The Cayman Islands recently launched their destination Culinary Guide with an intimate cooking and mixology demonstration in Toronto.
- 5.25 oz/w Mango Puree
- 0.80 oz/w Lemon Juice
- 3.15 oz/w Sugar
- 0.15 oz/w agar
TOASTED WHITE CHOCOLATE
- 8 oz/w White Chocolate pistils/chocolate chips
- 17.5 oz/w Coconut Milk (in carton, not cans)
- 17.5 oz/w Coconut Puree
- 6.25 oz/w Sugar
- 0.50 oz/w Gelatin
- 5 each Lime leaves
- Soak the gelatin sheets in cold water for 5-10 minutes. Squeeze out excess water. Set aside.
- Bring the coconut milk, coconut puree, sugar and lime leaves to simmer, in a medium pot. Infuse for 30 min, cool down until liquid is cool to touch.
- Stir evenly and strain, then set in 6/7oz glasses or cups.
- Let stand in fridge overnight to set firm.
- In a medium pot, mix all ingredients cold, and bring to a boil. Cool down and set in the refrigerator.
- After mango has set, blend in food processor until smooth. Funnel into a squeeze bottle.
- Keep chilled.
Toasted White Chocolate:
- Pre-heat oven to 350F.
- On a sheet tray add a non-stick silt-pad. Layer the white chocolate pieces evenly on pad and place in oven.
- Allow to brown for 5-10 minutes.
- Remove oven and with a fork evenly move the chocolate around and further bake until it begins to caramelize and brown. It will take 12-20 minutes until crumbles become to separate.
On top of Coconut cotta, squeeze the mango gel in small pearl shapes and garnish with a spoon of the white chocolate crumbles.
You can also add shaved toasted coconuts and lime zest.
Chef Massimo De Francesca
Executive Chef, Kimpton Seafire Resort + Spa
Photo: Josh Tenn-Yuk
2oz Don Julio Blanco
- 1oz lime juice
- ¾ simple syrup
- ½ papaya juice or nectar
- 1 ½ oz fresh grapefruit juice
- 1 oz dry sparkling wine
- 2 drops orange flower water on top of finished cocktail
Pour ingredients into a Collins glass (no larger than 12 oz); add smoked salt to half of the rim.
Garnish: mint, skewered candied papaya cubes