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CAYMAN ISLAND RECIPES FOR SUMMER ENTERTAINING

The Cayman Islands recently launched their destination Culinary Guide with an intimate cooking and mixology demonstration in Toronto.

On hand were Cayman culinary all-stars Chef Massimo De Francesa of Kimpton Seafire Resort + Spa, and James Beard Award-winning Master Mixologist Charles Joly who prepared a gorgeous menu of Caymanian dishes and cocktails as a teaser taste of the destination’s world-class epicurean offerings.  Here are two of those recipes – perfect for summertime entertaining.  Coconut Delight is Chef Massimo De Francesca’s tropical coconut “panna cotta” with mango gel and toasted white chocolate is dairy free, gluten free and nut free. The Protagonist is the perfect hot-weather quaff: refreshingly tropical and floral.
COCONUT DREAM
INGREDIENTS

MANGO GEL

  • 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

PANNA COTTA

  • 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
METHOD

SERVES 6-8

Panna Cotta: 

  1. Soak the gelatin sheets in cold water for 5-10 minutes. Squeeze out excess water. Set aside.
  2. 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.
  3. Stir evenly and strain, then set in 6/7oz glasses or cups.
  4. Let stand in fridge overnight to set firm.

Mango Gel:

  1. In a medium pot, mix all ingredients cold, and bring to a boil.  Cool down and set in the refrigerator.
  2. After mango has set, blend in food processor until smooth. Funnel into a squeeze bottle.
  3. Keep chilled.

Toasted White Chocolate:

  1. Pre-heat oven to 350F.
  2. On a sheet tray add a non-stick silt-pad. Layer the white chocolate pieces evenly on pad and place in oven.
  3. Allow to brown for 5-10 minutes.
  4. 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.
  5. Cool.

Assembly: 

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.

Enjoy!

 

 

Chef Massimo De Francesca

Executive Chef, Kimpton Seafire Resort + Spa

Grand Cayman

 

Photo:  Josh Tenn-Yuk

THE PROTAGONIST
INGREDIENTS

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

 

 

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