Guava and Custard Apple Snow Egg
Custard apple ice cream
100ml milk
3 egg yolks
100g caster sugar
3 soft ripe custard apples
50ml pouring cream
Vanilla custard base
400ml pouring cream
2 vanilla beans, split and seeds scraped
1 whole egg
3 egg yolks
80g caster sugar
Guava granita
100g caster sugar
500ml water
400g strawberry guavas, peeled and diced
100g fresh strawberries, hulled and halved
Poached meringue
Canola oil spray
150g egg white
150g caster sugar
Guava puree
175g caster sugar
250ml water
½ vanilla bean
375g strawberry guavas, peeled and roughly diced
Maltose tuiles
200g liquid maltose
100g caster sugar
20g flaked almonds
Vanilla cream
100g vanilla custard base
100g double cream
Guava fool
100g of guava puree
200g vanilla cream
1 cup icing sugar, to serve
1. Preheat oven to 150ºC and turn on ice cream machine to chill.
2. For the custard apple ice cream, bring milk to the boil in a small
saucepan. 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 thickened. Whisk sabayon until cool over ice. Set aside.
Scoop the flesh of one custard apple at a time into a double muslin lined
chinois sitting over a measuring jug. Gather the muslin cloth at the top and
squeeze tightly to obtain a clear juice. When you have 150ml, whisk it into
the sabayon with the cream. Place the mixture into an ice cream machine and
churn for about 40 minutes. Place in the freezer until set.
3. For the vanilla custard base, heat cream and vanilla seeds together in a
small saucepan until it just begins to boil, and then remove from the heat.
Whisk by hand the eggs, egg yolks and sugar together in a stainless steel
bowl until 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 water around the dariole moulds up to halfway to
form a water bath. Place the water bath into a 150ºC oven and cook the
custard 25 minutes or until the custard is just set. If the centre is still
runny place in the freezer until set then place in refrigerator until needed
4. For the granita, combine sugar and water in a large saucepan; bring to
the boil then lower heat. Add diced fruit and gently simmer for 10 minutes.
Take off the heat and infuse at room temperature for 30 minutes. Pass the
liquid through a muslin cloth and discard the solids. Pour the syrup into a
lamington or slice tin 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.
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 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 filled moulds into a large baking dish and pour boiling
water into the baking dish 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 needed. Increase oven temperature to
180ºC.
6. For the guava 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 vanilla cream, whisk the cream and custard together to form soft
peaks. Store in the fridge until ready to use.
9. For the guava 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.
Prettypinkbutterfly
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