- Written by Cynthia Presser
My sister, Karen, passed me down this recipe. It is so easy to make and so tasty!
- 1 cup guava paste*
- 1 can (7.6 oz) Media Crema (Table Cream)*
- ½ can (7 oz) condensed milk
- 8 oz cream cheese*
- 1 cup shredded Fontina or Gouda cheese (or a mix of both cheeses)
Add the guava paste, Media Crema, condensed milk, and cream cheese to a blender. Blend it until smooth, about 2 minutes. Pour the mousse into individual dessert cups - martini glasses work really well and make a beautiful presentation.
Top each one of the dessert cups with sheered cheese. Refrigerate for at least 4 hours before serving.
The classic combination of guava and cheese is called “Romeu e Julieta” (Romeo and Juliette) in Brazilian culinary, because they “were made for each other.” It is a very delicious and rich pairing!
Since desserts in the US do not taste as sweet as desserts in Brazil (we put a lot of condensed milk!) I have adapted this recipe a little bit and cut the condensed milk by half. The traditional recipe has 1 full can of it which makes this dessert sweeter, richer, and even more decadent (in my opinion, but I am Brazilian and love lots of condensed milk.)
*Guava paste can be found at the Latin section of your grocery store. There is a great version by Goya brand.
*Media Crema can also be found at the Latin section of your grocery store, or by the condensed milk shelf.
*Instead of cream cheese you can use a new product by Kraft called “Cooking Cream”. It is located next to the cream cheese at the grocery store. I think that the "Cooking Cream" works best because it tastes more similar to the Brazilian requeijão, which is the cremier and less sour version of the American cream cheese that is in the original recipe.
Total Fat 19.9 g
Sodium 260.2 mg
Potassium 79.0 mg
Total Carbohydrate 57.7 g
Dietary Fiber 1.3 g
Sugars 52.8 g
Protein 10.2 g
This mousse can also be a great feeling for a cheese cake. Just double the amount of cream cheese in it.