Espumillas or guava meringue cream
User Reviews
4.9
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Prep Time
30 mins
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Total Time
30 mins
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Servings
6 to 8 servings
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Cuisine
South American, Ecuadorian
Espumillas or guava meringue cream
Description
Espumillas or guava meringue cream features ripe guava fruit peeled and puréed with sugar, mixed with whipped egg whites to form a stiff, creamy texture. The preparation begins by removing guava seeds and blending the meaty flesh with sugar either by hand or in a blender for a smoother result. Then, egg whites are beaten into this mixture until firm peaks form, creating a fluffy consistency. The dessert is typically served immediately in small bowls or cones. Optional garnishes include arrope (a type of syrup), berry sauce, sprinkles, or coconut flakes which add contrasting sweetness and texture.
The overall flavor is a balance of guava's tropical fruitiness and the sweetness of sugar, softened by the silkiness of the meringue. The texture ranges from coarser to smoother depending on the purée method. This is a refreshing treat that highlights the unique flavor of guava while offering the lightness of a meringue cream. It is best enjoyed fresh to preserve the airy texture.
Serving suggestions include spooning the espumillas into chilled bowls or crispy ice cream cones. The garnishes let you customize the sweetness and texture to your taste. This dessert works well as a light finish to a meal or as a unique snack featuring tropical fruit flavor.
Ingredients
- 8 guava if you can’t find fresh guavas you can get them frozen in Latin grocery stores and defrost them, or guayabas; ripe
- 1 - 1 ½ cups sugar adjust based on your preference, you can start with 1 cup and then taste and add more if needed
- 2 egg white
Garnishes:
- arrope or berry syrup
- Sprinkles
- coconut flakes
Instructions
- Peel the guavas -they should be very soft and ripe- with a vegetable peeler. Remove the seeds and just keep the meaty flesh parts. Put the guava pieces in a large bowl and mix it with sugar until everything is pureed. You can use a fork or a vegetable masher for this part.
- The alternative method is to cut the guavas in halves, place them in the blender (no water), and blend until you have a puree. Then strain the puree and use an electric blender to mix in the sugar.
- Add the egg whites to the guava and sugar puree, mix using the electric mixer until you have stiff creamy texture. As mentioned the texture will be coarser if you made the guava puree by hand and smoother if it was done in the blender.
- Serve immediately in ice cream bowls or ice cream cones, drizzle with the arrope or berry sauce and sprinkles or coconut flakes.
User Reviews
Overall Rating
4.9
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