Remove the skin from the guava, cut in half, steam in the wine for 3 to 5 min. until soft, pass through a sieve and cool. Soak gelatine in water, allow to swell for 10 min.
Whip egg yolks with hot water until creamy. Gradually add fructose and whip until creamy. Fold in guava puree, juice of one lemon and milk.
Squeeze out swollen gelatine well, heat, allow to melt, stir into the guava mixture, cool.
Fold stiffly beaten egg whites and whipped cream into the gelling guava mixture. Portion into dessert bowls. Refrigerate.
Bread units : 1
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