F r o m A u s t r A l i A’ s m A s t e r C h e F Peter Gilmore Peter Gilmore’s exclusive recipe for the Guava Snow Egg q u ay f o o d i n S P i r E d by n at u r E Peter Gilmore SErVES 8 guava snow egg this is my favourite dessert. it is an original creation that i first made about three years ago. the flavours change with the seasons; sometimes i make a white peach or a mulberry version, but this guava version is my favourite. Strawberry guavas have a deep pink flesh and an exotic intoxicating scent. the combination of the fool, granita and ice-cream filled poached meringue is a textural treat. Coating the snow egg in a maltose biscuit adds another dimension — as you crack through the toffee biscuit it gives way to the soft meringue filled with the custard apple ice cream. this dessert is incredibly refreshing and, for me, everything a dessert should be. guava granita guava fool custard apple ice cream 600 g (1 lb 5 oz) strawberry guavas 800 g (1 lb 12 oz) strawberry guavas 200 ml (7 fl oz) milk 100 g (3½ oz) fresh strawberries 175 g (6 oz) caster (superfine) sugar 6 egg yolks 100 g (3½ oz) caster (superfine) sugar ½ vanilla bean, split and scraped 200 g (7 oz) caster (superfine) sugar 1–2 large, extremely ripe custard Cut the guavas in half, scoop out the vanilla cream apples seeds and flesh and discard the skin. 100 g (3½ oz) vanilla custard base 100 ml (3½ fl oz) cream (35% fat) Weigh out 400 g (14 oz) of flesh. (basic recipes, page 269) 100 g (3½ oz) double cream (45–50% Put the milk in a saucepan and bring to roughly dice the guava flesh and fat) the boil. Whisk the egg yolks and sugar strawberries. Combine the sugar and 500 ml (17 fl together, then, while whisking, pour Cut the guavas in half and scoop out oz/2 cups) of water in a large saucepan, the boiled milk onto the egg yolk and the seeds and discard them, then bring to the boil, then lower the heat sugar mixture. Pour the mixture into a scoop out the flesh from the skin. to a slow simmer. add the diced fruit stainless-steel bowl, place over a pan Weigh out 375 g (13 oz) of flesh. and gently simmer for 10 minutes. of simmering water, without letting the Put 250 ml (9 fl oz/1 cup) of water remove the pan from the heat and base of the bowl touch the water, and in a saucepan and add the sugar and allow to infuse at room temperature for continually whisk for 10 minutes. Place vanilla bean. bring to the boil, then 2 hours. Pass the liquid through a sieve the bowl of sabayon over ice to cool. lower the heat to a gentle simmer, lined with muslin cloth and discard Meanwhile, scoop out the flesh add the guava flesh and simmer for the solids. Pour the guava syrup into from one custard apple into a fine sieve 10 minutes. remove the pan from the a ceramic or stainless-steel container lined with a double layer of muslin heat and remove the vanilla bean. to a depth of 5 cm (2 inches). Place the cloth. Gather the muslin at the top drain the guava flesh from the liquid container in the freezer for a period of and squeeze the ripe custard apple and place the flesh in a blender. add no less than 12 hours. Every 2–3 hours, flesh tightly to obtain a clear juice. you just enough of the cooking liquid to remove the container from the freezer will need 300 ml (10 1/2 fl oz) of clear process into a thick guava purée. Pass and scrape with a fork to form the juice (you may need to use the second the purée through a fine sieve and set granita crystals. custard apple). Whisk the juice into aside in the refrigerator. the sabayon, along with the cream. to make the vanilla cream, whisk transfer the mixture into an ice-cream together the vanilla custard base and machine and churn until frozen. Place cream in a small bowl to form soft the ice cream in a container in the peaks. Place 400 g (14 oz) of guava freezer for at least 1 hour. purée in a small bowl and gently fold through the vanilla cream to form a rippled effect. do this just before you are ready to assemble the dessert. to finish and plate take eight of the poached half-hemisphere meringues. using a teaspoon, remove a small scoop from the centre of each meringue, being careful not to break through the outer edge. Place a small scoop of custard apple ice cream inside the hole you have just made. Scoop a small hole in the remaining eight meringues and invert them over the ice-cream filled half-hemispheres to form a complete sphere. Place a maltose tuile on top of each sphere and, using a gentle kitchen blow torch, melt the tuile over the sphere. dust all the spheres with icing sugar. next, place a generous spoonful of the guava fool in the bottom of each serving glass. top the fool with the guava granita, then place the ice-cream filled meringue spheres on top of the granita and serve. poached meringue maltose tuiles 300 g (10½ oz) egg white 200 g (7 oz) liquid maltose 300 g (10½ oz) caster (superfine) sugar 100 g (3½ oz) caster (superfine) sugar pure icing (confectioners’) sugar, 20 g (¾ oz) flaked almonds to dust Heat the maltose and sugar in a Preheat the oven to 120°C (230°f/Gas 1/2). medium-sized pan until it reaches 140°C for this recipe you will need a 6 cm (2 1/2 (285°f). add the flaked almonds and inch) diameter half-hemisphere silicone immediately pour the mixture onto mould sheet. Whisk the egg whites in a silicone mat. Put aside to cool an electric mixer until they form soft completely. peaks, then slowly add the sugar. once Preheat the oven to 180°C (350°f/ the meringue forms firm peaks and the Gas 4). Line a baking tray with a silicone sugar has dissolved, place the meringue mat. Process the hard praline in a into 16 half-hemisphere moulds. Place food processor to form a fine powder. the meringues in a bain-marie large transfer the praline mixture into a enough to hold the silicone mould course sieve and sift the praline onto the sheet and cook in the oven for about silicone mat in a fine layer, about 1 mm 15 minutes. allow to cool for 5 minutes, (1/16 inch) thick. you may have to work then remove from the water bath to cool in batches, depending on the size of completely. unmould the meringues and your tray. Place in the oven and melt the store in the refrigerator on a tray lined praline until it forms a clear liquid paste. with silicone paper. remove from the oven and before the praline becomes too hard, cut it into eight 15 cm (6 inch) circles using a metal circle cutter. When each circle is hard, store in an airtight container, placing a sheet of silicone paper between each one.