Gauva Mousse

A light and fluffy summer desert.

A small, but cute dessert and easy to make.

This sweet treat can be served with whipped cream and cherries.

Serves: 4

Hand-on: 30 minutes
Hands-off: 1 hour

Ingredients:

• 410g tin Guavas, drained, syrup reserved
• 60ml   Water
• 3 tbsp  Sugar
• 1/2 tsp Rose Water (Optional)
• 2 Egg Whites
• 250ml Cream

Method:

1. Purée the guavas with a stick blender.
   Pass through a sieve to remove the seeds.
2. Mix the reserved syrup, water and sugar in a pot.
   Simmer over medium heat until thickened.
3. Beat egg whites to form soft peaks.
   Add the hot syrup in a thin stream, beating the whole time, until stiff peaks form.
4. Whip the cream in a separate bowl until stiff peaks form.
   Add the rose water, if using.
5. Fold first the guava purée, then the whipped cream, into the egg whites.
6. Spoon into pudding bowls or glasses and refrigerate. 

Tips:

** This mousse will pair beautifully with an after dinner cheese board.

Credits:

This recipe is from the My Kitchen Magazine ,October 2016 issue.