At Christmas, I like to treat myself and my family to all the wonderful exotic fruits the local stores offer. This year, I change the appearance of mango, lychee, pineapple, passion fruit and kiwi. And added a touch of coconut, tonka bean and macadamia.

Coconut dome: Taste coconut cream with maple leave syrup and grated tonka bean to your liking. Add agar agar (ratio: 8 g agar agar to 500 ml liquid). Simmer for 2-3 minutes and transfer to medium-sized dome molds. Allow to set in the freezer.

Mango and passion fruit dome: Mix equal parts of mango purée and passion fruit purée. Add agar agar (ratio: 8 g agar agar to 500 ml purée). Simmer for 2-3 minutes and transfer to small-sized dome molds. Allow to set in the freezer.

Lychee pearls: Mix lychee purée with agar agar (ratio: 8 g agar agar to 500 ml purée). Simmer for 2-3 minutes and transfer to pearl molds. Allow to set in the freezer.

Assembly: On a brush-stroke of mango purée, place a coconut dome and three mango and passion fruit domes. Decorate with spheres of golden kiwi, toasted macadamia, lychee pearls and fried pineapple.