Brazilian recipe
Grape Mousse
A classic Brazilian dessert, this grape mousse combines a light, airy texture with a glossy, flavorful sauce.
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Ingredients
1 cup (250 ml) grape juice
1 package grape-flavored gelatin
6 egg whites
10 tablespoons sugar
1 can (300 ml) heavy cream
1 large cup (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
10 tablespoons sugar
1 can (300 ml) heavy cream
1 large cup (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, and cornstarch in the beverage, baking, and pantry aisles of any local supermarket. Fresh heavy cream is typically found in the dairy or canned goods section.
Preparation
- Boil one cup of grape juice in a pot
- 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
- Add the 10 tablespoons of sugar gradually while continuing to beat until you obtain a firm meringue consistency
- Gently fold the grape juice and gelatin mixture into the whipped egg whites
- Add the heavy cream and mix softly 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
- Place the remaining grape juice, the sauce sugar, and the cornstarch in a pot over low heat
- Stir constantly until the sauce thickens slightly
- Let the sauce cool down a little 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
Notes
This recipe yields a refreshing and delicate dessert that is perfect for finishing family meals. The secret to success lies in the consistency of the whipped egg whites and the patience required during the refrigeration time.
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