Mousse de Goiaba

Name: Mousse de Goiaba
Yield: Serves 10 or more
Cuisine: Brazilian
Ingredients: 2 pounds fresh guava, peeled and chopped, or 1½ cups frozen guava puree; 10 maraschino cherries (look for the dark variety cooked in heavy syrup); 2 pounds fresh guava, peeled and chopped, or 1½ cups frozen guava puree; 1 tablespoon maraschino syrup; 10 maraschino cherries (look for the dark variety cooked in heavy syrup); Pinch of salt; 8 large egg whites; 1 tablespoon unflavored gelatin; ¾ cup superfine sugar, or a little more depending on the sweetness of the fruit

Guava Mousse

Preparation info

Serves
10
or more

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

2 pounds fresh guava, peeled and chopped, or 1½ cups frozen guava puree
10

Americas
Brazil
Rio de Janeiro
Dessert

Method

In a food processor, puree the guava with the cherries in 2 batches, pulsing on and off until smooth. Strain the mixture through a fine sieve, pushing down with a rubber spatula to remove the seeds.

In a small saucepan, stir the maraschino syrup with the gelatin mixed with 1 tablespoon of warm water over low heat. When dissolved, fold into the guava puree, cover and cool, but do not all