Mango and pineapple variation on the classical panna cotta, starring our pineapple chunks from our plantation in Costa Rica, our mango chunks, and our passion fruit puree portions

Ingredients

general.ingredients.name general.ingredients.amount
whole milk 1dl
cream 35% 3dl
vanilla sugar 20g
passion fruit puree 200g
gelatin leaves 4
mango puree 100g
mango chunks 100g
pineapple chunks 100g
crispy rice 200g
panna cotta
tropical coulis
fresh thyme

Mango and pineapple variation on the classical panna cotta, starring our pineapple chunks from our plantation in Costa Rica, our mango chunks, and our passion fruit puree portions

  1. Panna cotta

    1dl whole milk - 3dl cream 35% - 20g vanilla sugar - 100g passion fruit puree - 4 leaves of gelatin

    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.

  2. Tropical coulis

    100g mango puree - 100g passion fruit puree

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

  3. Assemblage

    100g mango chunks - 100g pineapple chunks - 200g crispy rice - panna cotta -tropical coulis - fresh thyme

    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.