Summary

Ingredients

• 3 guava (s)
• 200 ml water
• 6 tablespoon sugar
• 1 tablespoon syrup, (glucose syrup)
• 0.5 ½ lemon (s), add the juice
• 0.5 ½ cup cream
• 10 nuts, (canned macadamia nuts, salted and roasted)
• 1 egg white
• 3 tablespoon butter, very soft
• 2 tablespoon flour
• 4 tablespoon sugar
• Pinch salt
• 1 handful lemon thyme
• some water
• 1 cup cream
• 4 tablespoon sugar
• 1 pinch agar-agar
• 1 handful hibiscus flowers
• some water
• 1 pinch agar-agar

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Instructions

1. Wash the guavas well and cut them completely into pieces, put them on top with the sugar and water and bring to the boil. Puree and let simmer again. Pass through a sieve, add the glucose, lemon juice and cream and mix well. Put in the ice cream maker.
2. Wash the macadamia nuts well and then finely chop them. Beat the egg whites lightly and mix with the butter, flour, sugar and a little salt.
3. Place a tablespoon of dough on baking paper or Silplat mat and bake in the oven at approx. 180 ° C. Bend into a U-shape while it is still hot (e.g. around a thin glass or similar) and let it cool down.
4. Pluck the lemon thyme into small pieces and boil it with as little water as possible. Bring the cream with the sugar to the boil and reduce a little. Add the thyme stock, sprinkle in the agar-agar, stir well and bring to the boil. When the cream has cooled a little, pour it through a sieve into glasses and place in the refrigerator.
5. Simmer the hibiscus flowers in sufficient water for 5 minutes, strain and stir in the agar-agar - bring to the boil again and cool. When the panna is firm, add the still liquid jelly in a thin layer.
6. Mix the remaining semi-firm hibiscus jelly with a little cream to make a sauce as required.
7. Serving:
8. Pour a mirror or a pattern with the sauce, prick the cams out of the guava ice cream and place each in a hip - put 2 pieces per guest on the plate and add a glass of panna cotta to each.