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


Loved our vacation at Mauna Lani Point

From time to time we will post guest reviews from independent internet sources – enjoy
Mauna Lani Point

Mauna Lani Point Hotel

Tessa970 7 contributions
San Francisco
Jul 25, 2008 | Trip type: Family

We stayed at the Mauna Lani Point in July 2008. The condo was beautiful and had a gorgeous ocean view. We were visited daily by a variety of beautiful birds. The condo offered flexibility and saved us quite a bit because we did not have to eat every meal out. There is a daily housekeeping service. The property has a pool and BBQ area. The beach is 5 or 10 minutes away, but it is a lovely walk. The beach offers nice snorkeling and there are plenty of chairs for all to enjoy. You don’t really need to snorkel to see all the beautiful fish in Hawaii. This was our first time to the island of Hawaii and we all agreed that we would definitely visit again and stay at the Mauna Lani Point.


sweet soy marinated seared ahi sashimi




3/4 pound      Ahi blocks
3/8 cup          Black Sweet Soy
3/8 cup          Tamari
3/8 cup          Sweet Chili Sauce
2 tsp.            Fresh Ginger, minced
4 tsp.            Garlic, minced

In a bowl, mix all ingredients.

Add sashimi blocks and marinate for no more than four hours. After marinating, place ahi in hot oiled sauté pan and sear each side for approximately three seconds.  Remove from heat, cool and slice. Place slices on plate with cilantro salad, julienne vegetables and tamari ginger vinaigrette.

cilantro salad


4 ounces        Cilantro Sprigs
1 ounce         Daikon Radish, grated
½ ounce        Red Jalapeno, sliced
½ ounce        Maui Onion, shaved


In a bowl, mix all ingredients.

tamari vinaigrette


1 cup            Rice Wine Vinegar
¾ cup           Soy Sauce
3                  Limes (juice only)
2 tbsp.           Dijon Mustard
2 inch thumb   Ginger
2 tbsp.           Garlic, chopped
¾ cup           Salad Oil
1 tbsp.           Sugar


Blend all ingredients except oil in blender.  Slowly add oil while continuing to blend.