Gaby
The term “mousse” literally means “foam.” This classic French dessert is defined by its light, airy texture. In the 18th century it was known as crème en mousse or crème mousseuse, meaning “cream in foam” or “foamy cream.” Today, mousses are usually made from whipped cream combined with berries, fruit, liqueurs, or other flavorings. They can be built on juice, purée, or wine, and they also work with coffee, cocoa, or chocolate. Most mousses are sweet, though savory versions use ingredients like vegetables, potatoes, or mushrooms. A key ingredient in any mousse is a stabilizer—a food that helps form and hold the foam, such as gelatin, agar-agar, or egg whites.
Ingredients: 200 ml of cream, 250 g of cheese, 220 g of seedless grapes (plus an additional 50 g for garnish), 1 lemon, 150 g of sugar, 100 ml of water, 30 g of gelatin.
Start by dissolving the gelatin. Pour it into cold water (half a cup) and let it swell for 10 minutes.
Mix the cheese, cream, and sugar. Whip until smooth. Add the washed and dried grapes (whole seedless berries) and the lemon juice—about 2 to 3 tablespoons can be squeezed from one lemon. Gently fold to combine.
When the gelatin has swollen, melt it in a water bath or in the microwave (set to low power).
Carefully pour the melted gelatin into the cheese and cream mixture, stirring until well combined. Pour the mixture into a mold and refrigerate for three hours.
When the mousse is set, remove it from the refrigerator and unmold it. Use a knife to gently separate the edge of the mousse from the mold, then dip the mold in hot water for half a minute.
Flip the dessert onto a plate and garnish with the remaining halved grapes.
Life Hack
Use semolina as a substitute for egg whites or gelatin in mousse—semolina swells and helps the dessert set into the necessary shape.
