When life gives you guavas, make guava mousse!

I had never heard of guava mousse before, much less tasted it, but the idea appealed to me.

Guava season is almost over, but it is always good to have an easy recipe in hand for those ‘guests out of the blue’ times. A friend gifted me some guavas recently and suggested that I make guava mousse. I had never heard of such a thing before, much less tasted it, but the idea appealed to me. It would be my cooking experiment weekend. After skimming through a dozen recipes and taking tips from each, I finally came up with one recipe I would go with.

When you take out the mousse, add strawberry syrup for additional sweetness or beauty.

I believe the way a dish is presented matters a lot, I feel it enhances the taste.

So early Sunday morning, I went out and got myself a set of ramekins. Back home, I had the chopping board in place and the ingredients were laid out. The guavas were all pink and ripe; just perfect.

Let’s begin!

Ingredients:

Ripe guavas – 2

Condensed milk – 2/3 can

Whipping cream – 1 small packet

Fresh lemon juice – 1/2 lemon

Method:

1. Cut up the guavas in small chunks and chuck them in a blender.

2. Add the whipping cream, condensed milk and fresh lemon juice.

3. First start the bender on the lowest speed then the highest one, till the mixture takes on a creamy consistency.

4. Sieve out the seeds and pour the mixture in moulds. Be careful not to let it overflow.

5. Refrigerate for at least four hours.

When you take out the mousse, add strawberry syrup for additional sweetness or beauty.

I honestly prefer it as is.

And ta da – all done!

It’s not too sweet; it’s just perfect. I would recommend everyone to try this at least once.

First start the bender on the lowest speed then the highest one, till the mixture takes on a creamy consistency.

All photos: Arhama Siddiqa