Jaboticaba Panna Cotta

Make the jelly: mash the jaboticabs in a saucepan with a potato masher

Mix in the sugar and cook over low heat until the liquid almost completely evaporates

Strain through a fine-mesh sieve to remove the skins and seeds

Dissolve the gelatin sheets according to the manufacturer's instructions and mix into the jaboticaba jelly

Stir and let cool at room temperature

For the panna cotta, mix the egg yolks with half of the sugar and warm in a water bath

Beat until the mixture becomes smooth and creamy

Remove from heat and add 2/3 of the cooled jelly

Hold back

Beat the heavy cream to the point of whipped cream with the remaining sugar

Hold back

Beat the egg whites in a snow-like consistency, then mix with the other half of the sugar and whipped cream

Gently fold in the jaboticaba cream

Distribute into individual molds and refrigerate until set

Serve chilled with the remaining jelly.