Feijoa season is here for parts of the country, and almost here for the rest! And like those black boy peach trees, apple trees and courgette plants, once they start arriving, they come in thick and fast!
If you find yourself with an abundance of feijoas, why not try something a little different and make this Feijoa Mousse!?
This recipe was shared to the Facebook group NZ Gardening On A Budget by Shannon. Thanks Shannon!
- 12 large ripe feijoas
- 3/4c Castor Sugar
- 1 Tbsp Castor Sugar (extra)
- 2 Tbsps lemon juice
- 3 egg whites
- 500mls whipped cream (plus a bit extra for the end)
- Borage flowers
- Peel feijoas (or halve them and scoop out all of the flesh).
- Place in saucepan with lemon juice and castor sugar.
- Simmer til soft, then process or mash til smooth.
- Beat egg whites and as they stiffen, add the extra castor sugar a little bit at a time until stiff peaks form.
- Fold cream into processed feijoa mixture then fold in the egg whites.
- Transfer to serving glasses and chill until they are ready to serve.
- Serve decorated with edible flowers and whipped cream - divine!