White guava cream

all details

The fruit has a seedy centre that, in some varieties, can be annoying. Peeling, pureeing and sieving solves this problem and produces a thick, creamy puree that can be frozen. The puree is perfect for folding into cream, custard and yoghurt or swirling through ice-cream or gelato. I like to layer sponge or teacake with sweetened puree.

White guava cream
Photo: Jennifer Soo

Ingredients

  • 240g peeled white guava (about 265g whole)
  • 3 tbsp caster sugar
  • 120ml cream

Method

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.

 

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