Ingredients
500g Guava puree
100g Sugar
5 leaves of gelatine
Guava gel
1 kg guava puree
Invert sugar 150g
150g of glucose
30g apple pectin
1kg of sugar
15g of citric acid
Dulce de leche
2 liters of sheep milk
1kg of sugar
300g of glucose
3 cloves
3g of bicarbonate
Sheep milk foam
300g of sheep recuit
300g of cream
Sheep’s milk ice cream
2.5kg of recuit
350g of milk
820g cream
515g of sugar
680g of dextrose
100g of milk powder
35g of stabilizer for creams
Marshmallow
Sugar
Milk powder
Sheep yogurt
200g of yogurt
Method
Heat 100g guava with 100gsugar until thin. Mix with the rest of the guava, thinly spread on silicone paper and freeze.
Guava gel
Mix the puree with the invert sugar, glucose and pectin, bring to the boil and then add the sugar mixed with citric acid, stir to avoid lumps, and boil up to 104 °C. Let cool and add the gel sleeves.
Dulce de leche
Heat the sheep milk with the sugar, glucose, spice and bicarbonate reduce until caramel coloured. Cool
Sheep milk foam
Mix the cheese with cream and load into a trap.
Sheep’s milk ice cream
Mix the cream, milk and invert sugar, boil.
Add sugar, dextrose, and the stabilizer, pasteurize at 85°C while stirring. Drain, cool and add the cheese.Cool for 12 hours. Mix in the ice cream and keep at -18ºC.
Marshmallow
Place into a cotton candy machine and pick out the pieces with a stick then place them in an airtight container.
Sheep yogurt
Mix the yogurt with a stick and place it inside a bottle.
Finishing and presentation
In a bowl, put the caramel base. In the centre a ball of ice cream and cover with foam cheese, guava gel and the marshmallow. Finish with points of sheep yogurt.