2 envelopes (12g each) of unsweetened white gelatin
1/3 cup of water
4 to 5 large guavas (approximately 1 1/2 kg)
1/2 cup of sugar
2 tablespoons of lemon juice
1 can of heavy cream
4 egg whites
Oil for greasing
2 envelopes (12g each) of unsweetened white gelatin
1/3 cup of water
4 to 5 large guavas (approximately 1 1/2 kg)
1/2 cup of sugar
2 tablespoons of lemon juice
1 can of heavy cream
4 egg whites
Oil for greasing
In a small saucepan, sprinkle the gelatin over the water and reserve
Peel the guavas, remove the seeds, and cut into pieces
Pass the seeds through a sieve and beat the cream obtained from the seeds with the guava pieces and sugar in a blender. Reserve
Heat the reserved gelatin over low heat, stirring constantly to dissolve
Pour into the guava cream and add lemon juice and heavy cream
Mix well
Refrigerate until it starts to thicken
Beat the egg whites until snowy and fold delicately into the guava mixture
Place in a 23cm-diameter, ring-shaped mold with a hole in the center and decorate
Refrigerate until firm and unmold.
