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Chefs and their recipes

Make at home a dessert from La Pirogue

8 octobre 2013

Chief Umesh Koonja of the 4-star La Pirogue hotel in Mauritius offers you the perfect gourmet recipe for Coconut Parfait

The cuisine at La Pirogue


During your stay at the 4-star La Pirogue hotel you can enjoy every day an opportunity to taste both Mauritian and international cuisine in the restaurants of this authentic resort in Mauritius . The Thatches restaurant offers a gourmet breakfast and six culinary spaces make you go around the world for dinner. Mauritian cuisine awaits you at Paul & Virginie restaurant with delicious food for lunch and showcases the seafood for dinner. You also feast at the beach restaurant Tides and Italian restaurant Citronella ’s Café in the luxury Sugar Beach Hotel brother and neighbour of La Pirogue . Chief Umesh Koonja now shares the recipe for his famous Coconut Parfait, which is traditionally served at special dinners and parties and is very popular in summer. ‘Parfait’ refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A Parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create at home without specialist equipment

Perfect ingredients for a ‘Parfait à la noix de coco’ from La Pirogue


To make your own famous dessert from the La Pirogue 4-star hotel in Mauritius, here is the list of ingredients you will need :

  • 150 ml of milk
  • 200 ml of white chocolate
  • 400 ml of coconut milk
  • 550 g of cream
  • Gelatine 20 g
  • 50 ml coconut liqueur
  • Some fruits such as papaya, pineapple, strawberries

For the frozen lime topping :

  • Sugar 250 g
  • 500 g water
  • 1 lime
  • Gelatine 10 g

How to make this la Pirogue treat at home


First prepare the lime topping. Make a syrup with the sugar and water and grate the zest of half a lime and let it rest for 20 minutes. Add the melted gelatine.
For the Parfait , boil coconut milk and cream in a saucepan over low heat. Off the heat, melt the chopped chocolate in the warmed and then add the melted gelatine and coconut liqueur mixture.
Pour into glasses and leave in the fridge. Cut the fruit into small cubes, add the lime mixture and pour over the well chilled Parfait.
This treat should be served very fresh and you only have to close your eyes to imagine tasting this Parfait coconut delight in the gorgeous surroundings of the 4 star hotel La Pirogue in Mauritius

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