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Ingredients

Custard apple ice cream

100ml milk

3 egg yolks

100g caster sugar3 soft ripe custard apples

50ml pouring cream

Vanilla custard base

400ml pouring cream

2 vanilla beans, split and seeds scraped

1 whole egg

3 egg yolks

80g caster sugar

Guava granita100g caster sugar

500ml water

400g strawberry guavas, peeled and diced

100g fresh strawberries, hulled and halved

Poached meringue

Canola oil spray

150g egg white

150g caster sugar

Guava puree

175g caster sugar

250ml water

vanilla bean

375g strawberry guavas, peeled and roughly diced

Maltose tuiles

200g liquid maltose

100g caster sugar

20g flaked almonds

Vanilla cream

100g vanilla custard base

100g double cream

Guava fool

100g of guava puree

200g vanilla cream

1 cup icing sugar, to serve

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Method

1. Preheat oven to 150C and turn on ice cream machine to chill.

2.For the custard apple ice cream, bring milk to the boil in a small saucepan.

Whisk egg yolks and sugar together by hand, then pour boiling milk onto the eggyolk mixture while whisking. Pour into a stainless steel bowl and cook whilewhisking over a pot of simmering water for about 10 minutes or until it isthickened. Whisk sabayon until cool over ice. Set aside. Scoop the flesh of onecustard apple at a time into a double muslin lined chinois sitting over a measuring

jug. Gather the muslin cloth at the top and squeeze tightly to obtain a clear juice.When you have 150ml, whisk it into the sabayon with the cream. Place themixture into an ice cream machine and churn for about 40 minutes. Place in thefreezer until set.

3. For the vanilla custard base, heat cream and vanilla seeds together in a

small saucepan until it just begins to boil, and then remove from the heat. Whiskby hand the eggs, egg yolks and sugar together in a stainless steel bowl untilcombined. While whisking the eggs, slowly pour on the hot vanilla cream. Mixwell and remove the vanilla pods. Pour this mixture into 4 dariole moulds to adepth of 5 cm, place the dariole moulds into a small baking dish with boilingwater around the dariole moulds up to halfway to form a water bath. Place thewater bath into a 150C oven and cook the custard 25 minutes or until thecustard is just set. If the centre is still runny place in the freezer until set thenplace in refrigerator until needed.

4. For the granita, combine sugar and water in a large saucepan; bring to the

boil then lower heat. Add diced fruit and gently simmer for 10 minutes. Take offthe heat and infuse at room temperature for 30 minutes. Pass the liquid througha muslin cloth and discard the solids. Pour the syrup into a lamington or slice tinto a depth of 5cm. Place in the freezer until solid. Scrape with a fork into crystalsand then transfer to the freezer until required.

5. For the poached meringue, whisk the egg whites in an electric mixer untilthey form soft peaks and then slowly add the sugar bit by bit. Keep whisking untilthe meringue forms firm peaks and the sugar has dissolved. Spray hemispheremoulds lightly with canola oil spray. Spoon mixture into a piping bag fitted with a1cm nozzle. Pipe mixture into moulds so it sits above the surface. Place the filled

moulds into a large baking dish and pour boiling water into the baking dish to adepth of about 3cm. Bake at 150C for 15 minutes until just. Allow to cool for 2minutes, then trim off tops so they are perfect hemispheres. Gently un-mould andplace cut side up on a baking paper lined tray in the fridge until needed. Increaseoven temperature to 180C.

6. For the guava puree, combine sugar, water and scraped vanilla bean in asaucepan and bring to the boil. Lower heat to a gentle simmer, add guava and

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simmer 10 minutes. Take off the heat, remove the vanilla pods, drain the fleshfrom the liquid, place the flesh in a blender and add just enough of the cookingliquid to process into a thick guava puree. Pass the puree through a fine sieveand set aside, covered, in the fridge until needed.

7. To make the maltose tuiles, stir maltose and sugar together in a smallsaucepan then bring to the boil until it reaches hard crack stage (until itcaramelises). Take care to brush down the sides with a pastry brush dipped inwater so it doesn't crystallise. Once golden add the flaked almonds andimmediately pour the mixture onto a silicon mat, allow to cool completely.Process the cooled praline in the bowl of a hand blender to form a fine powder.Next sift a fine layer of the praline mixture through a drum sieve, over an acetatestencil with 11cm circles cut out of it onto a silicon mat on a baking sheet. Meltthis mixture in a 180C oven for a few minutes until it forms a clear liquid paste.Cool tuiles slightly and peel off silicon sheet while still flexible. Store flat betweensheets of baking paper until ready to use.

8. For the vanilla cream, whisk the cream and custard together to form softpeaks. Store in the fridge until ready to use.

9. For the guava fool, place the guava puree in a small bowl and fold throughthe vanilla cream gently to form a rippled effect. Do this just before you are readyto assemble the dessert.

10. To assemble, take 8 of the half hemisphere poached meringues. Using ateaspoon or half teaspoon measure remove a small scoop from the centre ofeach half hemisphere being careful not to break through the outer edge. Then

place a teaspoon or half teaspoon measure scoop of custard apple ice cream infour of the hemispheres. Invert the other four hemispheres over the ice creamfilled meringues to form a complete sphere. Use wet fingers to stick the twohalves together. Place a tuile on top of each sphere and using a blow torch andan even motion, melt it over the sphere, patting it down if necessary. Dustspheres liberally with icing sugar. Next add a generous spoonful of the guava foolin the bottom of each serving glass. Top the fool with the guava granita. Use twoteaspoons to place the snow egg on top of the granita and serve.