Ottawa Civic Hospital Abortion Clinic

Aunque la idea original era empezar a practicar con la fruta Zapote , esta se maduró demasiado así que opté por un par de fieles Guayabas , con todo y piel.

The Panna Cotta is an Italian dessert of home-based cooked cream but can be recreated with fruits as in this case and until there is one that makes for a touch salty asparagus.

sweetener I used again and combined the cream with skim milk. This is my proposal.

Makes 4 servings Panna Cotta guavas, you need:

Guayabas
• 2 medium ripe


• 170ml whipping cream unsweetened , good quality


• 150 ml of liquid milk


• 5 to 7 packets of sweetener or white sugar equivalent


• 6 grams of unflavored powdered gelatin

guavas Process to a puree; may require a little bit of water to help the processor, but not much. If you do not like the little seeds, remove them before processing, or strain. I left them.

addition, in a saucepan, over medium low heat bring the cream, 3 / 4 of liquid milk, sweetener or sugar and guava puree, and stir constantly without letting it boil for 10 minutes .

Remove from heat and add gelatin diluted with 1 / 4 part warm liquid milk, and pour to prevent lumps, stir to incorporate well.

List mixture, leave it becomes warm, and bring in a large bowl or individual to the refrigerator about 3 hours, I added a finite guava wheels at the bottom of each mold.

As for mashed also use yellow-green skin of guavas, the color pink was a little pale, but well defined flavor and a rich smooth texture (not too tight) and good aroma.

The guava , originally from America, is rich is vitamin C, calcium, phosphorus and iron, in addition to its delicious flavor and versatility (jams, juices, helmets etc), so I chose, but the berries are also very good to accompany Panna Cotta or integrating a recreation of preparation.

Very simple, I hope you enjoy it.

Enjoy!.