Florida Cooperative Extension


Add stiffly beaten cream. Sweeten to taste. Chill thoroughly.
Serve piled in sherbet glasses and top with grated chocolate.
Crushed lemon, peppermint or other hard candy may be used
instead of chocolate.

 Guava Whip No. 1
 11/ cups guava pulp 2 egg whites
 VZ cup cream 12 cup sugar
 1 cup nut meats Guava shells
 Whip egg whites and cream together until stiff. Add guavas,
sugar, and nuts and mix together lightly. Chill. Serve on guava
shells, sweetened and chilled.

 Guava Whip No. 2
 1 level tbsp. gelatin % cup sugar
 14 cup cold water 1 cup guava pulp
 cup boiling water 14 tsp. salt
 1 tbsp. lemon juice 2 egg whites
 Soak gelatin in cold water about five minutes and then dissolve
in boiling water. Prepare guava pulp by putting ripe fruit through
fruit press. Add pulp to dissolve gelatin and stir. Add sugar,
salt and lemon juice and continue stirring. Allow mixture to cool
and when beginning to thicken fold in egg whites which have
been beaten stiff and dry. Rinse individual molds in cold water
and fill with mixture. Place molds in refrigerator and chill. To
serve unmold on plate and serve with sweetened guavas. Garnish
with a Surinam cherry.

 Guava Nut Whip
 1 cup thick guava pulp 1% cup crushed peanut brittle
 1 cup cream Sugar
 Whip cream until stiff; add sugar; fold in guava pulp and peanut
brittle. Chill thoroughly. If preferred, freeze partially in refrig-
erator trays, or pack in equal parts of ice and salt for 1 hour.
Serve in sherbet glasses and sprinkle crushed peanut brittle on top.

 Mid-Summer Dessert
 2 cups guava sauce Sugar
 % cup cream, whipped Honey ginger cookies
 1 egg white, whipped
 Make guava sauce of well-flavored guavas and sweeten to taste.
Place in electric refrigerator until very cold. When ready to
serve, fold in cream, then egg white. Heap in sherbet or parfait
glasses and sprinkle thickly with crumbled honey ginger cookies.