Blend all the coulis ingredients together and pass through a fine sieve.

Sorbet: Blend all the ingredients together. Freeze the mixture in an ice cream machine according to the manufacturer's instructions. Alternatively, pour it into a large freezerproof bowl, cover and freeze until almost set. Transfer to a food processor and whisk until it is creamy and all the ice crystals have broken down. Return the mixture to the bowl, cover and place in the freezer again. Repeat this process twice, then freeze the ice cream until firm.

Caramelised guava: Cut off the top of the guava (approximately 1/5). Using a dessert spoon, remove the flesh from within the guava, as whole as possible. Cut the flesh into 1cm cubes.

Place 80g of sugar into a pan with 20ml of water and bring to the boil. Add the guava and mint and cook until the fruit caramelises. Remove the mix. Keep 5 pieces per plate for decoration.

Refill the guava with the caramelised guava and allow to cool. Decorate the plate with the coulis. Place on the guava and fill with sorbet. Garnish with mint.