Prep 0 mins
Cook 5 mins
Found this online while looking for new ways to use guava pulp. I have bags of it in the freezer just waiting to be used up, and soon they will be!
- Beat the egg whites and sugar in a large bowl until stiff peaks form.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream and guava into the egg whites, in alternating batches.
- Note: This mousse can be served immediately or frozen for later use.