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!
Here are some last minute gift ideas for the gals in your life. From $9.99 to about $50, these are all great, affordable gifts that bring a little luxury to someone special’s life.
- Marc Jacobs Beauty lipstick – $30 at Sephora
- Orla Kiely small cosmetic bag – $9.99 at Target
- Tea Infuser Travel Mug – $20 at Moma Store
- Le Creuset Baker set of 2 – $39.95 at Sur la Table
- Monogram wine stopper – $34 at C. Wonder
- Winter moccasins – $49.50 at J.Crew
- Illusion D’Ombre eyeshadow – $36 at Neiman Marcus
- Crystal Statement necklace – $35 at C’est Anglais
Another great idea for Thanksgiving dessert, is my new take on one of my (and our readers’) favorite recipes, Chocoflan. It’s unexpected, incredibly easy, and absolutely delicious! May you enjoy a bountiful Thanksgiving Day!
- 1/4 cup caramel topping
- 1 Spice cake mix box (if you find pumpkin cake mix, that’s even better, but it’s pretty hard to find at my local supermarket)
- 1 Cup Water
- ⅓ Cup Vegetable Oil
- 2 Large Eggs
- 1 can Pumpkin puree
- 1 can sweetened condensed milk
- 1 cup milk
- 4 eggs
- Heat oven to 350°F. Grease fluted tube cake/ bundt pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan.
- In large bowl, beat cake mix, pumpkin,water, oil and eggs with electric mixer or stand mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
- Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. (The roasting pan will serve as a water bath during baking.)
- Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 2 hour (For better results I left in the fridge overnight).
- Place serving plate upside down on cake pan; turn plate and pan over. Remove pan.
* Store in refrigerator.