For the Boeber:
1L full cream milk
250ml (1 cup) sago
1 vanilla pod
4 eggs separated
125ml (1/2 cup) white sugar
125ml (1/2 cup) light brown sugar
1 orange zested
4 egg whites (left over from the egg yolks)
240g caster sugar
15ml corn flour
3ml lemon juice
For the Sorbet:
500g ripe guavas, chopped into cubes
250g caster sugar
Juice of 2 lemons
Canned or poached guavas
Preheat the oven to 140 C.
Heat the milk and sago in a medium-sized pot. Add the cinnamon, butter and the seeds of the vanilla pod. Bring to a boil and once it starts boiling turn it down and simmer until the sago is translucent and soft. Remember to keep stirring as the mix might stick to the bottom.
When the sago is soft take it off the heat and let it cool down to room temperature.
In a mixing bowl, mix together the egg yolks (keep the whites for the meringue), sugars and zest of 1 orange.
Fold the sugar mixture into the cooked sago.
Pour the mix in a baking tray (no need for spray or paper).
Bake in the preheated oven for about 40 min or until the mixture is just set. Let it cool down slightly before serving.
Using an electric mixer whisk the egg whites until soft peaks are formed. Gradually add the caster sugar until all the sugar has been incorporated. Right at the end slowly whisk in the corn flour and the lemon juice.
Pipe the meringues in the desired shapes and bake at 140 for 30 minutes.
This makes a lot of meringues so it’s a good idea to make the whole batch and enjoy them for a treat.
Place the guavas and sugar in a saucepan over medium heat. Gently simmer the fruit until soft.
Blend the guava mixture into a purée and strain through a sieve. Add the lemon juice and mix well.
Place the purée in a container and store in the freezer until hard.