Guava Mousse
Ingredients
Directions
Whip 1 pint of cream.
Add 14 teaspoons of salt, powdered sugar, and guava pulp.
Refrigerate for 4 hours.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cream
- Whipped into air bubbles, giving the mousse its light, airy texture.
- Guava pulp (in the method)
- Provides the main fruit flavour and some body to the mousse.
The step that matters
Whipping the cream. Cream must be whipped until it holds soft peaks; under-whipped cream stays runny and will not give the mousse its light structure, while over-whipping turns it grainy and can cause it to separate.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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