Yield: ¼ sheet tray
9oz Heavy Cream
6 ea. Yolk
4 ½ Tbsp Corn Starch
1 Tbsp Sugar
6oz Citrus Juice (1lemon, 1lime, orange, grapefruit)
2 ½ oz Yuzu Juice
7 sheets Gelatin Sheet
6 ea. Egg White
1 ½ oz Water
In a pot over moderate heat, bring milk and cream to boil.
In medium bowl, whisk together egg yolks, cornstarch, and 1 tablespoon sugar. Gradually whisk hot milk and cream into egg-yolk mixture, then return mixture to pot. Reduce heat to low and cook, stirring constantly w/ a whisk until it becomes thick and smooth, about 2 minutes. Add gelatin sheet and melt. Stir juice mixture into custard and strain.
Place plastic wrap onto surface of custard, and let cool.
In a small saucepan clamp on candy thermometer & set over medium heat with 1 ½ oz. water & 8 oz. sugar. Simmer undisturbed, until thermometer registers 235°F (firm ball stage).
While syrup is simmering, in an electric mixer, beat egg whites just until soft peaks begin to form, about 3 to 4 minutes. With mixer running, slowly pour hot syrup into egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.
When custard has cooled & thickened (cool over ice bath if necessary), gently fold in meringue.
Pour into a sheet tray lined w/ plastic wrap. Freeze at least for an hour.
Cut into squares and place them on a baking sheet 4” apart.
Sprinkle a thin even layer of granulated sugar on top. Torch until sugar completely melts and starts to caramelize. Chill in the freezer for 5minutes. Repeat process twice. Chill in fridge until ready to serve.
Coconut Poppy Seed Cracker: *Oven @250F
1 ¼ cup Sugar
2 ½ Tbsp Butter (room temp)
7 ea. Egg Whites (room temp)
2 cups Unsweetened shredded coconut
1 ¼ cup AP Flour (sifted)
1 T. Poppy Seeds
Mix everything together. Spread the mixture as thin as possible on a baking sheet lined with parchment paper. Sprinkle poppy seeds on mixture before baking. Bake for 30 minutes until golden brown. Peel with caution after completely cooled. Store in an airtight container.
1 cup Sugar
½ cup Water
½ cup *Shiso Leaves (thinly sliced)
*Reserve a few leaves for plating
In a small saucepan, bring water to a boil. Add the sugar and the sliced shiso leaves and reduce the heat to a simmer until the sugar dissolves.
Continue to simmer until the syrup thickens, about 5minutes.
Cover the pot with plastic wrap and let the syrup cool completely.
Strain syrup into a small container.
Citrus in Season (navel orange, grapefruit, blood orange, tangerine, etc)
Cut citrus into segments. Before serving, mix citrus with the shiso syrup.
Lilikoi / Passion Fruit Sauce
Cut fruit into half. Spoon the seeds and juice in a small container.
Place bruleed chiboust on the left side of the plate.
In the middle assemble citrus segments. Sprinkle thinly sliced shiso on top of citrus.
Place a spoonful of lilikoi sauce on the right side of the plate.
Sprinkle small pieces of broken coconut cracker on top of the sauce.
Scoop lychee sorbet and place on top of the cracker.
Garnish sorbet with a piece of coconut cracker.
George Mavrothalassitis, chef/owner
Kevin Chong, chef de cuisine
Chef Mavro restaurant