Panna cotta

1dl whole milk

3dl cream 35%

20g vanilla sugar

100g passion fruit puree

4 leaves of gelatin

METHOD. Soak the gelatin in cold water. Bring the cream, milk, passion fruit puree, and sugar to boil. Add the gelatin and set aside to cool down.

Tropical coulis

100g mango puree

100g passion fruit puree

METHOD. Defrost the mango and passion fruit puree in the microwave at 750W for 30 seconds. Stir until smooth.


100g mango chunks

100g pineapple chunks

200g crispy rice

panna cotta

tropical coulis

fresh thyme

METHOD. Add some mango and pineapple chunks to four dessert glasses. Add a layer of panna cotta, rice crispies and exotic sauce. Finish with fresh thyme.

Get in touch
This website uses cookies The website of Crop's Fruit nv uses functional cookies. In case of analysing our traffic or advertising, we also place cookies that share information about your use of our site with our analytics partners, our social media and advertising partners, who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services.
Show details Hide details
Allow selection Allow all cookies