Brazilian recipe
Classic Grape Mousse
A beloved Brazilian-style treat, this grape mousse balances a light, airy texture with a vibrant, glossy fruit glaze.
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Ingredients
1 cup (250 ml) grape juice
1 packet grape-flavored gelatin
6 egg whites, whipped to stiff peaks
10 tablespoons sugar
1 can (300 ml) table cream
1 large cup (250 ml) grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
1 packet grape-flavored gelatin
6 egg whites, whipped to stiff peaks
10 tablespoons sugar
1 can (300 ml) table cream
1 large cup (250 ml) grape juice (for the glaze)
5 tablespoons sugar (for the glaze)
2 tablespoons cornstarch (for the glaze)
Where to find ingredients
For the grape juice, use a high-quality 100% concord grape juice found in the juice aisle of any major supermarket. Grape-flavored gelatin can typically be found in the baking or dessert aisle; if unavailable, you may find it in ethnic aisles or Latin-American specialty shops. Table cream (creme de leite) is common in the international or Latin-American section of most grocery stores. Cornstarch is a standard baking staple found in the baking aisle. Fresh mint and grapes are readily available in the produce section.
Preparation method
- Bring one cup of grape juice to a boil in a small saucepan
- Remove from heat and stir in the grape-flavored gelatin
- Whisk well until completely dissolved and set aside to cool
- Using an electric mixer, whip the egg whites until they form stiff peaks
- Gradually add the 10 tablespoons of sugar while continuing to beat until you reach a firm, meringue-like consistency
- Gently fold the cooled grape juice and gelatin mixture into the whipped egg whites
- Fold in the table cream, mixing softly with a spoon
- Pour the mixture into a round mold lightly greased with unsalted butter
- Refrigerate for 4 hours to allow the mousse to set
- Prepare the glaze only after unmolding the mousse
- In a saucepan over low heat, combine the remaining grape juice, sugar for the glaze, and cornstarch
- Stir constantly until the mixture thickens slightly
- Let the glaze cool down slightly before drizzling it over the unmolded mousse
- Garnish with fresh mint leaves and whole grapes
- Return to the fridge for another 30 to 40 minutes before serving
Observations
This recipe yields a refreshing and delicate dessert that is the perfect finish for any family meal. The secret to its success lies in achieving the right stiff peaks with the egg whites and allowing enough time for the mousse to set properly in the fridge.
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