Dulce Guayaba5

This guayaba crème is a recipe from my mom.  Whenever she finds ripe guayabas she buys them in order to prepare this dessert. In my house this is a dessert that fits any occasion: from a casual family meal to a meal with guests. I was very lucky that she lent me her precious recipe, now I share with you the version I prepared. I wasn’t sure how to name it, I chose “crème” because of its final consistency similar to Crème brûlée, even thou it isn’t egg-based.  (Maybe, to make it more chic, I should have called it “Crème à la goyave” hahaha)

Dulce Guayaba1Dulce Guayaba2Guayabas are an excellent sources of vitamin C, 100 gr of fresh fruit provides 228 mg of this vitamin, more than 3 times the daily-recommended intake! This recipe calls for 1 kilo of guayabas (2.2 lb); with this large amount of fruit I think it’s a great recipe for the start of fall, just as the weather starts to change and flu season start to make its big appearance. I don’t know you but I prefer to stockpile on vitamin C eating fruits instead of taking pills.

Dulce Guayaba 4

It has a thin consistency so it is important to put it in individual ramekins, so it can maintain its shape. It has the distinctive flavor of guayaba but without being over the top, at the end it makes a great balance with the cookie crust.

Dulce Guayaba6

Guayaba Crème
Serves 10
Print
Prep Time
2 hr
Prep Time
2 hr
Ingredients
  1. 1 kilo (2.2 lb) ripe guayaba
  2. 250 gr (8.8 oz) water
  3. 200 gr (7 oz) sugar
  4. 1 stick cinnamon
  5. 1 star anise
  6. 4 Tablespoons sour cream
For the cookie crust
  1. 150 gr (5.3 oz) Graham cookies
  2. 1 Tablespoon sugar
  3. 45 gr (1.6 gr) unsalted butter, melted
  4. ½ teaspoon ground cinnamon
Instructions
  1. Wash the guavas. Cut them in half and remove the seeds.
  2. In a large pot, bring to a boil the guayabas with water, sugar, cinnamon and anise. Simmer for 15 - 20 minutes. Remove from heat; discard the cinnamon and anise, let cool.
  3. In a blender, grind the guayaba mixture. Add the 4 Tablespoons of sour cream and blend until well mixed.
For he cookie crust
  1. In a food processor, grind the Graham cookies. Mix in the sugar, butter and cinnamon; blend until the mixture comes together.
  2. Evenly distribute the mixture into the bottom of 10 individual ramekins. Using the back of a spoon or your fingers, press the cookie mixture firmly down into the ramekins. (It’s better if it’s slightly raised on the sides)
  3. Evenly distribute the guayaba mixture into the individual ramekins. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  4. Enjoy!
Notes
  1. You can garnish your guayaba crème with fresh guayaba slices and with ground cinnamon.
Sweet Cannela https://www.sweetcannela.com/

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