Guava has a mild flavor described as a cross between strawberry and pear. Native to Mexico, guava plants are cultivated in tropical regions of the United States, the Caribbean, Central America, and northern South America. Especially popular in Puerto Rico, the sweet guava fruit is dense in texture but mild in flavor. It is commonly eaten raw or used to make preserves, sauces, and desserts. This pudding recipe calls for agar, or agar-agar, a gelatinous substance derived from seaweed and used as a food thickener.
Recipe Servings: 4
Prep Time
5 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Guava Puree:
Pudding:
- ½ cup agar strands, cut in 1-inch long pieces
- ½ cup water
- ¾ cup milk
- 6 Tbsp sweetened condensed milk
- Nonstick cooking spray, as needed to grease dishes
Directions
- Combine the guava and milk in a blender and process on high speed.
- Pour the puree through a strainer and discard the seeds. If the puree is too thick to pass through the strainer, add a little milk, blend again, and then strain it.
- Combine agar and water in a small saucepan over medium heat until the agar dissolves completely. Remove from heat.
- Combine milk and sweetened condensed milk in a saucepan over medium heat. When the mixture starts to boil, add guava puree and stir well.
- Simmer mixture for 1 minute, but don’t let it boil.
- Add the agar mixture, stirring to combine, and then remove from heat and let cool.
- Grease four ramekins or small dessert bowls with nonstick cooking spray.
- Divide the pudding equally into the four dishes and then chill in the refrigerator for about 60 minutes or until set.
- Remove the pudding from the refrigerator and run a knife around the inside edge of each dish. Cover each one with a small dessert plate, invert it, and remove the bowl leaving the pudding on the plate.
- Serve immediately.
For Guava Puree:
For Pudding:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.