Carlos Lieja

Recipes:

0 Photos

Upload your Photo

Recipe

Dessert of Cream Cheese and Guava

Name: Dessert of Cream Cheese and Guava
Prep time: 260 min
Cook time: 260 min
Yield: 12
Cuisine: Internacional
Ingredients: 1 cup guava; 2 cups Water, boiling; 2 packages lemon jelly; to taste ice; 190 grams cream cheese

20 mins

Low

1 comments

Carlos Lieja

	2
Favorites

Collections

Glider

Super List

Upload a picture

To print

This rich dessert of cream cheese and guava is a delicious option to use this fruit in its season. Since it contains a lot of vitamin C and you can find it in any supermarket. They are a delicious option.

Learn more about Carlos Lieja

Ingredients

12 portions

Select all ingredients

1 cup guava
2 cups Water, boiling
2 packages lemon jelly
to taste ice
190 grams cream cheese

Preparation

Place the liquid inside a measuring cup with a capacity of 2 cups; Restore it If you wish, reserve 2 of the guava helmets in order to use them later as decoration. Chop the rest and reserve.

Pour the boiling water over the powdered gelatin in a medium bowl and stir for at least 2 minutes or until it dissolves completely. Add to the liquid that you reserved the ice cubes that are necessary to obtain 2 cups. Add them to the gelatin; Stir the ice until it melts completely. Measure 1 cup of the gelatin and set aside at room temperature.

Refrigerate the rest of the gelatin for 30 minutes or until it thickens a little (like the consistency of egg whites without beating). Carefully incorporate the guava that you chopped. Pour this into a serving dish with a capacity of 1-1 / 2 quart; Refrigerate the gelatin for 10 minutes.

Place the cream cheese in a medium bowl. Add little by little the cup of gelatin that you reserved, beating it with a whisk of rods until it is well mixed. Use a spoon to put the cream cheese mixture on the gelatin from the serving dish. Refrigerate for at least 3 hours or until set. Just before serving, complete it with the guava hulls you reserved. Store the dessert in the refrigerator.