Culinary Hotline - Guava Inspired Dishes
Fresh from nature, full of flavor.
Ingredients:
Caramel:
- 1 cup sugar
- 1/4 cup water
Flan:
- 1 x 410 g can Ideal Milk
- 1 x 385 g can condensed milk
- 250 g cream cheese, softened
- 6 free-range eggs
- Seeds of 1 vanilla bean
- Pinch of salt
- Water, for the water bath
How To Make Caramel Flan
1. Preheat the oven to 160°C. Place the 26 cm cake tin in a water bath.
2. Heat the sugar and water in a saucepan without stirring until the syrup turns a deep amber. Carefully pour it into the cake tin and tilt to coat the base. Set aside to firm.
3. Whisk the evaporated milk, condensed milk, cream cheese, eggs, vanilla and salt until smooth. For the silkiest texture, strain the mixture before pouring it over the caramel.
4. Add hot water to the water bath until it reaches halfway up the cake tin. Bake for 50-60 minutes, or until the edges are set and the centre still has a slight wobble.
5. Cool completely, then refrigerate for at least 4 hours or overnight. Keep chilled for the final assembly.
Ingredients:
- 6 very ripe guavas, peeled and roughly chopped
- 1/2 cup sugar, or to taste
- 1 cup water
- Pinch of salt
How To Make Guava Puree
1. Place the guavas, sugar, water and salt in a saucepan. Bring to a gentle simmer and cook for 12-15 minutes, until the fruit is completely soft.
2. Blend until smooth, then pass through a chinoise to remove the seeds. Adjust the sweetness and add a little water if a looser consistency is required.
3. Cool before serving. Transfer to a piping bag for neat plating, if desired.
Ingredients:
- 8 ripe but firm guavas
- 3 cups water
- 1 cup sugar
- 1 vanilla bean, split
- 1 lemongrass stalk, bruised
- 4 cm piece fresh ginger, sliced
- 5 cardamom pods, lightly crushed
- Pinch of salt
How To Make Poached Guavas
1. Peel the guavas and cut them into halves or wedges, depending on their size.
2. Combine the water, sugar, vanilla, lemongrass, ginger, cardamom and salt in a wide saucepan. Bring to the boil, then reduce to a gentle simmer for 5 minutes to infuse.
3. Add the guavas and cover with a round of wax paper. Poach gently for 12-18 minutes, or until tender but still holding their shape. Allow the fruit to cool in the syrup.