Menu Idea

Prepare the Red Grout:

1. In a medium sauce pan, bring guava puree and sugar to a boil.  

2. Stir in salt, cinnamon and nutmeg.

3. In a small container, combine the quick-cooking tapioca with the water.  

4. Slowly add the tapioca mixture into the saucepan and stir to combine.

5. Bring to a boil once more, stirring constantly.  

6. Remove from the heat when the tapioca grains are clear. This should take about 13 minutes.  

7. Stir in vanilla extract. Cool completely.

Prepare the Vanilla Cream:

1. While the red grout is cooling, prepare the vanilla cream.  

2. In a medium saucepan, combine milk and cream.  

3. Split the vanilla bean and scrape out the seeds into the milk mixture.  

4. Toss the split vanilla bean into the milk as well.  

5. Bring the milk mixture to a simmer and then remove from the heat.

6. Remove vanilla bean pods. 

7. In a medium bowl, whisk egg yolks and sugar to combine.

8. Gradually whisk the hot milk mixture into the yolk mixture.

9. Return the custard to the sauce pan and stir over low heat until the custard thickens. (Do not boil) This will take about 5 minutes.  

10. Strain the sauce into a container, cover, and chill until ready to use.