Making Mousse de Guayaba (Guava Mousse) with Amelia Ceja
Using one of her favorite fruits from her native Mexico, Amelia Ceja is thrilled to showcase her delicious guayaba mousse, a light dessert perfect for warm sunny days. Amelia pairs this creamy and tantalizing dessert with Ceja Vineyards' Sauvignon Blanc.
Mousse de Guayaba - Guava Mousse
From Amelia Ceja's Kitchen
Suggested wine: Ceja Sonoma Coast Sauvignon Blanc
• 1 28oz can of whole guavas in syrup
• 1 cup milk
• ½ cup of condensed milk
• 3 tspn unflavored gelatin
• ½ teaspoon vanilla
• Whipped cream optional
In a glass bowl, place the milk and gelatin -- mix well and microwave until milk begins to boil and gelatin is dissolved. Let cool.
In a blender, place the guavas and syrup and blend until smooth. Strain the pureed guavas to remove the seeds and return to blender. Add the dissolved gelatin with milk, condensed milk and vanilla. Blend at high speed for one minute.
Distribute guava mixture in eight martini glasses and chill in refrigerator until set. Can be served with fresh whipped cream and garnished with a fresh mint leaf.