Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian 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, whipped to stiff peaks
10 tablespoons sugar
300 ml 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, whipped to stiff peaks
10 tablespoons sugar
300 ml 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
Fresh fruit and staples such as sugar, cornstarch, and gelatin can be found at local supermarkets and island markets. Table cream (creme de leite) is often located in the dairy or international aisle. If unable to find authentic Brazilian-style table cream, a standard heavy cream may be used as a substitute.
Preparation method
- Bring the first glass of grape juice to a boil in a saucepan.
- Remove from heat and stir in the grape gelatin.
- Whisk until the gelatin is completely dissolved and set aside to cool.
- Beat the egg whites in a mixer until they form stiff peaks.
- 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 table cream and stir softly with a spoon.
- Transfer the mixture to a round mold lightly greased with unsalted margarine.
- Refrigerate for 4 hours until the mousse is set.
- Prepare the sauce only after unmolding the mousse.
- In a small saucepan over low heat, combine the remaining grape juice, the sauce sugar, and the cornstarch.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool slightly before pouring it over the unmolded mousse.
- Finish the garnish 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 dessert, perfect for rounding off family meals. Achieving the right consistency relies on the stiffness of the egg whites and allowing sufficient chilling time in the refrigerator.
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