Valentine’s day is almost around the corner and this recipe is a favorite in my home when I need some delicious and impressive dessert for last minute guests. So, I ‘m sharing this yummy (and gluten-free) dessert with you to impress your special love.
This recipe is inspired by a delicious soufflé I had years ago in Sao Paulo restaurant Carlota, owned by Chef Carla Pernambuco. If you don’t like guava, be creative and use any kind of fruit jam or even chocolate (semisweet chips melted).
Makes about 6 small or 4 medium sized ramekins.
- 1 cup guava paste (melted with 3-4 tablespoons of water on a saucepan)
- 4 egg whites
- 1 pinch of salt or cream of tartar (both salt and cream of tartar act as stabilizers and will help the egg whites hold their shape when whipped.)
- Butter and sugar for greasing ramekins (optional)
- Grease the ramekins with the butter and sugar (this is totally optional)
- Whip the egg whites in a mixer or with a whisk until a bit foamy, add the salt and beat until soft peaks form
- Gradually fold in the melted guava paste and mix well
- Fill the ramekins with the mixture and bake in preheated oven at 350º F ( 180º C) for approximately 10 minutes or until the soufflé is puffed and golden brown
- Remove the soufflé from the oven and serve immediately
*This dish is usually served with a delightful Catupiry cheese sauce, if you live in a big city here in the US, you can find this cheese at any Brazilian/Latin American food store or online. For the Catupiry cheese sauce : mix 3 tbsp of Catupiry with 2 tsp heavy cream or milk in a microwave for 30 seconds. Drizzle on top of the soufflé and voila!