05 September 2016
Summer Sweets: Recipes from the Restaurants of Camana Bay

Summertime invokes images of fresh berries and tropical fruits, endless sunshine and lazy evening meals finished off with decadent yet refreshingly light desserts. The restaurants of Camana Bay are known for their sweets, whether it be the wide-ranging and ever-changing dessert menu created by Abacus’s head chef Will O’Hara (originally trained as a pastry chef), the signature favourite dessert of The Brooklyn Pizza + Pasta, New York cheesecake, or the artisanal creations reminiscent of Italian classics from Stefano Franceschi, master gelato maker and owner of Gelato & Co.

In the spirit of summertime fun, the chefs have provided recipes for some of Camana Bay’s most beloved desserts so that all can savour some summer sweets from the comfort of home (as originally featured in the Cayman Compass here). And when it’s just too hot to be in the kitchen, venture out to Camana Bay for these options and many more. Just like our year-round sunshine, these summer sweets are good every month of the year.

Citrus Pot de Crème from Will O’Hara at Abacus


Ingredients (serves 6):

  • 2 ¼ pints cream
  • 10oz sugar
  • Zest and juice of 2 lemons
  • Zest and juice of 2 limes
  • Crushed beans of 2 vanilla pods


  1. Bring cream, sugar and vanilla to a boil in a saucepan, then add the citrus juices and zest.
  2. Bring back to a slow boil and simmer for about 3-5 minutes.
  3. Strain the mixture and pour into ramekins. Leave to set for at least 4 hours in the fridge or overnight.

Passionfruit Pannacotta from Stefano Franceschi of Gelato & Co.


Local passionfruit coulis:

Ingredients (serves 5):

  • 20oz passionfruit
  • 10oz sugar


  1. Boil fruit in pan with sugar until cooked.
  2. Strain to get seeds out.


Ingredients (serves 5):

  • 20oz heavy cream
  • 3oz sugar
  • Pulp of one Madagascar vanilla bean pod
  • 3 sheets of gelatin


  1. Bring everything to a boil together and when it is at 90⁰ Celsius, add gelatin.
  2. Whisk mixture well, pour into jars and set for at least 2-3 hours.

New York Cheesecake from the chefs of The Brooklyn Pizza & Pasta


Ingredients (makes one cheesecake, serves 8):

  • 7 ¼ oz graham cracker crumbs
  • 9 ¼ oz sugar
  • 4 ¼ oz butter
  • 23 oz cream cheese
  • ¼ oz Vanilla Extract
  • 3 eggs
  • 4 fl oz heavy cream
  • 4 oz sour cream


  1. In a large bowl, mix butter and graham crumbs. Stir in the melted butter and press the mixture into a loose-bottomed tin.
  2. Layer into a two-inch pan and bake in a preheated oven for 10 minutes to ensure a crisp base when your cheesecake is finished.
  3. Beat the soft cheese until creamy, then add the sugar, followed by the heavy cream.
  4. Mix in vanilla extract, then gradually beat in the eggs.
  5. Add the sour cream and whisk on the lowest setting of your electric beater (or by hand).
  6. Pour the filling onto the base, then cook in a preheated oven for 40-45 mins. If it’s cooked, the cheesecake should have a slight wobble in the centre. Turn off the oven, leaving the cheesecake inside to cool.