GUAVA SMOOTHIES RECIPE – QUERICAVIDA.COM
This smoothie is an ideal refresher during a hot day, sure to please the whole family and especially the kids. recette anneaux d encornet recettes.
Provided by: QUERICAVIDA.COM
Total time: 10 minutes
Prep time: 10 minutes
|2 cups guava pulp|
|1 cup milk|
|3 tablespoons condensed milk|
|1 cup ice|
|Drops of lemon juice, to taste|
- Purée all the ingredients until the ice has been crushed.
- Serve immediately.
ServingSize 1 Serving
GUAVA PULP | INGREDIENTS | VILLA SENTIERI
Provided by: Gary
Categories: Desserts and Sweets
Prep time: 2 hours
Cook time: 1 hours
Yield: 12 people
|2 cups sugar|
|1 cup butter (room temperature)|
|4 eggs (room temperature)|
|3 cups cake flour|
|1 1/4 teaspoons baking soda|
|1 cup guava pulp|
|1/2 cup guava nectar (not concentrate)|
|1/4 teaspoon Amoretti guava extract (optional)|
|10 drops red food coloring|
|2 cups guava nectar (not concentrate)|
|1/2 cup sugar|
|1/4 cup cornstarch|
|10 drops red food coloring|
|8 ounces cream cheese (room temperature)|
|1/3 cup sugar|
|1 teaspoon vanilla extract|
|1 cup heavy whipping cream (very cold)|
|2 tablespoons sugar|
- Butter and flour a 9 x 13 x 2 inch metal cake pan or two 9 inch round cake pans.
- Combine flour and baking soda. Reserve.
- Combine guava puree, guava nectar, guava extract and red food coloring. Reserve.
- Cream butter until light. Add sugar and cream until light and fluffy.
- Beat in eggs, one at a time, creaming well after each addition.
- On low, add dry ingredients alternating with wet ingredients, starting and ending with dry ingredients.
- For the rectangular pan: pour the batter into the prepared pan. Smooth the top. Rap the pan on the counter to release any air bubbles.
- Bake 350°F 40-45 minutes or until a tester comes out clean.
- Cool the cake in the pan then refrigerate.
- Frost with cream cheese frosting being careful to make the top of the frosting level. Refrigerate several hours to firm up the frosting.
- Top with guava gel and smooth out to the edges. Refrigerate several hours to set the frosting and gel.
- Bring the cake to room temperature before serving.
- For the round pans: Pour the batter into the prepared pans. Smooth the tops. Rap the pans on the counter to release any air bubbles.
- Bake 350°F 30-35 minutes or until a tester comes out clean.
- Cool the cakes in the pans for 10 minutes. Remove and cool completely on a wire rack.
- Wrap the cakes and refrigerate until cold, or up to one day.
- Slice the rounded tops of the cakes off to make them level.
- Put one layer, cut-side-down on a platter.
- Put a layer of cream cheese frosting on the top of this layer.
- Pipe a rim of frosting around the edge to hold the guava gel. This does not need to be fancy as it will be smoothed out.
- Put just under ½ of the guava gel on top of the frosted bottom layer.
- Smooth the gel out to the piped edge.
- Top with the remaining cake, cut side down.
- Generously frost sides and top of the cake with cream cheese frosting.
- Pipe a decorative border around the edge of the top layer.
- Pour the remaining guava gel on top and smooth out to the edges.
- Refrigerate several hours to set the frosting and gel.
- Bring to room temperature before serving.
- Put the cornstarch in a small heavy-bottomed sauce pan.
- Stir in the guava nectar, a little at a time, to dissolve the cornstarch without forming lumps.
- When dissolved, add the remaining guava nectar and sugar.
- Cook over medium heat, stirring constantly, until it comes to a full boil.
- Remove from heat and stir in red food coloring.
- Put a cloth on top of pan before putting cover back on to keep moisture from dripping back into the gel.
- After the gel reaches room temperature, refrigerate until cold.
- Chill the bowl and beaters for the whipped cream.
- Cream the cream cheese until light.
- Sprinkle in 1/3 cup of sugar and beat until light and fluffy.
- Mix in vanilla.
- In chilled bowl, beat the whipping cream until thick.
- Add 2 tablespoons of sugar and beat until the cream forms stiff peaks.
- Fold 1/3 of the whipped cream into the cream cheese to lighten it.
- Carefully, but thoroughly fold in the remainder of the whipped cream.
GUAVA PASTE-GUAYABATE RECIPE – FOOD.COM
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 2 pounds
|2 lbs guavas, peeled|
|1 1/2 cups water|
|4 cups sugar (more or less)|
- Cut guavas in half and scoop out the seeds.
- Soak the seeds in 1 cup of the water.
- Place the guavas in a saucepan with the remaining water.
- Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
- Stir often to prevent scorching and sticking to the pot.
- Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
- Discard seeds.
- Grind the guavas through a food mill and measure pulp.
- Add an equal amount of sugar.
- Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
- Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
- Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
- Set in a cool place for 24 hours.
- To store, turn the paste out of the pan and wrap it securely in foil.
- *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
- Turn the paste occasionally to expost all surfaces to the sun.
Calories 1856.7, FatContent 4.3, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 18.4, CarbohydrateContent 464.9, FiberContent 24.5, SugarContent 439.7, ProteinContent 11.6
WHAT IS GUAVA PASTE: USES & RECIPE | ORGANIC FACTS
Provided by: Paromita Datta
Total time: 100 minutes
Prep time: 30 minutes
Cook time: 70 minutes
Yield: 2 lbs
|2.2 lbs guava|
|4-5 cups sugar|
|1 1/2 cup water|
- To prepare, wash the fruits thoroughly and cut them in half. Scoop out the seeds with a teaspoon and gather them in a bowl.
- Pour a cup of water over the seeds and pulp. Let them soak in water for at least half-an-hour.
- Strain the pulp and seeds, making sure that you get as much of the pulp as possible. Be careful in ensuring that the seeds are strained out.
- Meanwhile, put the cut fruits along with the skin in a thick-bottomed pan with half a cup of water. Bring the fruit and water to a boil.
- Turn down the heat and simmer the fruits in the water, stirring the pot frequently to prevent them from sticking to the pan.
- Add the strained pulp to the pan of softened fruit.
- When the fruit has softened, pour it into a blender along with the pulp. Puree the fruit until it resembles a thick smoothie.
- Measure the pulp and add them back to the pan. Add an equal amount of sugar and stir in.
- Place this on low heat and cook. Keep stirring it with a wooden spoon to ensure that it does not stick to the bottom and scorch. it should reduce by almost half. This will take time, almost an hour. The mixture will get thicker, forming a thick layer on the spoon.
- Take it off the heat and beat with the wooden spoon for a couple of minutes. It will thicken further as it cools.
- The guava paste is ready. You can store it in sterilized jars.