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Name: Caramelised Guava with Sorbet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 15 g Apricot jelly; 50 g Guava pur?e; 1 ts Lemon juice; 30 g Stock syrup

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INGREDIENTS

15 g Apricot jelly
50 g Guava pur?e
1 ts Lemon juice
30 g Stock syrup

Servings

INSTRUCTIONS

MMMMM---------------------------SORBET-------------------------------- 180 ml Guava; (pink) 180 ml Stock syrup 200 ml WaterMMMMM---------------------CARAMELISED GUAVA-------------------------- 4 Guava 80 g Sugar 1 bn Mint 20 ml Water Blend all the coulis ingredients together and pass through a fine sieve. Sorbet: Blend all the ingredients together. Freeze the mixture in an ice cream machine according to the manufacturers instructions. Alternatively, pour it into a large freezerproof bowl, cover and freeze until almost set. Transfer to a food processor and whisk until it is creamy and all the ice crystals have broken down. Return the mixture to the bowl, cover and place in the freezer again. Repeat this process twice, then freeze the ice cream until firm. Caramelised guava: Cut off the top of the guava (approximately 1/5). Using a dessert spoon, remove the flesh from within the guava, as whole as possible. Cut the flesh into 1cm cubes. Place 80g of sugar into a pan with 20ml of water and bring to the boil. Add the guava and mint and cook until the fruit caramelises. Remove the mix. Keep 5 pieces per plate for decoration. Refill the guava with the caramelised guava and allow to cool. Decorate the plate with the coulis. Place on the guava and fill with sorbet. Garnish with mint.

NOTES

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Caramelised Guava with Sorbet

15 g Apricot jelly
50 g Guava pur?e
1 ts Lemon juice
30 g Stock syrup

MMMMM---------------------------SORBET--------------------------------    180 ml Guava; (pink)    180 ml Stock syrup    200 ml WaterMMMMM---------------------CARAMELISED GUAVA--------------------------      4    Guava     80 g  Sugar      1 bn Mint     20 ml Water   Blend all the coulis ingredients together and pass through a fine  sieve.    Sorbet: Blend all the ingredients together. Freeze the mixture in an  ice cream machine according to the manufacturers instructions.  Alternatively, pour it into a large freezerproof bowl, cover and  freeze until almost set. Transfer to a food processor and whisk until  it is creamy and all the ice crystals have broken down. Return the  mixture to the bowl, cover and place in the freezer again. Repeat  this process twice, then freeze the ice cream until firm.    Caramelised guava: Cut off the top of the guava (approximately 1/5).  Using a dessert spoon, remove the flesh from within the guava, as  whole as possible. Cut the flesh into 1cm cubes.    Place 80g of sugar into a pan with 20ml of water and bring to the  boil. Add the guava and mint and cook until the fruit caramelises.  Remove the mix. Keep 5 pieces per plate for decoration.    Refill the guava with the caramelised guava and allow to cool.  Decorate the plate with the coulis. Place on the guava and fill with  sorbet. Garnish with mint.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 1 servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 12.6mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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