Citrus Chiboust

Citrus Chiboust
Citrus Chiboust

Yield: ¼ sheet tray


9oz                  Milk
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
7oz                   Sugar


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.

Shiso Syrup


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.

Serve immediately.

George Mavrothalassitis, chef/owner

Kevin Chong, chef de cuisine

Chef Mavro restaurant


Chipotle Citruss Rotisserie Chicken Cilantro

Award winning Chipotle Citrus Rotisserie Chicken- First place winner at 2007 “Taste of Lahaina”

Chipotle Citruss Rotisserie Chicken Cilantro


Organic rosemary
organic oregano
organic spices
chipotle powder
black pepper
Hawaiian sea salt
citrus acid and lemon zest

Pre-heat oven to 375 degree and roast a 3 lb. chicken for 90 minutes. For deep flavor, mix with olive oil, apply generously under the skin and let “soak” for at least 1 hour before cooking. Contains no sugar that will burn. The Plate is available as lunch special from 11am- 5:30 p.m. for $7.95 and the 3 lb. whole chicken in available during happy hours from 4:00 p.m.-5:30 p.m. for $9.95. Cilantro’s Organic Chipotle Citrus Rub is available at the restaurant (3.5 oz. $5.95)

Lahaina’s Cilantro restaurant offers affordable dining inspired by authentic Mexican cuisine and fresh healthy ingredients. Owner & Chef Paris Nabavi uses Maui Cattle Company Angus beef, locally- farmed produce and organic spices and herbs whenever available. Plus, tortilla chips are flash fried in trans fat-free soybean oil, and rice, beans and sauces are all made with meat-free stocks. Hours: Monday- Saturday, 11am-9pm, Sunday 11am-8pm. At Old Lahaina Center. 170 Papalua Street. Tel: 808- 667-5444


As Appeared on Trip Advisor

From time to time we will post reviews from independent internet review sources – enjoy
Enjoyed the Kaanapali Alii

Kaanapali Alii

BasketballFan44 1 contribution
Sep 2, 2009 | Trip type: Family

My family just returned from the Kaanapali Alii. We were a bit concerned about the construction but I did receive a letter before we arrived letting us know that the cost for the room would be lowered so we figured we’d give it a shot. Actually the construction was not that bad and as it was our first trip to Maui we spend most of our time touring the island or doing activities and when we returned the working was done for the day. The pool area is what they are working on so when we wanted to go swimming we either went to the beach or went to the front desk where they provided us pool passes for either the Westin, Marriott or Sheraton.

One thing I want to let everyone in on is that each day the front desk assigns guests a different pool pass so you go to a different pool each day, to be honest it was kind of fun to be able to swim in all those pools and worked great for our family. All in all our vacation was a great success the staff was friendly and helpful and for what we paid I have no complaints. We look forward to returning again and can’t wait to see how everything turns out.