Guaba foam or Espumilla

When I came to Ecuador people would sell pink and ivory colored foam in ice-cream cones on the streets.

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.

Voilá!

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!