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.

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.