Guayaba Crème

Wash the guavas. Cut them in half and remove the seeds.

Put them in a large pot with the water, sugar, cinnamon and anise. Bring to a boil then lower heat to a simmer. Simmer for 15-20 minutes. Remove from heat, discard the cinnamon and anise and let the mixture cool.

In a blender, grind the guayaba mixture until smooth. Add the 4 tablespoons of sour cream and blend until well mixed.

For the cookie crust:
In a food processor, grind the graham crackers until you have coarse crumbs. Mix in the sugar, butter and cinnamon; blend until the mixture comes together. Evenly distribute the mixture into the bottom of 10 individual ramekins (I used ramekins with a 5.4 ounce capacity).

Using the back of a spoon or your fingers, press the cookie mixture firmly down into the ramekins. It’s better if it’s slightly raised on the sides.

Evenly distribute the guayaba mixture into the individual ramekins. Cover with plastic wrap and refrigerate for 8 hours or overnight.

Enjoy!

Notes: You can garnish your guayaba crème with fresh guayaba slices and with ground cinnamon.