Pastry Team USA

Representing the US in the World Pastry Cup

Strawberry and Guava Mousse with Rhubarb Compote

**Utilizing Andros Strawberry and Guava Purées and Andros Rhubarb Compote

Strawberry and Guava Mousse

Strawberry Purée Andros 500
Guava Purée Andros 215
Gelatin Mass 150
Italian Meringue 400
Whipped Cream Elle & Vire 500
  1. Warm Andros Guava Purée and melt gelatin mass, combine with Andros Strawberry Purée and whisk to combine very well. Desired temperature should be room temperature.
  2. Make Italian Meringue and slowly add purée mixture while whipping at low speed.
  3. Fold in whipped cream.


  1. Make the mousse and portion into verrines of desired shape and allow to set.
  2. Add the Andros Rhubarb Compote followed by some decorations of your choice.

LOGO Andros Chef fd blanc

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