Valentine’s Day: See Romeo and Juliet mousse recipe – 06/11/2023 – Food

The most famous couple in the theater named a traditional combination of flavors that can be incorporated into different dishes. In mousse format, the traditional Romeo and Juliet is also a good choice for this Valentine’s Day, on Monday (12).

The preparation is quite simple — but if you want to make it even more uncomplicated, just skip the “tuille” step, a kind of biscuit that goes with the decoration. But be careful: despite being practical, the mousse requires advance so that the guava jam can rest in the fridge.

The recipe for the cream that looks like a light mousse by chef Renata Vanzetto is named Romeu e Juliema, in a play on the title of her restaurant Ema, in Consolação. The cook is also the owner of places like Mico and MeGusta, located in the central region of São Paulo.

ROMEO AND JULIEMA

Performance: 6 to 8 units
Time of preparation: 30 minutes

Guava compote:

• 3 guavas (cut into 1 cm slices)
• 180 g of sugar
• 1 cinnamon stick
• 2 cloves
• 480 ml of water

Santa Teresa Cream:

• 2 cans of condensed milk
• 2 boxes of sour cream
• 1 cup of natural yogurt
• 150g cream cheese
• zest of ½ lime

Tuille:

• 70 g of glucose
• 15g unsalted butter
• 75 g of sugar
• 45 g wheat flour
• 1 tablespoon vanilla extract

crumble:

• 100 g wheat flour
• 50 g of sugar
• 50 g unsalted butter
• 100 g of creamy guava

Method of preparation:

• For the guava jam, bring the water, sugar, cloves and cinnamon to a boil. When it boils and dissolves all the sugar, remove from the heat, add the guava slices and keep in the fridge for at least 24 hours.
• For the Santa Tereza, place the condensed milk and cream in a pan, place over low heat and stir constantly until a firm brigadier is formed, which is completely released from the pan.
• Remove from heat and immediately add the other ingredients. Mix well and refrigerate
• To make the tuille, cook the dough until it becomes smooth and let it cool.
• Make 2 cm balls with the dough, place on a parchment paper and place in the oven. Bake for 7 to 8 minutes at 180°C
• Combine all the ingredients for the crumble until it forms a wet crumble. Place in a mold (no need to grease) and bake at 180°C for approximately 20 minutes or until lightly golden. Let it cool and blend in a blender until it becomes a farofa.

Assembly:

• Take a slice of guava, remove excess syrup with a paper towel, and place the slice on a plate.
• Place the Santa Tereza cream and a little creamy guava paste on top of the cream.
• Decorate with tuille pieces and the crumble around and serve