Ricotta Pudding with Guava

Combine the olive oil, condensed milk, and egg white in a blender and blend for five minutes

Add the ricotta cheese, cornstarch, and whole milk

Blend for another five minutes. Reserve

Beat the egg whites until they form soft peaks and fold them into the cream

Pour the mixture into an ungreased pudding mold and place it in a larger pan filled with hot water to about halfway up the side of the mold

Bake for 30 minutes or until a toothpick inserted into the center comes out clean

Let it cool, then refrigerate

Topping

Remove the seeds from the guava and process them in a blender with the water until smooth

Transfer the mixture to a saucepan and add the pectin

Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the mixture thickens slightly

Let it cool and serve chilled with the pudding.