Brazilian recipe
Brazilian Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a vibrant and tangy fruit glaze.
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Ingredients
250 ml grape juice
1 packet grape-flavoured jelly powder
6 egg whites
10 tablespoons sugar
300 ml table cream (creme de leite)
250 ml grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
1 packet grape-flavoured jelly powder
6 egg whites
10 tablespoons sugar
300 ml table cream (creme de leite)
250 ml grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
Where to find ingredients
For the grape-flavoured jelly powder and table cream, check the baking or canned goods aisles in local supermarkets like FairPrice, Cold Storage, or Sheng Siong. If you cannot find 'creme de leite', you can use a high-quality heavy cream as a substitute, though it will be richer. Grape juice is readily available in any local grocery aisle. If you are struggling to find specific Brazilian-style items, check the 'International' or 'Imported' food sections in larger supermarkets, or look for specialty Latin American grocers in Singapore.
Preparation method
- Bring a cup of grape juice to a boil in a small saucepan
- Turn off the heat and stir in the grape jelly powder
- Mix thoroughly until completely dissolved and set aside to cool down
- Using an electric mixer, beat the egg whites until they form stiff peaks
- Gradually add the 10 tablespoons of sugar while continuing to beat until you get a firm meringue-like consistency
- Gently fold the cooled grape juice and jelly mixture into the whipped egg whites
- Fold in the table cream with a spoon, mixing carefully to keep it airy
- Pour the mixture into a round mould that has been lightly greased with unsalted butter
- Chill in the fridge for 4 hours to let it set firm
- Prepare the glaze only after you have unmoulded the chilled mousse
- In a small saucepan over low heat, combine the remaining grape juice, sugar, and cornstarch
- Stir constantly until the glaze thickens slightly
- Let the glaze cool down a little before pouring it over the unmoulded mousse
- Garnish the top with fresh mint leaves and fresh grapes
- Refrigerate for another 30 to 40 minutes before serving
Observations
This recipe yields a refreshing and delicate dessert that's perfect for winding down a family dinner. The secret to its signature success lies in getting those egg whites perfectly whipped and having a bit of patience while it sets in the fridge.
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