Recipe: Dark chocolate tart served warm with ginger milk foam

Try this delicious dessert from the Constance kitchen – it’s a chocoholic delight, and the ginger milk foam will wow your dinner guests.

Ginger root

Fiery ginger root

Serves 4
Preparation time:
1 hour
Cooking time: 30 minutes
Steeping time: 20 minutes
Refrigerating time: 2 and a half hours

Ingredients:

For the pâte sucrée
75g soft butter
40g icing sugar
pinch of salt
1 egg
125g flour

For the ginger milk foam
15g fresh ginger
25cl milk
40g sugar
2 leaves gelatin

For the chocolate moelleux
100g good quality plain chocolate
80g butter + some for spreading in tins
2 eggs
80g sugar
20g sifted plain flour
1tsp baking powder
10g powdered cocoa

1. Make the pâte sucrée: in a large bowl, mix the butter, icing sugar, salt and egg until smooth. Add flour, mix well, cover with clingfilm and refrigerate for 1 hour.

2. Make the ginger milk: scrape the ginger with a knife, wash it and dice if finely. Scald the milk with the sugar and ginger, take off the heat, cover and let rest for 20 minutes.

3. In a bowl, soak the gelatine in very cold water until soft.

4. Pour the ginger milk through a fine sieve. While it’s still hot, add the drained gelatin. Cover with clingfilm and refrigerate for 1 hour. The ginger milk should set like a custard.

5. Make the chocolate moelleux: chop the chocolate, put it in a bowl and melt it in a microwave oven for 10 minutes at low temperature. Add the butter and melt for 5 more minutes. Whisk eggs and sugar and add them to the chocolate. Sift the flour with the baking powder and the cocoa powder, add them to the previous mixture, mixing with a spatula. Cover with clingfilm, and refrigerate for 30 minutes.

6. Preheat oven to 140ºC. Make the tartlets.

7. Roll out the dough (pâte sucrée) and put it in lightly buttered tartlet tins. Prick the dough with a fork to prevent it from puffing up in the oven. Bake for 15 minutes. Let cool.

8. Use a tablespoon to divide the moelleux batter into the tartlet crusts. Bake again for 12 minutes, raising the oven temperature to 180ºC. Do not overcook – the middle should still be runny.

9. Meanwhile, in a blender, emulsify the ginger milk with 2 or 3 ice cubes. It should dobule in bulk and be cool and light. Divide the foamy ginger milk into small glasses and serve with warm tartlets.

Recipe: Pineapple and watermelon sandwich with cinnamon French toast

Liven up breakfast time with this easy and tasty recipe from Constance Le Prince Maurice in the Indian Ocean.
Pineapple and watermelon sandwich with cinnamon French toast

Pineapple and watermelon sandwich with cinnamon French toast

Serves 4
Preparation time: 1 hour
Cooking time: 5 minutes

Ingredients:
2 medium sized pineapples
1kg watermelon
12 basil leaves

For the cinnamon French toast:
4 slices white bread
2 eggs
40g sugar
1 pinch cinnamon powder
25cl whole milk
80g butter

For the citrus jus
1 orange
1 grapefruit
20g sugar

1. Peel the pineapple and watermelon. Cut each fruit lengthwise into 8 5mm thick slices. Lay these on top of each other in the following order:

  • 1 slice of pineapple
  • 1 basil leaf
  • 1 slice of watermelon

Repeat this twice until you have a 3 tiers in your sandwich. Make 4 other fruit sandwiches in the same way. Trim each one into a neat square and then cut each square into 2 triangles so you have 8 triangular sandwiches. Secure each triangle by using a small wooden skewer into it.

2. Make the citrus jus: halve each citrus fruit, squeeze them and mix their juice with the sugar. Boil down by half, and set aside.

3. Make the cinnamon French toast: break the eggs into a bowl, whisk in the sugar, cinnamon and milk.

4. On a low heat, melt a little butter in a large frying pan. Dip the bread slices into the egg batter, lay them into the pan and fry them gently until lightly golden.

5. On each plate, put 1 slice of French toast and 2 triangular sandwiches. Sprinkle with citrus jus and serve while the French toast is warm.

Let us know how you get on, and send us your comments and pictures of your own fruit sandwich and cinnamon toast. You can get in contact with us via Twitter, Facebook or the comments section below.

You can also purchase the Constance Prince Maurice recipe book that contains this recipe and 50 more from our online store.

The giant pineapples of Madagascar

At our Constance Tsarabanjina Lodge in Madagascar, we cook with mainly local produce to provide the freshest ingredients to our guests.

Woman holding a giant pineapple from Madagascar

Giant pineapples in Madagascar can weigh up to 5kg

The North of the country is rich in amazing fruits and vegetables. No pesticides or chemical fertilizers are used – it’s nature at its very best.

If you head to the market in Nosy Bé, you’ll be struck not only by the abundance of fruit and vegetables but also by the size of everything on offer.

One of the most incredible sights are the giant pineapples. They come from the North-Western region of Sakatia or Marovato where the soil is particularly hot and humid. Here, the pineapples can grow up to whopping 5 kg.

Here are two great ways to enjoy the amazing flavours of pineapple:

  • Peel and cut the pineapple into wedges, then sprinkle with dried chilli flakes and salt crystals.
  • Peel and thinkly slice the pineapple, baste with a light vanilla syrup and serve with a scoop of lemongrass sorbet.

Simple, fresh and tasty.

Recipe: fromage blanc with strawberries and pumpkin seeds

Enjoy this summer’s bumper crop of strawberries with a recipe from Constance Le Prince Maurice, Mauritius.

Star anise

Star anise

Serves 4:
Preparation time:
20 minutes
Marinating time: 20 minutes

Ingredients:
600g fromage blanc
120g strawberries (keep 4 for garnishing)
3 sprigs of mint (keep 4 for garnishing)
1 star anise
2 tbsp shelled pumpkin seeds
2 tsp olive oil
juice of 1/2 lemon
1 tbsp honey

1. Toast the pumpkin seeds for 5 minutes in a 180°C oven.
2. Chop the mint leaves.
3. Coarsely crush the star anise and put it into an empty pepper mill.
4. Rinse, drain and tail the strawberries. Cut them into quarters. In a salad bowl, mix them with the olive oil, lemon juice, chopped mint. Grind a little star anise on top and let rest for about 20 minutes.
5. Mix the fromage blanc with honey and grind some more star anise onto it.
6. Divide the strawberries into four elegant glasses, add the fromage blanc, then the pumpkin seeds. Grind some star anise on top and decorate with one whole strawberry and a mint leaf. Serve chilled.

Let us know how you get on, and send us your comments and pictures of your own fromage blanc with strawberries and pumpkin seeds. You can get in contact with us via Twitter, Facebook or the comments section below.

You can also purchase the Constance Prince Maurice recipe book that contains this recipe and 50 more from our online store.

Weekly roundup: competitions, holiday inspiration and culinary delights

This new weekly feature offers a roundup of the content on our blog from the past week, in case you missed anything. Split into categories, it’s another way for you to easily find the posts of value to you.

13 – 19 June

Exclusive offers and competitions

Constance Le Prince Maurice, Mauritius

Could you win a trip with flights to Constance Le Prince Maurice in Mauritius?

Only 2 days to go to win the holiday of a lifetime!
The deadline for entry to our Win a 5 Star Holiday to Mauritius competition is looming – if you haven’t entered yet, do so before midnight GMT on Wednesday 22 June!

New competition: the item I can’t go on holiday without is…
This week we launched a new week long competition on our blog, twitter and Facebook page. Winners can choose from a magnum of champagne, a Serge Lutens fragrance or a bottle of wine.

Competition winners announced: Most Romantic Holiday Pictures
We announced the winner’s of last week’s Twitter competition to win a bottle of Deutz Champagne – all they had to do was enter their most romantic holiday snaps to us.

Culinary

Constance Belle Mare Plage, Blue Penny table decorations

Constance Belle Mare Plage, Blue Penny

Recipe: chicken and prawn fricassee, stewed Chinese bredes with boucane
Want to create some of our chef’s amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online. Why not try this chicken and prawn fricassee out at your next dinner party?

Constance Star Martini
Talking of dinner parties, why not kick things off with this unique cocktail created by our very own head bartender, Guillaume Grafeuille?

Inspiration

Frog, Madagascar

Frog, Madagascar

Holiday inspiration: Madagascar – walks on the wild side
Planning the trip of a lifetime and need some inspiration? Our regular ‘holiday inspiration’ features will give you the information you need. Last week, we gave you the low down on the unique island of Madagascar, where the Constance Tsarabanjina Lodge is located.

Spa & Sports

Fish underwater in the Maldives

Snorkeling in the Maldives

Snorkeling paradise: The Maldives
Love snorkeling? Then you’ll love the Maldives. Check out our guide to what makes snorkeling in the Maldives a unique experience.

US Open Golf 2011 gets underway, 16–19 June
The US Open got underway last week and as Constance Hotels Experience has some championship golf courses of our very own, we thought we’d tell you the places you can find out all you need to know about the Open.

News and Events

Winners of 2011 Le Prince Maurice prize for literature

Winners of 2011 Le Prince Maurice prize for literature

Le Prince Maurice Prize for romantic literature
The winner of the 2011 Le Prince Maurice Prize was announced last week at a wonderful awards ceremony in Mauritius. Find out who won and see photos from the evening here.

BBC Good Food Show Summer 2011
A round up the BBC’s Good Food Show from Summer 2011 in the UK.

Recipe: chicken and prawn fricassee, stewed Chinese bredes with boucane

Red and green chillies

Red and green chillies

It’s Father’s Day in the UK on Sunday 19 June.

Here’s a special recipe for all the Dads out there from Constance Le Prince Maurice, Mauritius. Enjoy your day.

Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour

Ingredients for the fricassée

  • 4 boned chicken legs
  • 8 large shelled prawns
  • 1 onion
  • 4 cloves garlic
  • 1 tsp finely chopped ginger
  • 1 fresh green chilli
  • 5 sprigs thyme
  • 6 curry leaves
  • 5 sprigs parsley
  • 4 diced tomatoes
  • 3 tbsp tomato coulis
  • 5 sprigs coriander
  • 6 tbsp oil
  • salt and pepper

For the stewed Chinese brèdes

  • 1 Chinese cabbage
  • 2 tbsp oil
  • 1 onion
  • 2 cloves garlic
  • 100g boucane (smoked pork belly)
  • 1 dried red chilli
  • salt and pepper

1. Make the fricassée: peel the onion and garlic. Chop them separately, chop the thyme, curry leaves, parsley and coriander. Cut each chicken leg in 4 pieces, add salt and pepper, then brown the chicken in 2 tbsp of hot oil in a frying pan. Set aside.

2. Season the prawns with salt and pepper. Sear them for 5 minutes in 2 tbsp of hot oil. Set aside.

3. In a saucepan, sweat the onion, garlic and ginger in oil for 2-3 minutes without colouring. Add the diced tomato and let stew for 10 minutes. Add the thyme, curry leaves, parsley, the chilli split in two lengthways and the tomato coulis. Stew for a further 10 minutes on low heat. Add the chicken and simmer for 15 minutes on low heat; then add the prawns. Simmer for 5 minutes and correct seasoning.

4. Prepare the Chinese brèdes: clean the Chinese cabbage and chop the leaves. Peel the onion and garlic, chop them separately. Chop the red chilli. Dice the smoked pork belly and cook it in boiling water for 20 minutes. Drain.

5. In a saucepan, brown the onion, garlic and pork belly in oil for 3 minutes without colouring. Add the brèdes and the chopped dried chilli, season with salt and pepper. Cover and stew for 10-12 minutes on low heat. Correct seasoning.

6. Serve this chicken and prawn fricassée with the stewed Chinese brèdes, plain white rice or bread.

Let us know how you get on, and send us your comments and pictures of your own chicken and prawn fricassée. You can get in contact with us via Twitter, Facebook or the comments section below.

You can also purchase the Prince Maurice recipe book that contains this recipe and 50 more from our online store.