Guava Mousse (Mousse de Guayaba)
Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.
Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, off-white ("white" guavas) to deep pink ("red" guavas), with the seeds in the central pulp of variable number and hardness, depending on species.
- 1 28oz can of whole guavas in syrup
- 1 cup milk
- 1/2 cup condensed milk
- 3 tsps unflavored gelatin
- 1 tsp vanilla
- whipped cream (optional)
Pour the milk and gelatin in a glass bowl and mix well. Then, heat the bowl in a microwave until milk begins to boil and gelatin is dissolved. Let cool and set aside.
In a blender, process the guavas and syrup until smooth. Strain the pureéd guavas to remove the seeds and return to blender. Add the dissolved gelatin with milk, condensed milk and vanilla. Blend at high speed for one minute.
Distribute guava mixture in eight martini glasses and chill in refrigerator until set. Can be served with fresh whipped cream and garnished with a fresh mint leaf.
