Guayaba Crème

1. 1

   Wash the guavas. Cut them in half and remove the seeds.

2. 2

   Put them in a large pot with the water, sugar, cinnamon and anise. Bring to a boil then lower heat to a simmer. Simmer for 15-20 minutes. Remove from heat, discard the cinnamon and anise and let the mixture cool.

3. 3

   In a blender, grind the guayaba mixture until smooth. Add the 4 tablespoons of sour cream and blend until well mixed.

4. 4

   For the cookie crust:

5. 5

   In a food processor, grind the graham crackers until you have coarse crumbs. Mix in the sugar, butter and cinnamon; blend until the mixture comes together. Evenly distribute the mixture into the bottom of 10 individual ramekins (I used ramekins with a 5.4 ounce capacity).

6. 6

   Using the back of a spoon or your fingers, press the cookie mixture firmly down into the ramekins. It's better if it's slightly raised on the sides.

7. 7

   Evenly distribute the guayaba mixture into the individual ramekins. Cover with plastic wrap and refrigerate for 8 hours or overnight.

8. 8

   Enjoy!

9. 9

   Notes: You can garnish your guayaba creme with fresh guayaba slices and with ground cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.