It seamed a very antihygenic, especially with all the heat, the dust and the flies around.
When I heard you needed eggs to prepare the foam, I was certain I would never ever try it.
|Guaba foam or espumilla.|
But the Ecuadorian hospitality came to rescue.
A friend of mine bought a cone for me and offered it so I could taste this wonderful thing called espumilla.
A real Ecuadorian treat.
There was no way to say no without insulting him badly in front all of our friends.
So, I took the cone and prayed I would not die from disentery or suffer very badly at least.
Then I took one bite and I was sold.
Luckily I was also able to learn how to make espumilla myself and be sure it would be fresh and refrigerated.
First of all you need a batch of guaba fruits.
I made a medium size bowl out of just three, very mature, fruits.
You need to wash them and cut them in halfs.
Then boil them until the fruits are soft.
|Liquefied guaba fruits without the sugar and egg whites.|
If the fruit is mature, like mine were, you can put them in the blender whole with the peel on.
After making a mash out of the fruits mix them in a bowl with lots of sugar and three egg whites.
You have espumilla.
|Espumilla or guaba foam|
You can use artificial sweeteners instead of sugar if you prefer.
Just make sure you hoard a big enough batch for yourself because this is REALLY tasty!