Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse combines a light, airy texture with a glossy and flavourful syrup.
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Ingredients
250 ml grape juice
1 packet grape-flavoured jelly
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml cream (creme de leite)
250 ml grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
1 packet grape-flavoured jelly
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml cream (creme de leite)
250 ml grape juice (for the syrup)
5 tablespoons sugar (for the syrup)
2 tablespoons cornstarch (for the syrup)
Where to find ingredients
You can find grape juice, jelly powder, and cornstarch at local supermarkets like Woolworths, Pick n Pay, or Checkers. 'Creme de leite' can be substituted with canned table cream or thick pouring cream available in the baking aisle.
Preparation method
- Boil one cup of grape juice in a saucepan.
- Turn off the heat and add the grape jelly.
- Mix well until completely dissolved and set aside to cool.
- Beat the egg whites in a mixer.
- 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 jelly mixture into the whipped egg whites.
- Add the cream and mix gently with a spoon.
- Transfer the mixture into a round mould previously greased with unsalted margarine.
- Refrigerate for 4 hours to set.
- Prepare the syrup only after unmoulding the mousse.
- Bring the remaining grape juice, the syrup sugar, and the cornstarch to low heat.
- Stir constantly until the syrup thickens slightly.
- Let the syrup cool down a bit before pouring it over the unmoulded mousse.
- Finish the decoration with mint leaves and fresh grapes.
- Refrigerate for another 30 to 40 minutes before serving.
Observations
This recipe produces a refreshing and delicate dessert, perfect for finishing family meals. The secret to success lies in achieving the right consistency for the whipped egg whites and being patient during the refrigeration process.
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