Riz Condé with mango-passion fruit salsa and gingerbread crumble

Name: Riz Condé with mango-passion fruit salsa and gingerbread crumble
Ingredients: 4 Lime zest; 5 Mangoes; 2 Passion fruits; Gingerbread crumble; 10 g Mint; 30 g Lemon balm; Rice pudding in piping bag; 500 g Ponthier passion fruit purée; Aclla cress

Creamy rice pudding in glasses with fresh mango-passion fruit salsa, spicy gingerbread crumble, and Aclla cress.

Ingredients

4Lime zest

5Mangoes

2Passion fruits

10gMint

30gLemon balm

500gPonthier passion fruit purée

Gingerbread crumble

Rice pudding in piping bag

Aclla cress

Preparation

Cook the Ponthier passion fruit purée down to two-thirds to make a syrup and let it cool completely.
Cut the mango into fine brunoise and add to the cold passion fruit syrup.
Add the fresh passion fruit.
Finely chop the herbs and mix into the salsa.
Finish with lime zest.