Passion Fruit Mojito Recipe

Looking to wind down from the week? Friday nights are Latin Chill nights at The Reefs.

Each week from 6 p.m. to 11 p.m., we serve up a variety of Mojitos prepared from scratch with fresh sugar cane on the Ocean Echo Terrace.

One of our favorites is the Passion Fruit Mojito, which includes Bermuda's Gosling's Black Rum. Try one at home for a taste of The Reefs any time!

Ingredients

3/4 oz Gosling’s Black Rum
1/4 oz Simple syrup
6 Lime wedges
5 oz Passion fruit puree
1/2 oz Club soda
8 - 10 Mint Leaves

Directions

Crush lime, simple syrup, mint leaves and ice. Add Goslings Black Seal Rum and passion fruit puree. Mix vigorously, top with soda and garnish with mint.

Cheers!

Recipe for Chocolate Coconut Truffle with Banana Caramel Custard

A decadent dessert that is sure to be the hit of any dinner party! Follow three simple recipes below to make a Banana Caramel Custard that is topped with coconut truffels and a sinful caramel rum sauce. Enjoy!

Banana Cream Caramel

Ingredients

500 grams sugar

1 pint water

2 liters milk
30 grams banana puree
1 vanilla pod split
5 whole eggs
5 egg yolks
220 grams sugar

Directions

• Preheat oven to 325°F (165°C)
• Bring sugar and water to boil. Cook until it reaches caramel stage.
• In a saucepan over medium heat bring milk to boil. Remove from heat.
• Add banana puree and vanilla pod. Let sit 10 minutes until infused. Strain.
• In a large bowl whisk together eggs, yolks and sugar. Gradually add the hot milk mixture.
• Add caramel mixture and strain
• Put in 14 dariole moulds and bake in a water bath until set – approx 35 mins.Cool and chill.

Chocolate Coconut Truffle

Ingredients
7 egg yolks
85 grams sugar
180 grams melted chocolate
475 ml heavy cream
Roasted coconut flakes

Directions
In a bowl whisk together yolks and sugar until creamy. Whisk in melted chocolate. Fold in cream. Chill for 4 hours. Scoop out small balls of the truffle mixture and freeze until firm. Roll in coconut and refrigerate until needed.

Caramel Rum Sauce

Ingredients
300 grams sugar
60 ml water
120 ml heavy cream
60 ml dark rum

Directions
Combine sugar and water in a heavy base pan and cook on high heat until golden. Remove from heat and slowly stir in cream until smooth. Let cool.

To assemble
Unmold the caramel cream from the molds. Sandwich with thin sliced banana.
Arrange sliced banana on top, sprinkle with sugar and caramelize with heat torch.
Plate, garnishing with coconut truffles, dried banana and caramel sauce

The Reefs' Bread and Butter Pudding

Try out this recipe for one of the holiday favorites on The Reefs' menu.

Ingredients:

10 slices bread, cut into cubes
2 Tablespoons butter plus extra to grease pie dish
4 Tablespoons golden raisins
2 teaspoons ground cinnamon
Nutmeg to taste
1½ cups milk
3 Tablespoons heavy cream
4 whole eggs
2 Tablespoons brown sugar

Directions:

1. Grease 9" pie dish with butter. 
2. Gently warm 2T butter, cinnamon and nutmeg in a pan on low heat. Do not boil. Let the mixture cool. 
3. Crack eggs into bowl, beat lightly. 
4. Mix the cream and brown sugar in a separate bowl. 
5. Add the eggs to the cream and sugar mixture. Beat well. 
6. Add butter mixture to the cream mixture. 
7. Place the bread and raisins in the pie mold.
8. Pour the custard mixture over the bread and mix well. 
9. Preheat oven to 350°F 
10. Place the dish in the oven and bake for 30-40 minutes until the custard is set and the top is golden brown. 
11. Serve warm with vanilla sauce.

We'd love to know how your pudding turned out. Share comments here and post photos on Facebook for all to see!

Wild Berries and Champagne Sabayon

A perfect complement to Chef Philippe's Sautéed Mushrooms on Toasted Brioche

Ingredients
1 pint mixed wild berries (domestic if wild are unavailable)
4 egg yolks
4 oz sugar
4 oz Champagne
4 oz Port
4 sprigs fresh mint

Directions
Wash berries delicately, dry softly in paper towel. Divide into four Martini glasses — or dessert bowls. In the top of a double boiler whisk the egg yolks actively over heat, add the sugar, then the liquids. Keep whisking until you have a consis-tent heavy mixture. When ready to serve, pour the warm Sabayon over the berries. Dress with mint.

Sautéed Mushrooms on Toasted Brioche

One of Chef Philippe's creations that's perfect for a balmy summer evening. Try with his Wild berries and Champagne sabayon!

Ingredients
1 lb of your favourite mushrooms
4 oz unsalted butter
1 shallot peeled and minced
salt and pepper to taste
juice of one lemon
1 tbs fresh thyme chopped fine
4 slices of brioche bread toasted
1 tbs parsley chopped fine

Directions
Wash and dry the mushrooms. If they are large cut in two. Melt the butter in a sauté pan to a brown stage, add mushrooms, then add chopped shallot. Sauté quickly. Season to taste. Squeeze lemon juice and sprinkle chopped thyme over the mushrooms. Shake pan and serve hot on toast. Dress with chopped parsley.