Feijoa Mousse
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Ingredients

  • 4 tsp gelatine
  • 375 ml pineapple juice*
  • 125 ml boiling water
  • 100 g sugar
  • 8 ripe feijoas
  • 2 tsp lime juice**
  • 250 ml cream
  • 1 tsp lime or lemon zest
  • * or feijoa juice
  • ** or lemon juice
  • 4 tsp gelatine
  • 1½ cups pineapple juice*
  • ½ cup boiling water
  • ½ cup sugar
  • 8 ripe feijoas
  • 2 tsp lime juice**
  • 1 cup cream
  • 1 tsp lime or lemon zest
  • * or feijoa juice
  • ** or lemon juice

Feijoa Mousse

Given to me by Janina Adamiak about 30 years ago, this recipe comes into its own at the end of summer when feijoas are falling everywhere. Pineapple juice seems an appropriate inclusion since feijoas are sometimes called pineapple guavas, but today you can make it with feijoa juice - bought or home made - if you prefer. The feijoa skins are included too and they give a pleasantly intense bite to the flavour and the texture of the mousse. Feijoa Mousse can have a rather dull colour, but it tastes wonderful, so don't be deterred, and the whipped cream makes up for a lot in the looks department.

Making the mousse

  1. Sprinkle the gelatine onto ½ cup of the pineapple or feijoa juice and leave to swell.
  2. Pour on the boiling water and stir until the gelatine has dissolved.
  3. Add the sugar and the remaining fruit juice, stir well and put in the fridge until it begins to thicken. This will take about 1 hour.
  4. Top and tail the well-washed feijoas, cut them half and blend them, skins and all, to a rough, green-flecked puree with the lemon or lime juice. Do this at the last minute or they will begin to go brown.
  5. Beat the jellied mixture with an electric beater until it is frothy, and then fold through the whipped cream and the feijoa puree.
  6. Put into a large bowl or 6-8 individual dishes and leave to set. Serve with whipped cream and a sprinkling of lemon or lime zest. Enough for 6-8 people.