Seeing as we had guests for dinner, we decided that we would do two very different desserts.
The first was Espumillas which is a common street food in Ecuador. It translates as guave merigue cream. It was easy to make and the overall reaction from family and guests was that it was delicious. Unfortunatley the texture didn't suit Kaidyn and his reaction wasn't great but the rest of us enjoyed it.
Chef's notes - we couldn't source fresh guaves so instead used 2 cans of guave. We did remove the seeds and thankfully the skins were already removed. We served our espumillas with shredded coconut and sprinkles!
The second recipe was Flan de Pina or pineapple flan. This was a tropical version of creme caramel. This dessert didn't quite turn out as planned as once the ramekins were flipped, the caramel stayed in the ramekin whilst the pudding came out. The caramel had set so hard that it was impossible for us to remove from the ramekins or eat but we certainly had some fun trying to get the caramel out and eat it!
Having done a little research today, it would appear that our caramel layer was far too thick so didn't liquify whilst in the oven. Note the recipe is for 10 servings and we made 7 with the same amount of caramel!
Flan de pina recipe
Chef's notes - the pudding was cooked in 30 minutes, not 40 in our fan assisted oven but the caramel layer was so thick that it didn't have time to liquify. We also had to adapt the recipe slightly as our fresh pineapple was about a cup short of juice for the recipe so we substituted for tropical juice that we already had in the fridge. We actually had an interval between the main course and desserts whilst we made this and we were a little tipsy on wine during the preparation and cooking process.