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Recipes and chefs

The Chef Prem reveals to us the recipe for one of his exotic desserts…

11 juillet 2013

The Chef Prem from the 4-star Hôtel Ambre in Mauritius reveals to us the recipe for his banana samosas with pineapple and tamarind chutney.

A succulent recipe from the Chef Prem at the Ambre

When you stay at the 4-star Hôtel Ambre in Mauritius, you will have the chance to explore the diversity of Mauritian cuisine through recipes devised by the passionate, creative Chefs at the restaurant in this new Mauritian resort. At the main Restaurant Indigo and its interactive buffets, at the Dolce Vita with some formidable Italian recipes, or at the La Plage restaurant where you can experience the gentleness of living right on the beach, your taste buds will never cease to be tickled by the delights produced by the Chefs at the Hôtel Ambre ! In order to share something of the holiday spirit of Mauritius with your family or friends, the Chef Prem invites you to create one of his succulent dessert recipes at home.

The recipe ingredients

Here is what you need to prepare about ten samosas :

Ingredients for the caramelised banana
500 g bananas
100 g sugar
1 teaspoon cardamon
1 teaspoon cinnamon
1 teaspoon rum

Ingredients for the pineapple and tamarind chutney
100 g tamarind pulp
100 g pineapple chunks
100 g water
40 g sugar

Filou pastry
100 g butter
25 g icing sugar

A Mauritian dessert which you can prepare at home

For the caramelised banana, skin the bananas, and mix them with the sugar, cardamom, cinnamon and rum over a low heat until everything caramelises.
Then butter each layer of filou pastry and add the sugar. Cut each one into 3 cm-wide strips, stuff with the caramelised banana and fold to the shape of a samosa (from the Hindi ‘samosa’ which means fritter).
Pre-heat the oven to 200ºC and leave to cook until the small samosas are golden.
Then just taste this delicious dessert, which will remind you of the unforgettable moments of your stay at the 4-star Hôtel Ambre in Mauritius ! Bon appétit !

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