Ingredients with Measurements:
- 2 cups of guava pulp
- 1 can of sweetened condensed milk
- 1 cup of heavy cream
- 1 envelope of unflavored gelatin
- 1/4 cup of warm water
- 1/2 cup of sugar
- 1/4 cup of water
- 1 teaspoon of vanilla extract
Special equipment needed:
- Electric mixer
- Blender
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Serving glasses or bowls
Step-by-step instructions:
1. In a medium saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and the mixture becomes a syrup.
2. In a small bowl, sprinkle the gelatin over the warm water and let it sit for 5 minutes.
3. In a blender, puree the guava pulp until smooth.
4. In a mixing bowl, combine the guava puree, sweetened condensed milk, and vanilla extract. Mix well.
5. Add the gelatin mixture to the guava mixture and whisk until well combined.
6. In a separate mixing bowl, beat the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the guava mixture until well combined.
8. Pour the mixture into serving glasses or bowls and refrigerate for at least 2 hours or until set.
9. Garnish with fresh guava slices or whipped cream before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Refrigeration time: 2 hours
5. Temperature:
Medium heat for cooking the sugar syrup.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 10g
Cholesterol: 60mg
Sodium: 100mg
Total carbohydrates: 39g
Dietary fiber: 1g
Sugars: 37g
Protein: 6g
Substitutions for ingredients:
- You can use fresh guava instead of guava pulp, but you will need to remove the seeds and blend the flesh until smooth.
- You can use a sugar substitute instead of sugar, but the texture and taste may be slightly different.
Variations:
- You can add a tablespoon of lime juice to the mixture for a tangy flavor.
- You can substitute the guava pulp with other tropical fruits such as mango or passion fruit.
Tips and tricks:
- Make sure to beat the heavy cream until stiff peaks form for a light and fluffy mousse.
- Use a whisk to combine the gelatin mixture with the guava mixture to avoid lumps.
- Refrigerate the mousse for at least 2 hours to ensure it sets properly.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is best served cold and does not need to be reheated.
Presentation ideas:
Serve the mousse in clear glass bowls or glasses to showcase the vibrant color of the guava.
Garnishes:
Garnish with fresh guava slices or whipped cream.
Pairings:
This mousse pairs well with a glass of sparkling wine or a cup of coffee.
Suggested side dishes:
This mousse is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mousse does not set properly, try refrigerating it for a longer period of time.
- If the mousse is too sweet, reduce the amount of sweetened condensed milk or sugar.
Food safety advice:
Make sure to store the mousse in the refrigerator and discard any leftovers after 3 days.
Food history:
Guava is a tropical fruit native to South America and is commonly used in Brazilian cuisine. Guava mousse is a popular dessert in Brazil and is often served during special occasions.
Flavor profiles:
This mousse has a sweet and fruity flavor with a creamy and light texture.
Serving suggestions:
Serve the mousse chilled and garnished with fresh guava slices or whipped cream.
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Region: Brazilian