Ingredients
- 100g Crop's mango chunks
- 100g Crop's pineapple chunks
- 200g crispy rice
- Fresh thyme
The Sauce
- 100g Crop's mango puree
- 100g Crop's passion fruit puree
The Panna Cotta
- 1dl whole milk
- 3dl cream 35%
- 20g vanilla sugar
- 100g Crop's passion fruit puree
- 4 leaves of gelatin
Method
- Fill 4 dessert glasses with some mango and pineapple chunks. Put aside in the fridge
- Make the panna cotta: soak the gelatin into cold water. Bring to boil the cream, the milk, the passion fruit puree and the sugar. Put aside and add the soaked gelatin
- Let this cool down
- For the sauce, defrost the mango and passion fruit puree in the micro wave at 750W for 30 seconds
- Stir smooth
- Take the dessert glasses and add a layer of panna cotta, rice crispies and exotic sause
Finishing
- Finish with a layer of exotic sauce, some rice crispies and fresh thyme
Suggestion
- You can also make the dessert with ready-made panna cotta and other Crop's fruit purees
- Combine the Crop's fruit purees with panna cotta, crème brulée, smoothies or fruitdesserts
