Brazilian recipe
Grape Mousse (Mousse de uva)
A classic Brazilian dessert, this grape mousse combines a light, airy texture with a glossy and flavorful sauce.
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Ingredients
250 ml grape juice
1 package grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml table cream
250 ml grape juice (for the sauce)
5 tablespoons sugar (for the sauce)
2 tablespoons cornstarch (for the sauce)
1 package grape-flavored gelatin
6 egg whites, beaten to stiff peaks
10 tablespoons sugar
300 ml table cream
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 grape juice, gelatin, eggs, sugar, cornstarch, and table cream at any local supermarket or neighborhood grocery store. Table cream can be found in the canned goods section; if unavailable, a high-fat heavy cream is a suitable substitute.
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 in a mixer until stiff.
- 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 gently with a spoon.
- Transfer the mixture to a round mold previously greased with unsalted margarine.
- Refrigerate for 4 hours to set.
- Prepare the sauce only after unmolding the mousse.
- Over low heat, combine the remaining grape juice, the sugar for the sauce, and the cornstarch.
- Stir constantly until the sauce thickens slightly.
- Let the sauce 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 results in a refreshing and delicate dessert, perfect for finishing family meals. The secret to success lies in the consistency of the whipped egg whites and patience during the chilling time in the refrigerator.
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