Pink guava purée 500 g 1 lb 1.64 oz 53.19
- 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