Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse pairs a light, airy texture with a glossy, flavorful reduction.
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Ingredients
250 ml grape juice
1 packet grape-flavored gelatin
6 egg whites
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
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
You can find fresh grape juice and table cream in the dairy and beverage aisles of major supermarkets in Port Vila. For the cornstarch and gelatin, check the baking supplies aisle. If table cream is unavailable, a high-fat heavy cream acts as a suitable substitute.
Preparation method
- Bring one cup of grape juice to a boil in a saucepan.
- Remove from heat and stir in the grape gelatin.
- Whisk thoroughly until completely dissolved and set aside to cool.
- Beat the egg whites in an electric mixer 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 table cream and mix softly with a spoon.
- Transfer the mixture to a round mold lightly greased with unsalted margarine.
- Place in the refrigerator for 4 hours to set.
- Prepare the sauce only after unmolding the mousse.
- Place the remaining grape juice, the sauce sugar, and the cornstarch into a saucepan over low heat.
- Stir constantly until the sauce thickens slightly.
- Allow the sauce to cool slightly before pouring it over the unmolded mousse.
- Finish by garnishing with 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. The secret to success lies in achieving the right consistency for the whipped egg whites and being patient during the necessary chilling time in the fridge.
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