700 g guavas. 250 ml milk
50 g sugar. 15 g gelatine (double if no refrigerator is available
125 ml water
1 Wash guavas. Make syrup with sugar and water and stew guavas in the syrup.
2 When ready, rub through a sieve. Add more sugar to puree if necessary.
3 Heat the milk and dissolve gelatine in it without boiling.
4 Cook puree and milk separately. When cool mix the two together, turn into a wet mould and put in a refrigerator or in a cool place to set.
5 Turn out and decorate with guava. Pawpaw, mangoes, or tinned fruit may also be used in place of guava.
Bon appetite!
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