Boeber with guava mousse

Best paired with Prestige The Welder Chenin Blanc

Boeber, guava mousse, guava sorbet and Welder poached guava

 

Ingredients

 

  • 1L full cream milk
  • 250ml (1 cup sago)
  • 1 vanilla pod
  • 2.5ml cinnamon
  • 100g butter
  • 4 eggs separated
  • 125ml (1/2 cup) white sugar
  • 125ml (1/2 cup) light brown sugar
  • 1 orange zested

Method

 

Pre heat the oven to 140 C. Heat the milk and sago in a medium size pot. Add the cinnamon, butter and the seeds of the vanilla pod. Bring to a boil and once it starts boiling turn it down and simmer until the sago is translucent and soft. Remember to keep stirring as the mix might stick to the bottom.

When the sago is soft take it off the heat and let it cool down to room temperature.

In a mixing bowl, mix together the egg yolks (keep the whites for the meringue), sugars and zest of 1 orange.

Fold the sugar mixture into the cooked sago.

Pour the mix a baking tray (no need for spray of paper).

Bake in the pre heated oven for about 40 min or until the mixture is just set. Let it cool down slightly before serving.

 

For the meringue:

 

  • 4 egg whites (left over from the egg yolks)
  • 240g caster sugar
  • 15ml corn flour
  • 3ml lemon juice

 

Using an electric mixer whisk the egg whites until soft peaks are formed. Gradually add the caster sugar until all the sugar has been incorporated. Right at the end slowly whisk in the corn flour and the lemon juice.

Pipe the meringues in the desired shapes and bake at 140 for 30 minutes.

This makes a lot of meringues so it’s a good idea to make the whole batch and let the kids enjoy them for a treat.

 

 

By Glen Carlou Executive Chef Johan Stander