SWISS ROLL

Ingredients:
- 3 eggs
- 1 cup of water or orange juice
- 2 cups of sugar
- 2 cups of flour
- 1 tablespoon of baking powder

Directions:
Separate the whites from the yolks, beat the yolks, add the orange juice, sugar, the sifted flour and baking powder and mix well. You may also add, if you wish, grated lemon rind.
Finally, add the beaten egg whites, there’s no need to beat, just mix. Pour the mix on a greased and floured baking sheet and bake it in a hot oven for 15 to 20 minutes.
To make the roulade, use a moist cloth to remove it from the baking sheet, spread Ralston Creamy Guava Paste, cut off the edges and roll using a moist cloth.

 

 

GUAVA PASTE SOUFFLÉ

Ingredients:
- 4 egg whites
- 350g of Ralston Creamy Guava Paste
- A pinch of salt
- Butter to grease the baking sheet

Directions:
Beat the egg whites adding the Ralston guava paste until stiff. Add the salt, grease the baking sheet, pour the soufflé and bake it in a pre-heated oven at 200° for 7 minutes. Serve immediately with the cream cheese sauce.

Note: Cream Cheese Sauce - 300g of curd or ricotta cheese. Melt in a water bath until it reaches the consistency of syrup. Serve either warm or cold.


GUAVA PASTE CRÊPE

Ingredients for the crêpe:
- 1 cup of milk
- 2 tablespoons of melted butter
- 2 eggs
- 1 tablespoon of sugar
- 1 cup of flour
- Butter to grease the pan

Ingredients for the filling:
- 200g of Ralston Guava Paste (bar)
- 200g of white cheese
- Sugar and cinnamon to taste
- 100g of melted Ralston Guava Paste

Directions:
To make the crêpe, add all ingredients in a blender and blend them for 5 minutes, set aside for 10 minutes. In a skillet greased with butter, put small portions of dough and wait until you obtain a thin golden pancake and set it aside. Repeat the process until you have used all the dough.

Filling:
Fill the crêpes with slices of guava paste and cheese in the center of each crêpe. Fold it into four parts and sprinkle it with sugar and cinnamon. Cover it with melted guava syrup and serve.

 

 

 
 
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