I already gave a similar recipe here a while ago (a recipe that was sent by my friend Lara from Pres. Prudente). One of those weekends we went to dinner at a friend’s house and I had to bring dessert, but I didn’t have much time, so I didn’t think twice!
I put it in the blender jar:
1 package of ricotta cream, if you can’t find it, it can be cream cheese;
200ml of cream;
200ml condensed milk;
1 tablespoon of colorless gelatin prepared according to the instructions on the package (here is a tablespoon of POWDER, once prepared and liquid it will yield about 3 to 4 tablespoons).
Beat just enough to mix. Makes about 600ml. I put them in individual pots. This amount of gelatin keeps it at a mousse consistency (see the last photo, a bit “destroyed” because I had already eaten half of it), if you want to unmold it you have to add more gelatin. Refrigerate for 2 hours.
Place 300g of chopped guava paste and 1/2 cup of water over low heat. Keep stirring until it boils and the guava paste dissolves (it really takes a while). It doesn’t hurt if there are a few pieces left, it’s delicious. Wait for it to cool to room temperature and place it on top of the mousse. Keep in the refrigerator until serving.
It looks wonderful! Even those who don’t like the mix of sweet and savory love it, because the mousse is very smooth.
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