Frozen guava parfait | Singita Kruger National Park Tea time | Singita Kruger National Park

Chef de Partie at Singita Kruger National Park, Christien Schrecker, is well known for her delicious and imaginative creations that take inspiration from Africa. Past delights include giraffe-shaped cinnamon doughnuts and chocolate and mint macarons made with a dash of Amarula!

Today she tells us how to make this refreshing frozen guava parfait, which makes for the perfect conclusion to a lazy summer meal. It is served at the lodges with coconut sorbet, crumbled red velvet cake and a raspberry coulis – is anyone else’s mouth watering now!?

Ingredients – what you will need:
190g guava puree
190ml cream, whipped
75g caster sugar
13ml water
2 whole eggs
2 egg yolks
40g caster sugar
2 egg whites

Method – what to do:
1. Fold the guava puree into the whipped cream and keep aside.
2. Place the whole eggs and egg yolks in the bowl of a freestanding mixer and whisk on high speed
3. Meanwhile, place the first amount (75g) of caster sugar and water into a small sauce pan and bring to the boil.
4. Once the sugar has dissolved, remove from the heat and slowly pour the syrup into the whisking eggs in a slow and steady stream. Do not let the syrup touch the whisk or it will splatter onto the sides of the bowl.
5. Leave the mixture on high speed until cool, then fold it into the guava cream.
6. Make a stiff meringue with the remaining (40g) of caster sugar and the egg whites, and fold it into the guava cream.
7. Spread the mixture into a lined tray and place in the freezer for at least four hours, or ideally, overnight.
8. When serving the parfait, allow to defrost slightly and then slice with a clean, hot knife.

Share your homemade parfait with us on Instagram by tagging @Singita_ and follow Christien for more scrumptious photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here and here’s a handy online volume converter if you need help with the metric measurements.


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