1. Heat 100ml cream, pour over NESTLÉ Snowcap White Compound Chocolate, MAGGI Coconut Milk Powder Mix and soaked gelatin leaf. Emulsify with a stick blender.

2. Slowly whisk over ice to reach 35°C.

3. Whip 65ml cream to very soft peak, gently fold in increments into mousse.

4. Pipe into moulds, then pipe mango purée mix into center.

5. Blast freeze until set.

6. Thaw 45 minutes before serving time.

1. Heat the pan to get very hot, add mango chunks and caramelize.

2. Add sugar and caramelize further. Blend together with lemon.

3. Reserve portion for mousse filling, then add agar to remainder of mix and blend.

4. Bring agar mix to boil on stove.

5. Pour into moulds, blast freeze.

6. Place set jelly over top of mousse.

1. Heat passionfruit juice with sugar and lemon juice.

2. Pour over egg yolks and temper.

3. Add back to heat with melted butter and whisk till thick.

4. Pass through sieve.

5. Store in a container. Once chilled, add to the piping bag with the correct tip.

1. Overcook rice using a high water-to-rice ratio until mushy.

2. Dehydrate on tray at 120°C for 1 hour 30 minutes.

3. Deep fry at 200°C.

4. Toss with toasted MAGGI Coconut Milk Powder Mix (heat MAGGI Coconut Milk Powder Mix until golden over low heat.)

1. Heat 82.5g sugar with 20ml water and bring to 118°C.

2. Whip whites, 12.5g sugar and pinch of salt until medium peak.

3. Pour in sugar syrup, whip until the bowl is cool to touch.

4. Fold through microplaned lemongrass and lemon zest.

5. Spread onto silpat, dehydrate at 90–110°C for 3 hours.

1. Whip cream and MAGGI Coconut Milk Powder Mix till stiff peaks. Serve with fresh passionfruit – rocher cream and create crevice for passionfruit pulp to sit.

2. Use ¼ reserved fresh mango and shape. Keep in fridge with damp paper towel until ready to plate.

3. Pipe chilled curd onto plate, add crumb, set mousse and other final garnishes to serve.