Guava

Making the recipe

50 portions

Coconut cream without added sugar

Frozen puree without added sugar Guava

Frozen puree without added sugar Lime

Ingrédients

Pink Guava puree without added sugar* – 1000g
Fresh pink guava – 1000g
Caster sugar – 40g
Pectin NH – 16g
Lime puree without added sugar* – 20g
Ascorbic acid – 2g
White rum 54% (optional) – 30g

Mix the sugar and the NH pectin together.
Peel the fresh pink guava and cut into cubes.
Heat the Pink Guava puree up to 40˚C, add the pectin and sugar mix.
Continue to cook until the mix get thickens.
Fold in the cubes of pink guava with a rubber spatula.
Add the Lime puree and the ascorbic acid.
Fill half-sphere moulds with the mix, freeze and combine to form a sphere.
Store in the freezer until ready for serving.
Ingrédients

Coconut cream without added sugar* – 825g
Gelatin mass – 198g
Egg whites – 129g
Caster sugar – 39g
Semi-whipped cream – 1038g
Lime zest – 5g

Heat ⅔ of the Coconut cream and melt the gelatin mass into it.
Mix until smooth.
Add the rest of Coconut cream and mix again.
Make a French meringue with the egg whites and sugar.
Gradually add the meringue to the Coconut cream.
Add the lime zest.
Fold in the whipped cream.
Ingrédients

Water – 350g
Lime puree without added sugar* – 50g
Gelatin powder – 10g
Glycerin – 2.5g

Add everything to a saucepan and bring to boil, whisking constantly.
Once boiled and the gelatin is fully melted, pour a thin layer onto plastic trays.
Do not cover and leave the tray at room temperature for 48 hours.
After 48 hours the mix will be ready to be removed for cutting to the desired shape.

Presentation

1. Use a skewer to pick out the guava insert.
2. Dip the inserts into the coconut mousse several times and remove them by swirling them around. Put them back into freezer immediately.
3. After about an hour, use a palette knife and spread some
coconut mousse on the frozen cakes to give them the texture of “guava”.
Put them back into the freezer.
4. Prepare a “velvet” mix to coat the guavas by mixing half white
chocolate, half cocoa butter and some fat soluble green coloring.
5. Heat the mix to 45˚C, add a few pinches of green tea powder and cocoa powder, mix them lightly but do not dissolve
the powders completely.
6. Dip the frozen “guava” quickly in the “velvet” mix.
7. Use a pastry brush to sprinkle some cocoa powder on the guavas to give them a realistic effect. Finish by adding the stems.