![]() Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture. Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl.Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough. Add the yolks and almond extract, and process until the mixture is smooth and light. To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy.Transfer the ground pistachios to a small bowl and set aside. In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses.Just before serving, sprinkle tops of possets with salt.ĭo ahead: Possets with jelly (but without sea salt) can be made 1 day ahead.Chill until jelly is cool, 10–15 minutes. per portion) and smooth surface with a spoon. Spoon jelly over set possets (about 1½ Tbsp.Remove from heat and add lemon juice, whisking well. Cook guava paste and ¼ cup water in small saucepan over medium, whisking vigorously, until paste is melted and mixture is smooth, about 4 minutes.Pour into 4 glasses, dividing evenly (about ½ cup each) and chill until set, at least 3 hours.ĭo ahead: Possets can be made 2 days ahead.Strain mixture through a fine-mesh sieve into a large measuring glass or a small bowl or other container with a spout. Remove pan from heat immediately add grapefruit juice, lemon juice, and salt whisk vigorously just until combined.Bring cream, sugar, and grapefruit zest to a simmer in a large saucepan over medium-high, whisking occasionally, and cook (still whisking from time to time) until sugar is dissolved and cream is reduced by about a quarter (mixture should be just shy of 2 cups), 8–10 minutes.Or you can make it from scratch by following the instructions in the video above. Stirring a bit of melted guava paste into regular bar sauce makes for irresistible grilled meats. If you’ve never tried guava BBQ sauce then this recipe is a game changer. Recipes Using Guava Paste Guava BBQ sauce It may also be purchased online if you can't find it at the Latin foods market closes to you. Guava paste is also sold in logs that are either wrapped in plastic or sold in boxes. Look for tins labeled as pasta de guayaba in the Latin aisle at your local supermarket. It should be wrapped in plastic or stored in an airtight container. Once opened, guava paste can be stored at room temperature. Not surprisingly, it is a popular ingredient in desserts. In the Caribbean, guava paste is commonly paired with cheese and served as an appetiser. It is thicker than jam and can be sliced or cut into chunks. Guava paste, known as pasta de guayaba in Spanish and goiabada in Portuguese, is a very dense puree made of guava and sugar. The leaves of the plant can also be consumed as a tea or extract for medicinal purposes. It is extremely high in vitamin C (higher than oranges) and also has a healthy dose of fibre. Originally native to the Americas, this fruit can now be found throughout tropical and subtropical regions. The guava fruit grows on medium-sized trees, has watermelon-coloured flesh, and is usually slightly larger than a hen egg. This prized Latin ingredient can be used in sweet and savoury preparations and adds a nice zing to recipes courtesy of the natural acidity in guava fruit. ![]() Are you looking to add a tropical touch to your meals? Look no further than guava paste.
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