Coconut samoosas with pineappe carpaccio and saffron syrup

For the carpaccio, place the water and the sugar in a medium-sized saucepan over a medium heat. Stir until the sugar has dissolved and add the saffron.

Place the pineapple in the syrup and boil for 40 minutes.

For the filling, place the milk and coconut milk in a medium saucepan and bring to the boil. Add the lemon grass and leave to infuse for about 10 minutes.

Beat the egg yolks and sugar with an electric mixer until pale and fluffy. Add the flour and mix to combine.

Remove the lemon grass from the milk mixture and discard. Add the hot milk to the egg mixture and mix thoroughly. Pour the mixture through a sieve into a clean saucepan. Stir over a moderate heat until the mixture thickens, about 5 minutes. Leave to cool.

Remove the pineapple from the syrup. Leave the syrup to cool until needed. Cut half of the pineapple into paper-thin slices for the carpaccio. Cut the other half into small cubes.

Cut the spring roll pastry into four equal strips and brush with egg white. Place a little of the filling on the bottom of each strip and add a few blocks of pineapple. Fold the pastry into a triangular shape to form a samoosa.

Heat the oil and fry the samoosas until golden, about 2 minutes. Drain and serve piping hot with the pineapple carpaccio and syrup.