Romanoff and Juliet Mousse

Name: Romanoff and Juliet Mousse
Yield: 6
Ingredients: 2 egg yolks; 1 can of condensed milk; 1/3 cup grated Parmesan cheese; 1 can of heavy cream; 1 1/2 cups milk; 1 envelope of unflavored gelatin; 2 egg whites beaten to a snow-like consistency; 1 cup chopped guava; 1/2 cup water

1
2 egg yolks
2
1 can of condensed milk
3
1/3 cup grated Parmesan cheese
4
1 can of heavy cream
5
1 1/2 cups milk
6
1 envelope of unflavored gelatin
7
2 egg whites beaten to a snow-like consistency
8
1 cup chopped guava
9
1/2 cup water

Ingredients

1
2 egg yolks
2
1 can of condensed milk
3
1/3 cup grated Parmesan cheese
4
1 can of heavy cream
5
1 1/2 cups milk
6
1 envelope of unflavored gelatin
7
2 egg whites beaten to a snow-like consistency
8
1 cup chopped guava
9
1/2 cup water

Directions

1
1 In a saucepan, combine the egg yolks, condensed milk, and Parmesan cheese
2
Cook over low heat, stirring constantly until it detaches from the bottom of the pan
3
Let it cool completely
4
2 In a blender, blend the heavy cream, milk, and prepared gelatin according to the package instructions
5
Fold in the egg whites delicately, distribute into individual servings, and let it freeze
6
3 In a saucepan, melt the guava with water
7
Let it cool, spread over the mousse, and let it freeze again.