Panna cotta with pineapple, mango and passion fruit photo

Panna cotta with pineapple, mango and passion fruit

by Culinair ateljee




  • 100 g Crop’s mango chunks
  • 100 g Crop’s pineapple chunks
  • 200 g crispy rice
  • Fresh thyme

For the sauce:

  • 100 g Crop’s mango puree
  • 100 g Crop’s passion fruit puree

For the panna cotta:

  • 1 dl whole milk
  • 3 dl cream 35%
  • 20 g vanilla sugar
  • 100 g Crop’s passion fruit puree
  • 4 leaves of gelatin (2g)


Fill 4 dessert glasses with some mango and pineapple chunks.  Put aside in the fridge.

Make the panna cottta: 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.  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 sauce.  


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 or crème brulée or smoothies or fruitdesserts.

Product used

Pineapple chunks - MD2 Extrasweet
Pineapple chunks - MD2 Extrasweet photo

packaging: 5 x 1 kg