Pink Guava Cream

Preparation info
  • Yield:

    940 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Pink guava purée 500 g 1 lb 1.64 oz 53.19


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