There are so many creative things you can do with feijoa – it’s a constant delight all the great recipes that are out there waiting to be discovered. And of course, I am partial to a little nougat as well.
This recipe comes from the Nelson Mail via the Stuff website, under an article titled “little green taste grenade” – a perfect description for feijoa.
FEIJOA MOUSSE WITH NOUGAT
- 1/3 cup sugar
- 1/4 cup water
- 2 teaspoons gelatine
- 600g feijoas
- 360g ricotta
- 180g nougat
- In a small pot combine the sugar and water and place over low heat, stirring until dissolved. Remove from the heat and sprinkle the gelatine over the top. Set aside to cool.
- In a food processor puree the feijoas, add the gelatine mixture and the ricotta and process briefly or stir to blend. Pour the mixture into individual glasses and chill at least six hours.
- Crumble the nougat in a food processor (or chop finely) and sprinkle over the mousse and serve.