White guava cream
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.
Photo: Jennifer Soo
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- 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.