Guava Mousse Pannacotta recipe

Recipe for Guava Mousse Pannacotta – a cool Summer fruity treat

Ingredients
Guava mousse:
1 x 410 g can Rhodes Guava halves in syrup
2 tsps. gelatine
1/4 cup water

Pannacotta:
3 tsps. gelatin
1/4 cup water
2 cups cream
1 vanilla pod, sliced in half
1/4 cup sugar

How to
Guava Mousse:
Use a hand blender to puree the guava halves and syrup into a pulp. Pass through a sieve to remove the pips.

In a heat resistant bowl, sprinkle the gelatin over the water and allow to sponge.

Place the bowl of gelatin into a shallow saucepan of water, and heat gently until the gelatin melts to liquid form.

Allow to cool slightly and then whisk the gelatin into the guava puree.

Spoon the guava puree into the bottom of the moulds; fill to about 1/3.

Place in the refrigerator to set.

Pannacotta:
In a saucepan, heat the cream, vanilla pod and sugar until almost boiling.

Strain the cream into a bowl, taking out the vanilla pod, but scrape the seeds back into the cream.

In a heat resistant bowl, sprinkle the gelatin over the water and allow to sponge.

Place the bowl of gelatin into a shallow saucepan of water, and heat gently until the gelatin melts to liquid form.

Allow to cool slightly and then whisk the gelatin into the cream.

Allow to set slightly in the bowl, stirring occasionally.

Once the cream starts to thicken, fill the moulds up with the cream mixture. Make sure that the guava mousse has set before you do so to make sure that the mixtures don’t mix.

Return to the refrigerator and set overnight.

Easy un-moulding

To un-mould the pannacottas onto the plate; dip the moulds into hot water and then use a blunt knife to run around the edges of the pannacotta. Turn out the pannacotta. If you are having difficulty, run a knife down the side of the mould to introduce an air bubble to the bottom of the mousse which will release the pannacotta.

Recipe provided by Rhodes food products. Visit their website here for more great recipes. View the original recipe here

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