As with guava sorbet recipes, making desserts with fruit in Cuba is much more common than eating them in natural form.
"Candy is considered an important part of a typical diet," writes Madelaine Vázquez Gálvez and Imogene Tondre . ".
Although sugar has important historical significance, it is still deeply rooted in daily diet.
"Even when the economy collapsed in the 1990 s, there was still sugar.
"People get calories and energy from sugar water," Tondre said . "rooster soup)
Snacks or desserts that were once popular.
"As of today, individuals can get 5 pounds of white sugar and 3 pounds of brown sugar in the rations system.
"Many people will eat the entire distribution of 8 pounds (3. 5 kg)
Sugar every month.
Therefore, Tondre added that Cuban desserts are usually very sweet and the amount of sugar (
Pastry using flour)and (
Snacks made of eggs, milk and fruit)
Recipes can be adjusted according to taste.
20 minutes, add 4 hours of freezing time 61/2 small white potatoes or yellow potatoes (5 oz/150 g)
4 tbsp peeled cut (60 mL)
Sugar 4 melon gas (
1/2 oz/300g)
, Not peeled, cut into pieces (see note)2/3 cup (150 mL)
1/4 teaspoon of whole milk (1 mL)
Salt mint leaves and guava slices, garnishIn as a small pot, combine sweet potatoes and water to cover 3/4 (2 cm).
Cook for about 20 minutes and cover until soft.
Drain and allow for cooling.
3 tablespoons of sugar (45 mL)
Boil in water for 5 minutes to make simple syrup.
Cool on one side.
Mix guava, cooked sweet potatoes, simple syrup, milk and salt in a blender and mix well.
After about 2 hours, filter it and put it into the metal pie plate for partial freezing.
Stir the mixture with a fork to break the ice.
Repeat this process 3 times every 45 minutes to add some air.
With ice cream dishes decorated with mint leaves and guava slices.
Guava can be replaced with fruits such as papaya, mango, banana and pineapple.
