Guava Gastrique
{Guest}: I thought your sauce work tasted very muddy. Your sauce itself became overpowering when you went back to the gelato to see how it paired together.
A sweet-sour sauce designed to counterbalance the sweetness of the Argentina gelato pairing. Sieger reduced guava with vinegar or citrus into a glossy, fruit-forward gastrique, intending it to provide acidity and brightness against the rich polenta crust and kabocha squash crema.
His reasoning: I love sweet and sour, so it kind of makes sense to me, and the acidity on the gastrique definitely cuts through the sweetness of the gelato. The sauce was judged to have overwhelmed the plate and turned muddy when tasted together with the gelato.
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