Guava Snow Egg. As seen on ‘MasterChef’, Peter Gilmore from Sydney’s Quay restaurant shares the recipe for his delectable guava snow egg.
For the poached meringue
300g egg white
For the maltose tuilles
200g liquid maltose
20g flaked almonds
For the guava puree
½ vanilla bean
375g strawberry guava flesh
For the guava granita
400g peeled strawberry guavas
100g fresh strawberries
For the custard apple ice cream
6 egg yolks
300ml clear custard apple juice
100ml single cream
For the vanilla custard base
400ml single cream
2 vanilla beans, split and scraped
3 egg yolks
1 whole egg
For the vanilla cream
100g double cream
100g vanilla custard base
For the guava fool
400g guava puree
200g vanilla cream
1 For the meringue, whisk egg whites in a machine until they form soft peaks. Slowly add sugar until firm peaks form and sugar has dissolved. Place meringue into 16 half-hemisphere silicon moulds (6cm diameter). Cook in a bain-marie in a pre-heated 120˚C oven for approximately 15 minutes. Allow to cool. Remove from moulds then store in the fridge on a silicon-paper-lined tray.
2 For the maltose tuilles, heat sugar and maltose together until caramelised. Add almonds and immediately pour mixture onto a silicon mat. Allow to cool. Process hard caramel in a food processor to form a powder. Sieve mixture in a course sieve onto a silicon mat in a fine layer. Melt in a moderate oven until it forms a clear paste. Remove, and before the praline becomes too hard, cut into a 15cm-diameter circle using a metal cutter. When circles are hard, store between silicon paper in an airtight container.
3 For the guava puree, combine sugar, water and scraped vanilla bean in a pot and bring to the boil. Lower to a gentle simmer. Add guava flesh and simmer for 10 minutes. Take off the heat, remove vanilla pods and drain liquid. Place flesh in a blender and add just enough of the cooking liquid to process into a thick puree. Pass through a fine sieve and set aside in the fridge.
4 For the guava granita, roughly dice guavas and strawberries. Combine sugar and water in a large saucepan. Bring to the boil then lower to a slow simmer. Add diced fruit and gently simmer for 10 minutes. Take off the heat and infuse at room temperature for 2 hours. Pass liquid through a muslin cloth and discard solids. Pour guava syrup into a ceramic or stainless-steel container to a depth of 5cm. Freeze for no less than 12 hours; every 2 to 3 hours scrape with a fork to form granita crystals.
5 For the custard apple ice cream, whisk egg yolks and sugar together. Bring milk to the boil and pour on to egg-sugar mixture while whisking. Pour into a stainless steel bowl and cook while whisking over a pot of simmering water (approximately 10 minutes). Allow the sabayon to cool over ice. Meanwhile, scoop the flesh of approximately 1 large, extremely ripe custard apple into a double-muslin-lined chinoix. Gather the cloth and squeeze tightly to obtain 300ml clear juice. Whisk it into the sabayon with the cream. Place mixture into an ice cream machine and churn. Freeze until needed.
6 For the vanilla custard base, heat cream and vanilla beans together until mixture just begins to boil then remove from the heat. Whisk the eggs, egg yolks and sugar in a stainless steel bowl. While whisking, slowly pour on the hot vanilla cream. Mix well and remove vanilla pods. Pour mixture into 4 large dariole moulds to a depth of 5cm. Place moulds into a tray of water to form a water bath. Place into a pre-heated 150˚C oven and cook the custard for approximately 25 minutes until it is just set. Remove custards from the bain-marie and place in the fridge for approximately 5 to 6 hours until they are chilled and set.
7 For the vanilla cream, whisk cream and custard together to form soft peaks.
8 For the guava fool, place guava puree in a small bowl and fold through vanilla cream gently to form a rippled effect. Do this just before you are ready to assemble the dessert.
9 To assemble, take 8 of the half-hemisphere meringues. Using a teaspoon, carefully remove a small scoop from the centre of each. Place a scoop of custard apple ice cream inside the hole you have made. Scoop a hole in the rest of the hemispheres and invert over the ice-cream-filled meringues to form a sphere. Place a maltose biscuit on top of each sphere and using a gentle blowtorch, melt the biscuit over the sphere. Dust with icing sugar. Add a generous spoonful of the guava fool in the bottom of each serving glass. Top the fool with the granita then place the meringue spheres on top of the granita and serve.