Pink Guava Cream

Name: Pink Guava Cream
Yield: Yield: 940 g/2 lb 1.12 oz
Cuisine: United States
Ingredients: Sugar 2 75 g 2.65 oz 7.98%; Pink guava purée 500 g 1 lb 1.64 oz 53.19%; Sugar 1 50 g 1.76 oz 5.32%; Heavy cream stabilizer 4 g .14 oz .43%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed out 11 g .39 oz 1.17%; Heavy cream 275 g 9.7 oz 29.26%; Egg whites 25 g .88 oz 2.66%; White chocolate-covered puffed rice 150 g 5.29 oz

Preparation info

Yield:
940 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Pink guava purée 500 g 1 lb 1.64 oz 53.19

Americas
United States
Dessert
Gluten-free

Method

Lightly spray a coat of “de-mold spray” into the molds ( for resources for the de-mold spray and the molds).
Warm the cold guava purée to 15°C/60°F over a warm water bath. Reserve at room temperature.
Make an Italian meringue by combining the first amount of sugar with one-quarter of its weight in water in a small sauce