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Poached Guava, Sorbet, Cinnamon Cream, Short Bread

Grand Chef Christian Campbell, Relais & Chateau shows us exactly how to create the perfect ‘art on a plate’ This dessert is to die for:

Poached Guava, Sorbet, Cinnamon Cream, Short Bread


1 kg guava peeled and halved

2 x Heavy duty ZIP lock bags

  • Carefully remove the pips and place in one of the bags
  • Place the seeded guava in the other bag
  • Divide the stock syrup between the two bags equally
  • Seal the bags and place in a pot of gentle simmering water
  • When the fruit is tender remove and quick chill the bags in ice water
  • Remove eight guava fruit halves and slice into slivers
  • Set aside and refrigerate
  • Puree the seed mixture and the remaining whole flesh keeping the two mixtures separate


250g Sugar

250g water

half x vanilla pod split

Juice and zest of one lemon

  • Dissolve the sugar and water
  • Add the vanilla pod
  • Bring to the boil for two minutes
  • Remove from heat and add the lemon juice and zest


350 ml poached guava seed puree

150 ml Water

50 g egg Whites

  • Blitz the ingredients together and churn in an ice cream machine


320 g White Chocolate

25 g Butter

225 g Puree (mix made up of remaining seed puree and whole fruit puree)

450 g Cream, whipped

2.5ml Cinnamon freshly ground

  • Melt white chocolate, butter over a double boiler
  • Slowly stir in guava purée
  • Add the cinnamon
  • Fold through lightly whip cream
  • Store in air tight container and refrigerate


250 g Butter

1 cup Icing Sugar

2 Vanilla Pods

Orange zest

1 Egg (separated)

2 ½ cups Cake Flour

½ cup Almonds, ground

1 tsp Baking Powder

  • Cream butter and icing sugar
  • Add the egg yolk
  • Followed by the lightly beaten egg white
  • Sieve the flour, ground almonds and baking powder
  • Fold through the butter mixture
  • Roll into balls and freeze
  • Bake at 170 c for 12min
  • Roll through icing sugar


500m l milk,

Half a stick cinnamon roughly broken

6 yolks

50 g Corn Flour

75 g castor sugar

  • Heat the milk three times never allow to boil
  • Strain out the sticks of cinnamon
  • Reheat the milk
  • Beat the yolks and sugar till thick and pale
  • Sieve in the corn flour
  • Beat through the egg mix
  • Pour over the hot milk
  • Return the whole mixture to the heat
  • Whilst stirring with a wooden spoon cook the mixture till it just short of coming to the boil
  • Allow to cool
  • Pass the mixture through a fine sieve
  • Set aside


250g Butter

250 g Cake Flour

125 g Sugar

125 g Corn Flour

  • Lightly beat the butter with the sugar
  • Fold through the rest of the dry ingredients
  • Press into a baking pan
  • bake @ 140 ⁰ C for 20 – 25 minutes or until golden brown
  • turn out and cool on a wire rack
  • once cool break of peaces to make into coarse crumbs
  • set aside
Poach Guava 2 delaire-graff-logo


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