Guava Goodness to Beat the Heat

Next time you get guavas and they turn ripe sitting in your kitchen shelf or in the refrigerator, don’t throw them. Consider making these yummy desserts that your family, even the kids, will love. These guava dessert recipes are a must add to your dessert repertoire.

Guava mousse cakes

This fruity spin to the traditional mousse cake looks impressive and is easy to make. They are intensely guava flavored and if you love guava there is no chance you would not love this guava dessert recipe. More importantly, the garnish is customizable and the cake stays moist even on refrigeration.

Ingredients:

• 140 gm all-purpose flour
• 240 ml whole milk
• 200 gm granulated sugar
• 240 ml heavy cream
• 100 gm eggs (approximately 2 large eggs)
• 10 gm baking powder
• 7 gm gelatin
• 30 ml vegetable oil
• 5 gm kosher salt
• 240 ml guava nectar
• 5 ml vanilla
• 120 gm guava paste
• 115 gm unsalted butter

Here’s how you can mix things up and customize these ingredients to fit your tastes!

First, think about the mold. Use any silicone mold you have lying around. You can just slice your cake pieces to fit it. No coconut? No problem! Swap in some crushed macadamia nuts or maybe pistachios for a crunchy twist.

And if you’re short on guava nectar, just replace it with plain water. It’ll work! Just a simple switch. Or, if you still want that guava flavor, toss in 1-2 teaspoons of guava extract instead of the guava nectar and paste. It’s all about experimenting and having fun with the flavors!

Instructions:

Prepare the cake first

1. Preheat your oven to 175°C. Grease an 8-inch round cake pan and line it with parchment paper.
2. In a bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, vanilla extract, and guava nectar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake at 175°C for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes. Now transfer to a wire rack to cool completely.

Make the mousse now

1. Once the cake is prepared, we will proceed to make the mousse
   In a bowl, sprinkle gelatin over water and let it sit for about five minutes to bloom.
2. In a saucepan, heat the guava paste. Stir over low heat until it’s melted and smooth. Remove from heat. It should not take more than seven minutes.
3. Stir in the bloomed gelatin until fully dissolved. Add guava nectar or extract and mix well.
4. In a separate bowl, whip the heavy cream until you see stiff peaks.
5. Now gently fold the guava mixture into the whipped cream until combined.

Bring it together

1. Once the cake has cooled, place it on a serving plate.
2. Pour the guava mousse over the top of the cake, spreading it evenly.
3. Refrigerate for at least four hours or until the mousse is set.

Guava Chutney (Amrud Ki Chutney)

Guava Chutney (Amrud Ki Chutney) is a spicy, tangy, and slightly pungent Indian accompaniment made using fresh guava, cilantro, and other simple ingredients readily available in our kitchens. It tastes refreshing and helps you digest spicy curries in Indian summers. It can be had as a dessert post-meal.

Ingredients for Sweet Chutney:

• 250 gm chopped guavas

• 15 gm cilantro

• 5 gm roughly chopped ginger

• 5 gm roughly chopped green chilies

• 3 gm black salt

• 3 gm cumin powder

• 10 ml freshly squeezed lime juice

• 30-45 ml cold water

Process for Making Sweet Chutney:

1. Prepare the ingredients by washing the chopped guavas and rinsing the cilantro. Have all your ingredients ready.
2. In a blender or food processor, combine the chopped guavas, cilantro, ginger, green chilies, black salt, cumin powder, and lime juice.
3. Add cold water to the mixture to help with blending.
4. Blend until you achieve a smooth and consistent chutney. If the mixture is too thick, you can add a little more water.
5. Taste the chutney and adjust the seasoning if necessary. Add more lime juice, black salt, or green chilies if you prefer.
6. Transfer the chutney to a serving bowl. You can serve it immediately or store it in the refrigerator for later use. Enjoy it as a dip or a side with your favorite dishes!