Guava mousse with orange sauce

Ingredients for 8 servings:

• 1 kg guava(s)
• 150 g sugar
• 1 tbsp lemon juice
• 20 ml orange liqueur
• 5 sheets of gelatin
• 3 eggs
• 400 ml sweet cream
• 2 oranges
• 80 g sugar
• 30 ml orange liqueur
• 1 sheet of gelatin

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 50 minutes

highly recommended if guavas can be found anywhere

Peel the guavas and dice the flesh. Sauté with a little water for a few minutes, then press through a sieve to remove the seeds and create a pure fruit puree. Add the sugar, orange liqueur, and egg yolks and whisk over a simmering water bath until frothy. Soften the gelatin, squeeze it out, and dissolve it in the fruit mixture once it has reached a temperature of over 40 degrees Celsius. Leave to cool in the refrigerator until it sets. Now fold in the stiffly beaten egg whites and the whipped cream one after the other. If you want to emphasize the fruit flavor more, reduce the amount of cream. Leave the mousse in the refrigerator to set, if possible overnight. For the sauce, zest one orange. Then squeeze the juice from both oranges and pour it through a sieve to collect the pulp. Boil the juice and zest together for a few minutes, add the orange liqueur, and dissolve the sugar and the softened and squeezed gelatin. Cool in the refrigerator until thickened. To serve, cut dumplings from the mousse and arrange them on a drizzle of orange sauce.