Photo: Jennifer Soo
- 240g peeled white guava (about 265g whole)
- 3 tbsp caster sugar
- 120ml cream
Puree the guava in a food processor with the sugar. Pass through a fine sieve.
Whip the cream to stiff peaks and fold in the guava puree.
Can be used as a filling for sponge cake, served in a bowl with sponge fingers or spread onto toasted fruit bread.