• 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



  • 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



  • Finish with a layer of exotic sauce, some rice crispies and fresh thyme



  • 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

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