March 13, 2020
GUAVAS AND CUSTARD DESSERT

by former executive chef Christiaan Campbell of The Werf restaurant
Serves 6
INGREDIENTS
Brown-bread burnt-butter ice cream
2C cream
2C full-cream milk
2 slices sourdough bread, toasted
1C sugar
6 egg yolks
pinch salt
125g butter
Frangipane crumble
50g unsalted butter
60g (80ml) sugar
1 egg
30g (50ml) cake flour
125g ground almonds
pinch of salt
Poached guavas
9 ripe guavas
2C sugar
3C water
2 cardamom pods
1 cinnamon stick
2 star anise
2 cloves
Vanilla custard
2C cream
2C milk
12 egg yolks
1C sugar
pinch of salt
1t vanilla essence or ½t vanilla paste
Spice sprinkle
4 cardamom pods
2 cinnamon sticks
4 cloves
4 star anise
1 vanilla pod
100g castor sugar
METHOD
Brown-bread burnt-butter ice cream
Frangipane crumble
Poached guavas
Vanilla custard
Spice sprinkle
PLATING