Guava Crunch Bar Recipe
Lilikoi Mousse, White Chocolate Thai Basil Feuilletine
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Ingredients
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Guava Crunch Bar Base
Lilikoi Mousse
White Chocolate Thai Basil Feuilletine
Method
Guava Crunch Bar Base
Prepare the Base
Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan.
Mix Wet Ingredients
In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Combine Dry Ingredients
In another bowl, whisk together the flour, oats, salt, and baking powder.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chopped nuts.
Bake
Spread the mixture evenly in the prepared baking pan and bake for 25-30 minutes or until golden brown. Let cool completely.
Lilikoi Mousse
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
Heat Gelatin
Gently heat the bloomed gelatin until dissolved, then remove from heat.
Whip Cream
In a mixing bowl, whip the heavy cream and sugar until soft peaks form.
Combine Mixtures
Fold the lilikoi puree into the whipped cream gently. Then, add the dissolved gelatin and mix well.
Chill
Pour the mousse over the cooled guava crunch bar base and refrigerate for at least 2 hours until set.
White Chocolate Thai Basil Feuilletine
Melt Chocolate
Melt the white chocolate in a double boiler or microwave until smooth.
Combine with Feuilletine
Stir the feuilletine and chopped Thai basil into the melted chocolate until well combined.
Top Mousse
Spread the white chocolate feuilletine mixture over the set lilikoi mousse evenly.
Final Chill
Refrigerate for another 30 minutes to set the top layer.