How to cook feijoa for dessert

If you are already tired of boring salads and are thinking about how to cook feijoa so that it was original, then we will offer you an interesting dessert recipe. Puree from this berry will be an excellent component for the dough and various mousses, which can also serve as a layer for cakes.

Unusual filling from feijoa: how to prepare a festive cake

This is a real work of confectionery art. It consists of two parts: dough and mousse of berries. First, we'll look at the base of the cake, and then we'll look at how to cook feijoa in such a way that these fruits give all their flavor to the filling. For the dough, whip six eggs and sugar in the amount of 185 g. Transfer the container with these products to a water bath and continue to vigorously knead with a whisk. Sugar from such manipulations quickly dissolves, and eggs are evenly heated. Now you can shoot from the heat and whisk more intensively. Egg mass should increase in volume several times. For 85 g of cornstarch and flour sift through a fine sieve over the mixture. Add a teaspoonful or a tablespoon of cocoa (depending on how intense the chocolate flavor you like). Continue beating over a boiling pan, stirring the lumps carefully. Add the melted and cooled sweet cream butter, not more than one tablespoon, at the very last. Mix again well, otherwise the fat will settle on the bottom of the bowl. Bake from the resulting dough one continuous biscuit in a preheated oven, cut out of it 8 hollow baking pieces with special rings.

How to cook feijoa for a filling

Now you should start preparing berries. Take 8 small feijoa or 4 large, 100 g mascarpone, cream, sugar and the same amount of water. You will also need a teaspoon of soluble gelatin and protein. Before preparing the feijoa for filling, it must be quickly cleaned with a sharp knife and blanched in sugar-hot syrup. This will prevent the darkening of the pulp of the cut berries. If a little green dye is dripped into the blanching water, this will increase the intensity of the feijoa color. With honey instead of sugar, the fruits will become a little harder. This method is useful in the event that you bought them already overripe. Pry the blanched berries, soak the gelatin in water, beat the cold protein with two teaspoons of granulated sugar. Puree from feijoa whisk with chilled mascarpone and the rest of the sugar. Warm up gelatin, pour in puree. Add protein there. After mixing, add the whipped cream. Finished mousse place in biscuit cups. Received cakes with feijoa to withstand in the cold for at least 4 hours, then they need to be submitted beautifully. It is desirable to serve this dessert in green. For example, sprinkle with crushed peeled pistachios and mint leaves. But also you can just squeeze a little whipped cream from above and beautifully put around each cake almond petals. The dye can also be added to the dough instead of cocoa. But try to observe moderation with this chemical ingredient.