Jaboticaba Mousse with Jaboticaba Sauce

Name: Jaboticaba Mousse with Jaboticaba Sauce
Yield: 6
Ingredients: For the mousse; 4 egg whites; 400g of sugar; 40g of gelatin; 50ml of hot water; Butter for greasing; For the jaboticaba sauce; .5 kg of jaboticabas; .25 liters of water; 2 tablespoons of honey; 60ml of Cabernet Sauvignon wine; 1 cinnamon stick; For the finishing touch; 1 cup of fresh grated coconut

1
For the mousse
2
4 egg whites
3
400g of sugar
4
40g of gelatin
5
50ml of hot water
6
Butter for greasing
7
For the jaboticaba sauce
8
.5 kg of jaboticabas
9
.25 liters of water
10
2 tablespoons of honey
11
60ml of Cabernet Sauvignon wine
12
1 cinnamon stick
13
For the finishing touch
14
1 cup of fresh grated coconut

Ingredients

1
For the mousse
2
4 egg whites
3
400g of sugar
4
40g of gelatin
5
50ml of hot water
6
Butter for greasing
7
For the jaboticaba sauce
8
.5 kg of jaboticabas
9
.25 liters of water
10
2 tablespoons of honey
11
60ml of Cabernet Sauvignon wine
12
1 cinnamon stick
13
For the finishing touch
14
1 cup of fresh grated coconut

Directions

1
Mousse
2
Dissolve the gelatin in hot water
3
Beat the egg whites until stiff
4
Add the sugar, mix well, then add the dissolved gelatin and mix again
5
Heat over low heat for about 5 minutes to emulsify
6
Transfer to a butter-greased container and refrigerate to set
7
Jaboticaba Sauce
8
In a blender, puree the whole jaboticabas with water
9
Strain, then bring to a simmer with the cinnamon and honey
10
When the liquid starts to thicken, add the wine and let cook for another 3 minutes before removing from heat
11
Finishing Touch
12
Serve over a plate of mousse, sprinkle with fresh coconut and drizzle with jaboticaba sauce.