From Nelsons Kitchen

Romeu e Julieta

From Nelson’s Kitchen

In the 1970’s Mauricio de Sousa, the most successful Brazilian cartoonist responsible for "Turma da Monica" was hired to create a publicity campaign for "Goiabada da CICA." Goiabada is a sweet guava paste that is popular in Brazil. The campaign featured the pairing of the very sweet goiabada with a salty fresh cheese. Mauricio’s idea was to call the sweet Goiabada "Julieta" and the salty cheese "Romeu". The dessert "Romeu e Julieta" was popularized and is still know by this name all over Brazil. Here we work on a reinterpretation from the glitztv website 1 based on marcarpone cheese.

  1. Preparing the goiabada
    • Cut the goiabada in small cubes and put in a medium size heavy-bottom saucepan.
    • Add 200 ml of water.
    • Cook over slow heat stirring from time to time until you obtain a thick sirupy and homogeneous paste.
    • Let it cool to room temperature.
  2. Toast the slivered almonds
    • Toast the slivered almonds in a 300 F oven watching frequently so that they turn a golden colour but do not become bitter.
  3. Prepare the mousse
    • Put the mascarpone cheese, the heavy cream, and the salt in the bowl of a standing mixer.
    • Mix to a mousse consistency.
    • Taste for salt, the cheese mousse should be lightly salty to contrast with the sweet goiabada.
  4. Serve
    • Serve in martini glasses with the goiabada in the bottom of the grass and a large spoon of the mousse floating on it.
    • Decorate with the toasted slivered almonds.