Egg whites whipped to stiff peaks, folded into condensed milk and grape juice, and set with gelatine. No oven and an hour in the fridge.
Stiff peaks, and what that means
The original recipe said to beat the whites until they were about to snow, which is a literal translation of the Spanish a punto de nieve and means nothing in English.
The English term is stiff peaks: lift the whisk out and the peak that forms stands up on its own without flopping over. Before that point the whites are soft peaks and will not hold the mixture.
Three sachets is a firm set
That is enough gelatine to unmould the dessert cleanly rather than eat it from a glass, which is what the recipe intends by pouring it into moulds.
Sachet weights vary between 7 g and 14 g depending on the brand, so check yours: three of the larger ones will give a noticeably firmer, more rubbery result than three of the smaller.
Let the gelatine cool a little
Dissolved gelatine goes in warm, not hot. Sustained heat weakens its setting power, and pouring it boiling into a cold mixture also makes it seize into strands as it hits.
The egg whites are raw
Nothing in this recipe cooks them. That is normal for a mousse of this kind and worth knowing rather than discovering: anyone pregnant, elderly or with a weakened immune system is generally advised to avoid raw egg.
Pasteurised egg whites from a carton whip to the same stiff peaks and remove the question.
More cold desserts
- Strawberry gelatin — three ingredients.
- Strawberry cream dessert — set in glasses.
- Banana mousse — no gelatine at all.
- Passion fruit mousse — sharper.
Grape Dessert FAQ
It is a literal translation of the Spanish a punto de nieve. In English it is stiff peaks: lift the whisk and the peak stands up on its own without flopping over.
It depends on the brand, since sachets run from 7 g to 14 g. Three of the larger ones give a firm, almost rubbery set; three small ones give something softer. Check the packet, which states how much liquid each sets.
You could, but the recipe already has grape juice for flavour and condensed milk for sweetness, so flavoured gelatine would make it very sweet indeed. Unflavoured is the right choice here.
For most people, no, and it is standard in this kind of dessert. Anyone pregnant, elderly or immunocompromised is generally advised to avoid raw egg, and pasteurised whites from a carton whip identically.
Two or three days covered in the fridge. It firms up further overnight, which makes it easier to unmould on the second day than on the first.
📖 Recipe
Ingredients
- 1 can condensed milk
- ½ cup whole milk
- 2 egg whites (whipped to stiff peaks; they stay raw in the finished dessert)
- 1 cup grape juice
- 3 envelopes unflavoured gelatine (check the weight: sachets vary between brands)
Notas
Instructions
- Whip the egg whites to stiff peaks, with a mixer or by hand with a whisk.
- Add the condensed milk, the whole milk and the grape juice.
- Separately, prepare the unflavoured gelatine, dissolving it in 3 tablespoons of water or milk and warming it until it is clear.
- Add the dissolved gelatine to the blender and blend for two minutes more.
- Pour the mixture into one large mould or several individual ones and refrigerate for at least an hour.
- Serve and decorate, ideally with a sauce that lifts the flavour.
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