Recipe: Tiramisu

Looking for a sweet treat to indulge in this weekend? Try our delicious Tiramisu recipe, served at beachside La Spiaggia, Constance Belle Mare Plage.

Tiramisu at Constance Hotels Experience

Tiramisu

In Italy, tiramisu literally means ‘pick me up’… small wonder when you consider the delicious high energy combination of sugar, eggs, coffee and, in this recipe, ice cream.

Ingredients

Tiramisu ice cream

  • 200g milk
  • 10g milk powder
  • 10g glucose powder
  • 36g sugar
  • 2 egg yolks
  • 14g butter
  • 100g mascarpone cheese

Mascarpone cream

  • 150g mascarpone
  • 2 eggs
  • 15cl cream
  • 60g sugar

Dacquoise Au Café

  • 72g egg white
  • 30g sugar
  • 24g icing sugar
  • 27g almond powder
  • 13g flour
  • 7g crème fraîche
  • 16g coffee extract
  • 16g walnuts
  •  Coffee flavour ice cream, bought
  • Macaroons

1. First, prepare the tiramisu ice cream.
2.  Mix the sugar with egg yolk then add in boiling milk , milk powder and glucose powder.
3.  Add in the mascarpone and butter. Keep it for 24 hours in the fridge then whisk and put in freezer.

4. Prepare the dacquoise au café
5. Beat the egg white with sugar then add in the rest of the ingredients. Pour onto the tray then bake for 7 minutes at 180°C.

6. Prepare the mascarpone cream
7. Beat together the eggs with sugar then add in the mascarpone and the whipped cream, making sure the cream is not over beaten.

8. Assemble the cake – one scoop of tiramisu ice cream , one layer of dacquoise , one scoop coffee ice cream, crumble macaroons on top, one scoop of mascarpone cream, some cocoa powder on top.

Serve with dry biscotti and a piece chocolate on the side.

Buon appetito!

Recipe: Tandoori Chicken

Delicious tandoori chicken, best served with long grain basmati rice, cucumber salad, grilled veggies and roasted corn on the cob.

Meeru restaurant, Constance Halaveli Resort, Maldives

Meeru restaurant, Constance Halaveli

  • 2lbs chicken cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons finely chopped coriander
  • 1 lemon, cut into wedges

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside for 20 minutes.
2. In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat grill to medium high heat. Cook chicken on grill until no longer pink and juices run clear. Alternatively, bake the chicken in the oven for 25-30 minutes at 230ºC.

Garnish with coriander and lemon wedges.

 

Recipes from Sri Lanka

Dishes from the Maldives are heavily influenced by the traditional cuisine of India and Sri Lanka.

Sri Lankan green pea and cashew curry

Sri Lankan green pea and cashew curry

This week our Chef de Partie at Constance Halaveli, Pradeep Suranga, brings you 3 of his favourite dishes from his home country of Sri Lanka. The spiciness of the dishes can be modified to suit your own tastes. All of these dishes are available at Jahaz restaurant, Constance Halaveli.

Recipe 1: Green Pea and Cashew Curry

Delicious vegetarian curry, perfect for colder evenings.

  • 100g Cashew nuts
  • 20g Onion, sliced
  • 25g Green peas
  • 5g Curry leaves
  • 10g Fresh garlic, sliced
  • 10g Turmeric powder
  • 5g Cumin powder
  • 3g Chilli powder
  • 5g Coriander powder
  • 200ml Coconut milk
  • 50ml of Coconut milk cream

1. First soak the cashew nuts in water for 30 minutes.
2. Combine all the ingredients except the green peas and coconut milk into a saucepan and cook over a medium heat until the cashews are soft.
3. Add the green peas and coconut cream and season with salt and pepper.
4. Serve with fragrant rice.

 

Recipe 2: Indian Cookies

Desserts at Jahaz restaurant, Constance Halaveli Resort

Desserts at Jahaz restaurant

A delicious after-dinner treat that is traditionally served with Masala tea.

  • 400g Butter
  • 1kg Flour
  • 250g Icing sugar
  • 15g Salt
  • 50g Milk powder
  • 150g Water

1. Pre-heat oven to 180°C.
2. Add milk powder and icing sugar to a bowl and mix with water.
3. Then add flour, butter and salt and mix it until it forms like a dough.
4. Roll out the dough and cut with a cookie cutter.
5. Place the cookies on a greased paper lined tray and bake for 20 minutes.

 

Recipe 3: Hoppers

Pradeep Suranga

Pradeep Suranga

Hoppers are a traditional breakfast favourite in Sri Lanka, often accompanied by luni miris, a mixture of red onions and spices.

  • 250g Rice flour
  • 75ml Coconut milk
  • 2 tbsp sugar
  • 1 egg
  • 10g Baking soda or yeast
  • 10ml Vegetable oil
  • Water as necessary

1. Mix yeast in a little amount of water.
2. Beat the egg very well.
3. Mix all the above ingredients together with rice flour and keep the mixture for 1.5 hours.
4. Add the coconut milk as you need to get the right consistency.
5. Keep the mixture for 15 minutes.
6. Heat the small wok/hopper pan til hot.
7. Add a bit of vegetable oil and swirl it around the pan
8. Take one small ladle of mixture and spread all over the pan and cook over medium and cover with a lid.

Find out more about Constance Halaveli

 

Constance Hot List: where to eat in the South of France

If you’re heading to the South of France this summer, seek out these top tables in the region. Recommended by Bruno Le Gac, food connoisseur and Resident Manager at Constance Belle Mare Plage.

Serge Gouloumes

Serge Gouloumes

Mougins

In Mougins, I recommend the table of my friend Serge Gouloumès at Relais et Châteaux Le Mas Candille. Here, you’ll experience the greatest products of the South – talent and generosity.

Menton

In Menton, chef Mauro Colagreco is super hot right now at Le Mirazur. Expect a beautifully creative and tasty cuisine, light and full of fresh vegetables.

Marseilles, old port

Lionel Levy is doing a great job at his restaurant Une Table au Sud, located right on Marseille’s old port. Splendid fish, respecting the Mediterranean techniques and products, and the creativity of uber-friendly chef Levy.

Do you have any recommendations?

If you’ve dined at a fantastic restaurant in the South of France, we’d love to hear your recommendation. You can post a comment below, on our Facebook page, or through Twitter @constancehotels.

Wild food foraging in Mauritius

The trend for wild food foraging continues to grow. Heading out into the countryside to search for wild berries, plants and nuts is a healthy alternative to nipping down to the supermarket.

Pink peppercorns

Pink peppercorns

But you have to know what to look for.

In Mauritius right now – from end May to end July – you’ll find the wonderful Baies Roses, or pink peppercorns, from the species Schinus terebinthifolius.

If you’re staying at Constance Belle Mare Plage, you’ll find them growing wild at the Legend golf course by hole 6. Keep your eye out for these lovely little berries, and pick some to try.

At Constance, we regularly use the pink peppercorns in our kitchens. Just picked, they have a delicate slightly minty taste without being spicy.

Ideal with grilled fish, these berries are also delicious in desserts, such as Pineapple Flambée with Baies Roses.

Happy foraging.

Have you been foraging for wild foods in Mauritius?

If you have, let us know what you’ve found. You can post your comments here, on our Facebook page or follow us on Twitter @constancehotels.

Want to cook with foraged food?

Discover new foraged food recipes with Stylist

 

Recipe: Strawberry cucumber champagne cocktail

Opt for some decadence this weekend and try out our summery champagne cocktail made with cucumber and strawberries. Perfect for a summer wedding party.

Cucumber Strawberry Champagne Cocktail

Cucumber Strawberry Champagne Cocktail

For each glass you’ll need:

  • 120ml Champagne
  • 40ml Strawberry Puree
  • 30ml Cucumber Juice

Pour all the ingredients into a Boston glass or Martini jug and stir well. Once the ingredients are well mixed pour into a chilled champagne glass. Deliciously simple.

If you’re getting married this summer, take a look at our recent wedding articles: