Tuesday, July 6th, 2010
Recipe for caipirinha mouse from our book “The Brazilian Table” that earned finalist status in two international book awards: Gourmand and Julia Child First Book (one of only 3 finalists among 500 entries)
Caipirinha Mousse
serves 8
2 teaspoons unflavored gelatin
Pinch of salt
1/2 cup plus 2 tablespoons cold
water, divided
4 eggs, separated
Juice, zest, and rind of one lime
1/2 cup sugar
1/2 cup cachaça
2 tablespoons confectioners’ sugar
Sprigs of mint for garnish
1 In a small bowl, add the gelatin
and a pinch of salt to 1⁄2 cup cold
water and let it sit for 5 minutes for
the gelatin to expand.
2 In a medium bowl, whisk the egg
yolks until they become creamy.
Keep whisking as you add 2 tablespoons
water and then the lime juice.
Reserve.
3 In a medium-size saucepan, heat
the gelatin over low heat and mix it
to dissolve. Add the sugar at once,
stirring well for 2 minutes. Lower the
heat and slowly add the egg yolks as
you whisk rapidly for 3 minutes.
4 Remove from heat and add
cachaça, mixing gently. Add zest of
one lime. Fold in gently. Pour the batter
into a bowl and allow to cool for 15
minutes.
5 Place the bowl in the freezer for 20
minutes. The gelatin will congeal at
the edges of the bowl.
6 Beat the egg whites to a stiff peak.
Lightly beat in the confectioners’
sugar.
7 Take the bowl out of the freezer
and gently place 1⁄2 of the egg whites
into the bowl. Using a spatula, fold in,
making gentle, slow circular movements.
Now reverse the process and
fold the batter into the egg white
bowl, using slow circular movements.
The result is a nice light mousse.
8 Take 8 wine glasses and fill 2⁄3 of
each glass with mousse. Place in the
refrigerator for 1 hour. Garnish with
lime rinds and mint.