Eggless Black Grape Mousse

Geeta Aunty made this when I had visited her in Coorg. She has a treasure of recipes and she was generous to share her recipes with me. I got her recipe book photo copied and I am excited to know so many Coorgi recipes. Her recipe collection also has a excellent collection of pot-luck recipes. One of her recipes was Grape mousse. I tried this recipe in India as black grapes were in season when I was there. Black seeded grapes provide a better flavor to the mousse. It is very simple to prepare and makes a great dessert to make for pot - luck party. 

The grape mousse has a creamy part and a glaze which is darker in color. 

1/2 tin condensed milk

250 gms black grapes

2 tablespoon sugar

300 gms cream

4 teaspoon gelatin

Cook the grapes in 1 1/4 cup of water and 2 teaspoon sugar for 10-15 minutes on low flame till the grapes are soft and cooked. Remove from flame and cool completely. 

Blend the grapes in the blender and sieve the mixture in a sieve. I sieve it in a sieve which has slightly bigger holes than a sieve used to strain tea. 

Mix gelatin in 1/2 cup water and hear it on low flame till the gelatin melts. Add the gelatin to the above sieved grape mixture. 

Beat the condensed milk and add it to the grape puree. Put it in a mould or in the container in which you want to set the mousse and keep it in the refrigerator till the mousse is semi-soft. I put it in fridge for around 25-35 minutes. Blend the cream and mix it with the grape mixture. Keep it in the fridge till it sets well (around 3-4 hours).

1 teaspoon gelatin

1/4 cup water

1/2 cup black grapes

2 tablespoon sugar

1/2 teaspoon corn flour dissolved in 2 tablespoon cold water

Cook 1/2 cup grapes in 1/4 cup water with 2 table spoon sugar. Cook properly and cool down. Blend the cooked grapes in blender and sieve it. 

Dissolve the gelatine in double boiler or on very low flame till the gelatin melts completely. Keep aside.

Mix the dissolved cornflour mixture into the sieved cornflour mixture. Cook the grape mixture on low flame till it is thick. I cook it for 10-15 minutes on low flame. Add the gelatin mixture and cook for 1 minute. Remove from fire and once it completely cooled, pour it over the creamy- mixture of mousse which was kept in the fridge to set. 

Keep it for 2-3 hours in the fridge so that the glaze will set over the creamy mousse. Cut it into pieces and serve chilled. One needs to scoop it with a spoon while serving it. I have tried to cut it into pieces like a cake and have not been very successful :)