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Jean Christophe Basseau from Paradis Beachcomber Golf Resort & Spa sublimates the finest canapé

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Canapés are chic and refined bites that whet your appetite before the main course. They are everywhere – among the best dishes, in the daily cuisine, at gourmet tables, for picnics, buffets, cocktails or celebrations.

Jean Christophe Basseau, Executive Chef at Paradis Beachcomber Golf Resort & Spa, masters the art of sophisticated canapés. Using ingredients with a tropical feel, he invites you to discover his “Crab, avocado and mango Tartlet” and Mauritian cuisine. A beautiful prelude before relishing the turkey, capon, lobster or oysters and ending on a sweet note, whether it is a Yule log or a festive dessert.

The festive marathon is kicking off soon in Mauritius. Open invitation to all!

 

 

Crab, Avocado and Mango Tartlets

(5 persons)

 

Ingredients:

5                      Tartlets

60 gr               Fresh mango

75 gr               Avocado puree

50 gr               Crabmeat

5 gr                 Red pepper

20 gr               Mayonnaise

15 gr               Sour cream

5 ml                 Virgin olive oil

5 gr                 Chopped parsley

2 gr                 Fresh dill

2 gr                 Pink berries

1 gr                 Espelette pepper

2 ml                 Fresh lemon juice

4 gr                 Lemon peel

6 gr                 Grated coconut

                        Salt and pepper

 

Preparation:

  • Marinate the crabmeat with mayonnaise, chopped parsley, lemon peel, Espelette pepper, salt and pepper.
  • Mix the avocado puree, lemon juice, olive oil, salt and white pepper.
  • Cut the mango into 5 slices and the rest in small cubes
  • Whisk the cream with lemon juice, salt and pepper.

 

Presentation:

  • Place some small mango cubes at the bottom of the tartlets.
  • Pour the avocado puree on the mango.
  • Add the crabmeat at the top of the puree.
  • Decorate with a dash of whipped cream, slices of mango, dashes of pepper, a dill stalk, pink berries and grated coconut.