This pineapple guava mousse recipe offers a delightful way to savor the unique and tropical flavor of ripe pineapple guava in a light and creamy dessert. The pineapple guava pulp provides a natural sweetness and distinct taste that pairs perfectly with the velvety texture of whipped cream. The addition of a hint of vanilla extract enhances the overall flavor profile.
The mousse is made even more indulgent with the incorporation of gelatin, which helps set the dessert to a perfect consistency. The pineapple guava mousse is a refreshing treat that captures the essence of pineapple guava, making it an ideal dessert for warmer days or a sweet ending to any meal. Garnish with pineapple guava slices or mint leaves to add a visually appealing touch. Enjoy this pineapple guava mousse chilled, and savor the delightful fusion of tropical goodness in every spoonful.
Pinapple Guava called “Feijoa”
“Pineapple guava” is commonly known as “feijoa” due to its scientific name, Acca sellowiana, or its former name, Feijoa sellowiana. The fruit is named after João da Silva Feijó, a Portuguese botanist, who contributed significantly to the study of Brazilian flora in the 19th century. The name “feijoa” is an homage to Feijó’s contributions to botany.
The fruit is native to South America, particularly the highland regions of southern Brazil, Uruguay, Paraguay, and northern Argentina. While it’s known as “feijoa” in many places, in some regions, it is also referred to by other names such as “pineapple guava” or “guavasteen.”
The term “pineapple guava” reflects the sweet and tropical flavor of the fruit, which combines notes of pineapple, guava, and mint. The dual name, feijoa or pineapple guava, is commonly used to describe this unique and flavorful fruit.
Ingredients:
- 2 cups Pineapple Guava pulp (scooped from ripe feijoas)
- 1 cup heavy cream
- 1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder
- 2 tablespoons water
- Pineapple Guava(feijoa) slices or mint leaves for garnish (optional)
Instructions:
- Prepare Feijoa Pulp: Scoop out the flesh from ripe feijoas to make 2 cups of feijoa pulp. Ensure the feijoas are soft and ripe for the best flavor.
- Soften Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for a few minutes to soften.
- Heat Gelatin: Place the bowl with softened gelatin over a pot of simmering water or microwave it for a few seconds until the gelatin completely dissolves. Allow it to cool slightly.
- Whip Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Incorporate Feijoa Pulp: Gently fold the feijoa pulp into the whipped cream using a spatula. Be careful not to deflate the whipped cream.
- Add Gelatin Mixture:Pour the slightly cooled gelatin mixture into the feijoa and cream mixture. Continue folding until well combined.
- Chill: Spoon the feijoa mousse into serving glasses or bowls. Refrigerate for at least 4 hours or until the mousse is set.
- Garnish (Optional): Before serving, garnish the feijoa mousse with feijoa slices or mint leaves for a decorative touch.
- Serve: Enjoy the feijoa mousse chilled. It’s a refreshing and delightful dessert with the unique and tropical flavor of feijoas.
This feijoa mousse is a light and airy dessert that highlights the natural sweetness of feijoas. Adjust the sweetness according to your preference, and feel free to experiment with additional flavorings like a hint of citrus or a touch of cinnamon.
