Guayaba Crème

Directions

1. 1
   Wash the guavas. Cut them in half and remove the seeds.
2. 2
   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.
3. 3
   In a blender, grind the guayaba mixture until smooth. Add the 4 tablespoons of sour cream and blend until well mixed.
4. 4
   For the cookie crust:
5. 5
   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).
6. 6
   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.
7. 7
   Evenly distribute the guayaba mixture into the individual ramekins. Cover with plastic wrap and refrigerate for 8 hours or overnight.
8. 8
   Enjoy!
9. 9
   Notes: You can garnish your guayaba creme with fresh guayaba slices and with ground cinnamon.