2 envelopes of unflavored gelatin, white
1 cup of water
4 packages of guava pulp, thawed (400 g)
4 egg whites
1/3 cup of sugar
Acessories
Shape a hole in the middle with a 23 cm diameter, greased with oil
Film wrap
2 envelopes of unflavored gelatin, white
1 cup of water
4 packages of guava pulp, thawed (400 g)
4 egg whites
1/3 cup of sugar
Acessories
Shape a hole in the middle with a 23 cm diameter, greased with oil
Film wrap
In a medium saucepan, sprinkle gelatin over water and let it hydrate for three minutes
Heat low, stirring constantly, until dissolved
Add guava pulp and place the saucepan over an ice bath with water and ice, stirring occasionally to thicken
Beat egg whites in a blender until fluffy, add sugar and continue beating until stiff peaks form
Gently combine gelatin using a spatula or wooden spoon
Transfer to a mold, cover with plastic wrap and refrigerate for two hours or until firm
Unmold and serve immediately.
