Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse combines a light, airy texture with a shiny and flavorful syrup.
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Ingredients
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites
10 tablespoons sugar
300 ml table cream
250 ml grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
1 packet grape-flavored gelatin
6 egg whites
10 tablespoons sugar
300 ml table cream
250 ml grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
Where to find ingredients
Find fresh grapes, milk-based table cream, and cornstarch at local supermarkets or grocery stalls in markets like Nakasero or Owino. Grape-flavored gelatin can typically be found in the baking or dessert aisles of major supermarkets. As a substitute for table cream, you may use heavy cream, though the texture will be richer.
Preparation method
- Boil one cup of grape juice in a saucepan.
- Turn off the heat and add the grape gelatin.
- Mix well until completely dissolved and set aside to cool.
- Beat the egg whites into stiff peaks using a mixer.
- Add the 10 tablespoons of sugar gradually 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 mix gently with a spoon.
- Transfer the mixture to a round mold previously greased with unsalted margarine.
- Refrigerate for 4 hours to set.
- Prepare the syrup only after unmolding the mousse.
- Place the remaining grape juice, the syrup sugar, and the cornstarch in a saucepan over low heat.
- Stir constantly until the syrup thickens slightly.
- Let the syrup cool down a bit before pouring it over the unmolded mousse.
- Finish the decoration with mint leaves and fresh grapes.
- Refrigerate for another 30 to 40 minutes before serving.
Observations
This recipe yields a refreshing and delicate dessert, perfect for finishing family meals. The secret to its success lies in achieving the right consistency for the whipped egg whites and exercising patience during the chilling time.
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