Ingredients
- 2 egg whites
- 8 ripe guavas
- 1 1/2 cups sugar
- To serve:
- SNOB blackberry or strawberry syrup
- Sprinkles
- Shredded coconut
- SNOB guava jam
- Fresh fruit, chopped to taste
Preparation
- Peel the guavas with a vegetable peeler (they should be ripe and soft). Cut them in half, place them in the blender (no water) and blend until you get a puree.
- Strain the puree and use an electric mixer to blend it with the sugar, adding it gradually and using only as much as needed.
- Add the egg whites to the guava and sugar puree, and beat with the electric mixer until it has a thick, creamy texture.
- Serve the espumilla immediately in cups or ice cream cones, topped with SNOB blackberry or strawberry syrup, or SNOB guava jam to taste, sprinkles and shredded coconut.
Make it with
