Macaroons became a huge hit last year, and they’re proving as popular as ever in 2012. For all macaroon fans, here’s a tropical recipe from the kitchens of Constance Le Prince Maurice.
Macaroons at Constance
Preparation time: 1 hour
Cooking time: 20 minutes
Resting time: 30 minutes
Refrigeration: 2 hours
- 310g icing sugar
- 190g powdered almonds
- 5 egg whites
- 25g caster sugar
For the ganache
- 250g milk chocolate
- 1/2 small pineapple
- 2 sprigs fresh coriander
- 150g whipping cream
- 50g caster sugar
1. Make the macaroons: sift the icing sugar with the powdered almonds. Whip the egg whites, adding the caster sugar, then add the sifted icing sugar and almonds and mix carefully with a spatula. Pour this batter into a piping bag fitted with a 5mm plain tip and drop regular-shaped disks, 5cm wide, on a biscuit sheet lined with parchment paper. Let them rest for 30 minutes at room temperature.
2. Preheat oven to 140ºC. Bake the macaroons for 20 minutes. Take them out of the overn and let them cool on the paper.
3. Make the ganache: peel the pineapple and dice the flesh finely. Finely chop the coriander. Mix pineapple and coriander, and refrigerate.
4. In a large bowl, break the milk chocolate into small pieces. Bring the cream to simmering point with the sugar, mixing well, then pour it over the chocolate. Mix until smooth. Add the pineapple and coriander, mix well and keep refrigerated for 2 hours.
5. Assemble the macaroons: lift them from the parchment paper and paste them two by two by spreading 1 small teaspoon of ganache between them.
And for inspiration, take a look at these delightful looking macaroons from Constance Belle Mare Plage on our Constance Facebook page.
Liven up curries and rougails with this deliciously exotic papaya pickle.
Preparation time: 20 minutes
Resting time: 24 hours
Raising time: 2 hours
Draining time: 30 minutes
- 300 g green papaya
- 2 tbsp coarse salt
- 1 onion
- 2 cloves garlic
- 2 fresh green chillies
- 1 tsp turmeric
- 2 tbsp white vinegar
- 5 tbsp olive oil
- 2 tbsp wholegrain mustard
- salt and pepper
1. Peel and grate the green papaya. Add the coarse salt, mix well and let rest for 30 minutes to drain out the moisture.
2. Peel and chop the onion and garlic separately. Slit the green chilli lengthwise.
3. Fry the onion, garlic and green chilli for 1 minute in a saucepan, in 1 tbsp olive oil without cooking.
4. Dissolve the turmeric in vinegar and add it to the saucepan. Add mustard and remaining olive oil. Mix well and take off the heat.
5. Rinse the papaya in cold running water and squeeze it carefully between your hands to remove all moisture. Add it to the sauce, mix well, correct seasoning.
6. Let cool, and refrigerate for at least 24 hours. Serve with curries, daubes or rougails.
Romantic dining on the beach
Wrap yourselves up in romance and indulge in a day of grown-up loveliness.
There are treats aplenty in store for couples at Constance Le Prince Maurice on Valentine’s Day.
Here are some of the special promotions we’re offering:
- Princely Champagne breakfast
Enjoy a delicious breakfast on the terrace of your suite with fruits, pastry, salmon, juice, cereals.
- Massage: In the mood for love
Relax with an afternoon massage on the beach, champagne and macaroons included.
- Special Valentine’s menu
Includes a bottle of champagne
- BBQ with lobster
- Valentine’s dinner at L’Archipel Restaurant
Delightful evening menu includes fresh oysters from our lagoon, served hot with ginger sabayon, Chilled pumpkin and foie gras soup in ice with rose petals, Roasted heart-shaped stuffed chicken, Intense red apple with forbidden fruits, galangal flavour and Malagasy vanilla.
The Valentine’s dinner at L’Archipel is included in our half board package. The other Valentine’s promotions listed here include a supplement payable. For more information, speak to our Guest Relation’s Officer at Le Prince Maurice during your visit.
Find out more about Constance Le Prince Maurice
And if you want to know more about the resort, don’t miss Spotlight: Constance Le Prince Maurice, Mauritius
Wonderful spa treatments available at Constance
As we stride into 2012, are you enjoying the challenge of keeping to your new year’s resolutions?
This is a great time of year to make changes in your life that will bring you a greater sense of wellbeing, and improved health and happiness.
These days, the trend is towards a certain art of living. There’s a general wish to feel comfortable with ourselves, and to find simple internal happiness.
Lifestyles are constantly evolving and we need to adapt to the new demands on us. A spa is all about combining health, beauty and well-being through specific and tailor-made treatments.
Try something new…
At Constance Hotels, our guests return time and again to our spas for well deserved treatments.
Stunning setting for Spa de Constance at Moofushi
It’s not just about reclaiming ‘me-time’ – it’s about reminding ourselves, when we’re not functioning at full speed, to listen to our body and mind, and to restore an equilibrium that enables us to live life to the full.
Our spas provide a wonderful harmonious space were you can:
- enjoy something new
- immerse yourself in the peaceful surroundings
- receive personalised treatments
- feel really well looked after
- nuture your physical and emotional self.
At our 7 resorts across the Indian Ocean, you’ll find the renowned Spa de Constance as well as spas specialising in Guerlain and Shiseido treatments. At Constance Ephelia, you’ll find spa villas that come complete with personal treatment spaces.
Visit our Constance Hotels Experience website to find out more about our spas at each resort, and don’t miss these spa articles on our blog:
Delectable black truffles
La Confrérie de la Truffe Noire, the Brotherhood of the Black Truffle, is based in the hill region of the Drome des Collines in South East France.
They kindly sent one of their members, Helene Faure, to Mauritius to speak with our chefs and sommeliers about the tuber melanosporum, more commonly known as the black truffle.
The black truffle provides the gold standard in the truffle world because of its delicate taste, and delightful and intense bouquet.
To help in understanding and recognising this black treasure, Helene offered the team a comparative tasting and visual appreciation of the various kinds of truffle. We learnt how to identify each one’s shape, aroma and taste. Helene also gave our chefs a variety of recipes for how truffles can be used in our cuisine.
Guests in our Mauritian resorts enjoyed special dinner menus on Tuesday 10 and Friday 13 January 2012, featuring a flavoursome black truffle purée and an amazing black truffle soufflé, which made a delicious and tasty dessert.
The atmosphere in the stylish and friendly settings of both the Constance Le Prince Maurice’s Archipel Restaurant and the Constance Belle Mare Plage’s Blue Penny Café was really something to be savoured – quite simply fantastic.
This warming lentil soup from the kitchens of Constance Le Prince Maurice is delicious and simple to prepare. Perfect for January when you feel like some straight-forward, one-pot cooking.
Constance Le Prince Maurice
Preparation time: 30 minutes
Cooking time: 1 hour
For the soup:
- 200g yellow split lentils
- 1 onion
- 1/2 fresh ginger root
- 3 cloves garlic
- 1 carrot
- 1 leek
- 3 tbsp olive oil
- 250g boneless, skinless free-range chicken breast
- 1 level tbsp turmeric
- 1/2 dried red chilli
- 2 pinches cumin seeds
- 2 pinches fennel seeds
- 1 small stick cinnamon
- 2 sprigs thyme
- 2 sprigs parsley
- 1.5 litres chicken stock
- 10cl crème fraîche
- 40g butter
- salt and pepper
The tomato chatini:
- 4 fried croûtons
- 1 tomato
- 3 sprigs coriander
- 1 tbsp olive oil + a little for serving
- juice of 1/2 lemon
1. Peel and chop the onion, ginger and garlic separately. Clean and finely dice the carrot and leek.
2. In a saucepan, fry the onion in olive oil for 1 minute without colouring. Add ginger, garlic, carrot and leek. Sweat for 3 minutes. Add the chicken breast, yellow lentils, turmeric, fennel and cumin seeds, cinnamon stick, dried chilli, thyme and parsley. Cook for 2-3 minutes.
3. Add chicken stock, salt and pepper. Bring to boil and simmer for 1 hour.
4. Remove the chicken breast, slice it finely. Set aside.
5. Remove the cinnamon stick, blend the soup, rub it through a fine sieve, add crème fraîche and butter. Correct seasoning.
6. Prepare the chatini: cut the tomatoes into quarters, seed them and cut them into julienne strips. Chop the coriander leaves.
7. Mix the julienned tomato, chopped coriander, olive oil, lemon juice, salt and pepper. Spread this onto the croûtons.
8. Place a small mound of the sliced chicken in the middle of each soup plate. Pour the hot soup onto it and top the chicken with one chatini croûton. Finish with a think streak of olive oil and serve.
You can also replace the chicken stock with water or vegetable stock, and substitute red lentils for yellow lentils. In a typical creole meal, lentils are served alongside rice.