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Brazilian recipe

Grape Mousse (Mousse de uva)

A Brazilian classic dessert, this grape mousse combines a light, airy texture with a glossy, flavorful syrup.

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30 min preparation 15 min cooking 8 portions 978 product views
Grape Mousse (Mousse de uva)

Ingredients

1 cup (250 ml) grape juice
1 packet grape-flavoured gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
1 can cream (300 ml)
1 large cup (250 ml) grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornflour (for the syrup)

Where to find ingredients

Look for grape juice, grape-flavoured gelatin, cream, cornflour, sugar, and mint at supermarkets, dairy aisles, and baking sections; fresh grapes are usually in the produce section.

Preparation method

  1. Boil one cup of grape juice in a saucepan
  2. Turn off the heat and add the grape gelatin
  3. Mix well until completely dissolved and set aside to cool
  4. Beat the egg whites to stiff peaks in a mixer
  5. Add the 10 tablespoons of sugar gradually while continuing to beat until you get a firm meringue-like consistency
  6. Gently fold the grape juice with the cooled gelatin into the beaten egg whites
  7. Add the cream and mix gently with a spoon
  8. Transfer the mixture to a round pan previously greased with unsalted margarine
  9. Refrigerate for 4 hours to set
  10. Prepare the syrup only after unmoulding the mousse
  11. Bring the remaining grape juice, the syrup sugar and the cornflour to a low heat
  12. Stir constantly until the syrup thickens slightly
  13. Let the syrup cool a little before pouring it over the unmoulded mousse
  14. Finish the decoration with mint leaves and fresh grapes
  15. Refrigerate for another 30 to 40 minutes before serving

Observations

This recipe makes a refreshing, delicate dessert, ideal for finishing a family meal. The secret to success is beating the egg whites to the right point and being patient while it chills in the fridge.
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