Weekly round up: 17-23 October 2011

This weekly feature offers a round-up of the content on our blog from the past week, in case you missed anything.

Beach bungalow at Lodge Tsarabanjina
Beach bungalow at Lodge Tsarabanjina

Split into categories, it’s another way for you to easily find the posts of value to you.

Competition

  • Name the sea creature: win perfume and wine
    We need your help again to give a pet name to our friendly sea creatures below. Come up with the best name (winners will be chosen by us, so be creative) and you could win.

Event

Inspiration

Insider tips

Culinary

Spa and sport

Name the sea creature: win perfume and wine

Win fragrance and wine with Constance.

Scuba diving off Tsarabanjina, Madagascar

Scuba diving off Tsarabanjina, Madagascar

We need your help again to give a pet name to our friendly sea creatures below. Come up with the best name (winners will be chosen by us, so be creative) and you could win.

You came up with brilliant names for the creatures in our first sea creature competition – we can’t wait to see the names this time round.

To enter, just comment on this blog post, or on our Twitter feed with the name or names for one or both of the below sea creatures.

Bonus: there’s a bonus sea creature to name on the Constance Hotels Facebook page – name this one and you can also win a magnum of Art de Vignes wine. Enter as many times as you like.

Competition closes on Friday 4 November at 5pm, so get creative. Read our competition Terms and Conditions.

1. Name the anemone fish and win Serge Lutens fragrance

Clark's anemone fish, Maldives

Clark's anemone fish, Maldives

2. Name the spotted unicorn fish and win a bottle of Art de Vignes wine

Male and female spotted unicorn fish

Male and female spotted unicorn fish

Good luck naming our sea creatures – remember, the names we deem most creative, funny or entertaining will win.

And if you’ve got any underwater photos from the Maldives, we’d love to see them – you can post them on our Constance Hotels Facebook.

Don’t miss our article on snorkeling paradise – the Maldives.

Weekly round-up: 10-16 October 2011

Constance Lemuria, Seychelles

Constance Lemuria, Seychelles

This weekly feature offers a round-up 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.

Special offers

Events

Culinary

Behind the scenes

Spa and sport

New Spa & Wellness Manager joins the team at Constance Halaveli

Marissa Garcia Junio

Marissa Garcia Junio

Marissa Garcia Junio has  joined our team as Spa & Wellness Manager at Constance Halaveli, Maldives.

Marissa brings with her a wealth of experience having worked previously at Per Aquum Spa at Full Moon Resort, CoCo Palm and pre-opening Spa Director of Alila Villas.

Welcome to the team!

 

Weekly round up: 3-9 October 2011

Bar at Lodge Tsarabanjina

Bar at Lodge Tsarabanjina

This weekly feature offers a round-up 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.

Competition

Special offers

Inspiration

Culinary

Behind the scenes

Recipe: Fruity tropical dessert with white chocolate

Bring paradise to your home with this delicious fruity dessert. Guaranteed to pep up the finale to a weekend dinner party.

Beach Deck at Le Prince Maurice

Beach Deck at Le Prince Maurice

Serves 4
Preparation time: 1 hour
Marinating time: 20 minutes
Cooking time: 20 minutes
Freezing time: 1 hour
Refrigerating time: 1 hour

Ingredients:

  • 2 mangoes
  • juice and grated zest of 2 limes
  • pulp and seeds of 2 passion fruit

For the custard:

  • 10cl milk
  • 10cl crème fraîche
  • 40g sugar
  • 3 egg yolks
  • 1/4 vanilla pod

For the white chocolate mousse:

  • 150g white chocolate
  • 1 leaf gelatin
  • 15g chilled whipping cream

For the coconut croustillant

  • 60g grated coconut
  • 70g syrup (made from 40g sugar boiled with 30cl water)

1. To make the custard: in a saucepan, scald the milk with crème fraîche and vanilla, then remove from heat.
2. Meanwhile, briskly whisk the egg yolks with the sugar. Pour the hot milk on the sugar-yolks mixture, whisk well, pour this back into the saucepan and cook on low heat, stirring with a spatula until thickened. Remove from heat, pour custard through a sieve and keep 100g aside for the mousse.
3. Make the white chocolate mousse: soak the gelatine in a bowl of cold water. Finely chop the white chocolate with a knife.
4. After 10 minutes, drain the gelatine and squeeze it between your fingers to remove moisture. Incorporate it to the warm custard, then pour the custard onto the chocolate and mix until smooth and creamy.
5. In a chilled bowl, whip the chilled cream until stiff. Fold this whipped cream into the chocolate cream, cover with clingfilm and refrigerate for 1 hour.
6. Wash the mangoes, peel them and finely slice them with a sharp knife. Let them macerate in a dish for 20 minutes with the lime juice and grated zest.
7. Make the coconut croustillant: mix grated coconut with syrup to make a thick paste. Spread this paste between 2 sheets of parchment paper and roll it out as thinly as possible. Deep-freeze for 1 hour until very hard.
8. Peel off the top sheet of parchment paper and bake the coconut croustillant for 20 minutes in a 160ºC oven, checking often so that it doesn’t burn.
9. Use a tablespoon to drop a little white chocolate mousse into a stemmed glass. Place a few well-drained slices of mango on top. Cover with white chocolate mousse and top again with mango slices.
10. Break pieces of coconut croustillant and stick them into the mousse. Sprinkle with passion fruit pulp and seeds, and serve well chilled.