Tastiest and delicious desert , we can serve this fresh, fairly light and exotic flavour of Guava creams with vanilla, its a favourite flavour from Brazil. The Guava skin is packed with vitamin C, so eat the entire fruit to get the health benefits.
- Guava 4 ripe (Pink Guava), cored, peeled and cut into chunks
- Bananas 3 ripe, peeled and thickly sliced
- Sugar 500gm
- Vanilla Pod 1 fingers length, split to expose the seeds / Vanilla Extract 2 tbsp
- Water 500ml
- Whipping Cream 200 ml
- Condensed Milk 150 ml
Put the guavas and bananas in a small heavy based saucepan with the sugar, vanilla pod / vanilla extract and water - just enough to cover the fruit. Bring to the boil, then reduce the heat, cover loosely and cook gently for 30 minutes, or until the fruit is a rich dark red and the juices thicken to a clear syrup.
Remove from the heat and leave to cool. Remove the vanilla pod scrape the seeds into the juices. Transfer the fruit and syrup to a blender or food processor and blend to a puree.
Whip the cream until thick enough to hold soft peaks, and fold into the fruit puree. Add condensed milk and combine well. Transfer to a serving dish, cover and chilli in the refrigerator for at least 2 hours before serving. Alternatively, transfer to a lidded plastic freezer proof container, freeze for 2 -3 hours, or until firm, and serve chilled.
NB: if you are keeping in the refrigerator for 2 hours and serving, you serve as a parfait. If you are keeping in the freezer for 3 hours or overnight, then you can serve like ice cream. I have kept in the freezer over night and served. You can add more sugar according to your taste.