¾ cup melted butter
1 packet Maria cookies (or English tea biscuits)
12 medium yellow guavas (+ 2 more, sliced thinly for garnish)
2½ cup water
1½ cup sugar
1 cinnamon stick
3 tablespoons powdered unflavored gelatin (+ ½ cup cold water to dissolve gelatin)
1 cup crema Mexicana* (may substitute table cream or crème fraîche)
1 cup plain yogurt
- Preheat oven to 350 degrees Fahrenheit.
- Crumble cookies in food processor until very fine. Transfer to mixing bowl.
- Add melted butter to cookie crumbs and mix well. Transfer mixture into a square baking dish and spread evenly along the bottom to about 1/8-inch thickness.
- Bake for seven minutes.
- Remove from oven and let cool while preparing mousse filling.
Preparation (mousse filling):
- Remove ends and cut guavas in half.
- Boil water, sugar, and cinnamon in medium pot over medium-high heat for 10 minutes.
- Add guavas and cook for 20 minutes, or until soft, but not mushy.
- Blend cooked guavas until smooth. Strain through fine-mesh back into blender to obtain puree. Set aside one cup of puree for garnish.
- Dissolve gelatin by sprinkling over ½ cup cold water. Whisk gently with a fork, then setting aside for 5 minutes.
- Add the hydrated gelatin, crema Mexicana, and yogurt with guava puree and blend until completely smooth.
- Pour guava mixture evenly over cookie crust and refrigerate for at least 2 ½ hours until mousse sets.
- Serve over a layer of reserved guava puree with dehydrated guava slice (see preparation below) pierced through mousse.
Preparation (dehydrated guava slices):
- Place guava slices on cookie sheet lined with wax paper.
- Bake for 10-15 minutes or until crispy.
- Set aside and let cool.
Note: Crema Mexicana is a Mexican table cream that is found in most Latin supermarkets. It can be substituted with table cream or crème fraiche.