GUANABANA SOUFFLE

    - 500g sour sop puree

    - 500g Egg whites

    - 500g Milk

    - 500g Sugar

    - 250g Sugar

    - 250g Water

    - 100g Pastry cream powder

   Butter and sugar 18, 3 ½ “ramekins.

   Mix the sugar and the pastry cream and powder and add to the raspberry puree.

   Whisk over a low heat until you form a pastry cream .

   Place into a large bowl, cover with plastic wrap, and leave at room temperature.

   Make a Italian meringue with the whites, sugar and water. Cook to 120 degrees.

   When the meringue is cool, fold into the cold pastry cream.

   Pipe into ramekins. Bake at 350 degrees for 7 minutes

 BANANA SORBET

    - 1kg banana puree

    - 160g Sugar

    - 90g Powder Glucose

    - 35g Dextrose

    - 520g Water

    Bring sugar, water, glucose and dextrose to a boil and add the frozen puree. Churn.

 GUANABANA SAUCE

    - 500g Sour sup puree

    - 50g Simple syrup

    - 1no lemon

    Mix all together