Guava and Custard Apple Snow Egg

Ingredients Method

1. Preheat oven to 150ºC and turn on ice cream machine to chill.

Custard apple ice cream
100ml milk
3 egg yolks  
100g caster sugar
3 soft ripe custard apples 2. For the custard apple ice cream, bring milk to the boil in a small saucepan.
50ml pouring cream Whisk egg yolks and sugar together by hand, then pour boiling milk onto the egg
yolk mixture while whisking. Pour into a stainless steel bowl and cook while
whisking over a pot of simmering water for about 10 minutes or until it is
Vanilla custard base thickened. Whisk sabayon until cool over ice. Set aside. Scoop the flesh of one
400ml pouring cream custard apple at a time into a double muslin lined chinois sitting over a
2 vanilla beans, split and seeds scraped measuring jug. Gather the muslin cloth at the top and squeeze tightly to obtain a
1 whole egg clear juice. When you have 150ml, whisk it into the sabayon with the cream.
3 egg yolks Place the mixture into an ice cream machine and churn for about 40 minutes.
80g caster sugar Place in the freezer until set.

 
Guava granita
100g caster sugar 3. For the v anilla custard base, heat cream and vanilla seeds together in a
500ml water small saucepan until it just begins to boil, and then remove from the heat. Whisk
400g strawberry guavas, peeled and diced by hand the eggs, egg yolks and sugar together in a stainless steel bowl until
100g fresh strawberries, hulled and halved combined. While whisking the eggs, slowly pour on the hot vanilla cream. Mix
well and remove the vanilla pods. Pour this mixture into 4 dariole moulds to a
depth of 5 cm, place the dariole moulds into a small baking dish with boiling
Poached meringue water around the dariole moulds up to halfway to form a water bath.  Place the
Canola oil spray water bath into a 150ºC oven and cook the custard 25 minutes or until the
150g egg white custard is just set. If the centre is still runny place in the freezer until set then
150g caster sugar place in refrigerator until needed.

 
Guava puree
175g caster sugar 4. For the granita, combine sugar and water in a large saucepan; bring to the
250ml water boil then lower heat. Add diced fruit and gently simmer for 10 minutes. Take off
½ vanilla bean
the heat and infuse at room temperature for 30 minutes. Pass the liquid through
375g strawberry guavas, peeled and a muslin cloth and discard the solids. Pour the syrup into a lamington or slice tin
roughly diced to a depth of 5cm. Place in the freezer until solid. Scrape with a fork into crystals
and then transfer to the freezer until required. 
Maltose tuiles
 
200g liquid maltose
100g caster sugar
20g flaked almonds 5. For the poached meringue, whisk the egg whites in an electric mixer until
they form soft peaks and then slowly add the sugar bit by bit. Keep whisking until
the meringue forms firm peaks and the sugar has dissolved. Spray hemisphere
Vanilla cream moulds lightly with canola oil spray. Spoon mixture into a piping bag fitted with
a 1cm nozzle. Pipe mixture into moulds so it sits above the surface. Place the
100g vanilla custard base filled moulds into a large baking dish and pour boiling water into the baking dish
100g double cream to a depth of about 3cm. Bake at 150ºC for 15 minutes until just. Allow to cool
for 2 minutes, then trim off tops so they are perfect hemispheres. Gently un-
mould and place cut side up on a baking paper lined tray in the fridge until
Guava fool needed. Increase oven temperature to 180ºC.
100g of guava puree
200g vanilla cream  

1 cup icing sugar, to serve
6. For the guav a puree, combine sugar, water and scraped vanilla bean in a
saucepan and bring to the boil. Lower heat to a gentle simmer, add guava and
simmer 10 minutes. Take off the heat, remove the vanilla pods, drain the flesh
from the liquid, place the flesh in a blender and add just enough of the cooking
liquid to process into a thick guava puree. Pass the puree through a fine sieve
and set aside, covered, in the fridge until needed.

7. To make the maltose tuiles, stir maltose and sugar together in a small
saucepan then bring to the boil until it reaches hard crack stage (until it
caramelises). Take care to brush down the sides with a pastry brush dipped in
water so it doesn't crystallise. Once golden add the flaked almonds and
immediately pour the mixture onto a silicon mat, allow to cool completely.
Process the cooled praline in the bowl of a hand blender to form a fine powder.
Next sift a fine layer of the praline mixture through a drum sieve, over an acetate
stencil with 11cm circles cut out of it onto a silicon mat on a baking sheet. Melt
this mixture in a 180ºC oven for a few minutes until it forms a clear liquid paste.
Cool tuiles slightly and peel off silicon sheet while still flexible. Store flat
between sheets of baking paper until ready to use.

8. For the v anilla cream, whisk the cream and custard together to form soft
peaks. Store in the fridge until ready to use.

9. For the guav a fool, place the guava puree in a small bowl and fold through
the vanilla cream gently to form a rippled effect. Do this just before you are
ready to assemble the dessert.

10. To assemble, take 8 of the half hemisphere poached meringues. Using a

teaspoon or half teaspoon measure remove a small scoop from the centre of
each half hemisphere being careful not to break through the outer edge. Then
place a teaspoon or half teaspoon measure scoop of custard apple ice cream in
four of the hemispheres. Invert the other four hemispheres over the ice cream
filled meringues to form a complete sphere. Use wet fingers to stick the two
halves together. Place a tuile on top of each sphere and using a blow torch and
an even motion, melt it over the sphere, patting it down if necessary. Dust
spheres liberally with icing sugar. Next add a generous spoonful of the guava
fool in the bottom of each serving glass. Top the fool with the guava granita. Use
two teaspoons to place the snow egg on top of the granita and serve.