Here is another take on the classic Latin guava-cheese partnership. In this case, guava shells are filled with a mousse made with sweetened cream cheese lightened with whipped cream. It is a beautiful and economical dessert the sauce for decorating the plate is made from the delicious syrup from the canned guavas.
- Yield: 6 Servings
- Preparation Time: 25 Minutes
- 1 envelope unflavored gelatin
- One 8-ounce container whipped cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup heavy cream, well chilled
- One 17-ounce can guava shells (about 24)
- Pour ½ cup cool water into a small saucepan, sprinkle the gelatin over the water, and let it stand until softened, about 10 minutes. Warm the gelatin mixture over low heat just until the gelatin is dissolved. Set aside.
- Scrape the cream cheese into a medium mixing bowl. Add the sugar and vanilla and almond extracts and beat until fluffy. Beat in the gelatin mixture.
- Whip the cream in a separate bowl until it forms soft peaks. With a rubber spatula, fold the whipped cream into the cream cheese mix. Refrigerate until set, at least 2 hours, or up to overnight.
- Drain the guava shells, treating them gently and reserving the liquid. Arrange the shells smooth side down on a small baking sheet lined with paper towels. Spoon the mousse into the shells, mounding it high. (Or if you like, spoon the mousse into a pastry bag fitted with a large star tip and pipe the filling into the shells.)
- Add any broken shells or small pieces of guava to the drained liquid. Transfer to a blender and blend until smooth. Set aside the sauce. The shells can be drained and filled and the sauce prepared up to several hours before serving. Keep refrigerated.
- To serve, arrange 3 shells on each serving plate. Drizzle some of the sauce over and around each serving.