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Poached Guava

Poached Guava

At The Werf restaurant on Boschendal, chef Christiaan Campbell loves to cook farm-to-table food with a surprise. element. Here’s his Poached Guava with Roasted White Chocolate Cream and Coconut Cookies recipe.

Poached Guava

At The Werf restaurant on Boschendal, chef Christiaan Campbell loves to cook farm-to-table food. Poached Guava with Roasted White Chocolate Cream recipe. Recipes Poached Guava European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 500ml water
  • 200g white sugar
  • 1 vanilla pod, slit lengthwise and the inside scraped out
  • 12 guavas, peeled and whole
  • Roasted White Chocolate Cream
  • 300g white chocolate, roughly chopped
  • 250g (250ml) cream
  • Coconut Tuiles
  • 125g desiccated coconut, toasted
  • 125g icing sugar
  • 2 egg whites
  • 35g butter, melted
  • 2 baking sheets
  • Coconut Cookies
  • 560ml (2¼ cups) desiccated coconut, toasted
  • 180ml (¾ cup) cake flour
  • ½ can (385g) condensed milk
  • baking sheet

Instructions

  1. Make a syrup by combining water, sugar and vanilla and bringing to a boil, stirring to dissolve sugar. Add the guavas and poach gently until tender. Cool in syrup, and leave whole or, if big, slice in half.
  2. To make the white chocolate cream, roast the chopped chocolate in an oven dish at 130°C for 20 minutes. The chocolate will change colour and start to caramelise. Remove from oven and immediately agitate it by scraping back and forth with a spoon. Leave half to cool to form solid pieces or crumbs, keep the other half warm while you heat 100g of the cream. Add the 150g warm chocolate pieces to the 100g cream and blend mixture to form a smooth ganache. Leave to cool. Then whip remaining 150g cream to soft peaks, and fold gently through the ganache to form a mousse.
  3. To make the tuiles, combine the coconut, icing sugar and egg whites. Stir in melted butter to form a paste. Place mixture between 2 baking sheets and roll out as thinly as possible. Freeze for 30 minutes to let it set. Remove top sheet and bake in 120°C oven until golden brown. Cool and break into pieces as wanted.
  4. Make the coconut cookies by combining the ingredients, mix well and form into small balls, about 40g-50g each. Transfer
    to a baking sheet, press to shape and bake at 120°C for 20 minutes. Remove from oven and cool. Use the white chocolate mousse to sandwich two cookies together.
  5. This dessert is best served on a large platter, decoratively arranged. The guavas, drained, can be surrounded by white chocolate crumbs, oddly shaped coconut tuile pieces and coconut cookie sandwiches.

Wine suggestion: Boschendal Vin d’Or Noble Late Harvest

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