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Paseo del Morro
San Juan, San Juan, 00926
Puerto Rico



Guava Shells

Andres Ramos



Guava Shells

  • 5 Cups of ripe guavas
  • 2 1/2 cups Granulated sugar
  • 1 1/2 cups water

Rum Anglaise

  • 8 oz Heavy cream
  • 8 oz Milk
  • 5 oz sugar
  • ½ oz Vainilla extract
  • 4 egg yolks
  • 1oz Don Q Cristal (white rum)

Guava Foam

  • 3/4 cups Guava juice
  • 1/2 cup granulated sugar
  • 1 1/2 tsp Versawhip
  • 1/2 tsp xanthan gum


Guava Shells

  1. Peel, cut in half and remove seeds.
  2. In a medium sauce pan over medium heat bring all ingredients together, uncovered without stirring, for about 1 hour and cook until temperatures reaches 220 degrees.
  3. Allow to cool, refrigerate until ready to serve.

Rum Anglaise

  1. In a saucepan, combine half-and-half, sugar, orange peel and vanilla bean, and bring to a simmer. 
  2. Add vanilla, and temper in yolks; cook to custard stage. Strain and cool in an ice bath.

Guava Foam

  1. Place all ingredients in a bowl of a stand mixer and whip until light and fluffy.

To plate

  1. In a glass, serve the rum anglaise. 
  2. Then place the guava shells and top with guava foam.