Traditional recipes

Cuban guava mousse recipe

Cuban guava mousse recipe

  • Recipes
  • Dish type
  • Dessert
  • Mousse
  • Chocolate mousse

A romantic tropical dessert, in only a few quick steps! This mousse uses guava paste and egg whites for a light, tasty treat.


Bedfordshire, England, UK

8 people made this

IngredientsServes: 6

  • 5 tablespoons water
  • 1 sachet gelatine
  • 250g guava paste
  • 125ml whipping cream
  • 2 large egg whites
  • 1 to 2 tablespoons caster sugar

MethodPrep:10min ›Cook:5min ›Extra time:2hr chilling › Ready in:2hr15min

  1. Pour 2 tablespoons water in shallow pan. Sprinkle gelatine powder over it and let soak for five minutes. Then heat slowly until clear. Do not let it boil and do not stir. Set aside and let cool.
  2. Heat guava paste and 3 tablespoons water in small pan until it becomes the consistency of syrup. Set aside and let cool.
  3. Fold guava mixture and gelatine together. Whip the whipping cream and then fold it gently into the guava mixture.
  4. Whisk the egg whites with sugar until stiff peaks form.
  5. Spoon the guava mixture into serving glasses and top with egg whites. Or create alternate layers with the guava mixture and the egg whites. Chill in the fridge until set.

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If you want raw guava, it's best to go to a Latin or Asian market if you live in the north. Shockingly, guava is in season in the winter time! YES! This makes my November 25th heart happy. Always smell your guava before purchasing. A yellowish green hue means it's almost ripe and buy now to eat either today or the next day. If you see a few specks of pink, game on, it's as sweet as it's going to get. If it's bright green, keep it on the counter and wait a few days. Also, the seeds are okay to eat!

If you want to buy a paste or jelly that's used for pastries you can find it at most large supermarkets or even at Walmart.

For this recipe I'm using the guava jelly that is found in a jar. You could also use the paste and cut small slices to top the cream cheese.

To assemble this recipe, you seriously have 3 steps. Grab your crackers (my father prefers the Goya snack crackers, but I didn't have them on hand), then add a small smear of softened cream cheese, and an even smaller dollop of guava jelly or paste. That's all it takes to make these Cuban guava and cream cheese crackers!

That's it mi gente! Also, please remember to like me on Facebook and leave a comment below of what else you'd like to see made soon. Buen provecho mi gente!


1. Pastelitos – Cuban Pastries

Similar to strudel, the Cuban Pastry begins with a blanket of sweet and buttery crust.

But that’s just the beginning the inside of the Pastry is filled with any sweet thing you could imagine.

Guava, coconuts, pineapple custards and cream cheeses – these are the main things that make up the Cuban Pastry.

The cream cheese resembles the texture and flavor of an American cheesecake fill.

Depending on how the Pastry is served, you will get a smooth coolness from the fill, or a warm pie-like feeling when eating.

An interesting fact about the Cuban Pastry: it’s not just a dessert.

Sometimes, instead of using the sweet fills, the Pastry is stuffed with various meats and other savory foods. If you find you take a liking to the Cuban Pastry, you could eat one at every meal! Meat filled for dinner, and guava filled for dessert!

This quality earns the Cuban Pastry the Swiss army knife badge of desserts.

The history of the Cuban Pastry, like any food, is complicated. Foods are not usually just invented. They evolve and change. One thing is known for sure. The Cuban Pastry is a dish you don’t want to miss.


RECIPES

Arroz con Coco The classic rice pudding -- this one features the great tropical flavor of coconut.

Arroz con Leche Delicious creamy rice pudding served warm and bursting with cinnamon aroma and flavor.

Boniatillo The old Cuban holiday favorite, a unique sweet potato pudding.

Bunuelos These light, fried pastries are a Cuban tradition served warm with a special syrup.

Cake Emborrachado This cake gets drunk on rum, so you don't have to.

Cake de Guayaba The sweet guava cake that will remind veteran Cubans of Masa Real

Cake de Mango Ripe juicy mangoes baked in a sumptuous cake.

Cake de Ron Rum gives this rich and moist cake a complex and interesting flavor.

Capuchinos The little yellow cone-shaped cakes you see in just about every Cuban bakery.

Dulces (Pastas) Thick fruity pastes that are sliced and served with soft cheeses on crackers.

Dulce de Leche Cortada Sweet caramel milk curds make for an unusual dessert.

Dulce de Leche Salsa This caramel sauce is delicious on several desserts, including ice cream.

Flan A wonderfully rich dessert, creamy and full of egg flavor like a very rich custard.

Flan de Coco Coconut is always a fantastic addition to flan!

Flan de Queso The Cuban version of cheesecake.

Islas Flotantes The classic dessert that was all the rage in America -- in the 1950's.

Jalea de Guayaba Yes, you can make your own guava jelly at home!

Merengues Meringues are like the topping of a lemon pie, only drier and puffier.

Mermeladas Wonderful, eggy, pudding-like gems -- a great filling for pies and pastries.

Nata Cake Cake squares stuffed with a pudding-like filling and topped with whipped cream.

Natilla The simple, homespun pudding that brings you back to your mom's kitchen in Havana.

Pastelitos Delicate puff pastries filled with tropical fruits, cream cheese, even meat!

Polvorones A very typical cookie made with crushed almonds, they actually came to Cuba from Spain.

Pudín de Pan Bread pudding with a touch of guava flavor.

Quesillo Prepared like flan, tastes like cheesecake. A traditional homemade Cuban favorite!

Señoritas Flaky pastries filled with layers of creamy chocolate or vanilla.custard.

Tocinillo del Cielo Sweeter and lighter than flan, light on the tongue.

Torticas de Coco Chewy coconut cookies with a corn flake crunch.

Torticas de Guayaba Guava and Peanut Butter together at least -- in a cookie!

Torticas de Navidad Straight from Havana, the most authentic Cuban Christmas cookie!

Torticas de Moron Cuban sugar cookies with a hint of lime.

Tres Leches Cake Three milks: sweetened condensed, evaporated, and heavy cream.


Cuban Masa Real (Guava Bars)

It was the late 90’s when I started making this great and delicious Cuban dessert. My husband has fond memories of this dish from his school years.

Although, if you believe the stories, kids in Cuba used the masa real bars as projectiles during recess time

Dulce de guayaba, or guava paste, was one of the most widely available and inexpensive sweets in Cuba. The guava paste can be found in most Latin markets.

Guava is super rich in vitamin C and considered a “super fruit” due to its numerous health benefits. I also love this fruit flavour and fragrance.

Guava is somewhat little known in North America. If you have not tried guava fruit before, you owe to yourself to give it a try. You will not regret it.


Cuban Guava Pastries

Cuban Guava Pastries, traditionally known as Pasteles de Guayaba, are one of the best-known Cuban delicacies. Light and airy, these pastries are delicate and perfectly sweetened with the divine flavor of the tropics. These pastries are perfect for breakfast, dessert, or an afternoon snack with a Cuban espresso.

  • 1 package of puff pastry (2 sheets) defrosted in refrigerator
  • 1 14 oz package of guava paste
  • 1 large egg
  • Turbinado sugar for sprinkling
  1. Preheat oven to 400 degrees F.
  2. Prepare one large baking sheet with parchment paper.
  3. Lay one sheet of puff pastry flat on a floured surface.
  4. Cut guava paste into thin even slices and cover the entire surface of puff pastry.
  5. Lay the second sheet of puff pastry directly on top of bottom sheet layered with guava paste.
  6. Press top layer of puff pastry down into the guava paste so that it is firmly stuck.
  7. Use a pizza cutter to carefully cut 15 rectangular pastries.
  8. Then, use a sharp knife to slit the top of each individual pastry.
  9. Place pastries on prepared baking sheet.
  10. Whisk egg in a small bowl with a splash of water and brush the tops of each pastry.
  11. Sprinkle each pastry with turbinado sugar and bake for 10-12 minutes or until pastries have puffed, filling is oozing, and tops of pastries are golden brown.

Related Posts

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This Cuban Ropa Vieja is one of my favorite Cuban comfort foods. The name Ropa Vieja&hellip

My Vegetarian Cuban Black Bean Soup is a delicious spin on traditional Cuban black beans.&hellip


How to Make Cuban Shortbread Cookies

First things first, you have to make the dough. All you need is one bowl. The ingredients come together fairly easily. You cream the solid coconut oil and the butter with the brown sugar.

If you have to firm up the oil, you can chill it for a bit in the fridge. Add the egg yolk, saving the egg white for the egg wash, and mix until all is well combined.

Next, you add the flour, lime zest, lime juice, and baking powder. Mix everything together until you get a smooth dough. Transfer the dough to a clean surface and shape the dough into a smooth log.

You may need to flour your hands to make it easier to shape. Wrap the log in plastic wrap and chill for at least 2 hours or overnight. Don&rsquot skip this step! The dough needs to be firm for easy slicing later.

Once chilled, you slice the log into 12 evenly thick cookies using a sharp knife.

Place them on a baking sheet, brush with egg white (egg wash) and sprinkle them with sugar. Bake them for 15 minutes at 350 degrees F then allow to cook completely.

You can also place them in the fridge to speed up the process if you&rsquore impatient like me. Ha!

The result? A buttery, crumbly cookie with a hint of sweetness, coconut, and lime (you can always add more lime zest on top once cooled).

I was so happy with these shortbread cookies! You guys have no idea. My mom would be SO proud. Also, PRO TIP&hellip smear some guava jam on top with sea salt. YUM.


Guava Mousse Pannacotta recipe

How to
Guava Mousse:
Use a hand blender to puree the guava halves and syrup into a pulp. Pass through a sieve to remove the pips.

In a heat resistant bowl, sprinkle the gelatin over the water and allow to sponge.

Place the bowl of gelatin into a shallow saucepan of water, and heat gently until the gelatin melts to liquid form.

Allow to cool slightly and then whisk the gelatin into the guava puree.

Spoon the guava puree into the bottom of the moulds fill to about 1/3.

Place in the refrigerator to set.

Pannacotta:
In a saucepan, heat the cream, vanilla pod and sugar until almost boiling.

Strain the cream into a bowl, taking out the vanilla pod, but scrape the seeds back into the cream.

In a heat resistant bowl, sprinkle the gelatin over the water and allow to sponge.

Place the bowl of gelatin into a shallow saucepan of water, and heat gently until the gelatin melts to liquid form.

Allow to cool slightly and then whisk the gelatin into the cream.

Allow to set slightly in the bowl, stirring occasionally.

Once the cream starts to thicken, fill the moulds up with the cream mixture. Make sure that the guava mousse has set before you do so to make sure that the mixtures don’t mix.

Return to the refrigerator and set overnight.

To un-mould the pannacottas onto the plate dip the moulds into hot water and then use a blunt knife to run around the edges of the pannacotta. Turn out the pannacotta. If you are having difficulty, run a knife down the side of the mould to introduce an air bubble to the bottom of the mousse which will release the pannacotta.

Recipe provided by Rhodes food products. Visit their website here for more great recipes. View the original recipe here


Guava Jelly -- Jalea de Guayaba

Peel the guavas. Cut the ends off each guava and cut out any bruises or bad spots. Quarter the guavas, but do not discard seeds!

Place guavas and seeds in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning on the bottom of the pan.

Simmer for 2 hours, until the guavas are very tender. Remove from heat, let cool and refigerate overnight.

The next day, carefully strain the liquid through a piece of cheese cloth. Do NOT squeeze or mash the fruit! The liquid should be very clear. Take the strained liquid and measure by liquid cups into a clean saucepan. Add two tablespoons of fresh lime juice and one cup of sugar to each cup of guava "juice."

Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220º F) -- use a good candy thermometer.

To preserve, pour into hot sterilized jars and seal.

NOTE: Please follow the complete instructions that come with your canning jars and lids. The manufacturer will provide you with directions for proper sterilization procedures, the amount of "head room" to leave in each jar and other techniques that will ensure safe canning.

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This version of ropa vieja is made with beef and accented with olives and capers. Get the recipe for Ropa Vieja (Cuban-Style Shredded Beef) » Todd Coleman

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Torticas de Guayaba -- Guava and Peanut Butter Cookies

Guava and Peanut Butter together at last -- in a cookie!

3/4 cup creamy peanut butter
1/2 cup shortening (butter-flavored Crisco works great!)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1 (17-ounce jar) guava jelly (more or less)

Beat peanut butter, shortening and both sugars until well blended. Beat in the egg. Stir together flour, baking soda, and salt. Gradually beat into peanut butter mixture.

Shape dough into one-inch balls. Place on a cookie sheet two inches apart. Place thumb in center of each ball to make an indentation (or use the handle of a wooden spoon). Bake 8-10 minutes or until just set.

Remove from oven. Immediately fill centers with guava jelly (placing the jelly in a plastic bottle with a cone tip makes filling the centers easier).

Cool 10 minutes. Remove from cookie sheet.

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.


Watch the video: Γκουάβα Guava (January 2022).