Summary

Ingredients

• 1 kg guava (s)
• 150 grams sugar
• 1 tablespoon lemon juice
• 20 ml orange liqueur
• 5 sheets gelatin
• 3 egg (s)
• 400 ml sweet cream

For the sauce:

• 2 orange (s)
• 80 g suar
• 30 ml orange liqueur
• 1 sheet gelatin

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Instructions

1. Peel the guavas and dice the pulp. Sauté with a little water for a few minutes, then press through a sieve so that the seeds are removed and a pure fruit pulp is created. Add the sugar, the orange liqueur and the egg yolks and stir over the water bath until frothy. Soak the gelatine, squeeze it out and dissolve it in the fruit mass as soon as it has reached a temperature of over 40 degrees. Let cool in the refrigerator until the gelling process starts. Now fold in the stiffly whipped egg whites and whipped cream one after the other. If the fruit taste is to be emphasized more, reduce the amount of cream. Let the mousse set in the refrigerator overnight if possible.
2. For the sauce, peel off the zest of an orange. Then squeeze the juice out of both oranges and pour it through a sieve so that the pulp is caught. Let the juice with the zest boil down for a few minutes, add the orange liqueur and dissolve the sugar and the soaked and squeezed gelatine. Cool in the refrigerator and let it become thick.
3. To serve, peel off the mousse and serve on top of a little orange sauce.