La Guayaba is the representative fruit of the December season in Mexico, it is part of the color, flavor and characteristic aroma of the offerings of the Day of the Dead, the Mexican traditional festivals and the Decambrine inns where rich desserts of Guayaba can not be missing. On this occasion in Recipesgratis.net we show you how to do guava paya without oven, a typical recipe of Aguascalientes that you can enjoy throughout the year.
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| GUAYABA PAY INGREDIENTS: |
| For the base: 170 grams of marÃas cookies 90 grams of butter 50 grams of chopped nut 50 grams of grated coconut (½ cup) ½ teaspoon of nutmeg 1 teaspoon of mascabado sugar | For the filling: 25 grams of grenetina 1 cup of guava juice 8 pieces of guava 400 grams of condensed milk 1 cup of acid cream 1 pinch of nutmeg 1 cup of mascabado sugar 1 teaspoon of vanilla Para El Decorado: 1 piece of guava 3 teaspoons of sugar glas 25 grams of bite |
| ADDITIONAL CHARACTERISTICS: Average cost, cold, |
GUAYABA PAY INGREDIENTS:
1. We will begin our Guayaba pay making the base: the cookies are liquefied along with the chopped nut cup, the half cup of grated coconut, the teaspoon of mascabado sugar and a quarter of a teaspoon of nutmeg.
2. The mixture of cookies is poured into a bowl, the butter is added and we knead until everything is well integrated. This mixture is placed as a base in a round mold for Pay, compacting the bottom well and crushing gently on the sides.
Trick: You can bake the Base for Pay for 8 minutes at 250ºC and this will be much better, although cold is also delicious.
3. To make the filling, a cup of Guayaba juice is heated to a normal fire. It is removed from the heat, the flavorless grenetina dissolves well in the hot guava juice cup (without lumps) and allowed to rest until thickened. At that point it liquefies with condensed milk, a cup of cream, a teaspoon of vanilla and a pinch of nutmeg.
4. The Guayabas are washed, the two tronquitos are removed, they are cut in half and are liquefied with half a cup of mascabado sugar, they must be well ground. We cast and reserve.
5. In a bowl, the mixtures that were liquefied are poured: that of the Grenetina envelopes and guayabas with sugar, they stir well until everything is well mixed.
6. It is poured on the cookie base of the refractory and gets into the refrigerator until the Guayaba cake is set.
7. It is decorated with wads of Guayaba, the chopped nut and the very scattered gloss sugar on the surface of the pay. If you liked this Mexican Pay of Guayaba recipe, you have any questions, opinion or think that we could improve it do not hesitate to write your comments.
