavored gelatin.
- Whisk thoroughly until the gelatin is completely dissolved, then set aside to cool.
- Using an electric mixer, beat the egg whites until stiff peaks form.
- 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 whipped egg whites.
- Add the canned table cream and incorporate with a spatula using delicate folding motions.
- Transfer the mixture to a round mold that has been lightly greased with unsalted margarine.
- Place in the refrigerator for 4 hours until the mousse is firmly set.
- Prepare the sauce only after unmolding the mousse.
- In a saucepan over low heat, combine the remaining grape juice, sugar for the sauce, and cornstarch.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool slightly before pouring it over the unmolded mousse.
- Finish the decoration with fresh mint leaves and fresh grapes.
- Return to the refrigerator for another 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate treat, perfect for ending family meals on a high note. The secret to success lies in achieving the right consistency with the whipped egg whites and being patient while the mousse sets in the refrigerator.
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