Mango Fruit Sauce with Coconut Panna Cotta

Soak the gelatine in cold water according to the instructions on the package. Bring coconut milk with 50 g sugar to the boil and remove the pot from the stove. Squeeze out the gelatine well and dissolve it in the cooled coconut milk. Stir in the coconut liqueur. Pour the cream into the cold-rinsed molds and refrigerate for at least 3 hours.

Clean the lemongrass, press it down and chop it roughly. Finely chop the chilli. Put both together with the remaining sugar (50 g), the lime juice and 100 ml water in a small saucepan and simmer gently for 5 minutes. Then pour through a sieve and let cool down.

Peel the mango. Cut the pulp down along the stone, roughly dice and place in a tall mug with the lemongrass-chili stock. Puree finely with a blender.

Peel the papaya, scrape out the stones with a spoon. Cut the pulp into wedges and arrange on plates with the mango sauce. Garnish the raspberries, kiwi and star fruit on the plate.

Remove the panna cotta from the molds and turn over the fruit. Garnish with coconut shavings and dust with powdered sugar if necessary.