Guava Parfait Recipe By Chef Himanshu Saini Is A Must Try
Image Credit: Guava Parfait Recipe By Chef Himanshu Saini Is A Must Try

Connecting people across borders and regions, food surpasses boundaries and presents a beautiful amalgamation of cultures. The lockdown has been heavy on all of us, but the one thing that has kept our spirits up through this time is food. While healthy eating should have already been of prime importance, the pandemic accelerated our need to understand its benefits. However, when we think of healthy lifestyles, we often think of veggies, fruits, all sorts of diets. Using fruits as a significant ingredient can be beneficial, nutritious as well as lip-smacking! Making it as attractive as it gets is Chef Himanshu Sainis’s Guava Parfait recipe. 

Chef Saini has Tresind Dubai to his credit, where he serves Modern Indian cuisine, introducing the flavours of India into the multicultural landscape of Dubai. So easy to make and more accessible to impress people with, this guava parfait recipe is a must-try at home!

Guava Parfait

Ingredient Quantity 

  • Red guava (ripe): 4 
  • Guava puree: 400 gms 
  • Water: 75 ml 
  • Sugar: 50 gms

For Chaat masala 

Ingredient Quantity 

  • Strawberry (dehydrated): 50 gms 
  • Deggi chilli powder: 5 gms 
  • Chaat Masala: 10 gms 
  • Icing sugar: 3 gms 


  1. Cut guavas lengthwise and scoop out the pulp making a cavity and freeze to retain a good shape. 
  2. Heat water and sugar and cool down. 
  3. Now add water mix to the guava puree and mix well. 
  4. Freeze the mixture to make a sorbet. 
  5. Churn the sorbet in the ice cream machine if available to have a smooth texture. 
  6. For chaat masala, put all the ingredients in a blender and blend to a fine powder and keep aside 
  7. Please take out the frozen guavas and fill the cavity with sorbet, levelling it with the back of a spoon or knife. 
  8. Freeze again for 30 minutes. 

For serving

  1. Put the chaat masala in a dredger or a fine tea strainer.
  2. Take out the guavas and sprinkle chaat masala on top and serve immediately.