John Myers
Ingredients for 8 servings:
- 1.2 kg guava(s), Brazilian (feijoa)
- 200 g sugar
- 200 ml water
- 4 cm ginger
- 1 lemon(s), juice
- 1 shot of rum
- 2 egg whites
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours
refreshingly sour
Feijoa is one of the fruits rarely offered in Western Europe. However, it is very common in New Zealand and the Caucasus. Feijoas are now also grown in Sicily; perhaps this refreshingly tart fruit will soon find its way from there to Germany. Bring the sugar and water to a boil, add the sliced ginger, and let the syrup cool. Halve the feijoa and scoop out the flesh. Purée the flesh with a hand blender. Since feijoas unfortunately have a multitude of small seeds, press the mixture through a fine-mesh sieve. Add the lemon juice and sugar syrup. If you have a refractometer, adjust the brix to 30 Brix even more precisely. Season the mixture with a dash of rum and fold in the stiffly beaten egg whites. Cool the mixture in an ice cream maker and let it harden in the freezer.
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