Jaboticaba Cream

Place the jaboticaba in a pan, cover, and bring to moderate heat

Stir occasionally for 20 minutes or until the skin is dry (mashing with a wooden spoon to break down the fruit)

Remove from heat and strain through a sieve, mashing with the back of a spoon (the excess liquid should yield 4 cups)

Bring 2 cups of jaboticaba juice, milk, sugar, and cornstarch to low heat

Stir for 8 minutes or until thickened

Transfer to a bowl and let cool

Distribute among six glasses

Refrigerate for two hours or until firm

Cook the remaining jaboticaba juice and sugar over low heat, stirring for 15 minutes or until thickened

Let cool, add brandy, and refrigerate for one hour

Pour over chilled cream in glasses and garnish with jaboticaba and mint.