For the mousse:
- 1 6 oz (1 80 g) packet cream cheese
- 10 oz (300 g) can La Costeña Guava Paste
- 1 1/2 cups water
- 4 sachets plain gelatin, dissolved in a glass of water 2 drops red vegetable coloring
- 1 cup whipping cream
For the coulis:
- 2 cups strawberries or raspberries
- Sugar to taste
Blend the Guava Paste with the water; place in a saucepan and bring to the simmering point. Then add the gelatin and mix until completely dissolved. Remove from the stove and add the drops of color until the mixture is the color of pink guavas. Beat the cream cheese and add to the gelatin mixture. Set aside to cool. Beat the cream until thick and gradually incorporate.into the guava and cheese mixture. Pour into a mold and refrigerate until set. Remove from the mold and decorate with a rose or as you wish. Serve with the coulis.
Blend all the ingredients with a little water until a medium thick sauce is obtained.