Guava Sorbet Food
GUAVA SORBET
From Australia the Beautiful Cookbook. "On the Coral Coast in Far North Queensland, a tropical fruit industry is growing rapidly. The guava is one of the fruits cultivated there. It is a native of South America, from where the Spanish and Portuguese Spread it throughout the world. .There are two main species grown in Australia, the common guava, which has yellow, white or pink flesh, and the cherry guava, which has red flesh and is sweeter and more acidic. Guava is a scented fruit that must be perfectly ripe when used. The best guavas I have tasted were from Mossman, just north of Port Douglas." Cook time doesn't include freezer time. Requires an ice cream maker.
Provided by mersaydees
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In small pan over medium heat, stir together the sugar and water until the sugar dissolves. Let cool. Place the guava puree in a bowl and stir the cooled sugar syrup into it. Freeze in an ice cream maker according to the manufacturer's directions
- Serve immediately in order to realize the best flavor and texture. Can also be stored in the freezer for several days.
Nutrition Facts : Calories 145.1, Sodium 1.7, Carbohydrate 37.5, Sugar 37.4
GUAVA SORBET
When I moved to NYC to attend cooking school, I dove right in. I got several part-time jobs in a variety of locales. Basically, I worked for anyone who would hire me. Early morning. Late night. Magnolia Bakery didn't bite, but there was a bakery (now closed) in the West Village off Jane Street, run by a fiery Cuban woman who agreed to put me on the schedule. After a late night of work as a hostess, I would drag myself in early the next morning to this strange bakery, almost the only motivation being a pastelito, a Cuban puff pastry topped with cane sugar and filled with guava paste and cream cheese. It was the most delicious and different pastry I had ever tasted, and I knew I'd want to use the flavor combo one day. One time, when we were changing the menu at Ko and I was on a breakfast-inspired kick (guava and cream cheese is a classic breakfast pairing in many Spanish-speaking cultures), an idea took hold. I knew guava would bring the perfect acidity to a pre-dessert, and combining it with liquid cheesecake, which always makes me happy, was a no-brainer.
Yield serves 4
Number Of Ingredients 3
Steps:
- Use the back of a spoon to schmear (see page 29) a quarter of the liquid cheesecake into each of 4 bowls.
- Make a quenelle (see page 28) or scoop of sorbet, transfer it to a clean spoon, and gently lower it into the cream cheese skin, then remove it immediately-the cold temperature of the guava sorbet will set the gelatin in the cream cheese mixture and create a "skin" around the sorbet. Place the enrobed sorbet in the center of 1 of the schmeared bowls. Repeat to make quenelles for the remaining bowls. Serve immediately.
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